Efficacy of Tertiary Butyl Hydroquinone in Enhancing Shelf Life of Chevon Pickle

Abstract

A study was conducted by utilizing goat meat (50%) and its edible offals (25% heart and 25% liver) for chevon pickle preparation in mustard or olive oil. Efficacy of TBHQ (tertiary butyl hydroquinone 0.02%) was evaluated in enhancing the shelf life of chevon pickles at room temperature (32±2'C). During storage, pH, protein, fat and ash contents increased but moisture decreased as the days progressed from 0 to 90 days. The chevon pickle prepared with addition of TBHQ was safe for human consumption even after 90 days of storage. Thiobarbituric acid reacting substances (TBARS) value, total plate count, staphylococcal count, coliform count, yeast and mold count of TBHQ added chevon pickle either prepared in mustard oil or olive oil was within safe limit for human consumption till 90 days of storage at room temperature (32±2'C). All the sensory attributes of TBHQ added chevon pickle either prepared in mustard oil or olive oil were higher as compared to the control. It was concluded that incorporation of TBHQ (0.02%) as preservative enhanced the storage life of prepared pickle from 60 days to 90 days.