1Dept. of Livestock Products Technology, College of Veterinary and Animal Science, Udaipur, Rajasthan
2College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati
3Bodoland University, Kokrajhar, Assam
4State Veterinary Dispensary, Sonabarighat, Cachar, Assam
*Corresponding Author E-mail address: mineswarh@rediffmail.com
Online published on 24 October, 2018.
This study was conducted to evaluate the organoleptic quality of pork pickles prepared by replacing vinegar with fermented bamboo shoot (FBS) at different levels (50% and 100% replacement). Organoleptic evaluation of the products revealed that all the products were equally acceptable as no significant differences were observed, however, pork pickle with FBS powder and extract were preferred more compared to FBS extract. The costs of FBS incorporated pickle products were found to be lower than the control product. Based on the above study, it can be concluded that FBS products can be used to replace the conventional chemical preservative in pork pickle which are cheaper, organoleptically tastier and highly acceptable. There is high prospect of using these natural indigenous products commercially in manufacturing pork pickle in India.
Fermented bamboo shoot, Organoleptic evaluation, Pork pickle, Sensory attributes
