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Wan Norhana M.N.,University of Queensland | Wan Norhana M.N.,Fisheries Research Institute | Poole S.E.,Australian Department of Primary Industries and Fisheries | Deeth H.C.,University of Queensland | Dykes G.A.,Food Science Australia
Food Control | Year: 2010

Shrimp are an important commodity in the international fisheries trade and there is an indication of an increase in worldwide consumption of this crustacean. Salmonella and Listeria have been isolated from shrimps and shrimp products on a regular basis since the 1980s. The continued reporting of the presence of these pathogens in fresh and frozen shrimps, and even in the lightly preserved and ready-to-eat products, indicates that the existing practices used by the manufacturers or processors are insufficient to eliminate these pathogens. This paper reviews the information available on Salmonella and Listeria in shrimp and makes recommendations on control options and avenues for future research in order to improve shrimp safety and quality. © 2009 Elsevier Ltd. All rights reserved. Source

Heinz V.,Deutsches Institute For Lebensmitteltechnik | Buckow R.,Food Science Australia
Journal fur Verbraucherschutz und Lebensmittelsicherheit | Year: 2010

Novel non-thermal food processing technologies aim to provide safe, high quality foods with desirable nutritional, physico-chemical and sensorical properties. More recently with the use of minimal processing treatment concepts have been added to the already existing food processing requirements. Some of them might be beneficial for the improvement of hygiene and the extension of shelf life. This presentation will focus on the current practice, the knowledge and future developments of high pressure processing (HPP). Hydrostatic high pressure technology is relatively new to food industry and is more and more considered as an alternative to traditional preservation methods like heat processing. Inactivation of bacteria, spores, virus has been demonstrated. Relevant aspects of the European legislation on novel foods will be discussed. International trends and recent developments in machinery will be reviewed. © Birkhäuser Verlag, Basel/Switzerland 2009. Source

Phillips K.,University of Otago | Hamid N.,University of Otago | Silcock P.,University of Otago | Delahunty C.,Food Science Australia | And 2 more authors.
Journal of Food Science | Year: 2010

The influence of season, gender, and reproductive maturity on the sensory properties (appearance, odor, taste, flavor, texture/mouthfeel, and aftertaste) of roe from sea urchins (Evechinus chloroticus) was investigated. A trained sensory panel applied descriptive analysis, with a comprehensive sensory vocabulary of 35 descriptors to analyze sea urchin roe obtained from samples collected during the austral autumn, winter, summer, and spring, over a 2-y period. Sensory differences between genders were less pronounced in autumn (March to May) and winter (June to August) when more nutritive cells were present in the roe, and more pronounced over spring (September to November) and summer (December to February) months as the gametogenic cells matured. Roe from female sea urchins were commonly associated with sulfur odor, bitter taste, and metallic flavor, while roe from the male sea urchins were associated with sweet taste. During autumn, female roe were closest in sensory quality to male roe (least bitter and most sweet compared to other seasons), while there were little differences in sweetness and bitterness of male roe over the 4 seasons. Despite the relative size of the roe being lowest in autumn, it appeared to be the optimum season to harvest E. chloroticus sea urchins to obtain high-quality roe. © 2009 Institute of Food Technologists ®. Source

Hayward A.C.,University of Queensland | Fegan N.,Food Science Australia | Fegan M.,University of Queensland | Fegan M.,Australian Department of Primary Industries and Fisheries | Stirling G.R.,Biological Crop Protection
Journal of Applied Microbiology | Year: 2010

Summary The exploration of new source materials and the use of alternative isolation and identification methods have led to rapid expansion in the knowledge of diversity; in Lysobacter, 11 new species having been described since 2005, and in Stenotrophomonas with six new species since 2000. The new species of Lysobacter, isolated by dilution and direct plating on standard media, differ in several key phenotypic properties from those obtained by enrichment on complex polysaccharides in the original description of the genus. Revision of the definition of the genus will be required. Both culture-dependent and culture-independent methods to assess community structure, in a variety of host and nonhost environments, have established that some species of Lysobacter are a dominant component of the microflora, where previously their presence had not been suspected. Culture-independent studies have generally not added new information on the occurrence and distribution of Stenotrophomonas maltophilia and other members of the genus, which are readily isolated on standard media from source materials. Lysobacter enzymogenes and Sten. maltophilia produce similar antibiotics and share some enzyme activities which, subject to safety considerations, may make them attractive candidates for use in biological control of plant diseases and of nematodes. © 2009 The Society for Applied Microbiology. Source

Michon C.,University College Cork | O'Sullivan M.G.,University College Cork | Sheehan E.,University College Cork | Delahunty C.M.,Food Science Australia | Kerry J.P.,University College Cork
Food Quality and Preference | Year: 2010

This study investigated liking for 16 newly developed vegetable soups among consumers belonging to five age groups (from 20 to over 70 years of age). The soups were manufactured using three different variables (grittiness, chicken and leek flavours) and three different intensities for each variable (low, medium and high). A descriptive analysis was conducted to determine the sensory profiles of the soups. A liking test and a consumption study were conducted in parallel to determine acceptance for and consumption habits of the soups by consumers. Results showed that the soups differed according to 10 sensory attributes. The chicken flavour was the design variable that influenced the highest number of sensory properties. The soups were liked differently between age groups, with the youngest participants and participants aged over 60 giving the highest liking scores (p<0.0001). No difference was observed between the liking scores of the different samples, which made it difficult to run preference mapping on the data set. An interaction age. * gender was observed, as was the different liking directions between genders depending on the age group. Younger males significantly (p<0.05) preferred the soups to females, whereas the opposite was observed among participants aged 36-50. Different soup consumption habits were observed between age groups and genders. The only observed relationship between consumption habits and liking was related to the soup flavour, with participants consuming chicken noodle soup providing lower liking scores for these samples (p=0.03). © 2010 Elsevier Ltd. Source

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