Quality and Acceptability of Pickle from Chicken and Turkey Gizzard

DOI: 10.18805/ajdfr.DR-1422    | Article Id: DR-1422 | Page : 155-158.
Citation :- Quality and Acceptability of Pickle from Chicken and Turkey Gizzard.Asian Journal Of Dairy and Food Research.2019.(38):155-158.
M Anna Anandh, M Sutha, A S Sobana drannaanandh@gmail.com
Address : Department of Livestock Products Technology, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Veterinary College and Research Institute, Tirunelveli, Tamil Nadu. India.
Submitted Date : 31-12-2018
Accepted Date : 4-06-2019

Abstract

Gizzard pickles prepared from chicken and turkey gizzard were studied for various physicochemical, microbial, and sensory qualities. Significantly (p <0.05) higher pH and titrable acidity (% acetic acid) values were observed in chicken gizzard pickle as compared to turkey gizzard pickle. The product yield (%), TBA value (mg malonaldehyde/kg), moisture (%), protein (%) and fat (%) were significantly (p <0.05) higher in turkey gizzard pickle as compared to chicken gizzard pickles. Total plate counts of gizzard pickles did not differ significantly. No coliform and yeast and mold counts were observed in gizzard pickles. All sensory scores were significantly (p <0.05) higher for chicken gizzard pickle as compared to turkey gizzard pickle and were rated moderately to highly acceptable. Therefore, it can be concluded that highly acceptable pickle can be prepared from chicken and turkey gizzard had better physicochemical, microbial qualities, and sensory acceptability.

Keywords

Acceptability Chicken Gizzard Pickle Poultry Quality Turkey

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