Sensory Evaluation

Prebiotics are the non-digestible fibers which have the potential to exert a positive effect on human health. They serve as a substrate for microflora in the large intestine and are known to improve overall gut health. Fried foods contribute greatly to the snack foods industries and are specially liked for their crispy texture and unique flavor. Addition of fructooligosaccharides in fried food products has a potential to be developed into a therapeutic food. Hence, the effect of incorporating fructooligosaccharide on sensory qualities of fried products namely vegetable paratha (Shallow fried) and lilva kachori (Deep fried) was investigated. Fructooligosaccharides was added to the one serving of vegetable paratha and lilva kachori's stuffing at 10 g, 15 g and 5 g, 10 g, and 15 g respectively and were compared with the standard recipes. Three successive trials were conducted for screening the panelist through threshold test. Sensory evaluation was carried out at nine point hedonic scale test for the two products in triplicates. An internal panel of 25 semi trained members evaluated the products for color and appearance, mouthfeel, texture, taste, after taste, and overall acceptability. The results revealed a non-significant reduction in most of the sensory attributes for vegetable paratha, whereas, a significant reduction was observed in texture scores (p<.05). A significant reduction (p<.001) was found in all sensory attribute scores of lilva kachori. Addition upto 5 g fructooligosaccharide did not altered sensory qualities of lilva kachori. The most affected attribute for vegetable parantha was texture (8.6 percent reduction) and for lilva kachori it was color and appearance. Thus it can be concluded that fructooligosaccharides can be incorporated in vegetable paratha upto 15 g and upto 5 g in lilva kachori. An addition of fructooligosaccharide in stuffed fried snacks may serve to fulfill consumer demand for health foods.

Guava is a delicious fruit loaded with essential nutrients; in addition, its leaves are equally beneficial. It contains various nutritional and bioactive compounds that offer a range of health benefits and can be used as a complement to medicines. The experiments were carried out and replicated thrice to evaluate the concentration of bioactive compounds in the dried leaves. Guava leaves were dried in shade under ambient conditions as well as using tray (50°C, 60°C and 70°C) and microwave drying (360 W, 540 W and 720 W). To explain the drying process, nineteen available models were evaluated for the best fit. The drying data were best explained by the Page model and Verma model in shade drying; Midilli and Kuck model, as well as the Jena and Das model at 70 0 C tray drying; Midilli and Kuck and Logarithmic model for 360 W microwave drying of Purple guava and Shweta guava, respectively. In both guava varieties, L*, a*, b* values were higher in fresh leaves in comparison to shade, tray and microwave dried leaves. The flavonoid contents for fresh Purple and Shweta guava leaves were 49.81 and 31.71 mg QE/ mg dry weight, respectively in comparison to 208.62 mg QE/mg dry weight & 84.79 mg QE/mg dry weight for Purple and Shweta dried leaves.

We describe a data mining framework that derives panelist information from sparse flavour survey data. One component of the framework executes genetic programming ensemble based symbolic regression. Its evolved models for each panelist provide a second component with all plausible and uncorrelated explanations of how a panelist rates flavours. The second component bootstraps the data using an ensemble selected from the evolved models, forms a probability density function for each panelist and clusters the panelists into segments that are easy to please, neutral, and hard to please.

El uso de metodos enzimaticos es una buena opcion para el proceso industrial del maracuya debido a los bajos rendimientos y alto contenido de fibra que posee. El objetivo de este trabajo fue optimizar el rendimiento, solidos solubles, luminosidad y viscosidad a traves de la licuefaccion enzimatica de los arilos. Frutos maduros suministrados por la empresa Delicias y Sabores del Peru EIRL fueron seleccionados y cortados en mitades para facilitar el retiro de los arilos. Despues del tratamiento enzimatico, la pulpa fue centrifugada a 3500 rpm por 15 minutos. Se evaluo su rendimiento, los °Brix, la luminosidad a traves de un colorimetro MINOLTA®, la viscosidad con un viscosimetro BROOKFIELD® (Modelo LVDV-III Ultra) a 100 rpm con un spindle SC4-18. Se utilizo un diseno central compuesto con los factores de temperatura (40, 50 y 60°C), pH (2, 2.5 y 3), tiempo (25, 30 y 35) y RAPIDASE TF® (250, 300 y 350 ppm). La degradacion de la pectina y hemicelulosa redujeron la capacidad de retencion...

This study investigates the effect of biofortification of Granny Smith apple (Malus domestica) agro-industrial byproducts (RM-N) through combined abiotic stresses (UVA radiation and wounding) to enhance their phenolic compound content and bioactivities. The applied abiotic stress conditions significantly increased the total phenolic content and the content of procyanidin B2, catechin, and epicatechin, with a maximum increase of 305 % in biofortified tissue (RM-E) compared to untreated samples (RM-N). Simulated gastrointestinal digestion improved the bioaccessibility of key phenolic compounds in RM-E, enhancing their antioxidant capacity by 22.8 % and the inhibition of nitric oxide (NO) production by 107 % in lipopolysaccharide (LPS)-stimulated murine macrophages (RAW 264.7). Furthermore, RM-E displayed selective antiproliferative activity against colorectal cancer cell lines (Caco-2, HT29), achieving lower IC 50 values than RM-N samples, while maintaining low cytotoxicity in healthy fibroblast cells. These findings demonstrate the feasibility of using combined abiotic stresses as a sustainable and cost-effective strategy to valorise apple by-products, providing bioactive-rich ingredients with potential applications in functional foods and nutraceuticals.

The effects of slicing method on the quality and storage-life of modified atmo¬sphere packaged carrot slices were determined using microscopy, sensory evalu¬ation, microbial counts and a range of physical and chemical tests. Slicing caused physical damage, physiological stress and enhanced microbial growth. The se¬verity of these effects were in the order of blunt machine blade \u3e sharp machine blade \u3e razor blade. These findings provide insights into the magnitude and ba¬sis of slicing effects and also confirm the importance of gentle processing and the use of a sharp blade

ABSTRACT: Different packaging films and storage temperatures were used to establish a range of equilibrium modified atmospheres for storage of shredded carrots. Quality and storage‐life of the packaged shredded carrots were determined using sensory evaluation, microbial counts, and a range of physical tests. Minimal processing steps such as peeling and shredding caused physical damage, physiological stress, and enhanced microbial growth, leading to a reduced shelf life when compared to the whole vegetable. A P‐plus microporous film (CO2 permeability of 29 X 103mL.m ‐2.d ‐1.atm ‐1) was the most suitable for the storage of shredded carrots. Findings indicated that deterioration in these products was triggered by the depletion of oxygen more than by the rise in carbon dioxide.

Fresh fish is highly perishable and must be properly handled to slow its deterioration, ensure nutritional balance, and prolong shelf life. This paper reports the effect of the duration of cold storage on the nutritional composition and durability of fresh Clarias gariepinus. Forty-two (42) fresh samples of C. gariepinus were obtained from a reputable farm in Ibadan and grouped into seven batches of six fish each. Analyses were conducted on fresh fish, which served as the control, while the rest were stored in cold storage at an average temperature of-4 ± 1°C for six weeks. Weekly analyses of proximate, minerals, and sensory quality of the cold-stored C. gariepinus were carried out in triplicate. The results showed a significant decrease (p<0.05) in moisture content and crude protein over the six weeks of storage. Fat content, crude fibre, ash content, and carbohydrate increased significantly (p<0.05) as storage extended. The mineral content values of sodium, magnesium, potassium, and calcium decreased significantly (p<0.05) throughout cold storage, while there was an increase in Thiobarbituric Acid Reactive Substances (TBARS) and Total Volatile Base Nitrogen (TVB-N). Sensory assessment revealed changes in the colour of the eye, gill, skin, and odour as the duration of cold storage increased. In conclusion, the increased duration of cold storage of fresh C. gariepinus had a negative effect on nutritional, biochemical and sensory values.

Good health is an asset in this modern scientific world. For fit and fine health, it is necessary to have a diet sufficient in quantity as well as quality. Due to inadequate nutritional awareness, macro as well as micronutrient deficiencies affect the lives of most citizens of western nation less dramatically than those in developing countries. The grave situation brought about by over population and under production of food on an international level is well documented. Therefore, the present study was undertaken in an attempt to overcome the ill effects of nutrition related problems with improving the quality of life by the judicious use of lotus stem powder and defatted soy flour in conventional preparation. The main aim of study was to develop value added soyblended product like, Khakare with the incorporation of lotus stem powder and defatted soy flour at different levels. The results of sensory appraisal revealed that among different proportion of ingredients used with the combination of 20% defatted soyflour and 5% lotus stem powder was most acceptable and received the highest ratings.

To illustrate the most important sources of venison (deer meat) in the world, the examples in this article are taken from the deer farming industry in New Zealand and the traditional reindeer husbandry cultures in Fennoscandia (Sweden, Norway, and Finland) and Alaska (with roots in Russia and Fennoscandia). These deer industries are mainly focused around pasture-based venison production systems. The red deer (Cervus elaphus) is the most common deer species for venison production in New Zealand (Figure 1) while the reindeer (Rangifer tarandus tarandus) dominate venison production in Fennoscandia and Alaska (Figure 2). Reindeer husbandry is performed in a less-intensive way than red deer farming, with the reindeer free ranging (not enclosed in fenced areas) in forests and on the mountain tundra. Both reindeer in Fennoscandia and red deer in New Zealand are occasionally fed supplements or replacements, particularly during winter when pastures cannot provide enough nutrition for mainten...

The pigeon pea is widespread in Latin America, Asia and Africa and exported to the USA and Europe. Pigeon pea is a nitrogen fixer, has high nutritional value and protects water basins. There are four main varieties that grow in San Carlos, Costa Rica: Catie, Sabalito, Folk and Panama. A sensory evaluation for consumer acceptance testing was done with 33 consumers, using a 9-point hedonic scale (overall likability to extreme dislikability) to determine the level of acceptance of a Sabalito pigeon pea ham and potato crockpot stew. Acceptance was: Overall likability 27,3% of consumers, high 45,5%, moderate 24,3% and slight 3,03%. Consumers who liked condiment content also liked the appearance of the produce and those who liked the salt content, also liked the condiment content (Spearman correlation). Consumers' grades were divided in two groups through a cluster analysis (8,13 and 6,89). Overall acceptance was high (72,7%) and I recommend pilot plant tests, and physical, chemical and more sensorial analyses before launching the product to the Costa Rican market.

Chickpea is a well recognized source of vegetable protein, especially in underdeveloped areas of the world. Mexican chickpea is highly priced in the international market due to its desired quality. The Northwest of Mexico, especially Sonora and Sinaloa, are also recognized for the quality of chickpea, where a high percentage of the annual production is placed in the international market. Among the various characteristics of high-quality chickpea, color is one of the most important, since it influences both: the selection of new improved varieties at the experimental research stations, and also the price at the international market. The purpose of this study was to evaluate two objective instrumental methods of color determination as related to sensory evaluation analysis, using a panel of trained judges. The color determination method with the highest correlation with sensory evaluation results could be used for the implementation of a color scale for chickpeas. Results from this st...

Se evaluó el efecto del ácido ascórbico aplicado mediante dos métodos de hidroenfriamiento sobre la aceptabilidad general, sabor y apariencia de lechuga verde de hoja troceada, así como la relación entre el sabor y la apariencia de la lechuga de hoja procesada sobre la aceptabilidad general de este producto. La lechuga de hoja fue hidroenfriada con una solución de ácido ascórbico al 1% mediante inmersión y aspersión, o con agua por inmersión. Se uso como control a lechuga no hidroenfriada. Las soluciones para tratamientos fueron aplicadas a 5 oC por 2 min, y la lechuga fue luego empacada en bolsas de polietileno impermeables a la humedad, almacenada a 5 oC por 14 días, y evaluada en los días 1, 7 y 14 de almacenamiento. La aceptabilidad general de la lechuga de hoja procesada (troceada y empacada) estuvo altamente correlacionada con su sabor (R2= 0.85), pero no con su apariencia (R2= 0.39). Todos los tratamientos mantuvieron sus valores de aceptabilidad general y sabor durante el al...

Zein is a natural product,both edible and biodegrad able.Zein has been developed into elastomeric compo und which are usefull as structural material for fabrication of edible film.Physical and rheological property of zein suggest its application as chewing gum base.Syenthetic chewing gum base has property to stick to surfaces,because of its adhesive texture,and gum long lasting nature it is very difficult to clean off surfaces.The high cost associated with chewing gum waste management add up millions of dol lar worldwide.Many researchers have investigated possibility of developing gum products that are bio degradable or less sticky in an attempt to remove t hese problem.In current study model corn zein gum is dev eloped and effect of formulation components on te xtural properties was investigated.

A big problem in use of chewing gum is the fact that after use, the chewing gum is often not disposed of in an environmentally compatible manner in waste bins or waste paper baskets,but is carelessly disposed of in the manner binds to dust on account of its stickness,become stained black and forms black spots.The syenthetic polymer based chewing gum do not decompose significantly under normal climatic condition and cannot be removed using street clearing methods.A long felt need has existed ,therefore either to modify chewing gum base,in such a manner that they become more easily removed or to modify chewing gum base in such a manner that they are chemically degradable. Corn zein as a gum base offers nonadhesive and biodegradable property.Various plastisizer are used for formulation of corn zein gum. The study shows corn zein is best suited to be used as biodegadable gum base which can be developed as acceptable product for consumers.

Conhecendo-se a ação do clima sobre a fenologia e a qualidade natural da bebida do Coffea arabica foi elaborado projeto que estuda essas interações e regionaliza as diferentes ocorrências de tipos de bebida no Estado de São Paulo. Foram consideradas cinco classes de bebida: Mole, Dura adstringente, Dura pouco adstringente, Riada e Rio. A predominância da classe, Mole no nordeste do Estado está condicionada às interações dos fatores térmicos (altitude superior a 800m) e hídricos e à fenologia do cafeeiro. Nesse caso a maturação, colheita e a secagem são coincidentes com temperatura e umidade atmosférica baixas. A classe Dura pouco adstringente é a mais significativa em termos de área geográfica, abrangendo parte do centro, norte e noroeste, com temperaturas mais altas, ciclo fenológico mais curto e baixa umidade atmosférica na colheita, célebres pela tradição dos cafés da Araraquarense e Noroeste. Na escala proposta, a qualidade Rio, predomina em condições naturais de colheita e secagem nas regiões dos vales do Paraíba e do Ribeira.

Hot smoking is a traditional method for preserving fish in Angola, but the quality of the final product is still unsatisfactory. The aim of this study was to examine new smoking technology, which could benefit the rural areas of Angola, using redfish (Sebastes norvegicus) fillets and testing two different smoking methods (Bradley and cabin kiln smoker). After smoking, redfish was air packaged and during storage period the samples were divided in two experimental groups, room cold storage (0-4) °C and room temperature (15-20) °C for both smoked redfish fillets. Yield was 76.32% and 61.48% for Bradley smoker and cabin kiln smoker respectively. The research results indicated significant difference in yield, and Total Plate Count (TPC) for all study groups (p<0.05). Significant difference was observed between storage days and color (lightness, yellowness and redness) (p<0.05). Total volatile basic nitrogen (TVB-N) was stable for all samples except for Bradley smoked fillets. Storage room temperature (104.7±6.08) and microbiological load was changed from 5 log(cfu/g) to 9 log(cfu/g). The level of PAHs in smoked fillets produced in cabin kiln was higher than Bradley smoker.

Everyday human beings are faced with situations they should choose among different alternatives by means of reasoning and mental processes when solving a problem. Many of these decision problems are under uncertain environments including vague, imprecise and subjec- tive information that is usually modeled by linguistic information due to the use of natural language and its relation to mental reasoning pro- cesses of the experts when expressing their judgments. In a decision pro- cess multiple criteria can be evaluated which involving multiple experts with different degrees of knowledge. Such process can be modeled by us- ing Multi-granular Linguistic Information (MGLI) and Computing with Words (CW) processes to solve the related decision problems. Different methodologies and approaches have been proposed to accomplish this process in an accurate and interpretable way. In this paper we propose a useful Decision Analysis Framework to manage this kind of problems by using the Extended...

Experiments were conducted based on preliminary evaluation by varying the proportions of fenugreek seed powder (FSP) (1-5%) and oat flour (OF) (3-15%) using central composite rotatable design. Composite flour containing rice (%60), chickpea (%30) and corn flours (%10) was used as a base material in extrusion. Physical and functional properties like bulk density (BD), hardness (HD), lateral expansion (LE), water absorption index (WAI) and water solubility index (WSI) were significantly (p<0.05) affected by the proportions of FSP and OF. Increase in OF proportion resulted in an increase in BD, LE and WAI values, FSP proportion had a positive effect on LE, HD, WAI values and specific length. WSI was negatively affected by both FSP and OF. Storage studies of quality extruded product (2.28% FSP and 4.76% OF) showed lower moisture uptake at atmospheric storage conditions in comparison to the accelerated storage conditions. Shelf life of the extrudates packed in aluminium lined polyethylene packages was higher than that packed with high density polyethylene packages due to higher water vapour transmission rate of the later packaging material.

The safety of baby food remains a critical public health challenge as shown by recent findings of heavy metal contamination and historical gaps in regulation. This review examines how artificial intelligence (AI) can enhance detection of contaminants (e.g., lead) and allergens while improving supply chain transparency by using techniques such as, machine learning, hyperspectral imaging, and AI-powered blockchain. This review analyses AI's role in modern baby food production, highlighting real-world applications like Gerber's AI Food Planner and Tiny Human Food AI. However, adoption faces barriers such as, cybersecurity risks in AI-driven systems and regulatory lag. While AI offers transformative potential, this review argue that its success depends on collaborative oversight among manufacturers, policymakers, and parents. The study has analysed 60+ sources to discuss ethical AI applications in baby food production whilst urging stricter standards to align innovation with child health priorities.

Fish paste is a common condiment that increases appetite, and Filipinos have created both traditional and machine-made methods for making it. This study aims to ascertain whether the fish paste produced by the new fish paste maker equipment is acceptable. Samples' pH, moisture content, water activity, salt content, and crude fat were among the physical and chemical characteristics that were examined. The sensory evaluation's findings indicated that the fish paste's overall acceptability is extremely high, but its look, color, scent, and taste are all rated as moderate. Chemical studies for pH revealed that the lowest acidity level was 4.58±0.11% at 30 days, and that this level varied considerably across the 180-day fermentation period (p<0.05). Longer fermentation times, ranging from 26.5±2.79% (30 days) to 39.10±6.29% (180 days, p<0.05), were associated with a higher moisture content. It clearly showed how the nutritional value and microbiological development of fish paste are impacted by its shelf life. Since lower reported values were recorded in the 180-day fermentation, the water activity also varies significantly with the fermentation length; the full dilution of salt encourages the growth of microorganisms. Longer fermentation tends to increase the amount of salt and ash; the 180-day fermentation produced the highest values, 1.93±0.67% (p<0.05) and 2.94±0.88%, respectively. The fermentation time has no discernible impact on the crude fat results. Overall, the physical-chemical study and sensory evaluation indicated that the fish paste is satisfactory.

Wheat is one of the important food crops worldwide while wheat bread is the most commonly consumed form of it in different populations. As Nigella sativa is rich in several phytochemicals that possess disease preventive properties hence, the proximate and sensory analysis of the breads supplemented with Nigella sativa extract and oil have been discussed in this study. Nigella sativa is one of the famous medicinal plants that has been used for treatment of various illnesses in different parts of the world. Compositional analysis revealed that Nigella sativa extract supplemented bread contains 14.75% moisture content, 10.32% crude fat content, 4.40 % ash and 3.55 % crude fiber, 11.89% crude protein and 55.09% Nitrogen Free Extract (NFE). In comparison, analysis of Nigella sativa oil supplemented revealed that it contains 14.23%, moisture content, 10.53% crude fat content, 4.10% ash and 3.20 % crude fiber, 11.79% crude protein and 56.15% NFE. Sensory evaluation was evaluated using 9 points-hedonic scale. Maximum score for overall acceptability was recorded for Nigella sativa extract fortified bread. In the meantime, the requests for wheat-based items with value addition are developing quickly in the previous couple of decades, as customers understood that eating foods with medical advantages is superior to taking medicine. The breads fortified with Nigella sativa will not only meet the consumer demands in terms of sensory attributes but might also aid in improving their health.

A functional tomato sauce was developed through the enrichment of high-lycopene tomato pulp (TomP) with pea protein (PP), freeze-dried olive powder (OP), and tomato peel powder (TPP) to achieve good sensory acceptability and a high antioxidant level using a 4-component (X1-TomP, X2-PP, X3-OP, X4-TPP) D-optimal mixture design. Responses: Y1-color, Y2-aspect, Y3-aroma, Y4-flow/texture, Y5-taste, Y6-sourness, and Y7-aftertaste, were evaluated by a non-trained sensory panel to obtain polynomial models for all responses. Numerical optimization resulted in the formulation: TomP (93.05%), PP (1.82%), OP (1.66%), and TPP (3.47%). Sensory analyses of the developed sauce revealed that the product was appreciated by untrained and trained panelists. Sensory profile analyses by the trained panel consensus concluded that the sauce has a good flavor profile with well-balanced sweetness and saltiness, slightly perceptible astringent notes, and no off-taste. Analyses of antioxidant activity (ABTS and FRAP), polyphenols, lycopene and beta-carotene were carried out. The sauce had concentrations of 35.37±1.85 mg/100 g (lycopene), 5.72±0.52 mg/100 g (beta-carotene), and 58.30±0.91 mg GAE/100 g (phenolic content) while the pulp had concentrations of 23.54±0.76 mg/100 g, 3.03±0.01 mg/100 g and 39.06±2.99 mg GAE/100 g, respectively. The developed tomato sauce compares favorably with the pulp in terms of lycopene, beta-carotene, and phenolic content. The remarkable increase in phenolic content, lycopene, and beta-carotene (known for their antioxidant properties) in the sauce enriched with powdered additives contributes significantly to its antioxidant potential. Therefore, the developed sauce is a good source of such health-promoting compounds and has the potential to be consumed as a functional food.

Previous research has examined the effects of individual demographic factors such as gender and age, but limited insights have analyzed their intersectional impacts across different cultural contexts. This study addressed gaps by examining how gender and age influence the impact of ambient retail fragrances cross-culturally between Indian and Polish consumers. Hypotheses suggested that women and younger individuals would be most susceptible to fragrances' effects on shopping behaviors. A quantitative methodology was employed with mall-intercept surveys administered in shopping centers in Lodz, Poland, and Kolkata, India. Samples included 300 consumers in India and 279 in Poland. Results showed mixed support, with some gender hypotheses partially confirmed: Polish women reported that fragrances impacted certain behaviors more than men, though inconsistently across countries. However, age-related hypotheses were contradicted as Polish agreement on fragrances' effects increased with age. Crosscountry divergence emerged, with fragrances influencing younger Indian spending patterns more than Polish. This study contributes to the theoretical understanding of how population diversity influences consumer variability across different economic and social contexts.

Palm wine yeast and baker&#39;s yeast were used in combination to ferment the juice from pineapple fruits for biomass and alcohol production. The must was first upgraded to 22 o brix content with sucrose. The fermentation was for 14 days at room temperature. The fermenting must and the wine produced were analyzed Physio-chemically. It showed that the combination when used as inoculums is very good. Soluble solids, sugars and pH decreased as the fermentation proceeds while the titrable acidity increased. Percentage alcohol yield was 8.4%. Information gotten from this research work shows that the combination has potentials for wine making. This can help wine makers develop fermentation inoculums from cheap sources.

El presente estudio evaluó el efecto de la incorporación de harina de guanábana (Annona muricata L.) en la formulación de galletas, con el objetivo de desarrollar un producto funcional con mejor perfil sensorial y nutricional. Se ensayaron diferentes porcentajes de sustitución de harina de trigo (0%, 5%, 10% y 15%), analizando atributos sensoriales como color, aroma, sabor y textura. La formulación con 10% de harina de guanábana mostró los mejores resultados en cuanto a color y sabor, sin comprometer la aceptabilidad en aroma y textura en comparación con el tratamiento control. En el análisis proximal, se observó que el contenido proteico (1.29%) era inferior al mínimo establecido por el RTCA (3.0%), probablemente debido a la reducción de harina de trigo. No obstante, el producto presentó un contenido aceptable de fibra dietética (3.81 g/100 g), clasificándose como fuente de fibra, y un bajo contenido de grasa (0.64%), lo que lo convierte en una alternativa adecuada para consumidores interesados en productos reducidos en grasa. El contenido de humedad (5.26%) superó ligeramente el valor máximo recomendado (5%), atribuible a la capacidad higroscópica de la harina de guanábana. Aunque el contenido de minerales fue bajo (0.70%), se considera aceptable funcionalmente para tratarse de un ingrediente con variabilidad natural. En conjunto, los resultados posicionan a la formulación con 10% de harina de guanábana como la más prometedora para aplicaciones posteriores en el desarrollo de alimentos funcionales.

Se estudió el efecto del quitosano aplicado como recubrimiento sobre la calidad postcosecha de la mandarina 'Fortune'. Las mandarinas fueron enceradas con una solución acuosa de quitosano al 0,6 ó 1,25% y almacenadas a 20ºC durante 15 días simulando la comercialización. Como control se utilizó una cera comercial de polietileno. Se evaluó la pérdida de peso, firmeza, sólidos solubles (ºBrix), acidez, CO

Campylobacter spp. were isolated from rivers Mula, Mutha and Pavana by preT-Kapadnis Baseri and Preston enrichment-modified charcoal cefoperazone deoxycholate agar methods. Survival studies were conducted in fresh skim cow milk, chicken meat extract and mushroom extract at various temperatures. The sensitivity of Campylobacter strains inoculated in the food samples, to chemical preservatives, gamma radiation, microwave heating and water bath heating was studied. Campylobacter strains survived well in milk and chicken extract; however, temperature significantly affected their survival in those food samples. Although most of the chemical preservatives were effective against Campylobacter isolates, the sub-inhibitory values of acetic acid and lactic acid were relatively lower against these isolates. All the strains investigated for the effect of gamma radiation, were sensitive to doses less than 3 kGy. In case of heat preservation, around 9 min was required to eliminate Campylobacter spp. by heating in water bath at 508C while approximately 13 s from food samples exposed to heating in a microwave oven. The effect of food preservation techniques on Campylobacter varied with the temperature and type of the food. Microwave treatment appeared to be much more effective than water bath heating and that chicken meat extract conferred an additional protection to Campylobacter as compared to milk or PBS.

A membrane-based protein isolation process was originally developed to produce nvo protein isolates €rom defatted canola meal. Both products had high protein content while low in phytates and essentially free of glucosinolates, thus representing a potential source of food-grade protein. As phenolic compounds present in canola bind to the proteins, and cause the dark colour and undesirable taste of these protein products or their aqueous solutions, the interactions between phenolic compounds aqd canola prateins were investigated using a series of chemical treatments in combination with membrane processing to break phenolicprotein complexes and separate the phenolics from the proteins. Approximately 50% of the phenolic compounds extractable in aqueous media was thus identified to be bound to canola protein by different mechanisms: ionic bonding, hydrophobic interactions, hydrogen bonding, and covalent bonding. Based on the study of phenolic-protein interactions, a variety of treatrnents was tested for the removal of phenolic compounds from canola protein. The combined use of these treatments was able to reduce the phenolic contents in the products by 80-90%. The original protein isolation process was then modified with the treatrnents to remove phenolics. The modified process produced two high-quality canola protein isolates, both of high protein content (>85%), low in phenolic acids (-200 mg/100 g), and essentially free of tannins, and the removal of phenoIic compounds improved the colour and taste of canola protein isolates. Also, as a necessary tool in this study, a new analytical method was developed for the detemination of total phenolic acid content in canola protein products, yiving accurate quantification in a reasonable time. My thesis supervisor, Professor L. L. Diosady deserves my utmost gratitude for it would have been impossible for me to carry out this prograrn without his guidance, support, encouragement, and above all, his faith in my capability of pursuing a Ph.D. degree. To me he has been and will always be a great mentor. 1 am also very grateful to the other two members of my reading cornmittee, Professors M. J. Phillips and D. G. B. Boocock, who gave much valuable advise and many constructive suggestions throughout the prograrn. Al1 the members on my oral defense cornmittee have obliged me with their important input to my thesis, among whom are Professor M. Naczk from St.

A membrane-based protein isolation process was originally developed to produce nvo protein isolates €rom defatted canola meal. Both products had high protein content while low in phytates and essentially free of glucosinolates, thus representing a potential source of food-grade protein. As phenolic compounds present in canola bind to the proteins, and cause the dark colour and undesirable taste of these protein products or their aqueous solutions, the interactions between phenolic compounds aqd canola prateins were investigated using a series of chemical treatments in combination with membrane processing to break phenolicprotein complexes and separate the phenolics from the proteins. Approximately 50% of the phenolic compounds extractable in aqueous media was thus identified to be bound to canola protein by different mechanisms: ionic bonding, hydrophobic interactions, hydrogen bonding, and covalent bonding. Based on the study of phenolic-protein interactions, a variety of treatrnents was tested for the removal of phenolic compounds from canola protein. The combined use of these treatments was able to reduce the phenolic contents in the products by 80-90%. The original protein isolation process was then modified with the treatrnents to remove phenolics. The modified process produced two high-quality canola protein isolates, both of high protein content (>85%), low in phenolic acids (-200 mg/100 g), and essentially free of tannins, and the removal of phenoIic compounds improved the colour and taste of canola protein isolates. Also, as a necessary tool in this study, a new analytical method was developed for the detemination of total phenolic acid content in canola protein products, yiving accurate quantification in a reasonable time. My thesis supervisor, Professor L. L. Diosady deserves my utmost gratitude for it would have been impossible for me to carry out this prograrn without his guidance, support, encouragement, and above all, his faith in my capability of pursuing a Ph.D. degree. To me he has been and will always be a great mentor. 1 am also very grateful to the other two members of my reading cornmittee, Professors M. J. Phillips and D. G. B. Boocock, who gave much valuable advise and many constructive suggestions throughout the prograrn. Al1 the members on my oral defense cornmittee have obliged me with their important input to my thesis, among whom are Professor M. Naczk from St.

Pearl millet is a cereal rich in both macro-and micronutrients; however, it also contains high levels of antinutrients, such as phytate, tannin, and phenols, which can hinder nutrient absorption. This study examined the impact of fermentation on the nutrient composition, antinutritional content, mineral bioaccessibility, and sensory quality of Injera prepared from pearl millet f lour alone, as well as from a composite f lour of pearl millet and maize (in 1:1 and 1:2 ratios). Fermentation significantly improved the nutrient profile and sensory attributes of Injera samples. Significant improvements (p < .05) were observed in all Injera samples, with reductions in phytate (81.5%-99.2%) and tannin (72.4%-96.1%) contents, and increased mineral bioaccessibility for iron (62.1%-73.5%), zinc (53.8%-83.3%), and calcium (19.6%-54.6%). These findings showed that traditional fermentation methods can effectively decrease antinutrients, enhance the nutrient profile, and improve mineral bioaccessibility in pearl millet-based Injeras.

To compare the nerve conduction studies in clinically undetectable and detectable sensorimotor polyneuropathy in type 2 diabetics. Diagnosed diabetics (n = 60) were divided in two groups. Group 1 (n1 = 30) with clinically undetectable and group 2 (n2 = 30) with clinically detectable Diabetic Polyneuropathy. Detection of the sensorimotor neuropathy was done according to Diabetic Neuropathy Symptom Score and Diabetic Neuropathy Examination scores. The simplified nerve conduction studies protocol was followed in recording amplitudes, velocities and latencies of minimum two (Sural, Peroneal) and maximum six i.e. three sensory (Sural, Ulnar, Median) and three motor (Peroneal, Ulnar, Tibial) nerves. The comparisons were done between different parameters of nerve conduction studies with the neurological scores in undetectable and detectable groups using Pearson&#39;s chi square test. The amplitudes, velocities, latencies, outcome and grading of neuropathy in nerve conduction studies when c...

This study developed a fermented milk with Lactobacillus plantarum and evaluated its microbiological, physical-chemical and sensory characteristics during 70 days of storage at 10ºC. The study analyzed the counts of total viable cells, total and thermotolerant coliforms, yeast and mold; acidity, pH, ash, fat and total solids; sensory evaluation and purchase intention of the final product by consumers. Nutrition information was compared with seven commercial brands of fermented dairy products. The final formula contained 10% sugar, 6% milk powder and 4% microbial inoculum. The final product was fat-free. Acidity, ash content and total solids were stable during storage, unlike pH. No total or thermotolerant coliforms, yeast or mold were detected. L. plantarum counts ranged from 10.1 Log 10 CFU mL -1 at the beginning to 8.9 Log 10 CFU mL -1 at the end of the storage period. The product had good acceptance and high purchase intent. The nutrition information of fermented milk was similar to those of commercial brands evaluated. L. plantarum demonstrated good viability in fermented milk, and although not considered a probiotic food in Brazil, it is promising for the production of foods with functional properties and/or health claims.

In current era, the agro-waste production is tremendously increasing which strongly influences the stability of the ecosystem and ultimately the human health. Onion is among one of the most commonly consumed vegetables worldwide, but its peel is generally regarded as waste, which is rich in various phytonutrients. Wheat bread is consumed as a staple food by large number of populations hence this study was aimed at improving the nutritional quality of bread by supplementing it with onion peel extract (OPE) and onion powder (OP). A control bread was synthesized using standard formulation while breads supplemented with OPE and OP were prepared by substituting wheat flour with OPE and OP at 1%, 3% and 5%, 7% respectively. Proximate analysis of five types of bread (A, B, C, D, E) presented that addition of onion peel extract significantly (p < 0.05) improved the moisture content (21.06-21.79%) of breads while incorporation of onion powder brought significant improvement in fiber (0.24-0.32%), protein (9.80-10.35%) and ash content (1.55-1.94%). Sensory analysis of the breads was done by a semi-trained panel constituting of 7 members. Significant differences were reported among the five treatments for appearance, texture, taste, odor and overall acceptability. Maximum score for all the above-mentioned attributes was obtained by 1% OPE fortified bread while the 7% onion powder fortified bread attained the lowest scores. The sensory attributes of OPE makes it a good flavoring ingredient for baked items.

Addition of Lactobacillus paracasei 441 improved the viability and keeping quality of cheese and gave pleasant taste, favorable acidity and increasing the nutritive value of resultant products. At that time the numbers of cells were still above the recommended threshold for probiotic effect. The survival of L. paracasei 441 produced from continous biofilm cultures till the end of storage could be attributed to that this organism was able to grow at high salt concentration and may this regarded as affects of biofilm tolerant effects. The set fermented milk manufactured with L. paracasei 441 had gained the highest total organoleptic scores compared to the control, this may be due to the effect of production of polysaccharides and improving the rheological properties of set fermented milk.

Holeta has different peach fruit varieties that can be used for various purposes. However, their fruit quality characteristics were not fully identified. Studies have indicated that the physicochemical qualities of peach fruits are influenced by a number of factors, with the varietal factor being one of the most important. Limited information regarding the factors that affect these qualities is available in the country, specifically at Holeta. Therefore, this study was initiated to evaluate the physicochemical quality properties of peach fruit varieties. Their physical quality traits, such as fruit length, fruit diameter, fruit shape index, and average fruit weight, as well as chemical quality parameters, such as TSS, specific gravity, TA, ripening index, ascorbic acid content, and pH, were evaluated. The results revealed that both physical and chemical quality parameters were significantly affected by varietal factors. Among cultivars, 'Bonny Gold' had the longest fruit length, and 'Florida Down' had the largest fruit diameter. As far as average fruit weight is concerned, 88-18 W had the highest weight with 111.98 g, while Transvalia had the highest TSS and specific gravity. However, the 'Summer Sun' and 9A-35C varieties had the highest TA and ripening index, respectively. Thus, the physicochemical quality properties of the fruit were highly altered with peach varieties. Cuvinte cheie: fruct, fizico-chimic, calitate, soiuri, SST, AT, index de maturare.

The purpose of the study was to evaluate the sensory profile and acceptability of six types of fufu (a fermented cassava product) produced by different processes using sensory evaluation and consumer acceptability testing. Fufu samples were selected to evaluate the acceptability of dried fufu flours, which are increasingly being consumed, and compare with a traditional paste and a newly developed paste that produces less environmental waste. Descriptive sensory profiles of the selected samples demonstrated distinct differences in sensory profiles. They were evaluated for consumer acceptance at three demographic locations; Lagos (n = 91), Ibadan (n = 121) and Abeokuta (n = 99), Nigeria. Fufu made from a paste that produced less environmental waste had the highest acceptance scores, followed by flour and paste made by the traditional method and finally the remaining flours. Average consumer liking between the three locations did not differ. Three distinct consumer segments were identi...

) boyunca kalitesindeki değişimler. Sebze püresi ile kaplanmış alabalık filetoları (TFVT)' nın besinsel, kimyasal ve duyusal kalitesi üzerine -18 o C' de dondurarak depolamanın etkisi belirlenmeye çalışılmıştır. Ayrıca kontrol grubu olarak sebze püresi ile kaplanmamış alabalık filetosu (TF)' da değerlendirilmiştir. Depolama sonucunda, TFVT' de methionin ve TF' de histidin amino asidi hariç diğer tüm amino asitler yavaşça azalmıştır. Tiyobarbiturik asit (TBA) değeri (mg malonaldehit/kg) taze iken 0.20 mg malonaldeyhit/kg iken, depolama sonucunda SPAF' de 0.50 mg malonaldeyhit/kg' a TF' de ise 1.30 mg malonaldeyhit/kg' a önemli bir şekilde artmıştır (p<0.05). Toplam uçucu bazik azot (TVB-N) değerinde (mg N/100 g) TFVT' de önemli bir değişim görülmemiştir (p>0.05). TF' de ise, TVB-N değeri (p<0.05) depolamanın 5. ayında önemli bir şekilde artmış, daha sonra yavaşça azalmış ve sabit kalmıştır. Myofibriller ve sarkoplazmik protein çözünürlüğü her iki grupta da önemli bir şekilde azalmıştır (p<0.05). Duyusal değerlendirmede; renk koku, tat, doku yapısı ve genel kabul edilebilirlik TFVT' de önemli bir değişim göstermezken tüm bu parametrelerin skorları TF' de azalmıştır. Buna rağmen ne TFVT' de ne de TF' de depolama boyunca panelistler tarafından verilen skorlar kabul edilemez sınırına ulaşmamıştır.

With the modern and accelerated way of life, frying has become an extremely common way of food preparation. In the frying process, hot oil or fat serves as a heat transfer medium. Ideal fat in all frying processes does not exist due to differences in the chemical composition of the product, process conditions, expected nutritive value, and shelf life of the final product. During frying, physical and chemical changes simultaneously occur changing the chemical composition of edible oils. The food is immersed in hot fat, in the presence of air, where the frying medium is directly affected by three agents: moisture from the food, atmospheric oxygen, and high temperature. Reactions that occur are hydrolysis, auto-oxidation, thermal oxidation, and thermal decomposition, and the products that occur affect various physical and chemical changes in fats, as well as in fried food. The quality and oxidative stability of vegetable oils or their resistance to changes caused by oxidative processes is the time during which oils can be protected from the (auto) oxidation process. Analytical methods used in practice to determine the oxidative stability of oils are accelerated oil oxidation test (Rancimat test and OSI index) and Schaal oven test. In this paper, the possibilities of improving refined sunflower oil in order to obtain oil with greater applications in the food frying process are examined. Standard refined sunflower oil, sunflower oil with altered fatty acid composition, as well as sunflower oil enriched with natural and synthetic antioxidants were tested. The obtained results were compared with palmolein, commonly used for food frying. Of the tested sunflower oils, high-oleic sunflower oil with an iodine value (IV) of 85 g/100 g, OSI index of 9.3, and total oxidation (TOTOX) index of 4.73, increased 6.66 times after exposure to frying proving to be the most similar to palmolein (IV = 57 g/100 g; OSI = 17.8; TOTOX = 7.60).

With the modern and accelerated way of life, frying has become an extremely common way of food preparation. In the frying process, hot oil or fat serves as a heat transfer medium. Ideal fat in all frying processes does not exist due to differences in the chemical composition of the product, process conditions, expected nutritive value, and shelf life of the final product. During frying, physical and chemical changes simultaneously occur changing the chemical composition of edible oils. The food is immersed in hot fat, in the presence of air, where the frying medium is directly affected by three agents: moisture from the food, atmospheric oxygen, and high temperature. Reactions that occur are hydrolysis, auto-oxidation, thermal oxidation, and thermal decomposition, and the products that occur affect various physical and chemical changes in fats, as well as in fried food. The quality and oxidative stability of vegetable oils or their resistance to changes caused by oxidative processes...

This paper analyzes influence of different percentage of impurities and hull in the material for pressing on sensory quality (appearance, smell, taste, aroma and colour) of edible nonrefined sunflower oil. It has been concluded that simultaneous presence of impurities and hull in the starting material, especially presence of bigger quantities of impurities, has a rather negative effect on sensory quality of sunflower oil, made by cold pressing on a screw press. Apart from sensory analysis, the effect of impurities and hull on oil colour has also been identified by transparency determining, i.e. content of total pigments - carotenoids and chlorophyll. It has been concluded that presence of bigger quantities of impurities and hull cause the increase of content of both carotenoids and chlorophyll, and at the same time, decrease of transparency value in cold-pressed sunflower oil.

O caquizeiro é originário da China, sendo também muito cultivado no Japão, assim como em outras partes do mundo . No Brasil, a cultura foi introduzida por imigrantes japoneses no início do século XX e apresenta índices de produção, segundo dados do Instituto Brasileiro de Geografia e Estatística (IBGE, 2004), de cerca de 140 mil toneladas por ano. Atualmente, há no país perto de 7.000 ha de área ocupada pela cultura do caquizeiro, principalmente nas regiões Sudeste e Sul, sendo o Estado de São Paulo o maior produtor, responsável por quase 60% da produção nacional. Com produção estimada em 80 mil toneladas , os principais pólos produtores são os municípios de Mogi das Cruzes, Jundiaí, Campinas e Atibaia, além de outros nas regiões sudoeste e oeste paulista. O interesse pela cultura do caquizeiro é justificado por uma extraordinária adaptação às condições edafo-climáticas de algumas regiões brasileiras e pelas características do fruto, que apresenta excelente sabor, aparência atraente e elevada qualidade nutricional, constituindo uma boa fonte de fibras, carboidratos , vitaminas e sais minerais (WRIGHT; . Tais particularidades garantem a boa aceitação do fruto no mercado . O caqui é considerado uma fruta calórica, contendo aproximadamente 64 kcal por 100 g e 17% de carboidratos (Tabela 1),

The sources of vitamin E in the diet are oils, margarines, seeds, nuts and cereal grains. Industrialized sun- flower whole grain cookies were treated with gamma irradiation and evaluated for changes in vitamin E content and sensory properties. Radiation doses were 0.0, 1.0 and 3.0 kGy, the dose rate was 3.5 kGy/h. Irradiation at 1 and 3 kGy resulted in no changes in vitamin E content measured as α-tocopherol equivalents by a colorimetric measurement based method. A sensory panel composed of 22 trained members found that irradiation even at 1 kGy induced certain small, but statistically significant differences in sensory characteristics for appearance, aroma, texture and flavor attributes. From the obtained results, it is possible to conclude that there was a notorious stability of the vitamin content of the product submitted to γ-irradiation at the assayed doses. Meanwhile, irradiation at room temperature of this ready to eat food item caused small but statistically significant effe...

Shellfish in Nueva Esparta state (Venezuela) are commercialized mainly shucked, in popular markets and by vendors along roadsides. This study compiles information about the results of analysis made during the years 1992 to 2007 to 161 samples of ostra perla (Pinctada imbricata Roding, 1798), pepitona (Arca zebra Swainson, 1833), mejillón (Perna perna Linnaeus, 1758), vieiras (Amusium papyraceum Gabb, 1873), guacuco (Tivela mactroides Born, 1778), chipi-chipi (Donax spp Linnaeus, 1758 y 1767) and caracoles: Vaquita (Strombus pugilis Lin né, 1758), Longo (Melongena melongena Linnaeus, 1758), among other shellfish. In order to find out the percentage of noncompliance with the recommended bacteriological standards, fecal coliforms and E. coli (MPN/100 g) and total aerobic plate count (FCU/g) were evaluated using COVENIN norms. Also pH and odor were studied. Samples most unfit were fecal coliforms (88.1%), followed by E. coli (73.4%), total aerobic plate counts (66.9%) and abnormal odors (28.1%). The causes for this seem to be, among others, handling practices, use of non potable water and storing of shellfish at room temperature (26.0 °C mean) after cooking, shucked and during marketing. It was observed significant positive relations between total plate counts and fecal coliforms and E. coli (r = 0.78 y 0.56; P < 0.05); also between fecal coliforms and E. coli (r = 0.64, P < 0.05) this suggest that bacteria have a fecal source. In conclusion, these foods represented a significant and potential public health risk. It is recommended that fishermen and vendors receive instruction for correct handling practices, and that buyers wash and cook the products before they are consumed.

The effect of different shrimp chitosan molecular weights as well as shrimp chitosan complexes (chitosan-glucose and chitosan-citric) on the quality characteristics of the stored (at 7°C±2°C and 90% RH) tomato fruits (Lycopersicum esculentum) was investigated. Coating tomatoes with high molecular weight chitosan (H.M.C.G) significantly improved firmness and weight loss. The lowest weight loss was found in high molecular weight chitosan-glucose (H.M.C.G) treatment followed by the fruits coated with high molecular weight chitosan (HMC) and then uncoated tomato fruits. Both molecular weights was clear on retarding the total acidity loss especially for stored tomato fruit coated with low molecular weight chitosan, while control tomatoes exhibited a larger reduction (p ≤ 0.05) in total acidity over storage. Meanwhile, the increasing of cold storage time significantly (p ≥ 0.05) increased the pH in all uncoated and coated tomatoes. Generally, no significant (P &gt; 0.05) difference was ob...

This work describes a process to separate the Clementine juice by centrifugation into two fractions, the larger one (`serum fraction&#39;) almost lacking of pulp, and the smaller one (`pulp fraction&#39;) enriched in pulp, which are independently pasteurized in conventional plate heat exchangers under different conditions. Both fractions were aseptically blended giving a final product, whose fresh taste did not differ from that of the initial nonheated juice. The larger serum fraction was almost free of pectin methylesterase activity and could be pasteurized under minimal heat conditions, just enough to destroy microorganisms, less heat-resistant than enzymes. Since only a minor part of the juice (the pulp fraction) received the usual heat treatment, fresh taste was preserved. Destruction of Lactobacillus plantarum inoculated to the serum fraction was fitted accurately by the Weibull model, with a reduction higher than 5 log cycle at 57.5 °C for 20 s and no counts were found at 60 °...

The sural-to-radial sensory nerve action potential amplitude ratio (SRAR) can be used to diagnose peripheral axonal neuropathy. However, different studies have revealed varying lowest values for this index. This study aimed to identify the minimum normal value of SRAR in healthy individuals and evaluate the impact of age, sex, height, weight, body mass index (BMI), forearm length, wrist circumference, ankle circumference, and leg length on the lowest normal value of SRAR to distinguish between healthy individuals and those with axonal polyneuropathy. Methods: This study involved 108 individuals referred for four-limb electrodiagnostic tests with normal results. The participants were between 20 and 70 years old, and the study was conducted between July 2022 and December 2023. Electrodiagnostic tests were performed to determine the range of sensation in the sural and radial sensory nerves. Data were analyzed using SPSS software, version 26, and a P<0.05 was considered statistically significant. Results: The study revealed that the lowest SRAR value was 0.2 (mean 0.435±0.175). According to the Pearson correlation test, the SRAR has no significant correlation with age, BMI, forearm length, wrist circumference, ankle circumference, and leg length. Conclusion: The study found that the SRAR was not affected by various physical characteristics, such as age, sex, height, weight, forearm length, wrist circumference, ankle circumference, or leg circumference. An SRAR value of 0.2 was identified as the minimum normal value of SRAR in our healthy subjects.

Peach is a perishable fruit with shelf life of few days at natural environment that can be extended for weeks under refrigerated conditions. The chemical preservation of peach pulp is the best method for extending its shelf life and retaining its quality. In this research work Peach pulp was stored at 40°C to check the combinatorial effect of chemical preservatives (Sodium Benzoate and Potassium Metabisulphite). Freshly matured Peach fruit was taken for this research. The pulp was extracted and preservatives were added. The concentration of SB and PMS of 1 mg/g were used. The physicochemical properties (TSS, pH, Acidity and moisture) and Microbial growth of the pulp were studied for 60 days after the regular interval of 10 days. The combination of preservatives at concentration 1000 ppm is very effective in limiting the microbial growth. The physicochemical properties of pulp were greatly affected with addition of chemical preservatives. Increase in pH was observed with respect to d...

Fresh mackerel (Rastrelliger kanagurta), catfish (Tachisurus dussumeri) and sole (Cynoglossus dubis) were gutted, cleaned, washed, brined, and smoked. Though it contributes to the quality of the smoked products, salt does not appear to prevent bacterial growth or spoilage at low concentration. In heavily salted products, salt is found to have a definite preservative action. Smoking lasted roughly 5 hrs for mackerel and 4 hrs for sole. Increasing the smoking time gave the product an unpleasant taste. Fish were then sun-dried to 20% moisture. The fish had been prepared in three groups, (1) turmeric-treated, (2) propionate-treated and control. Turmeric treated samples had a very attractive appearance, especially sole. The course of spoilage, as measured by following changes in total volatile nitrogen content, is tabulated. All controls were spoiled within 3 months; the others remained in good condition for 6 months. Turmeric is considered to be an ideal preservative.