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Pickle from turkey gizzard prepared and was stored at room temperature (32 ± 5oC). The samples were evaluated for various physico-chemical parameters, microbial quality and sensory attributes at on regular intervals of 0, 15, 30, 45, 60, 75 and 90 days of storage. A significant (P<0.05) decline in pH, titrable acidity, free fatty acids and TBA values were observed on day 75 of storage. However, moisture values of turkey gizzard pickle were significantly (P<0.05) decreased on day 60 of storage. Total plate counts of turkey gizzard pickle were increased with the advancement of storage period and yeast and mould counts of turkey gizzard pickle were deducted only on day 75 and 90 of storage. However, pathogenic microorganisms not deducted throughout the storage period and all microbial counts deducted were within the acceptable limits of cooked meat products. Turkey gizzard pickle was rated acceptable sensory quality up to 60 days and thereafter sensory acceptability scores of turkey gizzard pickle were significantly (P<0.05) reduced. Thus, the present study indicates that turkey gizzard pickle had better acceptability up to 60 days at room temperature without significantly affecting the physicochemical and microbiological qualities.

Quality Changes and Shelf Stability of Turkey Gizzard Pickle at Room Temperature Storage (32±5°C)