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M. R. Saseendranath

Kerala Veterinary and Animal Science University, Mannuthy, Thrissur, INDIA

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STUDIES ON DEVELOPMENT OF TENDERIZED CHICKEN GIZZARD AND GOAT HEART PICKLES

A.K. Maiti, S.S. Ahlawat1, N. Khanna

Affiliations

¹Deptt. of Animal Products Technology, CCS Haryana Agricultural University, Hisar-125 004, India.

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Cite article:- Maiti A.K., Ahlawat1 S.S., Khanna N. (2025). STUDIES ON DEVELOPMENT OF TENDERIZED CHICKEN GIZZARD AND GOAT HEART PICKLES. Indian Journal of Animal Research. 43(4): 255-258. doi: .

ABSTRACT

A study was conducted to develop vinegar based sweet and sour pickles, separately of
tenderized chicken gizzard and goat heart. Ginger (Zingiber officinale roscoe) + kachri (Cucumis
trigonus Roxb.), (75:25) paste was utilized for preparation of pickles. Chicken gizzard and goat
heart marinated with 10 % (wt. /wt.) paste of natural tenderizers at 4±2 0C for 48 hours. Freshly
processed and stored (27±2 0C) pickles were evaluated for their chemical and physico-chemical
properties. Pickles had 46 to 55% moisture content. The chicken gizzard pickle had significantly
higher protein (25.60 to 24.85%) and low fat (16.71 to 16.85%) content as compared to goat
heart (21.12 to 20.30 and 28.93 to 28.69%, respectively) pickles. Cooking yield of pickles with
gravy ranged between 114.98 and 115.65% indicating significantly (P

KEYWORDS

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