Entity

Time filter

Source Type

Reykjavík, Iceland

Sveinsdottir K.,Icelandic Food Research | Sveinsdottir K.,University of Iceland | Martinsdottir E.,Icelandic Food Research | Hyldig G.,Technical University of Denmark | Sigurgisladottir S.,Icelandic Food Research
Journal of Sensory Studies | Year: 2010

Sensory characteristics of cod products available to consumers were analyzed, and different ways to analyze sensory results were viewed. Ten cod samples of different origin (wild and farmed cod), storage time (short and extended) and storage method (stored fresh, frozen or packed in modified atmosphere) were evaluated with quantitative descriptive analysis by a trained sensory panel. Signal-to-noise analysis, p*MSE (discrimination and repeatability) and line plots proved to be very useful in studying panelists' performance. Most sensory attributes described significant differences between the products, and principal component analysis provided an overview of the differences and similarities between the products with regard to sensory characteristics. Farmed cod had different sensory characteristics compared with wild cod, such as more meat flavor, and rubbery and meaty texture. Different storage methods had minor influence on sensory characteristics of cod fillets after short storage time, but after extended storage, the groups were different with regard to most attributes. © 2010, Wiley Periodicals, Inc. Source


Thormar H.,University of Iceland | Hilmarsson H.,University of Iceland | Thrainsson J.H.,University of Iceland | Georgsson F.,Icelandic Food Research | And 2 more authors.
British Poultry Science | Year: 2011

1. A previous study has shown that emulsions of monocaprin in citrate lactate buffer at pH 4·1-4·3 are highly active in killing Campylobacter in water, where they reduce viable bacterial counts by more than 6 log10 colony forming units (cfu) in 1 min at a concentration of 1·25 mM (0.03%). 2. The present study was carried out to evaluate whether monocaprin emulsions could be used to kill Campylobacter on raw poultry. 3. It was shown that immersion of naturally contaminated chicken legs in 20 mM (0.5%) monocaprin emulsion at pH 4·1 for 1 min at 20°C reduced the number of Campylobacter by 2·0 to 2·7 log10 cfu. Pre-chill dipping of whole carcases into 20mM monocaprin emulsion in the slaughterhouse also caused a significant reduction in Campylobacter contamination. 4. Immersion in monocaprin emulsions at pH 4·1 was also assessed as a means to reduce the number of psychrotrophic spoilage bacteria. There were lower psychrotrophic bacteria counts on treated chicken parts than on untreated controls after storage at 3°C for up to 14 d. 5. Immersion in emulsions of monocaprin, which is a natural lipid classified as GRAS, may be a feasible method to reduce the number of Campylobacter and spoilage bacteria on raw poultry. This method could reduce the risk of human exposure to Campylobacter, and at the same time increase the shelf-life of poultry products. © 2011 British Poultry Science Ltd. Source


Sveinsdottir K.,Icelandic Food Research | Sveinsdottir K.,University of Iceland | Martinsdottir E.,Icelandic Food Research | Thorsdottir F.,University of Iceland | And 3 more authors.
Journal of Sensory Studies | Year: 2010

Sensory characteristics of farmed cod exposed to low or conventional stress levels prior to slaughter were evaluated by a trained sensory panel. Consumers in two different settings, central location test (CLT) and home-use test (HUT), also tasted the products and rated them according to overall liking on a 9-point hedonic scale and sensory attributes on a 9-point intensity scale. Differences were observed in texture attributes of the two cod groups by the trained sensory panel. Consumers in the CLT distinguished between the two cod groups whereas consumers in the HUT setting did not. Consumers in the CLT scored the products lower with regard to liking, and evaluated sensory attributes differently from consumers in the HUT setting. The results indicated that the cooking method chosen by consumers in the HUT setting influenced the consumer evaluation of cod. Similar cooking methods used in CLT and HUT produced similar results of liking. © 2010, Wiley Periodicals, Inc. Source


Lauzon H.L.,Icelandic Food Research | Lauzon H.L.,University of Iceland | Gudmundsdottir S.,University of Iceland | Steinarsson A.,Iceland Marine Research Institute | And 5 more authors.
Journal of Applied Microbiology | Year: 2010

Aims: To assess the effects of bacterial treatment at the earliest stages of cod rearing on the microbial load, larval development and performance, testing three bacterial strains (Carnobacterium divergens V41, Arthrobacter sp. and Enterococcus sp.) in vivo that were previously shown to have inhibitory potential towards fish pathogens in vitro. Methods and Results: A bacterial mixture was added eight times to the rearing water from the prehatch to the mid-larval stage (a 38-day period). Microbiological analysis of ova, larvae and rearing water was performed regularly. Larval performance and development were evaluated by survival rate, hypersalinity tolerance and physiological measurements. Different larval survival rates were observed within and between treatments, and possibly explained by variations in larval microflora and established probionts. Larvae from one silo, which had been bathed in the bacterial suspension, showed the highest survival rate (42·1%), lowest Vibrio levels, and were significantly heavier (19·3%) and more stress tolerant than control larvae (P < 0·01). This coincided with the intestinal establishment of two of the tested bacteria. Conclusions: Arthrobacter and Enterococcus strains added regularly to the rearing water from the postfertilized egg stage can become established in larval gastrointestinal tract. The Enterococcus strain was associated with increased larval growth, performance and microflora control, indicating its probiotic nature. Significance and Impact of the Study: Regular application of autochthonous probionts may promote larval welfare, development and stress tolerance at early stages, hence increasing production yield in intensive cod larviculture. © 2009 The Society for Applied Microbiology. Source

Discover hidden collaborations