Effect of Lemon and Tamarind Juice as Natural Acidulants on Quality Characteristics of Chicken Meat Pickle
M. Anna Anandh *
Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Department of Livestock Products Technology, Veterinary College and Research Institute, Orathanadu – 614 625, Thanjavur District, Tamil Nadu, India.
G. Gawdaman
Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Department of Livestock Products Technology, Veterinary College and Research Institute, Orathanadu – 614 625, Thanjavur District, Tamil Nadu, India.
M. Prema
Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Department of Livestock Products Technology, Veterinary College and Research Institute, Orathanadu – 614 625, Thanjavur District, Tamil Nadu, India.
R. Karthick
Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Department of Livestock Products Technology, Veterinary College and Research Institute, Orathanadu – 614 625, Thanjavur District, Tamil Nadu, India.
*Author to whom correspondence should be addressed.
Abstract
Background: Acidulant selection may influence the physicochemical, microbial and sensory attributes of chicken meat pickle.
Aim: This study compared lemon and tamarind juices with vinegar as acidulants in chicken meat pickle.
Methods: Pickles were prepared with vinegar (control), lemon juice or tamarind juice. After a seven-day maturation period at 32 ± 2°C, products were evaluated for pH, yield, titratable acidity, thiobarbituric acid (TBA) value, free fatty acids, moisture, protein, fat, microbial profile and sensory attributes. The experiment was repeated six times, and treatment differences were assessed at p < 0.05. Sensory evaluation used a nine-point descriptive scale, and microbial examination included total plate, coliform, and yeast and mould counts.
Results: Tamarind-juice pickle had the lowest mean pH (3.88), TBA value (0.64 mg malonaldehyde/kg), free fatty acid content (0.68%) and fat content (13.82%). Its product yield (112.40%), moisture (57.42%) and protein content (25.42%) were higher than those of the vinegar control. Lemon-juice pickle had the highest titratable acidity (1.04%) and sourness score (8.2). Total plate counts were 1.30, 1.24 and 1.18 log10 cfu/g in vinegar, lemon and tamarind treatments, respectively; no coliforms, yeasts or moulds were detected. Tamarind-juice pickle received the highest overall acceptability score (8.4).
Conclusion: Tamarind juice produced favourable measured physicochemical and sensory characteristics under the conditions studied, although longer-term storage stability was not evaluated.
Keywords: Meat pickle, lemon juice, tamarind juice, natural acidulants