Efficacy of glucono-delta-lactone on quality traits of goat pickle

Abstract

PurposeThe present study aims to use goat (Bhakarwali spp.) meat and its edible offal (heart and liver) in preparation of goat pickle and to enhance its shelf-life using food-grade glucono-delta-lactone (GDL) as the preservative.Design/methodology/approachThe goat meat was used at 50 per cent and edible offals were used at 50 per cent, whereas liver and heart were used at 25 per cent each in the preparation of goat pickle. This formulation of goat meat pickle was prepared in two different oils, namely, mustard oil and olive oil. These designer goat meat pickles were evaluated based on physicochemical and sensory evaluation. Further, GDL was added to these designer pickles prepared in both mustard and olive oil, as preservatives and studied for its storage quality for 90 days at room temperature (30 ± 2°C). The prepared goat meat pickle was evaluated for physico-chemical, sensory and microbiological profiles on 0th, 15th, 30th, 45th, 60th, 75th and 90th day.FindingsThe pH was recorded significant (p < 0.05) decrease on successive days irrespective of oils (mustard and olive oil) and GDL as acidifying agent and preservative used, respectively, but the rate of decrease in pH was comparatively lower in goat pickle with added GDL. The protein, fats and ash levels significantly (p < 0.05) increased, and the moisture level significantly (p < 0.05) decreased from 0th day to 90th day of storage irrespective of oils and preservatives used. The overall acceptability score of goat pickle made in olive oil and with added GDL was significantly (p < 0.05) higher during storage. The designer goat pickle with addition of GDL was safe for human consumption even after 90 days, whereas designer goat pickle without addition of GDL, was safe till 60th day of storage.Research limitations/implicationsThe shelf-life of the product was evaluated till only 90 days, which should have been extended. However, the study was committed towards assessing the problem for only 90 days.Practical implicationsGDL can be used to preserve the goat pickle made of meat, and edible offal can be preserved for more than 90 days.Social implicationsBecause of utilization of edible offal, even low-income groups of population can consume animal protein at a lower cost.Originality/valueThus, the used food grade GDL at 0.02 per cent enhanced the shelf-life of the prepared designer goat pickle stored at room temperature (30 ± 20°C) by lowering its pH and acted as an excellent preservative.