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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.

Abstract
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



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