Standardization of chicken gizzard pickle using sodium tripolyphosphate and papain as tenderizer

A study was conducted to tenderize chicken gizzard using papain (0.1%) and sodium tripolyphosphate (STPP, 0.5%) alone or in combination for preparation of oil based gizzard pickle. Combination of papain and STPP was most effective in reducing shear press value both before and after cooking. STPP alone or in combination with papain resulted in higher pH of marinated and marinated and cooked gizzards which further helped in lowering the per cent loose water and cooking loss. Spicy (S) and sweet and sour (SS) pickles standardized from control and treated (papain + STPP) gizzards were in the range of intermediate moisture meat products having about 52–55% moisture. The pickles had high protein content of about 23–25% and fat 16–17%. Yield when taken along with curry, ranged between 110 and 114%. Use of acetic acid substantially brought down the pH of gizzards in pickles. Treated sweet and sour pickles were most liked organoleptically as evident by highest scores. Thus highly nutritious, oil based gizzard pickles can be developed after tenderization with papain and sodium tripolyphosphate.