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Indian Journal of Animal Research
Year : 2009, Volume : 43, Issue : 4
First page : ( 255) Last page : ( 258)
Print ISSN : 0367-6722.

Studies on development of tenderized chicken gizzard and goat heart pickles

Maiti A.K., Ahlawat S.S.*, Khanna N.

Deptt. of Animal Products Technology, CCS Haryana Agricultural University, Hisar-125 004, India.

*Corresponding author. e-mail: ahlawatss9@gmail.com and apt@hau.ernet.in.


A study was conducted to develop vinegar based sweet and sour pickles, separately of tenderized chicken gizzard and goat heart. Ginger (Zingiber officinale roscoe) + kachri (Cucumis trigonus Roxb.), (75:25) paste was utilized for preparation of pickles. Chicken gizzard and goat heart marinated with 10% (wt./wt.) paste of natural tenderizers at 4±2°C for 48 hours. Freshly processed and stored (27±2°C) pickles were evaluated for their chemical and physico-chemical properties. Pickles had 46 to 55% moisture content. The chicken gizzard pickle had significantly higher protein (25.60 to 24.85%) and low fat (16.71 to 16.85%) content as compared to goat heart (21.12 to 20.30 and 28.93 to 28.69%, respectively) pickles. Cooking yield of pickles with gravy ranged between 114.98 and 115.65% indicating significantly (P≤0.05) higher values for treated as compare to control (110.60 to 111.50%) organ pickles. Use of acetic acid and natural tenderizer treatments substantially brought down the pH of pickles. Comparatively high initial TBA values were observed in goat heart pickles which further increased in both the byproduct pickles during storage. Ginger + kachri (75:25) treatment prevented the increase in TBA values throughout the storage period up to 60 days.


Key words

Natural tenderizes, Chicken gizzard, Goat heart, Pickles.


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