Development of Shelf Stable Chitterlings Pickle Incorporated with Natural Acidulant

Background: Intestine of pigs (chitterling) is one of the important edible offal with substantial yield and accounts for 1.8% of the slaughter weight. At present its utilization as direct consumption is limited only to some economically weaker section of population. Therefore the present study was undertaken to develop a shelf stable chitterling pickle recipe incorporated with fermented bamboo shoot (FBS) and lemon juice as natural acidulant. Methods: Freshly collected intestines of pig were washed, pressure cooked, cut into 3 to 4 cm3 and deep fried. Spices and condiments were fried separately then mixed with the fried chitterlings along with FBS and lemon juice to prepare the shelf stable chitterling pickle. The pickles were studied for various parameters such as physico-chemical, microbial and sensory attributes. Result: Our study showed significantly (p less than 0.05) higher pH, product yield and moisture content in the chitterling pickle added with FBS and lemon juice. Protein and fat content did not differ significantly. No adverse effects were noted on hedonic score for appearance, flavor, juiciness, texture, saltiness, sourness and overall acceptability up to 12 days of storage at ambient temperature. The overall acceptability of chitterling pickle with FBS and lemon juice was significantly (p less than 0.05) higher as compared to control. Therefore, it could be concluded that highly acceptable shelf stable pickle can be prepared from intestine of pig with substantial value addition to the by-products.