Comparative Study on Effectiveness of Organic Grape Juice Vinegar Over Commercially Available Vinegar Using Chemical Titration Technique for Chicken Quality Analysis

Abstract

Aim: In developing nations there is a huge loss in post-harvest process and making vinegar from extra fruit, which may be used to preserve some foods and snacks, is a useful technique for reducing these losses. This research was done to determine the amount and quality of innovative grape vinegar produced (sultanina). The juice from Sultanina grapes was utilized in the making of vinegar. Materials and Methods: Two groups are taken with 6 samples per group,G power 80%, Coincidence interval 95%. Grape juice was separated into two batches, with one receiving a 20 percent sugar addition for primary fermentation and the other receiving none. For primary fermentation, we added Saccharomyces cerevisiae to the juice in two separate batches. Acetic acid bacteria (acetobacter) were added and left to acetic acid production through aerobic fermentation for 15 days before vinegar was formed. Results and Discussion: The pH was found to be 2.36, and the acetic acid content was 7.2%. Our innovative grape juice-based vinegar production procedure increased the content of acetic acid by 2.2 percent (p =0.001) , according to the results Conclusion: For the product, researchers looked at color and physical/chemical qualities, and whole chicken preserved in vinegar underwent a sensory examination. When compared to commercial vinegar, grape vinegar has a high acetic acid (7.2%) content. Vinegar with a higher acetic acid concentration can aid to improve the flavour of food.