Effect of humectants on physico-chemical and sensory scores of hurdle technology-based shelf stable chicken pickle during storage period

Abstract

This study was designed to evaluate the effect of lactic acid as acidulants and glycerol, sorbitol, and honey as humectants on the storage stability of shelf-stable chicken pickles. Chicken pickle was prepared according to method prescribed by Das et al. (2013) [3] with slight modifications. An attempt was made to improve the shelf life of steam-cooked chicken pickles by incorporating acidulant i.e. lactic acid at 1% level and humectants i.e. glycerol at 3% level (GY) or honey at 6% level (HY) or sorbitol at 6% level (SB). Control and treated chicken pickles were well acceptable up to the 60th day of storage based on sensory score and physico-chemical properties. The pH, TBARS, and FFA values of HY, GL, and SB were significantly (p<0.05) lower whereas titrable acidity was significantly (p<0.05) higher than the control during storage. The values of titrable acidity, TABRS, and FFA value of control as well as treatments increased significantly (p<0.05) whereas pH and sensory scores decreased significantly (p<0.05). Among treatments, HY had higher oxidation stability along with significantly (p<0.05) higher overall acceptability scores. This study concluded that the more stable chicken pickle could be prepared by incorporating 1% lactic acid and 6% honey addition.