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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(5): 346-352
DOI: https://doi.org/10.20546/ijcmas.2020.905.038


Storage Quality and Acceptability of Turkey Meat Pickle at Room Temperature (32 ± 5ºC)
M. Anna Anandh* and A. S. Sobana
Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Department of Livestock Products Technology, Veterinary College and Research Institute, Tirunelveli – 627 358, Tamil Nadu, India
*Corresponding author
Abstract:

Meat pickle prepared from turkey meat was stored at room temperature (32 ± 5ºC) and was subjected to assess the quality changes and shelf stability at 0, 15, 30, 45, 60, 75 and 90 day of storage.  pH and titrable acidity values were non significantly increased with increasing storage period. Moisture values decreased significantly (p < 0.05) on day 60 of storage whereas free fatty acids and TBA values were significantly (p < 0.05) increased on day 75 of storage. Throughout storage period, there is no pathogenic microorganisms were deducted except total plate counts and yeast mould counts and were within the acceptable limits. Sensory scores were decreased progressively with increasing storage period. However, no adverse effects were noticed on sensory scores for appearance, flavour, juiciness, saltiness, sourness and overall acceptability up to 90 days of storage. Throughout storage period the turkey meat pickle had rated very to moderately acceptable. Therefore, turkey meat pickle was found to be very acceptable up to 60 days thereafter moderately acceptable up to 90 days for consumption at room temperature (32 ± 5ºC).


Keywords: Turkey, Meat, Pickle, Storage, Quality, Shelf life, Acceptability
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How to cite this article:

Anna Anandh. M. and Sobana. A. S. 2020. Storage Quality and Acceptability of Turkey Meat Pickle at Room Temperature (32 ± 5ºC).Int.J.Curr.Microbiol.App.Sci. 9(5): 346-352. doi: https://doi.org/10.20546/ijcmas.2020.905.038