Vol. 11, Issue 12 (2022)

Author(s):
Shubha Singh, Meena Goswami, Vikas Pathak and Vivekanand

Abstract:
The present study was carried out to evaluate the effect of acidulants and humectants on storage stability of shelf stable chicken pickle. Chicken pickle was prepared as per method, prescribed by Das et al. (2013) with slight modifications. An attempt was made to improve the shelf life of steam cooked chicken pickle by incorporating acidulant i.e. lactic acid at 1% level and humectants i.e. glycerol at 3% level (GY), honey at 6% level (HY) and sorbitol at 6% level (SB) separately. It can be concluded that the more stable chicken pickle could be prepared by incorporating 1% lactic acid and 6% honey.