The cause of irritation in the mouth, when kiwifruit nectars and dried kiwifruit products are ingested, was investigated. Idioblast cells that contain raphide crystals of calcium oxalate were isolated from inner pericarp tissue of the fruit and studied by light and electron microscopy. An experienced panel of 9 judges detected an irritation from sweetened apple puree when isolated raphide crystals were incorporated at the rate of 30 mg oxalate/100g of puree. Sensory and microscopic studies showed evidence that the irritation was caused by sharp calcium oxalate crystals exposed during processing.

Smooth ore0 dory (Pseudocyttus rnaculatus), a deep water fish, was monitored for changes during storage in ice. Based on the sensory evaluation of the cooked flesh the storage life was 8 days for acceptable quality fish.Bacterial counts of flesh and surface, the loss of inosine monophosphate (IMP) and the K value showed significant changes during the storage life. Therefore these were found to be useful for monitoring loss of freshness and development of spoilage. After 13 days there were off flavours in the cooked fish, dephosphorylation of IMP had levelled off, and the K value had reached 70%.The changes that occurred during storage of this deep water species in ice were similar to those changes commonly observed in demersal species from shallow temperate coastal waters. KeywordsDescriptive analysis, nucleotides, off-flavours, Pseudocyftus maculatus, sensory quality, TRA values. * Correspondent. Fax: +64 98 493660. Scott et al. 1984;Dhananjaya, et al., 1986). The proximate composition of ore0 dory has been reported by Vlieg (1983). Buisson el al. (1982) showed that, like orange roughy, ore0 dory has a high proportion of wax ester in the lipid fraction. D. N .The purpose of this study was to examine the sensory, chemical, and microbiological changes which occur during the storage in ice of whole smooth ore0 dory. Materials and methods Raw materials and samplingUndamaged smooth ore0 dory were selected from the net after a 1 h 30min tow on 19 March 1987 on board the F.V. Arrow (Sealord Products Ltd, Welson, New Zealand). The fish were caught in Area C on the northern edge of the Chatham Rise off the east coast of New Zealand at a depth of 1060 metres by bottom trawling. The water temperature at 1000 metres was 6°C and the surface water temperature was 18°C. The fish were at 16.5"C prior to icing. Over 100 kg of fish were packed in ice and landed at Nelson on the following morning.Six whole fish were used for proximate compositional analysis. Thirty-four fish were weighed, measured, sexed and processed to frozen shatter pack fillets within 8 h of landing. These were stored at -70°C as reference samples for sensory evaluation. After 1 day storage in ice five randomly selected fish were examined for raw sensory attributes, then sampled for pH, TBA number, and nucleotide analyses. The remaining fish were stored in a chiller under melting ice until required.Iced fish and reference fillets were sampled 4, 8, 11, 13, 15, and 18 days after capture. On each sampling occasion, 11 fish were randomly selected and analysed. Sensory evaluationRaw Jish. Five whole fish were evaluated by three people experienced in the description of raw fish quality. The resilience of the fish flesh was determined by finger pressure. The odour of the gills and the appearance of the skin, gills, eyes, and surface slime were also described.Cooked fish. The attributes of cooked smooth ore0 dory were evaluated by 17 -20 panellists who had been trained in the descriptive evaluation of fish (Scott & Hogg, 1985).Reference samples were thawed rapidly...