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

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.