Data were collected from seven replicates to quantify the input of commercial energy in manual processing of oil based

(OB) as well as vinegar-based (VB) chicken gizzard pickles and output of caloric values from the products

was calculated. Higher amounts of electrical (0.691 kWh) and total energy (9.792 kWh) with lesser inputs of

human energy were required in preparation of VB pickle compared with 0.3 (0.597 kWh) and 8.731 M]lkg of

raw gizzard products. However, more caloric outputs were obtained from OB product (282 Cal/l00g) compared

with VB (261 Cal/l00g) pickle. Despite significant superiority of oil-based gizzard pickle for colour, juiciness and

tenderness, the overall acceptability of pickles was insignificantly different. Proximate analysis revealed non significant

variations in pH, moisture content and crude protein of the two pickles. Based on the input output energy

relations, it is concluded that processing of experimental VB gizzard pickle is economically cost effective (67 Call

rupee) over the oil-based (56 Cal/rupee) chicken gizzard pickle

A. K., Sachder

Gopal, Ram

K. P., Mishra

S. S., Verma

Universiti Putra Malaysia Institutional Repository

PertanikaJ. Trop. Agric. Sci. 18(3): 209-214(1995) ISSN: 0126-6128© Universiti Pertanian Malaysia PressInput and Output of Energy in Processing Gizzard PickleAX SACHDER, K.P. MISHRA*, RAM GOPAL and S.S. VERMACentral Avian Research InstituteIzatnagar 243. 122, India* G.I.RG.Mukhdoom, IndiaKeyword: energetics, gizzard, pickleABSTRAKData dikumpul dari tujuh contoh untuk menentukan input tenaga komersil dalam pemprosesan jeruk dagingayam secara manual berasaskan minyak dan juga yang berasaskan cuka (VB) serta out put nilai-nilai kaloridaripada pengeluaran yangjuga diambil kira. Sejumlah elektrik (0.691 kWh) dan tenaga (9.792 Mj) yang lebihtinggi dengan input tenaga manusia yang sedikit diperlukan dalam menyediakan jeruk berasaskan cuka jikadibandingkan yang berasaskan minyak (0.597 kWh) dan 8.731 MJ/kg daging mentah). Walau bagaimanapun,lebih output kalori diperolehi dari pengeluaran berasaskan minyak (282 Cal/lOO g) berbanding dengan jerukberasaskan cuka (261 Cal/100 g). Walaupun kelebihan jeruk daging berasaskan minyak ini adalah padawama, kebasahan dan kelembutannya, namun penerimaan menyeluruh terhadap jeruk ini temyata berbeza.Analisis kehampiran menunjukkan variasi dalam pH, kandungan kelembapan dan protein mentah dalamkedua-kedua jeruk adalah tidak jelas. Berasaskan hubungan tenaga input output, disimpulkan bahawapemprosesan jeruk daging berasaskan cuka adalah lebih ekonomik dari segi kos (67 Cal/rupee) berbanding jerukdaging ayam berasaskan minyak (56 Cal/rupee).ABSTRACTData were collected from seven replicates to quantify the input of commercial energy in manual processing of oil-based (OB) as well as vinegar-based (VB) chicken gizzard pickles and output of caloric values from the productswas calculated. Higher amounts of electrical (0.691 kWh) and total energy (9.792 kWh) with lesser inputs ofhuman energy were required in preparation of VB pickle compared with 0.3 (0.597 kWh) and 8.731 M]lkg ofraw gizzard products. However, more caloric outputs were obtained from OB product (282 Cal/lOOg) comparedwith VB (261 Cal/lOOg) pickle. Despite significant superiority of oil-based gizzard pickle for colour, juiciness andtenderness, the overall acceptability ofpickles was insignificantly different. Proximate analysis revealed nonsignificantvariations in pH, moisture content and crude protein of the two pickles. Based on the input output energyrelations, it is concluded that processing of experimental VB gizzard pickle is economically cost effective (67 Callrupee) over the oil-based (56 Cal/rupee) chicken gizzard pickle.INTRODUCTIONWith the growing popularity and demand forfast foods, it is becoming obligatory for theindustry to spend higher exchange rates forenergy inputs required in preparation of desiredproducts. A substantial amount of informationhas been published on application of energy infood processing (Unger 1975; Schwartzberg 1977;Carroad et al. 1980; Ostrander 1980; Singh andDhingra 1987). Various studies were also madeon the preparation and storage of gizzard pickles(Arfa 1977; Charoenpong and Chen 1980;Sharma et al. 1986), but no work has so far beenreported on the energy utilization patterns inthe processing of pickled gizzards. In view of theneed for such information, data have beencollected through methodical evaluation andaudit on quantification in input energy duringprocessing of chicken gizzard pickles and acomparative study has been made on the costeffectiveness of two pickles in relation to theoutput of the caloric energy yields.A.K. SACHDER, K.P. MISHRA, RAM GOPAL AND 5.5. VERMAEstimation of Input EnergyThe labour force comprised an unskilled adultman. Quantification of human energy (hE),electrical inputs (EI) and total energy (TE) wascalculated by the following formulae:MATERIALS AND METHODSA total of seven replicates utilizing 63.6 kg ofgizzards, collected from the pilot poultryprocessing plant of the Central Avian ResearchInstitute, were prepared by removing the adiposetissue and slicing each gizzard into 3-4 pieces.The oil-based (OB) and vinegar-based (VB)pickles were made using the procedures ofChatterjee et at. (1969) and Panda (1988).Formulations are given in Table 1. Whileprocessing the products, condiments wereweighed on a Sartorious top-pan electronicbalance. The frying of condiments wasundertaken by using a 1500W hot plate. Gizzardswere pressure cooked (15 Ib/inch2) for 10-12minutes. Cooked gizzards were separated andthe water discarded.Watt (W) x Time (min)EI (kWh)1.96MJ11.93 MJ1000 x 60kWhAverage quantity ofgizzards processed1 manhour/kg1 kWh/kgSensory and Physico-chemical TraitsSensory properties including colour, flavour,juiciness, tenderness, texture and overallacceptability of OB and VB pickles were estimatedafter 72 hours of ageing at ambient temperature.Seven experimental panellists from theprofessional staff of the institute were requestedto judge the products for the above traits on theOutput EnergyThe nutritional energy (Caljl00g) of pickleswas determined using the formula of Shackelfordet al. (1989)TE (total energy) was determined from hE andEI by using the following standards (Panesarand Bhatnagar 1987):EI/kg raw gizzards60 x Average quantityof gizzards processedAverage time taken inthe processManhour (hE) /kgof raw gizzardsTABLE 1Formulation of gizzard pickle per kilogram of gizzardsOil-based Vinegar-basedIngredients Quantity(g)Ingredients Quantity(g)Table saltSodium nitriteMonosodium glutamateRed chilliBlack pepperCarawayCloveCinnamonPelled garlicVinegarRefined mustard oil38.00.20.515.08.03.01.01.06.0190.0200.0Table saltPeeled garlicPeeled gingerCuminRed chilliAniseedCarawayCinnamonCloveTurmericBlack pepperRefmed mustard oilVinegarWater90323266332232ml10195195210 PERTANlKAJ. TROP. AGRIC. SCI. VOL. 18 NO.3, 1995INPUT AND OUTPUT OF ENERGY IN PROCESSING GIZZARD PICKLE10-point Hedonic scale. In all seven replicates,pH was measured by a EUCO pH meter as perAOAC (1985). Shear force of the pickled gizzardswas determined in Ib/inch2 by using WarnerBratzler Shear Press (Model 13806). Moisture,crude protein and ether extract (EE) wereestimated as per AOAC (1985). A minimum ofthree samples was taken for recordingobservations of these traits for each replicate.Cost of ProductionBased on the input energy consumed inprocessing chicken gizzard pickles, prevailingmarket rates, bank interest (15% per annum),depreciation on appliances (8%) and cost ofraw gizzards (Rs.12.00 per kg), the cost ofproduction for OB and VB pickles was calculated.However, fluctuations in rates at various locationsand other market conditions cannot be over-looked.Statistical AnalysisData related to time consumed for common stepsof processing the two products were subjected to'f tests for determination of significant differences.Observations on proximate analysis weretransformed into arcsine values prior to statisticalanalysis. Data on sensory traits were subjected tostatistical corrections before adoption of standardprocedures by Snedecor and Cochran (1967).RESULTS AND DISCUSSIONInput EnerFrYThe means ± SE of the human energy (hE)consumed at various steps of processing OBand VB gizzard pickles are presented in Tables2 and 3. The basic data on time taken wereconverted into manhour/kg as well as totalenergy required for the purpose. Obviously,maximum time was utilized for cooking,TABLE 2Energy consumption profile in processing of oil-based gizzard pickleParameters Time taken Manhour/ Energy*(min/4.56 kg) % (kg) consumption(MJ/kg)A Human EnerFrY1. Cleaning and slicingof gizzards 51.43 ± 4.48 22.78 0.188 0.3682. Weighing condiments 23.57 ± 0.85 10.43 0.086 0.1693. Putting gizzards invinegar 30.00 ± 0.00 13.28 0.109 0.2144. Frying condiments 38.14 ± 2.54 16.76 0.139 0.2725. Cooking of gizzards 53.57 ± 2.61 23.72 0.195 0.3826. Separating cookedgizzards 10.86 ± 0.82 4.80 0.039 0.0767. Heating pickle 12.14 ± 1.02 5.38 0.044 0.0868. Tranferring pickle toglass jar 6.43 ± 0.44 2.85 0.022 0.043Total 226.14 100.00 0.822 1.610B. Electrical EnerFrYkWh % kWh kWh/kg MJ/kg1. Frying condiments 0.96 35.29 0.211 2.5172. Cooking gizzards 1.45 53.31 0.318 3.7933. Heating pickle 0.31 11.40 0.068 0.811Total 2.72 100.00 0.597 7.121Grand total energy consumed 8.731 MJ/kg* Mean ± standard errorPERTANIKAJ. TROP. AGRIC. SCI. VOL. 18 NO.3, 1995 211A.K. SACHDER, K.P. MISHRA, RAM GOPAL AND 5.5. VERMATABLE 3Energy consumption profile in processing of oil-based gizzard pickleParameters Time taken*(min/4.53 kg) %Manhour/(kg)Energyconsumption(MJ/kg)A Human Energy1. Cleaning and slicingof gizzards 51.42 ± 4.80 23.93 0.189 0.3702. Weighing condiments 21.42 ± 0.85 9.98 0.079 0.1553. Heating vinegar andwater 17.14 ± 1.37 7.98 0.063 0.1234. Frying condiments 19.28 ± 2.12 8.98 0.071 0.1395. Preparation of picklesolution 36.57 ± 1.82 17.03 0.135 0.2656. Cooking of gizzards 51.42 ± 1.941 23.93 0.189 0.3707. Separating cookedgizzards and puttingin pickle solution 12.14 ± 0.93 5.65 0.045 0.0888. Tranferring pickle toglass jar 5.42 ± 0.27 2.52 0.020 0.039Total 214.81 100.00 0.791 1.549B. Electrical EnergykWh % kWh kWh/kg MJ/kg1. Heating vinegarand water 0.43 13.74 0.095 1.1332. Frying condiments 0.49 15.65 0.108 1.2883. Preparation of picklesolution 0.92 29.40 0.203 2.4224. Cooking of gizzards 1.29 41.21 0.285 3.400Total 3.13 100.00 0.691 8.243Grand total energy consumed 9.792 MJ/kg* Mean ± standard errorfollowed by cleaning and slicing raw gizzards.However, there were no significant variationsin time consumed for common steps viz.cleaning and slicing of gizzards; weighing andfrying of condiments; cooking gizzards andtransferring pickle into glass jars with plasticlids. Differences in hE requirements for thetwo pickles were probably due to variations informulation procedures.EI requirements were significantly (P<0.05)higher for VB than OB pickle (Tables 2 and 3).TE requirements (sum of hE and EI) werehigher for processing VB (9.72 MJ/kg rawgizzards) than OB (8.731 MJ/kg) gizzard pickle.Output EnergyCalculations revealed higher caloric output fromOB (282 Cal/l00 g) pickle than VB product(262 Cal/l00 g). The obvious reasons reason isthe greater amount of fat available in oil-basedgizzard pickleSensory and Physico-chemical TraitsSignificant differences were observed in colour,juiciness, tenderness, shear force value and EEof the OB and VB pickles (Table 4). However,no significant variations were recorded forflavour, texture, overall aceptability, pH moistureand CPo212 PERTANlKAJ. TROP. AGRIC. SCI. VOL. 18 NO.3, 1995INPUT AND OUTPUT OF ENERGY IN PROCESSING GIZZARD PICKLETABLE 4Means ± SE of sensory and physico-chemical characters in chicken gizzard pickleParameters Gizzard PickleOil-based Vinegar-based1. Colour 7.55 ± 0.22'" 6.48 + 0.14b2. Flavour 6.78 ± 0.26 6.73 + 0.173. Juiciness 7.30 ± 0.21"' 6.45 + 0.19b4. Tenderness 7.28 ± 0.20" 6.44 + 0.30b5. Texture 7.02 ± 0.15 6.50 + 0.236. Acceptability 7.04 ± 0.19 6.58 ± 0.257. pH 4.71 ± 0.13 4.33 ± 0.188. Shear force (lbjinch2) 3.06 ± 0.21b' 4.01 ± 0.25'9. Moisture 50.95 ± 0.33 51.24 ± 0.45(60.30) (60.80)10. Crude protein (CP) 27.83 ± 0.38 27.97 ± 0.29(21.80) (22.00)11. Ether extract (EE) 19.45 ± 1.76'" 11.51 ± 1.10b(11.10) (4.00)Figures bearing same or no superscripts did not differ significantly for treatment effects. Observationsat S1. No.9, 10 & 11 are analysed in arcsine values. Percentages are reported in parenthesis.Coast of ProductionBased on the standards already mentioned andcost of input energy, the coast of producingOB gizzard pickle was higher than that of VBpickle. The main contributor to this effect wasthe cost of additional mustard oil. Compariosonof input output energies from the two kinds ofpickles revealed higher yield of calories perIndian rupee from VB (67 Cal) than OB gizzardpickle (56 Cal).CONCLUSIONSObservations were recorded on the input andoutput energies of oil-based as well as vinegar-based chicken gizzard pickle. Results showedthat processing of VB pickle required loweramounts of human and electrical inputs andresulted in more nutritional energy per rupee.Therefore processing of VB chicken gizzardpickle is more cost effective than oil-basedgizzard pickle.ACKNO~DGEMENTSThe authors thank the Director of the CentralAvian Research Institute for providing thenecessary facilities for this study.REFERENCESAOAC. 1985. Official Methods ofAnalysis. 14th edn.Washington, D.C.: Association of Official Ana-lytical Chemists.ARFA, AS. 1977. Pickled chicken gizzards. I. Accept-ability and proximate analysis. Poultry Science56: 1014-1017.CARRoAD, PA., R.P. SINGH, M.S. CHINNAN, N.L.JACOBSand W.W. ROSE. 1980. Energy use quantifica-tion in canning of cling stone peaches. Journalof Food Science 45: 723-733.CHAROENPONG, C. and T.C. CHEN. 1980. Qualities ofpickled chicken gizzards as affected by salt andvinegar. Poultry Science 59: 537-542.CHATTE~EE, AK., P.C. PANDA and V.S. KHABADE.1969. Poultry pickle. Food IndustryJournal. 3(8):11-13.OSTRANDER, C.E. 1980. Energy use in agriculturepoultry. In Handbook of Energy Utilization inAgriculture ed. D. Pimental. Boca Raton: CRCPress Inc.PANDA, B. 1988. Charda oration lecture. Deliveredat Bombay Veterinary College, Bombay inAugust 1988: 10-11.PERTANIKAJ. TROP. AGRIC. SCI. VOL. 18 NO.3, 1995 213A.K. SACHDER, K.P. MISHRA, RAM GOPAL AND S.S. VERMAPANESAR, B.S. and A.P. BHATNAGAR. 1987. Energynorms for inputs and outputs of agriculturesector. In Proceedings of National Conference onEnergy in Production, Agriculture and Food Process-ing, October, 30-31, 1987 held at PAU,Ludhiana, India.SCHWARTZBERG, H.G. 1977. Energy requirementsfor liquid food concentrate. Food Technology21: 67-76.SHACKELFORD, S.D., ].0. REAGAN, T.F. MANN, C.F.LYON and M.F. MILLER. 1989. Effects of bladetenderization, vacuum massage time and saltlevel on chemical, textural and sensory charac-teristics of precooked beef chuck roasts. Jour-nal of Food Science. 54: 843-845.SHARMA, B.D., R.C. KEsHRI, G.S. PADDA and N. SHARMA.1986. Processing and acceptability of chickengizzard pickle and chutneys. Cheiron 15: 123-125.SINGH, Y. and D.P. DHINGRA. 1987. Energy conserva-tion studies in food processing. In ProceedingsNational Conference on Energy in Production,Agriculture and Food Processing.SNEDECOR, G.W. and W.G. COCHRAN. 1967. StatisticalMethods. 6th edn. Calcutta: Oxford and IBHPublishing.UNGER, S.G. 1975. Energy utilization in the leadingenergy consuming food processing industries.Food Technology 29(12): 33-45.(Received 3 January 1994)(Accepted 4 October 1995)214 PERTANlKAJ. TROP. AGRIC. SCI. VOL. 18 NO.3, 1995

Input and output of energy in processing gizzard pickle

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