Effect of pre-cooking of marinated chicken meat on physico-chemical properties and sensory attributes of shelf stable chicken pickle

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