Physalis fruits, once widely consumed, are now neglected and underutilized. The aim of this study was to determine the nutritional composition, antinutritional potential, antioxidant properties, and consumption frequency of Physalis peruviana and Physalis angulata fruits. To achieve this objective, macronutrients, minerals, and antinutritional compounds were analyzed using standard AOAC methods. Antioxidant capacity was assessed through the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay and the Ferric Reducing Antioxidant Power (FRAP) assay. In addition, a dietary survey was conducted to evaluate the frequency of fruit consumption. The results showed that moisture (80.82 ± 0.45% and 72.95 ± 1.82%), lipids (8.07 ± 1.51 and 1.57 ± 0.35 g/100 g FM), and carbohydrates (67.68 ± 1.68 and 76.79 ± 1.48 g/100 g FM) differed significantly between Physalis peruviana and Physalis angulata, respectively. Physalis peruviana was richer in calcium (74.3 ± 1.24 mg/100 g FM), magnesium (7.84 ± 1.10 mg/100 g FM), potassium (1287.70 ± 13.62 mg/100 g FM) and sodium (16.02 ± 0.20 mg/100 g FM), whereas Physalis angulata contained higher levels of iron (2.81 ± 0.30 mg/100 g), phosphorus (46.38 ± 2.98 mg/100 g FM) and zinc (25.48 ± 1.67 mg/100 g FM). Carotenoid contents were higher in Physalis peruviana. The IC₅₀ values determined by the DPPH assay were 0.76 mg/mL for Physalis peruviana and 0.32 mg/mL for Physalis angulata. Both species demonstrated strong antioxidant potential. Despite their valuable nutritional properties, both Physalis species were poorly consumed by the surveyed populations. The fruits of both Physalis species could serve as an excellent dietary supplement to help combat nutritional deficiencies in children.
Avocado (Persea americana) leaves are an underutilised plant material with potential applications as herbal teas and functional ingredients due to their phenolic and antioxidant compounds. However, limited information exists on suitable drying conditions to preserve their quality. This study investigated the effect of oven temperatures (50, 60 and 70°C) and microwave power levels (200, 500 and 700W) on the drying behaviour and quality attributes of avocado leaves. Leaves were dried in a hot air oven and a digital microwave oven until equilibrium moisture content was reached. Initial moisture content and water activity of fresh leaves averaged 1.40 g H₂O/g DM (58.34% wb) and 0.958, respectively. Increasing temperature and microwave power significantly reduced drying time, with microwave drying achieving comparable moisture reduction in substantially shorter times. Drying occurred predominantly in the falling rate period. Drying rate constants and effective diffusivity increased with both temperature and microwave power level, with higher values observed for microwave drying. Quality evaluation showed that microwave drying, particularly at 700W, resulted in significantly higher (p ≤ 0.05) retention of total phenolic content, antioxidant capacity, flavonoids and condensed tannins compared to oven drying. Selected thin-layer models adequately described drying behaviour under both methods. The results indicate that microwave drying at 700W is an efficient method for rapid drying of avocado leaves while preserving key bioactive compounds.
In Côte d’Ivoire, reliance on imported raw materials is hindering the development of aquaculture, given that feed accounts for 60-75% of production costs. The use of local agro-industrial co-products appears to be a strategic way of addressing this constraint. This study evaluated ten such co-products, including fish and bovine blood meals, insect larvae, soybean and cottonseed meals, rubber tree seeds, downgraded cashew kernels, low-grade rice flour, tchapalo distiller’s grains, and palm oil. Analyses focused on proximate composition and on fatty acid and amino acid profiles. Blood meal had the highest crude protein content (87.7%), followed by insect larvae and soybean meal (around 45%); whereas rice flour and tchapalo distiller’s grains contained less than 20% Palm oil (approximately 95% lipids) and rubber tree seeds (more than 50% lipids) were major energy sources, while fish meal provided long-chain omega-3 fatty acids. Amino acid profiles confirmed the protein potential of blood meal and insect larvae but also revealed imbalances that require combining co-products in feed formulations. Overall, these local co-products could reduce the dependence on imported ingredients if judiciously incorporated into nutritionally balanced feeds
Micronutrient deficiencies during pregnancy and breastfeeding affect maternal health, fetal growth, and child development. In Côte d’Ivoire, women are nutritionally vulnerable, yet data on dietary intake in high-risk rural areas are limited. This study assessed dietary intake and nutrient inadequacy among pregnant and breastfeeding women in eight rural villages in the Korhogo region, Northern Côte d’Ivoire. A total of 185 women (45 pregnant, 140 breastfeeding) completed a 32-item semi-quantitative food frequency questionnaire. The questionnaire was validated against two non-consecutive 24-hour dietary recalls in 103 women, showing reliability for estimating habitual intake. Nutrient intakes were calculated using the West African Food Composition Table. Prevalence of inadequate or excessive intakes was determined using dietary reference values from international organizations. Nutritional imbalances were found in both groups. Inadequate energy intake affected 42% of pregnant and 41% of breastfeeding women; protein inadequacy affected 20% and 9%. Excessive fat intake occurred in 62% of pregnant and 98% of breastfeeding women, while inadequate carbohydrate intake affected 78% and 75%. Pregnant women had high inadequacy for iron (62%), calcium (47%), zinc (22%), folate (33%), and vitamin B12 (11%). Breastfeeding women had inadequate intake of calcium (26%), zinc (19%), and folate (15%). Pregnant and breastfeeding women in rural Northern Côte d’Ivoire face multiple micronutrient inadequacies with excessive fat and insufficient carbohydrate intake. These findings highlight the urgent need for targeted nutritional interventions and public health strategies to improve maternal diets and support maternal and child health.
Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org Reviewers for Volume 15, Number 1 Alex Augusto Gonçalves, Federal Rural University of Semi-Arid (UFERSA), Brazil Alfredo C. Benitez-Rojas, Universidad Popular Autónoma del Estado de Puebla, Mexico Antonello Santini, University of Napoli "Federico II", Italy Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal Gongjian Fan, Nanjing Forestry University, China Jerish Joyner Janahar, Mississippi State University, USA Jintana Wiboonsirikul, Phetchaburi Rajabhat University, Thailand Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain Khamphone Yelithao, Souphanouvong University, Laos Liana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, Romania Maria Margareth Veloso Naves, Federal University of Goias, Brazil Mariana de Lourdes Almeida Vieira, Centro Federal de Educação Tecnológica de Minas Gerais, Brazil Marie Lys Irakoze, Dedan Kimathi University of Technology, Rwanda Mehana E. E. Hamouda, Alexandria university, Egypt Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia Rania I.M. Almoselhy, Agricultural Research Center, Egypt Rozilaine A. P. G. Faria, Federal Institute of Science, Education and Technology of Mato Grosso, Brazil Sani Jirasatid, Burapha University, Thailand
Uganda continues to face significant food insecurity despite its fertile land and strong agricultural potential. Smallholder, rain-fed farming dominates, but low productivity, limited access to improved seeds and fertilizers, post-harvest losses, and land fragmentation constrain food availability. Regions such as Karamoja, Northern Uganda, and parts of the East are most vulnerable, with climate variability, pests, and refugee influxes further exacerbating food stress. Food insecurity contributes to poor nutrition, including stunting, anemia, and micronutrient deficiencies among children and women. Sustainability initiatives, including the Uganda Climate-Smart Agricultural Transformation Project (UCSATP) and humanitarian programs by the World Food Programme, aim to improve productivity, resilience, and nutrition outcomes. Emerging technologies like IoT-enabled smart farming and anticipatory humanitarian action show promise, but funding gaps, limited extension services, and challenges in scaling innovations remain key obstacles. Targeted, coordinated interventions are critical to ensure long-term food security and resilience in Uganda.
This study sought to investigate whether eating conditions affected the consumption and deliciousness of food. A total of 16 healthy university students were recruited and ate two types of meals (each with 770 kcal) similar to that provided in school lunches under two conditions (e.g., talking vs. silence while eating with group members) in a cross-over design. The amount of food left by the participants and the time needed to finish eating were measured. After eating, participants evaluated the deliciousness and enjoyment of each meal using a visual analog scale. Notably, no significant differences in the eating rate and palatability were observed between the four conditions. However, significant differences in enjoyment and feeding time were observed. These findings highlights the importance of ensuring that sufficient time with other people is spent when eating to realize the benefits of eating in a group.
Meat is easily spoiled due to high protein and water content. Therefore, this experiment evaluated the effects of pea protein-based (PP) edible film on the shelf-life of pork loin coated with cricket powder. Pork loin portions coated with 2% CP were packed under six edible film treatments: 1) control, 2) PVC, 3) GG (0% PP), 4) 1% PP, 5) 3% PP, and 6) 5% PP. Each treatment was prepared and stored at 3°C for 9 days. All treatments were evaluated for physicochemical (pH, water activity, moisture, ash content, color, and lipid oxidation) and microbiological analysis (AH, Staphylococcus spp., E. coli, Enterobacteriaceae, and Salmonella spp.). The results showed that treatment packed with 5% PP had the lowest (p<0.05) moisture content at 65.46%, and the highest ash content at 1.41% on day 9. Treatments coated with CP and packed with PP edible films had significantly (p<0.05) lower L*, higher a* and b* values. On day 5, samples packed with GG had the lowest AH of 3.56 log CFU/g on day 1 and 6.25 log CFU/g. No E. coli, Enterobacteriaceae, and Salmonella spp. were observed during 9-day storage. In both experiments, samples with 2% CP and packed with pea protein-based edible films increased redness values, decreased lipid oxidation, and decreased aerobic heterotrophs counts compared to the control treatment. Thus, our results suggest that the combination of adding cricket powder and packed with pea protein-based edible film can be used as a biodegradable material to promote sustainability, enhance meat color, decrease undesirable microorganism growth, and prolong shelf-life of pork loin.
Lactic Acid Bacteria (LAB) are industrially essential microorganisms widely used as starter cultures in the production of dairy, meat, cereal, vegetable, and alcoholic beverages. Beyond their technological role, LAB contribute to human health by enhancing gastrointestinal function, producing antioxidant metabolites, inhibiting pathogenic bacteria, and supporting immune activity. Isolation and characterisation are essential steps in evaluating their functional properties. In this study, LAB were isolated from artisanal cow milk cheese, known locally as Tchoukou, using selective media. Identification relied on phenotypic, biochemical, and genotypic traits. 16S rDNA analysis of isolates from Maradi, Tahoua, and Zinder regions of Niger revealed clustering with Lactobacillus plantarum (76.48%) and Lactococcus garvieae. Phenotypic and biochemical tests confirmed Lactobacillus as rod-shaped, Gram-positive, and Lactococcus as coccoid, Gram-positive. All isolates were catalase-negative and sugar-fermenting, supporting their taxonomic classification. Functional assays showed tolerance to acidic conditions (pH 3.0–3.5) and optimal growth at 37–40 °C. Antibiotic susceptibility testing indicated sensitivity to gentamicin, sulphamethoxazole, chloramphenicol, ampicillin, tetracycline, and co-trimoxazole. Findings highlight the dominance of Lactobacillus in Tchoukou cheese and suggest probiotic potential due to acid tolerance. However, antibiotic sensitivity patterns warrant further functional evaluation for industrial applications.
Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org Reviewers for Volume 14, Number 2 Alex Augusto Gonçalves, Federal Rural University of Semi-Arid (UFERSA), Brazil Diego A. Moreno-Fernández, CEBAS-CSIC, Spain Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal Fatemeh Zare, North Dakota State University, USA Gongjian Fan, Nanjing Forestry University, China Jerish Joyner Janahar, Mississippi State University, USA Jintana Wiboonsirikul, Phetchaburi Rajabhat University, Thailand Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain Juliano De Dea Lindner, Federal University of Santa Catarina (UFSC), Brazil Khamphone Yelithao, Souphanouvong University, Laos Liana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, Romania Marie Lys Irakoze, Dedan Kimathi University of Technology, Rwanda Mehana E. E. Hamouda, Alexandria university, Egypt Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia Molamma Prabhakaran, Singapore Polytechnic, Singapore Rania I.M. Almoselhy, Agricultural Research Center, Egypt Rozilaine A. P. G. Faria, Federal Institute of Science, Education and Technology of Mato Grosso, Brazil Sani Jirasatid, Burapha University, Thailand Soma Mukherjee, Southwest Minnesota State University, USA
Claclo is a traditional Ivorian fritter made from fermented ripe plantain, whose quality often varies due to uncontrolled fermentation practices. This study aimed to select lactic acid bacteria (LAB) with potential as starter cultures for standardizing claclo production. A total of 22 LAB strains were isolated from raw cow’s milk, fermented cassava mash, and cashew apple juice using standard microbiological methods. Macroscopically, colonies were smooth, beige or white, and varied in size. Microscopically, all isolates were Gram-positive, catalase-negative, and mainly coccobacilli or cocci arranged in chains or clusters, consistent with typical morphological traits of Lactobacillus, Leuconostoc, and Pediococcus, though genus confirmation would require molecular identification. The strains were mesophilic, growing optimally at 30–45 °C, tolerating up to 6.5% NaCl, and showing better growth at pH 9 than pH 4. Nine robust strains were selected for proteolytic activity, and three (LBL5, LBM2, LBC2) were tested in plantain mash fermentation. Strain LBL5 (from raw milk) showed rapid acidification (pH 4.0 in 8 h), high titratable acidity (145 meq/100 g), and growth up to 5×10⁸ CFU/g, with total soluble solids reduced from 19.8 to 6.5 °Brix. LBM2 and LBC2 exhibited slower acidification (final pH ≈ 4.4, titratable acidity 92–95 meq/100 g). These results highlight LBL5 as a promising starter culture for claclo, with potential to improve safety and shelf life while valorizing local microbial biodiversity.
These samples of “konkondé” were subjected to textural, calorimetric, sensory and biochemical analysis. The results obtained from theImproving the brittle texture and dark colour of plantain “konkondé” is a lever for meeting consumer demands and promoting this met. The aim is therefore to help add value to plantain “konkondé” by improving its texture and clarity. To this end, cassava flour was used as a binding and clarifying agent for plantain “konkondé” at proportions of 0% (FB), 30% (FBM30) and 50% (FBM50), respectively. The “konkondé” was prepared by cooking with water under kneading until the paste was obtained. statistical analyses showed an increase in elasticity (elasticity FB = 7.59 ± 1.02 mm; elasticity FBM30 = 9.95 ± 0.12 mm and elasticity FBM50 = 11.71 ± 0.06 mm) and clarity (L*FB = 40.7±0.38; L* FBM30 = 51.23±0.66; L* FBM50 = 57.4±0.66) in proportion to the addition of cassava flour. Of these three samples, the “konkondé” FBM30 was the most accepted by panellists with a rating of 7 on a scale of 9. This “konkondé” contains 0.81±0.11% protein; 0.12±0.02% lipid; 0.11±0.01% fibre; 0.69±0.09% ash; 23.19±2.00% carbohydrate and has an energy value of 97.08±2.88%. Its potassium, phosphorus, magnesium, calcium and iron concentrations are 281.99 ± 2.26 mg/100g; 85.51 ± 1.24 mg/100g; 22.90 ± 0.88 mg/100g; 41.42 ± 0.48 mg/100g and 1.77 ± 0.03 mg/100g, respectively. Incorporation of cassava flour improves the texture and colour of plantain “konkondé”
During the small-scale processing of fruit juice from Saba senegalensis, the pericarp, seed and seed coat are considered waste and discarded with environmental pollution involvement. Yet, these agricultural by-products or residues often display obvious exploitable nutritional potentials as minerals and antioxidants. This study aims to contribute to the use of fruit residues from S. senegalensis into the processing products, to enhance the value of this agricultural resource and improve its profitability. After incorporating 2%, 5% and 10% (w/v) of ground dried residues, the S. senegalensis juice was filtered, pasteurized and biochemical and sensory traits assessed compared to the raw juice taken as a control. Results showed that the juice becomes thicker (1.01 to 1.05) and viscous (1.85 to 3.85 mPa.s) and its dry matter and ash contents get increasing (3.92 to 5.43% and 0.08 to 0.22%, respectively) with the incorporation of residues up to 10%. The resulting juices display pH of 2.33 to 2.5, which is friendly against nutrients spoilage by fermentation. The presence of carbohydrates and polyphenols also increases (0.91 to 1.69 g/100 mL and 68.81 to 227.14 mg/100 mL, respectively) with the residue’s incorporation into juices. However, the organoleptic traits of the formulations seem more advantageous for raw juice without residue, especially with a greater trend for hedonic acceptance. Incorporating Saba senegalensis fruit’s residues strengthened the nutritional virtues of processed juices and the use of conventional additives such as table sugar and flavorings could also improve the organoleptic ratings.
Matcha green tea contains various bioactive compounds, such as catechins and dietary fibers. Daily consumption of matcha green tea enhances exercise-induced adaptations to skeletal muscle hypertrophy and strength in humans. However, interventional studies on the efficacy and mechanism of micro-compounds in muscle adaptation to resistance training are limited. In this study, we examined the effects of matcha green tea on anabolic regulators in the skeletal muscles in association with the gut environment during high-intensity intermittent exercise in mice. Male ICR mice were divided into sedentary, exercise, and matcha groups. The matcha group was orally administered matcha (200 µL, 10 mg of matcha powder/mL) daily. The exercise and matcha groups were subjected to three sets of high-intensity intermittent exercises for 3 min, with intervals of 5 min, five times per week. After 1 or 4 weeks, hindlimb muscle, plasma, and fecal samples were collected. After 1 week of training, the phosphorylation levels of p70S6K (Thr421/Ser424) and pERK (Thr202/Tyr204) in the gastrocnemius muscle were higher in the matcha group than that in the sedentary group. After 4 weeks, the gastrocnemius muscle weight was higher in the matcha group than that in the sedentary group. The abundance of Clostridium coccoides in the feces tended to be higher in the matcha group than that in the exercise group. Furthermore, muscle weight was positively correlated with the abundance of Clostridium coccoides. Matcha green tea consumption with high-intensity intermittent exercise promotes skeletal muscle protein synthesis, which may be associated with the microbiota composition.
This study evaluated the sensory and functional quality of a mixed beverage composed of juçara pulp powder and apple juice. Three formulations were developed by varying the amount of juçara added to the juice. The effects of in vitro gastrointestinal digestion and colonic fermentation on the bioaccessibility and recovery of phenolic compounds, changes in antioxidant capacity, and the production of short-chain fatty acids (SCFAs) and ammonia ions were evaluated. After digestion, 31.31% of anthocyanins (5.06 mg cyanidin-3-glucoside and 2.95 mg cyanidin-3-rutinoside per 200g) reached the colon. Fermentation for 24 hours significantly enhanced antioxidant capacity—by 54.54% (ABTS) and 355.69% (ORAC), reaching 21.62 and 1,786.64 μmol Trolox·mL-1, respectively—indicating strong in situ antioxidant activity. Colonic fermentation also enhanced short-chain fatty acid production (1.69 mmol·L-1), increased Bifidobacterium spp. counts (0.67 Log cycles), and reduced ammonia levels by 18.83%. The beverage showed good sensory acceptance and purchase intention, highlighting its appeal to consumers. Overall, the combination of juçara and apple juice resulted in a product with nutritional and functional properties, especially due to its antioxidant potential and positive effects on gut microbiota.
Fish is considered a nutritious food and widely consumed internationally, being a basic element of the human diet. This food is very susceptible to contamination and spoilage, mainly by microorganisms, affecting its freshness, reducing its shelf life and posing a high risk to the health of consumers, as it is related to outbreaks of foodborne illnesses around the world. Therefore, the present study focuses on the analysis of the degree of quality or freshness of fish, specifically rainbow trout fillet (Oncorhynchus mykiss) available for human consumption in fishmongers in the popular and tourist area of La Marquesa Park in the State of Mexico in the Mexican Republic. For this purpose, samples of fillets were collected over 4 weeks from 2 available fishmongers, where the degree of quality or freshness and microbiological profile were subsequently analysed. The results obtained indicated that all samples had a quality grade ranging between the first and second category in freshness and presented biological hazards when the presence of coliforms and Salmonella was detected in samples, making them unsuitable for marketing and human consumption according to health regulations, since the safety of the product is compromised and they are a risk to the health of the population.
Gnonmi is a widely consumed food in Cote d’Ivoire and originates from the Northern part. Originally, it is mainly made from millet, but a variety of cereals are used for its cooking. The aim of this study was to generate more knowledge on the methods of preparation of gnonmi and marketing as well as its nutritional characteristics. A cluster and snowball survey were carried out in different neighborhoods of the city of Korhogo. Then, some samples of gnonmi were subjected to biochemical analyses. Based on the results obtained, 19 sellers surveyed were between 18 and 60 years old and 52% were not in school. At the production level, the cereals used were millet, raw and cooked rice and corn. These cereals were used in varying proportions. Gnonmi production is an income-generating activity for the women of Korhogo and a source of nutrient intake for the population. Physicochemical analysis showed that Gnonmi marketed in the city of Korhogo had an average pH of 4.13 for a titratable acidity of 0.42 meq/100g, a dry matter content of 65.8% and a water content of 34.2%. On average, the dietary fiber, ash, carbohydrate, protein and lipid levels were respectively 30.44%; 0.51%; 39.62%; 5.22% and 20.42% for an energy value of 363 Kcal/100g. Knowledge of biochemical parameters facilitates the prospects for improving and formulating foods richer in nutrients for the well-being of consumers
The stingless bee Melipona beecheii, known as “Xunan Kab” in the Mayan language, is the only species that has been domesticated by the Mayans since immemorial time. Pot-pollen is collected, processed, and stored by stingless bees, in cerumen containers, which is used for its nutritional value in the larval and human diets. It is made up of natural floral pollen mixed with nectar and bee secretions, and fermented by microbes associated with stingless bees. The proximal analysis of the pot-pollen on a dry basis showed moisture, protein, fat, and ash content of 35.59 %, 36.9 %, 12.65 %, and 1.87 % respectively. The aminoacids analysis of pot-pollen proteins showed a high content of essential aminoacids such as leucine, methionine, threonine, valine among others. The methanolic extract of pot-pollen as well as its corresponding hexane and chloroform fractions presented antibacterial activity against Listeria monocytogenes and Pseudomonas aeruginosa. Additionally, eleven metabolites were identified from the hexane and chloroform fraction of pot-pollen, palmitic acid (1), γ-sitosterol or β-sitosterol (2), myristic acid (3), 5-octadecene (4), 9-octadecene (5), pentadecanoic acid, 14-methyl, methyl ester (6), palmitic acid, 1,1-dimethylethyl ester (7), dotriacontane (8), heptadecane (9), stearic acid butyl ester (10), and 2-methyltetracosane (11). Pot-pollen from Melipona beecheii is a superfood with a high nutritional value due to its high content of protein with a good percentage of essential aminoacids, fatty acids composition and metabolites with antimicrobial activity.
The Quality Index Method can be applied to different fish species with the main advantage of quantifying the freshness level of the fish without destroying a sample. The freshness level is decisive for the commercial shelf life of fish, therefore this study aimed to develop a Quality Index Method for gutted piauçu (Leporinus macrocephalus) stored in ice and estimate its shelf life according to sensory, physical-chemical and microbiological characteristics. Nine trained evaluators evaluated the gutted fish during 18 days of storage, using the Quality Index Method protocol. The samples were also characterized for mesophilic bacteria, psychrotrophic bacteria, hydrogenionic potential, total volatile bases and thiobarbituric acid reactive substances. Partial least squares regression was used to correlate the QIM attributes, and linear regression analysis was used to verify the variables as a function of storage time. The Quality Index Method scheme was developed based on 19 merit points, where zero indicates total freshness. The coefficient of determination for the linear regression between QI and storage time in ice was R2=0.78. Microbiological count results ranged from 4.43 to 15.59 log CFU/g for mesophilic bacteria and from 1.76 to 12.08 log CFU/g for psychrotrophic bacteria during ice storage. The results of the hydrogenionic potential, total volatile bases and thiobarbituric acid reactive substances ranged from 6.32 to 6.96; 10.57 to 13.30 mg N/100g; and 0.35 to 0.88 mg of malondialdehyde/kg, respectively. The integration of sensory, microbiological and physicochemical data allowed the shelf life of eviscerated piauçu stored on ice to be estimated at eight days.
