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Indian Journal of Poultry Science
Year : 2009, Volume : 44, Issue : 3
First page : ( 407) Last page : ( 410)
Print ISSN : 0019-5529. Online ISSN : 0974-8180.

Effect of natural tenderizers of shelf life of chicken gizzard and goat heart pickle

Maiti A.K., Ahlawat S.S.*, Sharma D.P.

Department of Animal Products Technology, CCS Haryana Agricultural University, Hisar - 125 004 (Haryana).

*Corresponding author: e-mail - ahlawatss9@gmail.com.

Received:  28  February,  2009; Accepted:  25  September,  2009.


A study was carried out to evaluate the shelf life of pickles from chicken gizzard and goat heart treated with ginger (Zingiber officinale roscoe) and kachri (Cucumis trigonus Roxb.) as natural tenderizers. Both the byproducts were marinated at 4±2°C for 48 h. with 10% (w/w) paste of natural tenderizers in combination of ginger + kachri (75:25) followed with preparation of pickles which were stored at ambient temperature (27±2°C) for 60 days to evaluate their organoleptic and microbiological attributes. The flavour, tenderness, juiciness, texture and overall acceptability scores increased with increase in storage period. Natural tenderizers treated gizzard pickle showed highest overall acceptability score than control gizzard and treated heart pickles and lowest score were recorded in control heart pickle. Natural tenderizers resulted in significantly lower TPC and yeast and mould count of treated samples during storage. It is concluded that ginger + kachri (75:25) could be efficiently utilized as natural tenderizers for development of highly acceptable and shelf stable tenderized chicken gizzard and goat heart pickles.


Key words

Chicken gizzard, goat heart, pickle, shelf life, natural tenderizer.


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