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Research Article

Quality attributes of hurdle technology-based shelf-stable chicken pickle  fried for different durations

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Singh Shubha — Department of Livestock Products Technology
Goswami Meena — Department of Livestock Products Technology
Pathak Vikas — Department of Livestock Products Technology
Arun KumarVerma — Division of Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah-281122, Mathura, UP, India
Rajkumar V — Division of Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah-281122, Mathura, UP, India
Vivekanand — Department of Animal Nutrition, College of Veterinary Sciences and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, 281001, India
Published 9 Sep 2025 Vol. 20 No. 1 (2025), pp. 31-35 ● Open access
❝ How to cite 🔗 https://doi.org/10.48165/jms.2025.20.01.3
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Abstract

The present study was carried out to evaluate the effect of frying for different  durations on quality attributes of shelf stable chicken pickle. Chicken pickle was  prepared as per pre- established method. An attempt was made to improve the  quality characteristics of chicken pickle by precooking of marinated meat by  frying in mustard oil for 10, 15 and 20 minutes separately. The pH, fat and ash  content as well as redness (a*) values increased significantly (P<0.05) whereas  titrable acidity, moisture content, lightness (L*) and shear force valuesdecreased  significantly (P<0.05) with increase in frying time of marinated chickenmeat.  However, there was no significant difference in yellowness (b*) values among  the treatments. Among the sensory attributes, colour and appearance scores  of marinated meat fried for 5 minutes were significantly (P<0.05) higher than  marinated meat fried for 10 and 15 minutes; whereas flavour, texture, juiciness,  sourness and overall acceptability scores were significantly (P<0.05) higher  in marinated meat fried for 10 minutes than other treatments. Therefore, it  can be concluded that the best quality chicken pickle could be prepared with  pre-cooking of marinated chicken meat by frying for 10 minutes in terms of  flavour, texture, juiciness, sourness and overall acceptability scores. 

KeywordsMeat pickleshelf stableFryingShear forceSensory score

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    Copyright © 2025 Singh Shubha, Goswami Meena, Pathak Vikas, Arun KumarVerma, Rajkumar V, Vivekanand