Project Search

5 results

PROJECT NUMBER • 2019-003

PROJECT STATUS:

COMPLETED

Harvest and slaughter methods for farmed Barramundi to minimise fish stress and achieve premium market quality and improved fish welfare outcomes

The Australian Barramundi Farmer's Association (ABFA) has learned how harvest teams on farms can take simple preparatory steps to ensure the quality and consistency of Australian farmed Barramundi reaching the market. Scientists have worked with farmers that have nurtured their Barramundi for...

ORGANISATION:

Department of Agriculture and Fisheries EcoScience Precinct

TAGS

SPECIES

PROJECT NUMBER • 2018-047

PROJECT STATUS:

COMPLETED

Barramundi origins: determining the contribution of stocking to the Barramundi catch on Queensland's east coast

Researchers from Queensland’s Department of Agriculture and Fisheries, James Cook University, and the University of Western Australia tested a range of otolith-based and genetic methods to identify hatchery-born from wild-born Barramundi. The project took place in the Dry Tropics region, where...

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 • 2017-020

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

PROJECT NUMBER • 2017-018

PROJECT STATUS:

COMPLETED

Improving survival and quality of crabs and lobsters in transportation from first point of sale to market.

Eastern rock lobsters, spanner crabs and mud crabs command a high price when supplied to the market as live product. Being aquatic animals, the demands to retain maximum quality and liveliness through the supply chain are challenging. Once taken from water, these crustaceans are subject to...

ORGANISATION:

Department of Agriculture and Fisheries EcoScience Precinct

TAGS

SPECIES

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