Microbiological stability of aerobically packaged quail meat ( bone - in ) pickle at room temperature ( 30 ± 2 0 C )

In the present study suitability of different packaging materials for microbiological quality of Japanese quail (Coturnix coturnix) meat (bone in) pickle at room temperature for three months was assessed. Pickle was prepared using common products recipes contains common salt, sodium pyro-phosphate, spice ingredients etc. Pressure cooking with water was applied for 20 minutes (400 ml water/ kg of meat). After that cookout was separated and acidification was done with suitable juice @ 2.5% (w/v) of cookout (amla Emblica officinalis juice, lemon Citrus limonium juice and mango Mangifera indica juice but no acid is added in control). The cooked meat was fried in deep fat till brown colour develop (4.5% w/v of total meat) and excess oil was removed. Simultaneously, condiments and spice ingredients were mixed and fried in oil (7.5% w/v of total cooked meat) in same way as the cooking of meat in oil. Acidified cooked out was added and material was heated to constant stirring till boiling. After Addition of fried meat pieces, material was boiled for 2-3 minutes. After cooling packaging was done and prepared quail meat pickle was stored at room temperature for storage study. All products were stable for 90 days at room temperature (30±2 0 C) under aerobically packaged containers. Microbiological parameters like Total plate count (TPC), Halophilic count (HC), Enterobacteriacae count (EC), Yeast and mould counts (YMC) were very well under the prescribed limit for meat products. Products were also assessed on TBA and pH basis and found good in condition. Amla juice was found best for quail meat pickle followed by lemon juice, mango juice.