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Highlights Information concerning the mineral contents of spices is lacking. Spices are a good source of several minerals and contribute to dietary intakes of nutritionally important minerals. Nutrition intervention, including food-to-spice fortification for improving mineral intakes by refugee community, is required.

Though most spices originated from and were mostly consumed nowadays in areas in the Indian Ocean, discussion about the history of spices always started with European exploration in the 15th and 16th centuries. For these spice-producing-and-consuming areas, such a Eurocentric view undermined their role in the spice route and gave them nothing but uneasy memory when remembering spice, because the majority of people there knew it only as a fortune looted by the Europeans. In these spice-producing areas, dishes similar to what modern society now identify as curry were found since the early modern period. By using historical methods and utilization of secondary sources like studies about the early modern economy and regional food history of Asia, this paper attempts to know more about the relationship between spices and people in the Indian Ocean, for I am sure that millennia aged contact between them must result from far more complex relation than just a relation between commodity and the people who cultivate and sell it. Scrutinizing curry resulted in a conclusion that spice masters of the Indian Ocean were neither spoiled cultivators nor lazy hosts. Curry was a happy memory of an era of economic boom, where people all over the Indian Ocean competitively took part in the expanding network of Muslim trade and profited greatly from the lucrative maritime spice trade. [ABSTRACT FROM AUTHOR]

Measures for protecting against PM2.5 (particulate matter with aerodynamic diameters ≤2.5 µm), which exacerbates respiratory diseases, have not been established. The present study investigated the effects of extracts of curry powder and its components on pro-inflammatory responses, extracellular and intracellular reactive oxygen species (ROS) production, induced by the PM2.5 component, DEP (diesel exhaust particles). Airway epithelial cells were exposed to DEP in the presence of curry powder, or its major and/or anti-inflammatory components, clove and turmeric. Curry powder, clove, and turmeric inhibited DEP-induced IL-6 release and extracellular ROS; in the absence of clove and turmeric, these effects of curry powder were mild but similar. Among the other curry spices, cinnamon decreased IL-6 and extracellular ROS, and coriander decreased IL-6 alone. This is the first report on the protective effects of extracts of curry powder and its components, against PM2.5-induced airway inflammation, which may be partly through inhibition of extracellular ROS.

Measures for protecting against PM2.5 (particulate matter with aerodynamic diameters ≤2.5 µm), which exacerbates respiratory diseases, have not been established. The present study investigated the effects of extracts of curry powder and its components on pro-inflammatory responses, extracellular and intracellular reactive oxygen species (ROS) production, induced by the PM2.5 component, DEP (diesel exhaust particles). Airway epithelial cells were exposed to DEP in the presence of curry powder, or its major and/or anti-inflammatory components, clove and turmeric. Curry powder, clove, and turmeric inhibited DEP-induced IL-6 release and extracellular ROS; in the absence of clove and turmeric, these effects of curry powder were mild but similar. Among the other curry spices, cinnamon decreased IL-6 and extracellular ROS, and coriander decreased IL-6 alone. This is the first report on the protective effects of extracts of curry powder and its components, against PM2.5-induced airway inflammation, which may be partly through inhibition of extracellular ROS. [ABSTRACT FROM AUTHOR]

BACKGROUND: Curry powder is a blend of spices that is extensively consumed worldwide and mainly in Central Asia. Its preparation is strictly related to each locality and, because of the health benefits of its constituents, eight commercial forms of this condiment were biologically and chemically investigated. This study aimed to compare their chemical profile as well as their anti‐inflammatory, cytotoxic, and antiparasitic activities. RESULTS: Curry samples 1 and 7 inhibited leukocyte influx and myeloperoxidase activity, while only 7 was active on protein exudate and NOx species. 2, 6, and 8 displayed trypanocidal effect against Trypanosoma cruzi amastigote, whereas 6 showed antileishmanial activity on Leishmania amazonensis amastigote. 2, 6, and 8 also inhibited the growth of THP‐1 cells used as the parasite's host. Among the cytotoxic samples (4 and 6), curry sample 6 induced apoptosis in MDA‐MB‐231 cells. Nevertheless, 4 and 6 were unselectively cytotoxic to non‐tumoral and tumoral cells. The anti‐inflammatory, cytotoxicity, and antiparasitic assays were respectively performed by carrageenan‐induced pleurisy test, Alamar blue assay, and intracellular parasite–host cell model. Ultra‐performance liquid chromatographic–electrospray ionization mass spectrometric data from the spices revealed both similar and different metabolites in their composition. CONCLUSION: The results obtained indicate that different formulations can contribute different health benefits as a result of their chemical composition. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Featured Application: This study used a 1064 nm dispersive point-scan Raman system for simultaneous detection of Sudan-I and metanil yellow in curry powder. The 1064 nm dispersive Raman system is a potential tool to detect multiple chemical contaminants in a complex food matrix for food authentication. Curry powder is extensively used in Southeast Asian dishes. It has been subject to adulteration by azo dyes. This study used a newly developed 1064 nm dispersive point-scan Raman system for detection of metanil yellow and Sudan-I contamination in curry powder. Curry powder was mixed with metanil yellow and (separately) with Sudan-I, at concentration levels of 1%, 3%, 5%, 7%, and 10% (w/w). Each sample was packed into a nickel-plated sample container (25 mm × 25 mm × 1 mm). One Raman spectral image of each sample was acquired across the 25 mm × 25 mm surface area. Intensity threshold value was applied to the spectral images of Sudan-I mixtures (at 1593 cm−1) and metanil yellow mixtures (at 1147 cm−1) to obtain binary detection images. The results show that the number of detected adulterant pixels is linearly correlated with the sample concentration (R2 = 0.99). The Raman system was further used to obtain a Raman spectral image of a curry powder sample mixed together with Sudan-I and metanil yellow, with each contaminant at equal concentration of 5% (w/w). The multi-component spectra of the mixture sample were decomposed using self-modeling mixture analysis (SMA) to extract pure component spectra, which were then identified as matching those of Sudan-I and metanil yellow using spectral information divergence (SID) values. The results show that the 1064 nm dispersive Raman system is a potential tool for rapid and nondestructive detection of multiple chemical contaminants in the complex food matrix. [ABSTRACT FROM AUTHOR]

Turmeric is a very important spice in India, which is obtained from rhizomes of plant Curcuma longa, a member of the Zingiberaceae family. Turmeric forms a part of most Indian curry powder. It is a natural antiseptic. The spice is sometimes also called the 'Indian saffron' thanks to its brilliant colour. Components of turmeric are named curcuminoids, which include mainly curcumin (deferulolylmethane), demethoxycurcumin and bis demethoxycurcumin. Turmeric with its active principles curcumin and curcuminoids seems to be much more than merely a yellow colorant for Indian curries. Due to its extra-ordinary molecular structure it shows strong anti-oxidative, as well as anti-inflammatory properties. It is extensively used for imparting color and flavor to the food in the traditional Indian medicine, turmeric powder is used to treat a wide variety of diseases. [ABSTRACT FROM AUTHOR]

The prebiotic properties of sour curry paste in the upper gut and the gut microbiota were investigated in vivo during digestion. The effect of the addition of garcinia as souring agent in curry paste was studied. Curry paste without garcinia (P1) and curry paste with garcinia (P2) increased the number of beneficial bacteria in the gut microbiota, especially bifidobacteria and lactobacilli, and significantly (p < 0.05) decreased the number of harmful bacteria (Clostridia). Fecal fermentation with P1 resulted in a prebiotic index (PI) of 1.19, whereas fermentation with P2 resulted in a PI of 2.75. The fermented metabolites produced were lactic acid; vitamins; and short-chain fatty acids (SCFAs) such as acetic acid, propionic acid, and butyric acid. P1 produced metabolites including lactic acid, SCFAs, and B vitamins in higher amounts than P2. After a 24 h fermentation period with colonic microbiota, P1 produced vitamins B1 (18.38 ± 0.10 µg/ml) and B2 (45.28 ± 2.02 µg/ml) but not folic acid, whereas P2 produced only vitamin B1 (5.99 ± 0.48 µg/ml). [ABSTRACT FROM AUTHOR]

Freshwater prawn in curry was thermally processed to three F0 values of 6, 8, and 9 at 116°C. Total process times for F0 values of 6, 8, and 9 were 53, 57, and 63 min, respectively. The cook value (CV) obtained at F0 values of 6, 8, and 9 was 87.53, 107.93, and 117.55 min, respectively. Instrumental texture profile analysis revealed that except springiness, the values of hardness, gumminess, and chewiness decreased as the F0 values increased. CIELAB values of L*, b*, and a* increased as the F0 values were increased. The organoleptic evaluation scored the highest for the product processed to F0 7 min. [ABSTRACT FROM AUTHOR]

It is long believed that some spices may help protect against certain chronic conditions. Spices are usually parts of plants that have been powdered into small pieces. Have you ever wondered what the curry powder in your dish is made of? The aim of this work was to develop an appropriate DNA-based method for assessment of spice identity. Selecting the best marker for species recognition in the Zingiberaceae family. Six DNA regions were investigated in silico, including ITS, matK, rbcL, rpoC, trnH-psbA and trnL. Then, only four regions (ITS, matK, rbcL and trnH-psbA) were included in the simulated HRM (High-resolution Melting) analysis as the results from previous analysis showed that rpoC and trnL may not be suitable to be used to identify Zingiberaceae species in HRM analysis based on both the percentage of nucleotide variation and GC content. Simulated HRM analysis was performed to test the feasibility of Bar-HRM. We found that ITS2 is the most effective region to be used for identification of the studied species and thus was used in laboratory HRM analysis. All seven tested Zingiberaceae plants were then able to be distinguished using the ITS2 primers in laboratory HRM. Most importantly the melting curves gained from fresh and dried tissue overlapped, which is a crucial outcome for the applicability of the analysis. The method could be used in an authentication test for dried products. In the authentication test, only one of seven store-sold Zingiberaceae products that were tested contained the species listed on their labels, while we found substitution/contamination of the tested purchased products in the rest. [ABSTRACT FROM AUTHOR]

In this article, three simple experiments are presented, which allow the coloring of a fingerprint visualized with the superglue method. Conventional contrast enhancement methods are associated with a hazard from the chemicals used and/or high costs, which make their use in chemistry lessons difficult or even impossible. The use of everyday products (Holi‐ and curry‐powder) enables a novel, inexpensive and fast coloring of a superglue fingerprint. [ABSTRACT FROM AUTHOR]

Curry powder is extensively used in Southeast Asian dishes. It has been subject to adulteration by azo dyes. This study used a newly developed 1064 nm dispersive point-scan Raman system for detection of metanil yellow and Sudan-I contamination in curry powder. Curry powder was mixed with metanil yellow and (separately) with Sudan-I, at concentration levels of 1%, 3%, 5%, 7%, and 10% (w/w). Each sample was packed into a nickel-plated sample container (25 mm × 25 mm × 1 mm). One Raman spectral image of each sample was acquired across the 25 mm × 25 mm surface area. Intensity threshold value was applied to the spectral images of Sudan-I mixtures (at 1593 cm−1) and metanil yellow mixtures (at 1147 cm−1) to obtain binary detection images. The results show that the number of detected adulterant pixels is linearly correlated with the sample concentration (R2 = 0.99). The Raman system was further used to obtain a Raman spectral image of a curry powder sample mixed together with Sudan-I and metanil yellow, with each contaminant at equal concentration of 5% (w/w). The multi-component spectra of the mixture sample were decomposed using self-modeling mixture analysis (SMA) to extract pure component spectra, which were then identified as matching those of Sudan-I and metanil yellow using spectral information divergence (SID) values. The results show that the 1064 nm dispersive Raman system is a potential tool for rapid and nondestructive detection of multiple chemical contaminants in the complex food matrix.

Assurance GDS™ for Salmonella Tq has been validated according to the AOAC INTERNATIONAL Methods Committee Guidelines for Validation of Microbiological Methods for Food and Environmental Surfaces for the detection of selected foods and environmental surfaces (Official Method of AnalysisSM 2009.03, Performance Tested MethodSM No. 050602). The method also completed AFNOR validation (following the ISO 16140 standard) compared to the reference method EN ISO 6579. For AFNOR, GDS was given a scope covering all human food, animal feed stuff, and environmental surfaces (Certificate No. TRA02/12-01/09). Results showed that Assurance GDS for Salmonella (GDS) has high sensitivity and is equivalent to the reference culture methods for the detection of motile and non-motile Salmonella. As part of the aforementioned validations, inclusivity and exclusivity studies, stability, and ruggedness studies were also conducted. Assurance GDS has 100% inclusivity and exclusivity among the 100 Salmonella serovars and 35 non-Salmonella organisms analyzed. To add to the scope of the Assurance GDS for Salmonella method, a matrix extension study was conducted, following the AOAC guidelines, to validate the application of the method for selected spices, specifically curry powder, cumin powder, and chili powder, for the detection of Salmonella. [ABSTRACT FROM AUTHOR]

The article discusses a method developed to extract curcumins selectively from curry powder and which showed higher extraction efficiency than a method described in a recent Korean Patent. Topics discussed include the advantages of supercritical fluid extraction of curcumin from curry powder such as the possibility of more selective extraction, it is less expensive in terms of solvent cost and laboratory time and availability of carbon dioxide as a pure solvent.

The article discusses a method developed to extract curcumins selectively from curry powder and which showed higher extraction efficiency than a method described in a recent Korean Patent. Topics discussed include the advantages of supercritical fluid extraction of curcumin from curry powder such as the possibility of more selective extraction, it is less expensive in terms of solvent cost and laboratory time and availability of carbon dioxide as a pure solvent.

Background Curry, one of the most popular foods in Japan, contains spices that are rich in potentially antioxidative compounds, such as curcumin and eugenol. Oxidative stress is thought to impair endothelial function associated with atherosclerosis, a leading cause of cardiovascular events. The aim of this study was to determine whether a single consumption of curry meal would improve endothelial function in healthy men. Methods 2 Fourteen healthy male subjects (BMI 23.7 ± 2.7 kg/m ; age 45 ± 9 years) were given a single serving of curry meal or spice-free control meal (180 g of curry or control and 200 g of cooked rice; approximately 500 kcal in total) in a randomized, controlled crossover design. Before and 1 hr after the consumption, fasting and postprandial flow-mediated vasodilation (FMD) responses and other parameters were measured. Results The consumption of the control meal decreased FMD from 5.8 ± 2.4% to 5.1 ± 2.3% (P = 0.039). On the other hand, the consumption of the curry meal increased FMD from 5.2 ± 2.5% to 6.6 ± 2.0% (P = 0.001), and the postprandial FMD after the curry meal was higher than that after the control meal (P = 0.002). Presence of spices in the curry did not alter significantly the systemic and forearm hemodynamics, or any biochemical parameters including oxidative stress markers measured. Conclusions These findings suggest that the consumption of curry ameliorates postprandial endothelial function in healthy male subjects and may be beneficial for improving cardiovascular health. Trial registration UMIN Clinical Trials Registry 000012012. https://upload.umin.ac.jp/cgi-open-bin/ctr/ctr.cgi?function=brows&action=brows&type=summary&recptno=R000011490&language=J [ABSTRACT FROM AUTHOR]

In order to evaluate whether daily intake of Thai red curry in an amount equivalent to that consumed in a normal Thai meal could decrease blood glucose and oxidative stress of type 2 diabetes mellitus (T2DM), six-weeks old male Sprague Dawley rats were fed a high-fat (HF) diet for 2 weeks and T2DM was induced with an injection of streptozotocin (25 mg/kg body weight). Rats then were fed a HF diet supplemented with 0.5% freeze dried Thai red curry paste (TRCP). After 3 weeks, beneficial effects were seen in the lowering of blood glucose level, liver enzyme activities and hyperinsulinemia. In addition, TRCP improved moderately antioxidant activity. These findings suggest that TRCP intake may ameliorate insulin sensitivity and oxidative stress in T2DM condition. These benefits might be attributed to the numerous bioactive compounds present in TRCP. Further studies on long term effects and optimal dosage will have to be conducted in the T2DM rat model before recommendations are made regarding the efficacy of TRCP as a dietary supplement for patients with T2DM. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was to investigate the antioxidant activity of different solvent extracts of curry and mint leaf and their effect on colour and oxidative stability of raw ground pork meat stored at 4±1°C. The results indicated that among the two individual leaf categories, the ethanol extract of curry leaf (EHEC) and the water extract of mint leaf (WEM) showed higher DPPH and ABTS+ activity. EHEC also exhibited the highest total phenolic contents while these were the lowest for WEM. WEM showed the highest superoxide anionic scavenging activity (%). The pork meat samples treated with EHEC and WEM showed a decrease in the Hunter L- and a-values and a increase in b-value during storage at 4°C. However, the pH and TBARS values were higher in control samples irrespective of storage periods. In conclusion, EHEC and WEM have the potential to be used as natural antioxidants to minimise lipid oxidation of pork products. [Copyright &y& Elsevier]

Brennan & Geraghty's Store Museum, owned by the National Trust, is a museum about itself, interpreting its own place within the community of Maryborough from 1871 to 1972. The museum exhibits its own collection of over 100,000 items, including business letters and trading records from the 1870s, curry powder from the 1890s, soap from the 1920s, and advertising material and other commercial items – all of which are provenanced to the store. [ABSTRACT FROM PUBLISHER]

Brick Lane and the surrounding area have historically attracted successive groups of migrants, one of the most prominent currently being those from the Sylhet region of Bangladesh, Following decades of economic depression and racial tension, regeneration efforts have ensured that the area is now inextricably associated with the curry restaurants that line the street. Food is the medium for Brick Lane's transformation. yet the use of food as a centerpiece for development is also ripe with ambivalence. Since tile mid- 1990s, local Bengali restaurateurs have held an annual Curry Festival to promote local businesses, and to help counter negative publicity. This paper examines the efforts of local restaurateurs to respond to events arid to manage the Brick Lane "brand" proactively through the Curry Festival. [ABSTRACT FROM AUTHOR]

Curcumin, a yellow component of turmeric or curry powder, has been demonstrated to exhibit anti-carcinogenic effects in vitro, in vivo, and in human clinical trials. One of its molecular targets is protein kinase C (PKC) which has been reported to play essential roles in apoptosis, cell proliferation, and carcinogenesis. In this study, PKC mRNA expression was significantly inhibited in curcumin-treated human hepatocellular carcinoma (HCC) Hep 3B cells identified using a kinase cDNA microarray. Furthermore, curcumin decreased total protein expression of all PKCs in a time-related manner by immunoblotting of whole cell lysates, nuclear, membrane, and cytosolic fractions. In cytosolic fraction, the expression of PKC-α was totally inhibited by curcumin. In contrast, the expression levels of PKC-ζ and -μ were dramatically increased. Increases in expression of PKC-δ and PKC-ζ in the membrane and nucleus, and PKC-ι in the membrane were detected. In summary, the changes in expression and distribution of subcellular PKC isoforms in curcumin-treated Hep 3B cells suggest possible PKC-associated anti-tumor mechanisms of curcumin and provide alternative therapies for human HCC. [ABSTRACT FROM AUTHOR]

The antioxidant effect of curry leaf powder (CLP) was determined by assessing the formation of lipid peroxides, free fatty acids (FFA) and thiobarbituric acid substances (TBARS) in raw ground and cooked goat meat patties during refrigerated storage. pH, water holding capacity and cooking loss per cent were not affected by curry leaf powder when added in raw ground goat meat. Fresh goat meat with CLP had acceptable odour up to 5 days whereas in control sample it was up to 3 days. Raw goat meat with CLP had significantly lower free fatty acids content than control during 9 days refrigerated storage. CLP significantly inhibited the rate of lipid peroxides and TBARS formation in raw meat than control. CLP in cooked goat meat patties showed significant antioxidant effect as indicated by TBARS values measured by distillation as well as extraction method. CLP did not affect microbial population in raw and cooked goat meat during entire storage period. These results show that CLP at concentrations as low as 0.2% is a very effective inhibitor of primary and secondary oxidation products in raw ground and cooked goat meat patties and has potential as a natural antioxidant in raw and cooked meat systems. [ABSTRACT FROM AUTHOR]

Background. The prevalence of iron-deficiency anemia in Nepal is almost 50% of the whole population. Curry powder is a promising vehicle for fortification due to its use in various meals. Objective. To evaluate the bioavailability of different iron fortificants in curry powder and their effects on the qualities of curry powder. Methods. The serving size of curry powder was evaluated in 40 Nepalese households and 10 restaurants. The powders were fortified with iron sources of different bioavailability. Sources with good bioavailability of iron--ferrous sulfate (FS), ferrous fumarate (FF), and sodium ferric ethylenediaminetetraacetic acid (NaFeEDTA)--were added to provide one-third of the recommended daily intake (RDI) of iron per serving. Elemental iron (H-reduced [HRI] and electrolytic [EEI]), which has poor bioavailability, was added to provide two-thirds of the RDI per serving. Both fortified and unfortified products were packed in either commercial packs or low-density polyethylene bags and stored at 40 ± 2°C under fluorescent light for 3 months. The stored products were analyzed for CIE color, peroxide value, thiobarbituric acid reactive substances, moisture, water activity, iron, and sensory qualities. The contents of phenolic compounds and phytate were analyzed, and iron bioavailability was determined by the Caco-2 cell technique. Results. The serving size of curry powder was 4 g. Iron fortificants did not have adverse effects on the physical, chemical, and sensory qualities of curry powder packed in commercial packaging. After 3 months storage, HRI significantly affected darker colors of curry powder and the cooked dishes prepared with curry powder. The relative bioavailabilities of NaFeEDTA and EEI were 1.05 and 1.28 times that of FS, respectively. The cost of fortification with EEI was similar to that with FS and 4.6 times less than that with NaFeEDTA. Conclusions. It is feasible and economical to fortify Nepalese curry powder packed in commercial packaging with EEI. [ABSTRACT FROM AUTHOR]

Abstract: The present study deals with determination of curcuminoids, which are potential sources of a natural food colourant, present in commercially available food items in Korean markets. Three principles, curcumin (1), demethoxycurcumin (2), and bisdemethoxycurcumin (3), were isolated from Curcuma longa roots. Moreover, their contents were investigated in 54 items of 16 food types by HPLC-DAD at 420nm. The recovery rates showed remarkable differences, and ham of solid state exhibited the highest rate (98.9%), while beverage of liquid state was the lowest (0.34%). Among food items, curcumin (1) detected the predominant content and curry showed the highest curcuminoid in the range of 37.24–617.98μg/g. Interestingly, curry powder was the highest content, followed by compressed curry, and retorted curry. The remaining food items, only mustard, candy, and pickle exhibited curcuminoids. This study provides that analysis of curcuminoids may be a potential tool for the quality control of manufactured foods. [Copyright &y& Elsevier]

Turmeric-chili or yellow curry paste is a traditional condiment used in hot and sour curry soup consumed in Thailand and Southeast Asia. The effect of heat treatment on total phenolic content, antioxidant and antibacterial activities of the curry paste was investigated and results showed that the total phenolic content of the curry paste extract increased after heating at 80°C, 90°C and 100°C for 10, 20 and 30 min. The 2.2-diphenyl-1-picrylhydrazyl activity (DPPH) and ferric reducing/antioxidant power (FRAP) values of the heated curry paste extract were higher compared with unheated paste extract. The minimal inhibitory concentration (MIC) values of the heated paste extract on Staphylococcus aureus and Bacillus cereus were 2.616 and 5.232 mg/ml, respectively, and the minimal bactericidal concentration (MBC) values of the heated paste extract on S. aureus and B. cereus were 2.616 and 10.464 mg/ml, respectively. It was concluded that curry paste could retain its antioxidant activity even after heating therefore it could be valuable as a functional food. [ABSTRACT FROM AUTHOR]

With attention to the cultural mobility of local and global foodstuffs, this study examines the movement of curry as a product of England's colonization of India. The concept of a curry was developed by the British East India Company while stationed in India. Members of the EIC would describe any saucy Indian dish as a 'curry,' and when these men returned to England, they brought back their desire for Indian food. The movement of curry helped to shape its definition as a colonial product of India incorporated into English cuisine. By tracking curry and curry powder from its inception as an East India Company staple to the cookbooks and kitchens of eighteenth century Britain, this study shows how the distinct locality of curry changed its meaning over time. [ABSTRACT FROM AUTHOR]

Shrimp in curry medium (SICM) was prepared and thermally processed to three different F 0 values, i.e., 5, 7 and 9. The total process time taken to reach the F 0 value of 5, 7 and 9 for SICM was 20.09, 24.31 and 28.69 min, respectively. The cook value obtained during the thermal processing of SICM at F 0 values of 5, 7 and 9 was 59.20, 67.45 and 69.73 min, respectively. The sensory textural parameters and instrumental textural parameter followed the same trend and showed very good correlation. The instrumental textural parameter like hardness correlated well with the shear force for all the products. The instrumental color parameters for thermally processed shrimp were measured for CIELAB values like L *, a * and b *. These instrumental color parameters correlated well with the sensory color parameters. PRACTICAL APPLICATIONS Texture is one of the important properties of thermally processed food. The present study was conducted to measure the changes in the textural parameters of retort pouch-processed Indian white shrimp in different F0 value and to correlate the sensory textural parameters with the instrumental one. It was observed from the result that there is a decrease in the hardness as well as shear force and an increase in the F0 values. Apart from this, the color of the products was also measured to know the effect of thermal processing on it. The color also followed the same trends as texture. This will help to standardize the F0 value to get optimum sensory characteristics for shrimp in curry medium in retort pouch processing. [ABSTRACT FROM AUTHOR]

Stability of the antibacterial activity of Thai green curry paste during chilled storage for 30 days after various heat treatment methods was investigated. The antibacterial activities of the curry aqueous extracts were tested against eight bacteria species that are foodborne pathogens and also seafood spoilage organisms including Salmonella typhi, Shewanella putrefaciens, Vibrio cholerae non 01, Vibrio parahaemolyticus, Pseudomonas fluorescens, Escherichia coli O157:H7, Clostridium perfringens and Staphylococcus aureus. It was found that the heat treatment methods were able to reduce the total viable count by at least 0.78 and 0.62 log cycle in the pasteurized and blanched samples, respectively. The curry aqueous extract inhibited the growth of S. aureus, S. putrefaciens and P. fluorescens with inhibition zones ranging from 22 ± 5 mm. The heat treatment methods with the chilled temperature were able to keep stable the antibacterial activity of the curry throughout the period of storage. PRACTICAL APPLICATIONS Thai green curry is a very popular curry in Thailand. This research has provided information on the effect of the various pretreatments that could be done to the curry before chilled storage. The antibacterial effect of this curry on pathogenic organisms suggested that the curry possesses medicinal value. The stability of the curry during storage is an indication that the curry could serve as a good marination agent for seafoods. [ABSTRACT FROM AUTHOR]