Quality Evaluation and Storage Study of Chicken Meat Pickle

  • Sunil Rajbanshi Department of Food Technology, National College of Food Science and Technology, Kathmandu
  • Bhaskar Mani Adhikari Department of Food Technology, National College of Food Science and Technology, Khusibu, Kathmandu
  • Dilip Subba Central Campus of Technology, Tribhuvan University
Keywords: Sensory quality, microbiological quality, storage stability, chemical composition, chicken meat pickle

Abstract

A study was undertaken to develop shelf stable intermediate moisture type chicken meat pickle and evaluate its quality and storage stability. Pre-cooked and fried lean minced chicken meat was mixed with salt, spices and vinegar and packed air tight in glass jar. The product had appreciable sensory quality and low total microbial, yeast and mould counts. Salmonella, Staphylococci and E. coli were found absent in the product. Microbial count and peroxide value lay within the acceptable levels for sixty days.  

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Author Biographies

Bhaskar Mani Adhikari, Department of Food Technology, National College of Food Science and Technology, Khusibu, Kathmandu
Faculty Member
Dilip Subba, Central Campus of Technology, Tribhuvan University
Central Campus of Technology
Published
2016-04-16
How to Cite
Rajbanshi, S., Adhikari, B., & Subba, D. (2016). Quality Evaluation and Storage Study of Chicken Meat Pickle. Journal of Food Science and Technology Nepal, 9, 90-93. https://doi.org/10.3126/jfstn.v9i0.12784
Section
Research Note