Problems and prospects of india's major spice-pepper

This study is directed to examine how far price fluctuations in pepper can be controlled in the Indian context so as to have a reasonable and stable income for the primary producers which will ensure an adequate ‘encouragement for higher production and better export earnings. In a study of the methods of controlling violent price fluctuations a important question is that whether the present system of management of supply is satisfactory or not. It is more so when the demand is likely to be sanimlatsd by the importers and wholesalers of the foreign countries. Though pepper is the most important of all the spices gross in India, little work has been done so far to study the problems and prospects of this commodity.

Salmonella cross contamination in retail chicken outlets and the efficacy of spice extracts on salmonella enteritidis growth inhibhition on various surfaces

The source of samonella cross contamination in 15 retail chicken outlets in aresidual area in coimbatore city ,sourthern India was studied. Chopping boards and the butchers hands were predominant followed by knives and the weighing balance tray. Serotyping of the salmonella strains revealed that all strains were salmonella enteritis, except one which was found to be salmonella cerro.The anti bacterial activity of commonly used spices were evaluated.

“Effect of spice oleoresins in microbial decontamination and their potential application in quality stabilization of Tuna (Euthynnus affinis) during storage”

Unprocessed seafood harbor high number of bacteria, hence are more prone to spoilage. In this circumstance, the use of spice in fish for reduction of microorganism can play an important role in seafood processing. Many essential oils from herbs and spices are used widely in the food, health and personal care industries and are classified as GRAS (Generally regarded as safe) substances or are permitted food additives. A large number of these compounds have been the subject of extensive toxicological scrutiny. However, their principal function is to impart desirable flavours and aromas and not necessarily to act as antimicrobial agents. Given the high flavour and aroma impact to plant essential oils, the future for using these compound as food preservatives lies in the careful selection and evaluation of their efficacy at low concentrations but in combination with other chemical preservatives or preservation processes. For this reason they are worth of study alone or in combination with processing methods in order to establish if they could extend the shelf-life of foods. In this study, the effect of the spices, clove, turmeric, cardamom, oregano, rosemary and garlic in controlling the spoilage and pathogenic bacteria is investigated. Their effect on biogenic amine formation in tuna especially, histamine, as a result of bacterial control is also studied in detail. The contribution of spice oleoresin in the sensory and textural parameters is investigated using textural profile analysis and sensory panel. Finally, the potential of spices in quality stabilization and in increasing the shelf–life of tuna during frozen storage is analysed

Studies in oleoresins an investigation into food colour from Indian chilli oleoresin

This thesis is essentially concerned with a study of the recovery of pungency-free colour matter from capsicum spice of Indian origin. A spice oleoresin may be defined as the total soluble extract of the spice in a specific solvent and embraces all the active components that contribute to aroma, taste and related sensory factors associated with the spice, together with varying amounts of pigments, plant waxes, resins and fixed oils. Whereas, in general, oleoresins are coveted for their flavour qualities, in some cases, the pigments present therein play a vital role in food technology Of these, capsicum oleoresin is the most outstanding, since it contributes both colour and flavour principles.