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Vol. 9, Special Issue 7 (2020)

Quality and acceptability evaluation of pickle from Japanese quail gizzards

Author(s):
M Anna Anandh and Rita Narayanan
Abstract:
Gizzard pickle developed from Japanese quail gizzards were studied for various physico-chemical, microbial and sensory qualities. Gizzard pickle was prepared from chicken gizzards were used as control. Significantly (p<0.05) lower pH, product yield (%) and moisture (%) values were observed in Japanese quail gizzard pickle as compared to control chicken gizzard pickle. The titrable acidity (% acetic acid) and fat (%) values were significantly (p<0.05) higher in Japanese quail gizzard pickle as compared to control chicken gizzard pickles. The mean TBA value (mg malonaldehyde/kg) and protein (%) value were non significantly higher in Japanese quail gizzard pickle as compared to control chicken gizzard pickle. Total plate counts of gizzard pickles did not differ significantly. No coliform and yeast and mould counts were observed in gizzard pickles. The overall sensory acceptability scores were significantly (p<0.05) higher for Japanese quail gizzard pickle as compared to control chicken gizzard pickle and were rated moderately to highly acceptable. Therefore, it can be concluded that highly acceptable pickle can be prepared from Japanese quail gizzard with better physico-chemical, microbial qualities and sensory acceptability.
Pages: 155-158  |  319 Views  6 Downloads
How to cite this article:
M Anna Anandh and Rita Narayanan. Quality and acceptability evaluation of pickle from Japanese quail gizzards. The Pharma Innovation Journal. 2020; 9(7S): 155-158. DOI: 10.22271/tpi.2020.v9.i7Sc.4953
The Pharma Innovation Journal