International Journal of Advanced Biochemistry Research

Biochem
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Vol. 8, Special Issue 3, Part E (2024)

Effect of microwave cooking on quality attributes of shelf stable chicken meat pickle

Author(s): Shubha Singh, Meena Goswami, Vikas Pathak, Vivekanand and Arun Kumar Verma
Abstract: The purpose of this study was to assess the effect of microwave cooking on the physico-chemical parameters, shear force value, and sensory values of shelf-stable chicken meat pickles. Chicken meat pickles were cooked using the method prescribed by Singh et al. (2019). An effort was made to enhance the quality attributes of chicken meat pickles by pre-cooking the marinated meat by microwave cooking for 20, 15, and 10 minutes separately. Microwave cooking of chicken meat pickles resulted in a significant (p<0.05) increase in ash content, pH, and redness values and significant decrease (p<0.05) in titrable acidity, moisture content, shear force values, lightness, and yellowness values with increased cooking time. Among the sensory attributes, colour and appearance score, flavour, texture, juiciness scores, and overall acceptability scores of microwave-cooked meat for 10 minutes were significantly (p<0.05) higher, hence selected as the best treatment. The above study found that the chicken pickle could be prepared with the pre-cooking of marinated chicken meat by microwave cooking for 10 minutes, which was found to be optimal in terms of overall acceptability, juiciness, flavour, and texture.
Pages: 345-348  |  166 Views  53 Downloads


International Journal of Advanced Biochemistry Research
How to cite this article:
Shubha Singh, Meena Goswami, Vikas Pathak, Vivekanand, Arun Kumar Verma. Effect of microwave cooking on quality attributes of shelf stable chicken meat pickle. Int J Adv Biochem Res 2024;8(3S):345-348. DOI: 10.33545/26174693.2024.v8.i3Se.763
International Journal of Advanced Biochemistry Research
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