Project Search

5 results

PROJECT NUMBER • 2017-238

PROJECT STATUS:

COMPLETED

Water treatment to control influent water biosecurity risk on Australian prawn farms. Effectiveness and impacts on production ponds.

This project assessed the performance of mechanical filtration as a means by which Australian prawn farmers could lower the risk of disease agent transfer into farms by selective removal of disease hosts and other vectors naturally present in farm source water. The project sought to provide...

ORGANISATION:

Department of Agriculture and Fisheries EcoScience Precinct

TAGS

SPECIES

PROJECT NUMBER • 2017-190

PROJECT STATUS:

COMPLETED

Assessment of gamma irradiation as a feasible method for treating prawns to inactivate White Spot Syndrome Virus

White spot syndrome virus (WSSV) was detected in diseased farmed prawns by Biosecurity Queensland’s Biological Sciences Laboratory and confirmed by the CSIRO Australian Centre for Diagnostic Preparedness (ACDP) Fish...

ORGANISATION:

Department of Agriculture and Fisheries EcoScience Precinct

TAGS

SPECIES

Sensory testing of seafood - fresh versus frozen - and development of frozen seafood recipes

Project number: 2017-179

Project Status:

Completed

Budget expenditure: $67,870.00

Principal Investigator: Peter Horvat

Organisation: Department of Agriculture and Fisheries EcoScience Precinct

Project start/end date: 14 Jan 2018 - 30 Dec 2019

Contact:

FRDC

TAGS

Need

The FRDC has developed a range of materials that assist consumer to better understand seafood - seafood user manual, Eyre Peninsula Seafood Guide, flavour wheel, etc. however little material has been developed to address consumer needs on preparing seafood in a way that reduces smell or touching.

In looking at the recipes developed as part of the seafood user manual, many are now dated and do not reflect the current simplified approach to cooking used by Australian consumers.

Some recipe development has been undertaken by the Alaskan Seafood Marketing Institute - and could possibly be used as a base for adaptation to local species.

Objectives

1. Develop recipes that address consumer needs - do not smell or use frozen seafood

2. Provide the research (qualitative sensory evaluations) to underpin consumer confidence in choosing and using frozen seafood

Final report

Authors: Sue Poole Carl Paulo Philippa Lyons Paul Exley

Final Report • 2019-10-30 • 928.34 KB

2017-179-DLD.pdf

Summary

There is a strong negative perception of frozen fish amongst consumers, with many considering that frozen product is of inferior quality compared to ‘fresh’ (chilled) fish. The resistance to purchase frozen fish continues, despite modern freezing technology and practices resulting in frozen product that remains as premium quality for longer than chilled fish.

Project products

Book • 4.94 MB

2017-179-Fishfreshfrozen.pdf

Summary

Which is better… fresh or frozen? When it comes to fish and seafood, everyone says that fresh is best … but is this really true? Sensory testing research shows there is no discernible difference between fresh or frozen fish from a culinary perspective.

PROJECT NUMBER • 2017-145

PROJECT STATUS:

COMPLETED

Pilot - Development of Seafood Nutritional Panels

Understanding the nutritional composition of seafood products is both a regulatory requirement and a consumer demand. Although a considerable body of data exists that covers key fish species, the majority of commercially important species within the wild catch sector still lack a basic...

ORGANISATION:

Department of Agriculture and Fisheries EcoScience Precinct

TAGS

PROJECT NUMBER • 2017-020

PROJECT STATUS:

COMPLETED

Identification of muscle parasite in Yellowtail Kingfish (Seriola lalandi) and Mahi Mahi (Coryphaena hippurus), and determination as to the efficacy of non-invasive screening technology for the purpose of identifying infected fish in a commercial fish processing environment

Yellowtail kingfish (Seriola lalandi) and Mahi mahi (Coryphaena hippurus) are actively targeted by fishers in the warmer waters of northern NSW. Both species are becoming increasingly important to local fishers with escalating demand due to increased consumer awareness of the premium eating quality...

ORGANISATION:

Department of Agriculture and Fisheries EcoScience Precinct

TAGS

SPECIES

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