Mullet fillets modified atmosphere packaging Quality criteriaThis study was conducted to compare the effect of four package systems on quality criteria of mullet's fish fillets stored at 4±1°C for 18 days. Modified atmosphere packaging (MP1, 60% CO 2 \ 35 % N 2 \ 5 % O 2 and MP2, immersing fillets in sodium chlorides solution prior to package with the same condition of MP1) suppressed (p<0.05)the growth of total count and psychrophilic bacterial when compared with aerobic (AP) and vacuum package (VP). During storage period aerobic package taken the highest physicochemical, microbial load and the lowest sensory scores. Likewise, MP1 and MP2had lowertotal volatile basic nitrogen, Trimethy lamine nitrogen, Thiobarbituric acid and microbial loadcompared toaerobic package samples (p<0.05). However, MP2 showed exudate loss lower than MP1. Thiobarbituric acids of the samples kept VP were lower compared to other condition package in the same time. Overall acceptability of MP1, MP 2 and VPsamples were accepted during storageof fifteen, eighteen and twelve days, respectively. While, aerobic package samples had the acceptability six days only. Therefore, MP2 was a best choice for extending the shelf-life and maintained the quality of mullet's fish fillets.

The present work was conducted at Tamiya Agricultural Research Station, Fayoum governorate in 2003/2004 and 2004/2005 growing seasons to study the effect of ploughing depth, nitrogen fertilizer sources and levels on some quality parameters of sugar beet (Beta vulgaris L.). The present study included eighteen treatments represented the combination between two plowing depths (15 and 30 cm), three nitrogen sources (urea, 46.5% N; ammonium nitrate, 33.5% N and ammonium sulphate, 20.5% N) and three nitrogen levels (60, 80 and 100 kg N/fed). Treatments were arranged in a split-split plot design with four replications. Ploughing depths were allocated in the main plots and nitrogen sources were distributed in the sub-plots, while the sub-sub plots were assigned to nitrogen levels. The obtained results showed that percentages of total soluble solids, sucrose, purity, total nitrogen, sodium and potassium in sugar beet roots did not significantly affected by both ploughing depths and nitrogen sources in both seasons. Percentages of total soluble solids, total nitrogen, sodium and potassium significantly increased while, sucrose and purity percentages significantly decreased as the applied nitrogen fertilization level raised from 60 up to 100 kg N/fed, in both seasons.Under conditions of the present work, fertilizing sugar beet with 60 kg N/fed can be recommended to obtain the highest quality traits in terms of sucrose and purity percentages. No significant differences were noticed between ploughing depths and nitrogen sources on quality characteristics of sugar beet.

The effect of partial replacement of wheat flour (72% extraction) by different levels (3%, 6%, 9%, and 12%) of sugar beet pulp (SBP) on rheological properties of the dough and quality characteristics of the flat bread produced were investigated. The results showed that SBP contained 7.61% moisture, 6.04% ash, 10.50 Crude protein, 17.55% Crude fiber, 0.53% fat, and 57.77% total carbohydrates. The rheological properties (Farinograph and Extensograph) of the dough were tested. The addition of SBP to wheat flour increased water absorption, mixing time, development time, dough weakening, and decreased dough stability. The addition of SBP also caused an increase in dough resistance to extensibility, proportional number, and a decrease in dough extensibility. On the other hand, the results indicated that values A.W.R.C. decreased as storage periods were increased, but the addition of SBP led to increase in the bread's freshness and reduce the decreasing rate during storage periods. Also, the blend of SBP with wheat flour in the bread decreased the acceptance of its sensory properties by the human members. it can be concluded that it is possible to produce acceptable flat bread fortified with up to 6% of SBP. Finally, the addition of SBP to wheat flour improved rheological properties of dough and improved flat bread quality.