Home|Journals Follow on Twitter| Subscribe to List

Directory for Medical Articles

Open Access

Original Research

Quality Attributes and Storage Stability of Spent Hen Meat Pickle Prepared from Different Acidulants

Asmita Satyanand Khade, Mohammad Raziuddin, Ashok A Devangare, Minhaj Ali Khan.

The present study was planned to evaluate the effect of incorporation of different acidulants viz. control (1% acetic acid), 0.5% lactic acid and 0.5% citric acid on quality of spent hen meat pickle prepared from deboned spent hen. The pickle was evaluated for changes in physico-chemical, microbial and sensory attributes at in interval of 0,15,30,45 & 60 days of storage at ambient temperature (37 1C). Results showed that pH valued did not differ significantly up to 45 days of storage of pickle but on 60 day of storage the pH of pickle was observed significantly differed (p

Key words: Spent Hen Meat, Coagulants, Microbial Quality, Sensory Quality

Share this Article

Journal of Apitherapy


BiblioMed Home
Follow ScopeMed on Twitter
Author Tools
eJPort Journal Hosting
About BiblioMed
License Information
Terms & Conditions
Privacy Policy
Contact Us

The articles in Bibliomed are open access articles licensed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.
ScopeMed is a Database Service for Scientific Publications. Copyright ScopeMed Information Services.