Effect of incorporation of different levels of Indian gooseberry on physico-chemical qualities of chicken gizzard pickle

The chicken gizzard pickles prepared by replacing the vinegar with 10% (E₁), 15% (E₂) and 20% (E₃) Indian gooseberry extract and 2% (P₁), 4% (P₂) and 6% (P₃) powder at ambient temperature for 90 days. The effect of Indian gooseberry products was studied at 15 days interval based on the pH, titrable acidity and thiobarbituric acid (TBA) value of chicken gizzard pickle. The study revealed that there was lower pH value for powder groups than extract groups, whereas lower TBA values were found in extract groups than powder groups and control. The pH and TBA values of all products increased significantly (P<0.05) with advancement of storage period. The titrable acidity found to be highest in P₃ group and lowest in E₁ group at the end of storage period. Titrable acidity increased gradually with increasing storage period. Therefore the vinegar replace by Indian gooseberry extract and powder to preserve the pickle product at ambient temperature.