Microbial profile of quail egg pickle packed in HDPE pouches during its storage at room temperature

Vinegar-gingelly oil based pickle prepared with potassium sorbate @0.26% was stored for 90 days at room temperature (34.6°C) after packing in HDPE pouches. The mesophilic bacterial counts in the quail egg pickle were fond to increase significantly (P<0.01) in tile treated (with potassium sorbate) and the control (without potassium sorbate) groups during storage. The treatment grouop and had comparastively lower mesophlic bacterial counts, throughout the duration of storage. The fungal count in tile treatment groups increased from log 1.50 to log 3.47 CFU/g from 30 to 90 days of storage, whereas, the corresponding values were log 0.92 and log 3.16 CFU/g for the treatment group. However tile treatment group revealed significantly (P<0.01) lower counts, througout the storage.