Impact of lactic acid as acidulants on quality attributes of hurdle technology based chicken meat pickle

Abstract

The present study was conducted at Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh to develop and assess the quality characteristics of shelf stable chicken pickle incorporated with acidulant (lactic acid) as hurdle. Chicken pickle was prepared as per method, prescribed by Das et al. (2013) with slight modifications. Lactic acid was added as acidulant at 0.5, 1.0 and 1.5% level separately in chicken meat pickle. The pH, ash content, water activity and shear force values decreased whereas titrable acidity and moisture content increased significantly with incorporation of lactic acid. Among the sensory attributes, flavour, juiciness and overall acceptability of control and treatments with 0.5 and 1% level lactic acid had no significant difference; however, decreased significantly at 1.5% level. Therefore, it can be concluded that the best quality chicken pickle could be prepared with incorporation of 1% lactic acid in terms of physico-chemical, textural and sensory attributes.