Comparative Study on Effectiveness of Organic Pineapple Juice Vinegar Over Commercially Available Vinegar Using Chemical Titration Technique for Chicken Quality Analysis

Abstract

Aim: The production of innovative Pineapple vinegar necessitates the use of a low-cost raw material due to the commodity’s low price.The present investigation represents the use of pineapple waste as a new substrate. Materials and Methods: In this method, the juice and core of the pineapple (Ananas comosus) can be used instead of being thrown away during processing or consumption. For 6-8 days at 25°C, the waste was fermented with Saccharomyces cerevisiae and a combination of physical and enzymatic treatments to turn it into a sugar. Two groups are taken with 8 sample size per group, G power 80%, coincidence interval will be 95%. Results: Acitric fermentation with Acetobacter aceti and the alcoholic medium took about 15 days at 30°C, and the final product had an acidity of 7.8%. Chemical titration was used to determine the amount of volatile and fixed compounds in the acetified samples, and the results showed that the concentration of acetic acid in the pineapple vinegar was significantly more than in the original wine (p=0.001). Conclusion: The metabolite profile of pineapple waste vinegar, which has a slight floral aroma, has never been studied before. It has also been shown that reusing pineapple fruits in food products with added nutritional value can significantly reduce post-harvest losses. The final pineapple vinegar had a stronger aroma due to the presence of more alcohols, aldehydes, and ketones, while the off-flavors were significantly reduced compared to the original.