Abstract
Gizzard pickles prepared from chicken and turkey gizzard were studied for various physicochemical, microbial, and sensory qualities. Significantly (p 0.05) higher pH and titrable acidity (% acetic acid) values were observed in chicken gizzard pickle as compared to turkey gizzard pickle. The product yield (%), TBA value (mg malonaldehyde/kg), moisture (%), protein (%) and fat (%) were significantly (p 0.05) higher in turkey gizzard pickle as compared to chicken gizzard pickles. Total plate counts of gizzard pickles did not differ significantly. No coliform and yeast and mold counts were observed in gizzard pickles. All sensory scores were significantly (p 0.05) higher for chicken gizzard pickle as compared to turkey gizzard pickle and were rated moderately to highly acceptable. Therefore, it can be concluded that highly acceptable pickle can be prepared from chicken and turkey gizzard had better physicochemical, microbial qualities, and sensory acceptability.
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