Quality Evaluation and Storage Study of Chicken Meat Pickle

Authors

  • 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

DOI:

https://doi.org/10.3126/jfstn.v9i0.12784

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

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Published

2016-04-16

How to Cite

Rajbanshi, S., Adhikari, B. M., & 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

Issue

Vol. 9 (2016)

Section

Research Note

License

The author will be  the copyright holder of this open access journal - 'Journal of Food Science and Technology Nepal (JFSTN)'.