The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price. Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been...
A method for the enumeration of Vibrio parahaemolyticus in oysters that is more reliable than the Australian Standard most probable number (MPN) method was developed. The improved MPN method was also shown to be superior to a plate count on a widely used selective agar medium.
5 papers have been published from this work. The FIRTA travel funds enabled the microbiologist and the engineer employed with FIRTA money to accompany the permanent staff of TFRU to a joint CSIRO-DSIR workshop on seafood technology from the 7-11th April. The workshop was held in Nelson and included...
A wide variety of off-flavour problems associated with crustaceans have in the past been termed "iodoform-like". Work carried out in this Laboratory showed that the existing off-flavour problems were complex and that the term "iodoform" could only be applied to a proportion of off-flavoured...