Assessment of different pickling solutions on quality characteristics of pickled quail (Coturnix coturnix japonica) eggs

Abstract

The study was conducted to determine the influence of different pickling solutions on the quality characteristics of pickled quail (Coturnix coturnix japonica) eggs. Quail eggs were pickled in seven different pickling solutions (Dill, Mustard, Garlic, Rosy, Simpal, Marion’s and British PU) and stored for 28 d at room temperature. Four pickling solutions (Dill, Mustard, Garlic and Rosy) were selected according to results of sensory evaluation and some modifications were done as per the comments of the sensory evaluation. The pickled egg quality from modified four pickling solutions and the control were evaluated weekly during storage. As per the observations, color and tenderness of egg white were significantly (P<0.05) different during the storage. The control and the Rosy pickle had better consumer acceptability. The Rosy pickled eggs contained 65.30±0.04% moisture, 10.42±0.12% crude fat and 13.16±0.08% crude protein. Thus, it can be introduced as a preserved product.