author(s)
Ketul Patel, VB Solanki, NK Suyani and RJ Vasava

abstract
Mollusks have been recognized as a seafood of high nutritive value and good delicacy. A pickle was prepared from Turbo brunneus. This study designed to prepare pickle from two different oils using underutilized mollusks resource. The study was conducted for a period of 7 days. Results indicated that pickle prepared from groundnut oil showed better quality compared to pickle prepared from mustard oil. The present work also demonstrated to popularize the T. brunneus pickle using small amounts of ingredients.