Original Articles: 2015 Vol: 7 Issue: 1
Chemical composition, shelf-life studies and popularization on Pleuroploca trapezium meat pickle
Seafood has been a popular food item and the main source of animal protein around the globe from time immemorial. The economic growth leads to the extensive demand of “ready-to-cook” or ready-to-serve products, which results in the development of ‘convenience’ products to meet out the need of the people. The diversified products using vegetables, egg, meat and few seafood are having good consumer perception and are now adopted by many entrepreneurs. Keeping this in mind, the underutilized gastropod meat of marine gastropod Pleuroplca trapezium was used for the preparation of few value - added products and shelf life was assessed for the proper utilization of the resource. P. trapezium meat pickles were prepared and organic acids such as Acetic, Lactic and citric acids were added individually as preservative and their storage life was analyzed. Along with that, a control pickle was kept without any preservative. The shelf life of the pickle with lactic acid was high with 6 months than that of other pickles.