Vol. 7, Issue 5 (2019)
Effect of pre-cooking of marinated chicken meat on physico-chemical properties and sensory attributes of shelf stable chicken pickle
Author(s): Shubha Singh, Meena Goswami, Vikas Pathak and Arun Kumar Verma
Abstract: This study was carried out to evaluate the effect of precooking of marinated chicken meat by different methods on Physico-chemical properties and sensory attributes of chicken pickle. Chicken pickle was prepared by method prescribed by Das et al. (2013) with slight modifications. Several preliminary trials were conducted for pre-cooking of marinated chicken meat using three different methods at different time-temperature combinations- steam cooking (without pressure), frying and microwave cooking and evaluated for various physcio-chemical and sensory properties. Three processing conditions, one from each precooking method of marinated chicken meat - steam cooking (without pressure) for 15 minutes (S); frying for 15 minutes (F) and microwave cooking at 540 MHz for 10 minutes (M) were found optimum. These three optimized methods were further compared to select the best quality chicken pickle. There was a significant difference (P<0.05) among the treatments for all physico-chemical properties, except ash content and water activity. S had significantly (P<0.05) higher pH and lower titrable acidity than F and M. The moisture content of F was significantly (P<0.05) lower whereas protein and fat content of F significantly (P<0.05) higher than M and S. lightness (L*), redness (a*) and shear force values were significantly (P<0.05) different with different precooking methods. The sensory scores including overall acceptability were significantly (P<0.05) higher in steam cooked chicken meat pickle. Therefore, precooking of marinated chicken meat by steam cooking (without pressure) for 15 minutes for preparation of chicken pickle was found the best method.
Pages: 2922-2925 | 208 Views 51 Downloads
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How to cite this article:
Shubha Singh, Meena Goswami, Vikas Pathak, Arun Kumar Verma. Effect of pre-cooking of marinated chicken meat on physico-chemical properties and sensory attributes of shelf stable chicken pickle. Int J Chem Stud 2019;7(5):2922-2925.
