京都大学 / 0048 / 新制・課程博士 / 博士(農学) / 甲第20430号 / 農博第2215号 / 新制||農||1048(附属図書館) / 学位論文||H29||N5051(農学部図書室) / 京都大学大学院農学研究科食品生物科学専攻 / (主査)教授 谷 史人, 教授 安達 修二, 教授 松村 康生 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

Because of the nutritious value of sodium glutamate and its meat-Like flavor, won 18 very pleasing to most people, and hence Its demand if it were properly promoted, and because of the abundance of protein in accessible form for its manufacture, it is only reasonable to assume that if too optimum continuous of protein hydrolysis were found, tho manufacturing metnous could be made a.highly successful enterprise.

This study was designed to examine if a sphingolipid-enriched lipid fraction from wheat gluten could affect the incidence of type I diabetes in BioBreeding diabetes prone (BBdp) rats. Wheat gluten was extracted with a chloroform-methanol (CM) mixture to isolate most of the lipids. Isolated lipids were subjected to silica gel column chromatography and saponification to remove most of neutral lipids and phospholipids, leaving behind a lipid fraction enriched in sphingolipids. This sphingolipid-enriched lipid fraction was used in a BBdp rat feeding study. BBdp rats were fed with one of five diets from weaning at 23 days of age until 125 days of age: a hydrolyzed casein based diet (HC), a NTP-2000 standard rodent diet (NTP-2000), a wheat gluten based diet (WG), a sphingolipid-free wheat gluten based diet (WGSLF), and a hydrolyzed casein plus sphingolipid-enriched lipid fraction diet (HC+SL). The yield of sphingolipid-enriched lipid fraction was about 0.62% of wheat gluten. The content of glycosylceramide in sphingolipid-enriched lipid fraction was increased more than five fold compared to that in total isolated lipids. Rats fed the NTP-2000 diet had the highest incidence of diabetes; while rats on the HC diet had the lowest diabetes incidence. There was no significant difference with regard to the onset age of diabetes among rats in the five diet groups. The addition of sphingolipid-enriched fraction to the HC diet caused a significant increase in the incidence of diabetes in BBdp rats in the first 80 days of the study. However, the ultimate diabetes incidence at day 125 was not changed. The removal of lipids from wheat gluten did not change the diabetes incidence in BBdp rats at any stages of the feeding study. These findings suggest that the sphingolipid-enriched fraction from wheat gluten acted as a possible promoter but not as a trigger of the development of type I diabetes in BBdp rats. There must be something that remains in wheat gluten after chloroform-methanol extraction that serves as a trigger for type I diabetes in these rodents. Type I diabetes in this animal model for the human disease seems to be caused by multiple factors, most likely, by the interaction of sphingolipids and some other unknown substances in wheat gluten. / Master of Science

Master of Science / Department of Animal Sciences and Industry / J.S. Drouillard / A series of experiments were conducted in which wheat gluten film forming solutions were modified by various means to produce films that would improve resistance to ruminal degradation. There was an interaction between pH and temperature, whereby low pH (pH 3) and high temperature (75°C) of film forming solution resulted in films that had highest resistance to microbial degradation. Strategies that proved unsuccessful in improving resistance to ruminal degradation included use of the cross-linking enzyme, transglutaminase; induction of a Maillard reaction; and increasing the time of heating film forming solutions. Utilizing HCl versus acetic acid as the means to lower the pH of the film forming solution resulted in poor film formation, which can be attributed to glutenin‟s solubility in acetic acid. When acetic acid was replaced with 25% HCl, however, no compromise in film formation was observed and ruminal degradability was not affected. In order to develop an economical and effective means of encapsulating lysine for rumen bypass, wheat gluten and corn zein were evaluated as encapsulation materials. Coating soybean meal with either wheat gluten or zein resulted in superior protection against ruminal degradation when compared to unprotected soybean meal. Compared to wheat gluten, zein was observed to have greater resistance to ruminal degradation in vitro. Lysine was encapsulated by the spray dry method with wheat gluten or zein. Results from an in vitro ammonia release experiment were inconclusive with respect to effectiveness of the encapsulation process. Wheat gluten films were approximately 59% degraded in pepsin solution. Our results suggest that 72% of the wheat gluten film will bypass the rumen and 59% of the bypass fraction of the film will be degraded in the abomasum. Wheat gluten and zein are suitable candidates for development of encapsulated nutrients for ruminal protection.

In the first part of the study, birchwood xylan-lignin film formation was studied. After film forming effect of lignin on pure birchwood xylan was demonstrated, the minimum lignin concentration necessary to form films was determined as 1.1% (lignin/xylan). So, it was determined that keeping about one percent lignin in xylan (w/w) was sufficient for film formation. Biodegradability of the lignin-birchwood xylan composite films was investigated enzymatically using 0.21 U / ml xylanase in an accelerated test. All the films containing lignin were hydrolyzed by xylanase showing biodegradability of the films. Colors of the birchwood xylan-lignin composite films containing different lignin concentrations were compared. Deviations of the color from the reference color were similar between the films. In the second part of the study, photocatalytic antimicrobial film production was investigated on wheat gluten-based films. In order to produce antimicrobial films, wheat gluten films were coated with a semiconductor, titanium dioxide (TiO2), applying different procedures. Coated films were illuminated and photocatalytical inactivation of Escherichia coli on films were determined by antimicrobial tests. The coating procedure in which titanium dioxide (TiO2) was produced from titanium tetraisopropoxide (TTIP) in aqueous-nitric acid and aqueous-hydrochloric acid solutions gave the best antimicrobial result but the films turned out to be deformed and brittle. Spreading TiO2 sol-gel on semi-dried wheat gluten films resulted in flexible and undeformed films having about 40% antimicrobial activity.

L’identification par radio fréquence (RFID) connectée à des capteurs est une technologie grandissante pour les emballages intelligents. Ces travaux de thèse ont porté sur l’étude des propriétés électriques (impédance et capacité) et diélectriques (permittivité diélectrique et pertes) des protéines notamment le gluten de blé, en fonction des molécules environnementales connues comme des marqueurs de dégradation des denrées alimentaires. Les effets de ces molécules (eau, dioxyde de carbone et éthanol) sur les propriétés électriques et diélectriques du gluten de blé ont été analysés. Dans le but d’effectuer des mesures dans des conditions optimales, plusieurs étapes ont été mises en place:Le développement d’une méthode, permettant une haute exposition du gluten de blé à l’atmosphère environnant, afin d’acquérir des mesures électriques et diélectriques du gluten de blé dans des conditions contrôlées de température, vapeurs et de gaz ;L’analyse des effets des vapeurs et gaz sur les propriétés diélectriques du gluten de blé, ainsi que la détermination de différents paramètres tels que la sensibilité et l’hystérésis, propres aux capteurs ;L’enduction du gluten de blé sur une étiquette RFID, testée en fonction de l’humidité et dans des conditions réelles d’utilisation. Les effets sur la distance de lecture de l’étiquette RFID ont été analysés.Les résultats obtenus sont prometteurs au vu des modifications de la permittivité diélectrique et des pertes, indiquant une modification structurelle de la protéine, qui aurait un impact sur la réponse RFID. La permittivité diélectrique a été augmenté de 5.01±0.06 à 9.22±0.06, de 7.81±0.07 à 12.02±0.03 et de 6.66±0.01 à 11.77±0.01, pour une croissance de 20% à 95% de l’humidité relative, de 0% à 40% de dioxyde de carbone et de 0% à 0.1% d’éthanol respectivement, aboutissant à une sensibilité de 26.70±0.13fF/%RH,31.38±0.06fF/%CO2 et 25.50±0.05pF/%éthanol pour les 3 vapeurs et gaz. Les propriétés diélectriques du gluten et sa sensibilité aux vapeurs et aux gaz offrent de nouvelles perspectives sur la conception de capteurs à bas coûts et écologiques, connectés à des étiquettes RFID passives pour les emballages intelligents et pour le contrôle de la chaîne alimentaire. / Radio frequency identification (RFID) interfaced to sensors is a growing technology for intelligent packaging. The present thesis work is based on the study of the electrical (impedance and capacitance) and dielectric properties (dielectric permittivity and loss) of proteins principally wheat gluten, as a function of environmental molecules known as markers of food degradation. The impacts of those molecules (water, carbon dioxide and ethanol), usually found in food packages, on the electrical and dielectric properties of wheat glutenhave been investigated. In order to perform measurements in the optimum conditions, several steps have been set up:The development of a methodology, allowing a high exposure of wheat gluten to the surrounding atmosphere, offering the possibility to perform electrical measurements and identify dielectric properties of wheat gluten in controlled conditions of vapors and gases ;Analyzing the impact of vapors and gases on the dielectric properties of wheat gluten, and the determination of several parameters such as sensitivity and hysteresis, specific to sensors ;The coating of wheat gluten on a RFID tag, tested as a function relative humidity and in real conditions of use. The subsequent impacts on the reading range of the RFID tag have been analyzed.The results obtained are promising according to modifications of the dielectricpermittivity and loss, indicating a structural modification of the protein, sought to have an impact on the RFID response. The dielectric permittivity was increased from 5.01±0.06 to 9.22±0.06, from 7.81±0.07 to 12.02±0.03 and from 6.66±0.01 to 11.77±0.01, for an increase in relative humidity from 20% to 95%, in carbon dioxide from 0% to 40% and in ethanol from 0% to 0.1%, respectively, resulting in a sensitivity of 26.70±0.13fF/%RH, 31.38±0.06fF/%CO2 and 25.50±0.05pF/%ethanol for the 3 vapors and gases. The dielectric properties of wheat gluten and its sensitivity to vapors and gases offer new insights on theconception of low cost, eco-friendly sensors sought to be interfaced to passive RFID tags for intelligent packaging for food and supply chain monitoring.

The present study investigates effects of elevated atmospheric carbon dioxide concentration, different nitrogen fertilization levels, drought and UV radiation on protein content of wheat gluten fractions glutenins and gliadins. Winter wheat cultivar Bohemia was grown under ambient CO2 concentration (AC; 400 mol CO2.mol-1) and elevated CO2 concentration (EC; 700 mol CO2.mol-1). Half of the samples was fertilized with 200 kg N.ha-1 (N+) and the other part stayed unfertilized (N–). Other environmental factors were UV radiation exclusion (UV–, UV+) and drought (DRY, WET). Gliadins were separated by A-PAGE, glutenins by SDS-PAGE. Proteins were quantified by computer densitometry. Nitrogen fertilization caused an significat increase of gliadins and glutenins. While some gliadins subfractions were significantly lowered by drought, HMW glutenin subunits showed significant increase. UV radiation exclusion resulted in significant decrease of some gliadin subfractions and glutenin subunits. CO2 enrichment caused significant increase of glutenin subfractions HMW 1 and 2, while gliadin subfractions -5 1 and 1 were significantly decreased by elevated CO2 concentration.

The only treatment for coeliac disease, a common autoimmune disorder, is life-long adherence to a gluten-free diet. However, the replacement of wheat gluten, a key structural and functional component in bread, poses a major technological challenge for food scientists. The use of non-wheat cereal proteins, as alternatives to gluten, shows much promise in gluten-free bread making. Literature has shown that when zein, the maize prolamin protein, is subjected to wet heat above its glass transition temperature (Tg), the protein becomes viscoelastic, rubbery and dough-like. Gluten-like fibrils are visible, which form complex protein networks similar to those found in wheat dough. The resulting zein dough has viscoelastic characteristics and can be successfully used with hydrocolloids to produce gluten-free bread. This project examined the influence of wet heat treatment and dilute organic acids (lactic acid and acetic acid) on the dough-making quality of non-wheat cereal proteins, such as kafirin and zein. Zein was the only non-wheat cereal protein to show any physical change when it was subjected to wet heat treatments, forming a dough-like substance. Acidification of the zein dough prepared at 40°C with concentrations of 0.7, 1.3 and 5.4% (v/v) organic acid in distilled water solutions, showed that the higher the concentration of acid used, the greater its effect on the dough's rheological properties. Tensile tests using a Keifer rig on zein dough showed that as the concentration of organic acid was increased from 0.7 to 1.3 and to 5.4% (v/v) the dough become softer and increasingly more extensible. The dough also exhibited less resistance to extension and reduced elasticity. CLSM revealed that the zein doughs contained a protein network, made up of fine protein fibrils, which became smoother and more homogenous as the concentration of acid was increased. Although SDS-PAGE revealed that no oligomerization took place with acid addition, iv FTIR showed that zein dough prepared with distilled water at 40°C had elevated levels of β-sheets. When organic acids were added in increasing levels, corresponding increases in the quantities of α-helices in the protein were observed. Alveography showed that zein-based doughs prepared with dilute organic acids retained gases well and that the concentration of dilute organic acids influenced dough distensibility (biaxial extensibility) and stability (the ability of the dough to retain gas). Low concentration of acids (0.7 and 1.3%) increased dough stability to levels similar to that of strong wheat flour, 103 mm H2O, but higher concentrations of acids (5.4%) led to a marked reduction in dough stability. Thus, by increasing zein dough functionality to such an extent, the apparent usefulness of the doughs and their ability to retain gases produced during fermentation is reduced. Simple distensibility tests on zein doughs showed that added organic acids promoted ‘clumping’ of the fine protein fibrils in the dough network into pronounced fibres. This would account for the decreased dough stability when high levels (5.4%) of organic acids were used. Baking trials with zein doughs were not successful as adequate leavening was impossible without an acid-tolerant leavening agent. It is believed that dilute organic acids influence the rheological properties of zein dough by creating a positively charged environment, in which the protein is partially solubilized. The higher the level of organic acid used, the greater the positive net charge and the more pronounced the effect on the protein network structure. Organic acids could also improve fluidity of the zein dough by acting as plasticizers. From this work it can be seen that although a protein network is present in all zein-based doughs, the ability of this network to retain gases is dependant on the level of organic acids present. The functional properties of zein-doughs made with low levels of organic acids (0.7 and 1.3%) shows potential in the production of gluten-free bread for individuals suffering from coeliac disease. / Dissertation (MSc)--University of Pretoria, 2013. / gm2014 / Food Science / unrestricted

Benefícios na fermentação microbiana no cólon e as flatulências, em cães da raça Bulldog Francês, podem ser promovidos mediante mudanças nas quantidades e fontes proteicas da dieta. Este estudo avaliou os efeitos da inclusão de diferentes fontes de proteína em alimento seco para cães Bulldog Francês sobre a fermentação microbiana, a absorção de nutrientes e mudanças nas emissões dos componentes orgânicos voláteis mais prevalentes, ademais comparou os resultados com a técnica de teste sensorial. Quatro dietas de manutenção para cães adultos foram formuladas: T0, dieta com farinha de vísceras de frango; T1, dieta com glúten de trigo; T2, dieta com farinha de vísceras de frango e glúten de trigo; e T3, dieta com vísceras de frango, glúten de trigo e proteína hidrolisada. Foram utilizados oito cães da raça Bulldog Francês, com peso corporal médio de 11,3 ± 0,21 kg e 2,7 ± 0,74 anos de idade, distribuidos num delineamento em quadrado latino 4x4 e adaptados às dietas durante 20 dias. Fezes frescas foram coletadas para análise de digestibilidade aparente dos nutrientes, escore, ácidos graxos voláteis, pH, aminas biogênicas, compostos orgânicos voláteis, lactato, amônia, e análise sensorial. Não houve efeitos adversos nos animais. As médias foram comparadas por meio de contrastes pelo PROC MIXED do SAS, adotando um nível de significância de 5% (P≤0,05). Os animais que foram alimentados com as dietas T1 e T2 apresentaram maior digestibilidade da matéria seca (P<0,05), matéria orgânica (P<0,05), proteína bruta (P<0,001) e menor produção de fezes (P<0,02). Foi observada menor ingestão da fibra bruta nos animais alimentados com a dieta T0 (P<0,001). As dietas T1, T2 e T3 resultaram em menor escore e pH fecal (P<0,05). Ao respeito aos compostos orgânicos voláteis, foi observada diferença estatística em dois dos 68 compostos observados, as fezes dos animais alimentados com dieta T0 e T1 apresentaram maior presença dos compostos fenol (P=0,04) e indol (P=0,01), respectivamente. O tratamento T0 apresentou maior percepção de odor durante a avaliação sensorial (P=0,01). Não houve efeito das dietas nos produtos finais de fermentação. O uso complementar da proteína animal com a vegetal melhoraram a digestibilidade da proteína bruta, e em consequência, reduziram a percepção do mal odor das fezes de cães Bulldogs Francês. Mais estudos são necessários para entender a associação dos níveis de percepção de odor com as mudanças dos compostos orgânicos voláteis. / Benefits on colonic fermentation and flatulencies, in French bulldog dogs, can be promoted by changes on diet protein sources and quantities. The current study evaluated the effects of the inclusion of different protein sources to dog dry feed on microbial fermentation, nutrient absorption, and changes of the emission of most prevalent volatile organic compounds, and also compared the results with a sensorial test. Four maintenance diets for adult dogs were formulated: T0, diet with the inclusion of poultry entrails meal; T1, diet with the inclusion of wheat gluten; T2, diet with the inclusion of poultry entrails meal and wheat gluten; and T3, diet with the inclusion of poultry entrails meal, wheat gluten, and hydrolyzed protein. Eight adult French bulldog dogs, with a mean weight of 11.3 ± 0.21 kg and 2.7 ± 0.74 years old, were arranged in a 4x4 Latin square design and adapted to diets for 20 days. Therefore, fresh feces were collected for digestibility, fecal score, volatile fatty acids, fecal pH, biogenic amines, volatiles organic compounds, fecal lactate, ammonia, and sensorial test analyses. There were no adverse effects to the animals. Means were compared by contrast using PROC MIXED procedure of SAS software, choosing a significance level of 5% (P≤0.05). Animals fed with diets T1 and T2 showed higher dry matter (P<0.05), organic matter (P<0.05), and crude protein digestibility (P<0.001), and lower feces production (P<0.02). Lower ingestion of crude fiber was observed in animals fed with diet T0 (P<0.001). Diets T1, T2, and T3 showed lower pH (P<0.05) and score of the feces. In regard to volatile organic compounds, 2 from 68 observed compounds showed statistical difference. Animals fed with diet T0 and diet T1 had greater presence of phenol (P=0.04) and indole (P=0.01) on feces, respectively. Diet T0 showed greater odor perception during the sensorial test (P=0.01). There were no effects of diets on fermentation final products. The reduction of protein level and the complementary use of animal and vegetal protein sources improved crude protein digestibility, and as a consequence, reduced the odor perception of the feces of French bulldog dogs. More studies are needed to understand the association between odor perception levels and changes on volatile organic compounds.

Essa pesquisa teve como objetivo obter o abacaxi como alimento tipo conveniência, submetido ao processamento mínimo e tratamento com cloreto de cálcio, películas comestíveis à base de alginato e glúten de trigo, e irradiação. Os frutos foram lavados, sanificados com Sumaveg® (Dicloro-S-Triazinatriona Sódica), na concentração de 200 mg L-1 de cloro livre, a 7ºC, durante 15 minutos, e descascados manualmente. A polpa foi fatiada em leques de aproximadamente 1 cm de espessura, enxagüadas com 20 mg L-1 de cloro livre, durante 3 minutos, e drenadas por 3 minutos. No primeiro experimento as amostras foram submetidas aos tratamentos: cloreto de cálcio 1% + solução de glúten vital; cloreto de cálcio 1% + alginato de sódio 1%; e controle. No segundo experimento as amostras foram submetidas aos tratamentos: cloreto de cálcio 1% + solução de glúten vital + irradiação com 2,3 kGy; cloreto de cálcio 1% + irradiação com 2,3 kGy; irradiação com 2,3 kGy; e controle. O acondicionamento foi realizado em bandejas rígidas de polietileno tereftalato (PET), com cerca de 250 g de fruta. A irradiação foi realizada em irradiador multipropósito de Cobalto-60, com atividade de 92 kCi e taxa de dose de 2,3 kGy h-1. As amostras foram armazenadas a 5 ± 1ºC e analisadas a cada dois dias, num total de 12 dias. No primeiro experimento, os valores de pH e acidez titulável apresentaram leves alterações e semelhança entre os tratamentos. Houve decréscimo no teor de ácido ascórbico em todos os tratamentos. Todos os tratamentos escureceram ao longo do armazenamento. Apesar dos valores terem sido próximos entre os tratamentos, os abacaxis tratados com cloreto de cálcio + glúten apresentaram textura mais firme, menores perda de líquido, atividade da peroxidase e polifenoloxidase, produção de CO2 e etileno e contagens de microrganismos mesófilos e bolores e leveduras. Não houve presença de E. coli e de Salmonella. A contagem de microrganismos do grupo dos coliformes totais foi baixa em todos os tratamentos e ocorreu apenas em amostras isoladas durante o período de armazenamento. Na análise sensorial, as amostras tratadas com cloreto de cálcio + glúten apresentaram as notas mais baixas para textura, aparência e aroma; já o sabor ficou comprometido a partir do 4o dia de armazenamento. No segundo experimento, os valores de pH e acidez titulável apresentaram pequenas alterações e semelhança entre os tratamentos. Houve decréscimo no teor de ácido ascórbico em todos os tratamentos; no entanto, as amostras tratadas com cloreto de cálcio + glúten + 2,3 kGy retiveram mais essa vitamina. A textura mais firme e as menores perda de líquido e atividade da peroxidase e polifenoloxidase ocorreram nas amostras tratadas com cloreto de cálcio + 2,3 kGy. Todos os tratamentos escureceram ao longo do armazenamento. As amostras mais escuras foram as tratadas com cloreto de cálcio + glúten + 2,3 kGy e as irradiadas com 2,3 kGy. As maiores taxa respiratória e síntese de etileno ocorreram nas amostras tratadas com cloreto de cálcio + glúten + 2,3 kGy. As menores contagens de microrganismos psicrotróficos, mesófilos, e bolores e leveduras ocorreram nas amostras à base de cloreto de cálcio + glúten + 2,3 kGy. Não houve presença de E. coli e de Salmonella. A contagem de microrganismos do grupo dos coliformes totais foi baixa em todos os tratamentos e ocorreu apenas em algumas amostras durante o período de armazenamento. Apenas o controle manteve as características sensoriais acima do limite de aceitabilidade durante todo o armazenamento. A textura das demais amostras foi rejeitada no 8º dia. O sabor ficou comprometido desde o 1º dia de armazenamento nas amostras à base de cloreto de cálcio + glúten + 2,3 kGy / The aim of this study was to obtain a convenience type pineapple subjected to fresh-cut process and calcium chloride, wheat gluten and alginate-base edible coating and irradiation treatments. The fruits were washed, sanitized with Sumaveg® (Sodium Dichloro-s-Triazinetrione) in a 200 mg L-1 chlorine-free solution at 7ºC for 15 minutes, and then manually peeled. The peeled fruits were sliced into 1 cm thick slices, rinsed in 20 mg L-1 chlorine-free solution for 3 minutes and drained for 3 minutes. In the first experiment, the samples were treated with: 1% calcium chloride + vital wheat gluten solution; 1% calcium chloride + 1% alginate solution; and control. In the second experiment, the samples were treated with: 1% calcium chloride + vital wheat gluten solution + 2.3 kGy; 1% calcium chloride + 2.3kGy; irradiation with 2.3kGy; and control. The packing consisted of rigid polyethylene terephthalate (PET) trays with around 250 g of fruit. The irradiation was performed in a Cobalt-60 multipurpose irradiator with 92 kCi activity and dose value of 2.3 kGy h-1. The samples were stored at 5 ± 1ºC and evaluated every other day for 12 days. In the first experiment pH and titratable acidity values showed slight variations but were similar between the treatments. There was a decrease in ascorbic acid values in all treatments. Browning was noticed in all treatments over the storage period. Although the values between the treatments were similar, the pineapple treated with calcium chloride + gluten showed firmer texture, less liquid loss, and lower values of polyphenoloxidase and peroxidase activities and CO2 and ethylene production. Mesophiles and mold and yeast counts were also reduced. No Salmonella and E. coli were detected. Total coliform counts were low in all the treatments and appeared in just a few isolated samples during the storage period. Sensory analyses showed that the samples treated with calcium chloride + gluten had the lower scores for texture, appearance, and aroma; the flavor was compromised from the 4th storage day onward. In the second experiment the pH and titratable acidity values showed small changes but were similar between the treatments. There were a decrease in the ascorbic acid values in all treatments; nevertheless, the samples treated with calcium chloride + gluten + 2.3 kGy retained more of this vitamin than the other treatments. Firmer texture, less liquid loss, and lower values of polyphenoloxidase and peroxidase activities were noticed in the samples with calcium chloride + 2.3 kGy. Browning was noticed in all treatments over the storage period. The darker samples were the ones treated with calcium chloride + gluten + 2.3 kGy, and irradiated with 2.3 kGy. Higher respiratory rate and ethylene synthesis were noticed in the samples treated with calcium chloride + gluten + 2.3 kGy. The lowest psychrotrophic, mesophiles, and mold and yeast counts occurred in the samples treated with calcium chloride + gluten + 2.3 kGy. No Salmonella and E. coli were detected. Total coliform counts were low in all the treatments and appeared in just a few samples during the storage period. Only the control kept the sensorial attributes within the acceptability limit during the storage period. The texture in all the other samples was unacceptable from the 8th day onward. The flavor was compromised from the first storage day onward in the samples with calcium chloride + gluten + 2.3 kGy