77,994 results

Seafood CRC: establishing improved trade access and market development for Australia's Abalone and Rocklobster to China

Project number: 2013-714
Project Status:
Completed
Budget expenditure: $568,000.00
Principal Investigator: Michael Morgan
Organisation: Seafood CRC Company Ltd
Project start/end date: 30 Mar 2013 - 29 May 2014
Contact:
FRDC
SPECIES
Southern Rock Lobster
Blacklip Abalone
Roe's Abalone
Greenlip Abalone
Brownlip Abalone

Need

Commercial in confidence. To know more about this project please contact FRDC.

Objectives

Commercial in confidence

Seafood CRC: Understanding and reducing the risk of paralytic shellfish toxins in Southern Rock Lobster

Project number: 2013-713
Project Status:
Completed
Budget expenditure: $417,984.00
Principal Investigator: Jayne M. Gallagher
Organisation: SARDI Food Safety and Innovation
Project start/end date: 30 Aug 2013 - 30 Aug 2015
Contact:
FRDC
TAGS
Toxin
Food Safety
Disease
Biotoxin
SPECIES
Southern Rock Lobster

Need

As noted in the background section, Paralytic Shellfish Toxins pose a significant economic risk to the rock lobster industry, the Tasmanian algal bloom in 2012/2013 resulted in losses to the seafood industry in the vicinity of $20million AUD and scientific data is critically needed to assist in minimising losses in future years.

Knowledge on the how rock lobsters accumulate PSTs (e.g. trophic pathway) is crucial to underpin
future management strategies, including validating the use of species which may be more readily
gathered to indicate risk (e.g. the use of farmed or wild caught mussels). Additionally, there is limited
information on the elimination of PSTs from Jasus edwardsii. This data would assist industry in an
event where large volumes of product have been harvested and are being held in live-containment
facilities, particularly in Australia where animals can be held for several weeks in tanks. Information on
persistence in the wild will also underpin decisions on potential re-direction of fishing effort to non
contaminated areas.

Objectives

1. To provide management options for industry to reduce the impacts of algal blooms. These options will potentially include: in-tank elimination conditions, testing of sentinel species to obtain early warning etc
2. To reduce technical barriers to trade for Australian rock lobsters in key markets through using the risk assessment output of the project to negotiate risk based standards.
3. To enhance R&D capability on marine biotoxins and market access in Australia.

Final report

ISBN: 978-1-921563-94-2
Authors: Thomas Madigan Jessica Tan Navreet Malhi Cath McLeod and Alison Turnbull
Final Report • 2017-03-01
2013-713-DLD.pdf

Summary

This report details the results of a multifaceted a research program led by the South Australian Research and Development Institute (SARDI). The work was undertaken to assist the rock lobster industry to understand food safety risks from a toxin naturally accumulated in the lobster hepatopancreas. The initial detection of the toxin resulted in closures of the commercial and recreational fisheries on the east coast of Tasmania in 2012. The research program comprised field sampling of lobsters and their prey organisms, experimental contamination in a biosecure facility, cooking studies, consumption assessments and a risk assessment exercise. The work was undertaken from August 2013 to February 2017.
Final Report • 2017-03-01
2013-713-DLD.pdf

Summary

This report details the results of a multifaceted a research program led by the South Australian Research and Development Institute (SARDI). The work was undertaken to assist the rock lobster industry to understand food safety risks from a toxin naturally accumulated in the lobster hepatopancreas. The initial detection of the toxin resulted in closures of the commercial and recreational fisheries on the east coast of Tasmania in 2012. The research program comprised field sampling of lobsters and their prey organisms, experimental contamination in a biosecure facility, cooking studies, consumption assessments and a risk assessment exercise. The work was undertaken from August 2013 to February 2017.
Final Report • 2017-03-01
2013-713-DLD.pdf

Summary

This report details the results of a multifaceted a research program led by the South Australian Research and Development Institute (SARDI). The work was undertaken to assist the rock lobster industry to understand food safety risks from a toxin naturally accumulated in the lobster hepatopancreas. The initial detection of the toxin resulted in closures of the commercial and recreational fisheries on the east coast of Tasmania in 2012. The research program comprised field sampling of lobsters and their prey organisms, experimental contamination in a biosecure facility, cooking studies, consumption assessments and a risk assessment exercise. The work was undertaken from August 2013 to February 2017.
Final Report • 2017-03-01
2013-713-DLD.pdf

Summary

This report details the results of a multifaceted a research program led by the South Australian Research and Development Institute (SARDI). The work was undertaken to assist the rock lobster industry to understand food safety risks from a toxin naturally accumulated in the lobster hepatopancreas. The initial detection of the toxin resulted in closures of the commercial and recreational fisheries on the east coast of Tasmania in 2012. The research program comprised field sampling of lobsters and their prey organisms, experimental contamination in a biosecure facility, cooking studies, consumption assessments and a risk assessment exercise. The work was undertaken from August 2013 to February 2017.
Final Report • 2017-03-01
2013-713-DLD.pdf

Summary

This report details the results of a multifaceted a research program led by the South Australian Research and Development Institute (SARDI). The work was undertaken to assist the rock lobster industry to understand food safety risks from a toxin naturally accumulated in the lobster hepatopancreas. The initial detection of the toxin resulted in closures of the commercial and recreational fisheries on the east coast of Tasmania in 2012. The research program comprised field sampling of lobsters and their prey organisms, experimental contamination in a biosecure facility, cooking studies, consumption assessments and a risk assessment exercise. The work was undertaken from August 2013 to February 2017.

Seafood CRC: new opportunities for seafood processing waste

Project number: 2013-711.40
Project Status:
Completed
Budget expenditure: $83,000.00
Principal Investigator: Janet Howieson
Organisation: Curtin University
Project start/end date: 14 May 2015 - 14 Dec 2016
Contact:
FRDC
TAGS
Waste
Value Add
Survey
Supply Chain
Stock Assessment
SPECIES
Southern Bluefin Tuna
Patagonian Toothfish
Blue Mussel
Abalone
Octopuses

Need

The seafood industry is facing unprecedented challenges (WAFIC 2020 Strategy, FRDC R&D 2015).
The networks established by CESSH have laid a strong foundation to attract national and international
investment partners. For the first time, the whole industry along the supply chain and post harvest is
working together to achieve outcomes that benefit the WA (and national seafood industry) and the
health of the Australian population. It is essential that the industry is able to remain viable and indeed
grow, within the constraints of an ever changing economic, technological and food security landscape.
There is a need for a continued go-to place that the industry can access to gain support to develop
new products, investigate novel and improved means of harvest, reduce production costs and provide
evidence of the value of consuming seafood. CESSH needs to build on existing strong capacity areas
and establish expertise in areas that are currently not available in WA to service the growing and
diverse needs of industry. This could afford industry a point of difference in the provision of world class
support to answer research and science questions that impact on growth, quality or profitability in a
timely fashion, an essential service for a primary industry.

Objectives

1. Sub Program 1: Waste minimisation and management - optimisation of supply chains to reducewaste
total utilisation of seafood products
and innovative product development fromunder-utilised species
2. Sub Program 2: Retailer 2020 - Develop an understanding of multi-channel consumer retailenvironments (current and future trends) to support Australian businesses to capitalise on newand emerging oppoprtunities
3. Sub Program 3: Food policy research - maintain currency of expertise and knowledge in:regulation of food labelling and food laws
nutrition and health claims
nutritional dietary guidelinesand the human health benefits of seafood to inform industry marketing initiatives and nutritionalclaims
4. Sub Program 4: Research advisory service - Develop a technical advice service to provideassistance along the supply chain
assist and upskill industry to apply for research funds
providefood technology advice (e.g. nutritional composition)
provide health benefit advice to industry(market advantage)
and develop tailored industry and consumer resources
5. Sub Program 5 - Education, communication and extension - respond to industry post harvesttraining needs
inform industry of relevant research findings in a variety of formats appropriate tothe end-users
and build post harvest research and scientific capacity that is imbedded within theindustry.
6. Sub Program 6 - Collaborative manufacturing hub - investigate and trial collaborativemanufacturing hubs to reduce costs and maximise efficiencies in developing and commercialisingnew products

Report

ISBN: 978-0-9925568-5-3
Authors: Dr Janet Howieson Kerri Choo Andrew Tilley Tuna Dincer Rachel Tonkin Dechen Choki
Report • 2017-07-01 • 1.06 MB
2013-711.40-DLD.pdf

Summary

This report summarises the research undertaken under FRDC 2013/711.40: New Opportunities for Seafood Processing Waste
 
Industry consultation and the development of a modified value chain analysis framework for new products from processing waste resulted in eleven industry case studies being identified for the project: these included products for potential waste transformation such as on board Patagonian Toothfish waste, land-based tuna and other finfish waste, abalone shuckings, pearl oyster adductor muscle, scampi roe, octopus heads and offal, swim bladders of various species and out of specification Blue Mussels. A variety of different waste transformation techniques were trialled including enzyme and acid hydrolysis of frames, offal and bones, curing of roe, drying and milling, enzyme extraction, oil extraction, composting and flavoured stock production. As a result a variety of products for different outcomes were produced, and compositional and shelf-life analyses completed on each of them.
For each processing waste case study, an individual report summarising the methods and results was produced and provided to the industry partners as well as generally being made available as publishable appendices to this report. Some of the outcomes were for non-human products such as Patagonian Toothfish, tuna and other finfish hydrolsate for fertiliser, aquaculture feed or pet food, composting products, low quality oil and extracted enzymes for potential addition to detergents. However there were also some high value food products produced including scampi roe, Blue Mussel stock, pearl meat adductor muscle and fish maw (swim bladders). In total, of the eleven industry requested case studies commenced three new products have been commercialised (tuna hydrolysate, scampi roe and pearl adductor muscle), and a number of other products are in market/commercial trials.

Project products

Report • 2017-09-01 • 224.48 KB
2013-711.40-A1-DLD.pdf

Summary

The project commenced with a literature review and then an audit of the seafood processing waste estimated to have been produced in 2013 in Australia. Likely to be the most accurate assessment undertaken thus far in this field, the audit estimated different forms and feasibility of access for the waste in Australia. The resulting volumes (whilst now historic but upgradeable), with limitations, now allow a more informed evaluation of potential economic opportunities from seafood processing waste.
Report • 2017-09-01 • 1.35 MB
2013-711.40-A2-DLD.pdf

Summary

The results demonstrated an improvement in the operation of the SAMPI facility in shifting from acid to enzyme hydrolysis. There was a slight difference in the compositional quality, the processing times were improved and the separation of the product on standing was reduced. The original objective to extract a high quality oil was not achieved due to the changes in the raw material, the company objectives and difficulties in up-scaling the laboratory results to commercial facilities.
Report • 2017-09-01 • 1.58 MB
2013-711.40-A3-DLD.pdf

Summary

The experimental work, whilst defining compositional analyses and putative final product process methodologies for the tuna bones and gill plates, has not resulted in any outcomes which can be commercially explored by the SAMPI company at this time.
There are other opportunities for value-adding from fish bones, such as extraction of collagen, collagen hydrolysates and hydroxyapatine, and production of gelatin, but these were considered beyond the scope of this project and will likely be put forward as potential student projects.
Report • 2017-09-01 • 1.91 MB
2013-711.40-A4-DLD.pdf

Summary

Investigate the feasibility of developing an on board hydrolysis waste treatment and discharge regime that meets current CCAMLR requirements for protecting seabirds and could potentially result in the development of alternative, economically viable by-product options.
 
Following the final trials it was decided to cease the project as there were a number of barriers to commercial feasibility. These included on board processing issues such as heating and ability to settle into different layers, the “grey” definition of “stickwater”, difficulties in using biofuels, and the EHA/DHA levels in the toothfish oil which would restrict viable commercial uses onshore.
Report • 2017-09-01 • 227.42 KB
2013-711.40-A5-DLD.pdf

Summary

The Patagonian Toothfish fishery in the Southern ocean produces up to 600 tonnes of fish waste each year. This waste presents a unique utilisation opportunity through the extraction of novel functional compounds from the viscera. There is significant evidence to suggest that the digestive enzymes from cold water fish species have lower optimal temperatures for activity than those of warm water species (Carginale, Trinchella, Capasso, Scudiero, & Parisi, 2004; Feller & Gerday, 1997; Genicot, Rentier-Delrue, Edwards, VanBeeumen, & Gerday, 1996; Somero, 1978). Psychrophilic enzymes have a number of potential uses in the food and other industries.
This project was commenced after the request for an enzyme sample from Proctor & Gamble. The hypothesised lower optimal temperature of the enzymes from Patagonian Toothfish may be highly effective in cold water laundry detergents. This project will attempt to extract and determine proteinase and lipase activity of Patagonian Toothfish digestive enzymes.
Report • 2017-09-01 • 2.26 MB
2013-711.40-A6-DLD.pdf

Summary

Objective: Determine options for potential utilisation of farmed Greenlip Abalone waste (gonads and stomach/ intestines with or without shells atttached) supplied by Southseas Abalone.
 
The project has resulted in production of a powdered abalone product that could potentially be used as a medicinal additive. However the cadmium levels require further investigation. The results have been provided to the industry partner for cost benefit and other considerations.
Report • 2017-09-01 • 974.88 KB
2013-711.40-A7-DLD.pdf

Summary

Biomax is a Singaporean company that has developed a novel enzymatic process for biological waste treatment. The dried product produced by the BIomax process can either be used as fertilizer or as a feed ingredient. The Biomax process had previously been tested on poultry and meat waste and the company were interested to see how waste fish would go in their system. Therefore Curtin worked with BIomax using fish waste as an ingredient in the process.
The Biomax process for fish is described below:
The fish waste material is loaded in a specialized digester along with BM1 enzymes at a ratio of 1ton waste to 1Kg enzymes. A dried waste material was also added (eg coconut coir, sawdust). The digester is a compact and enclosed reactor with sturdy internal mixer that ensures homogenous digestion of waste. BM1 enzymes are a specially formulated cocktail of naturally occurring microbes that break down complex organic compounds inside the waste into simpler organic matter at high speed. This waste/enzyme mix is then mixed, aerated and heated at 80oC within the digestor for the next 24 hours. After 24 hours, nutritious animal feed or fertilizer can be produced in powdery form to be discharged from a separate conveyor belt. This environment friendly zero-waste process does not produce any solid or liquid by products, only the dried product. This product is cooled for 2-3 days. The resulting product is shelf-stable at room temperature for at least 12 months.
Report • 2017-09-01 • 440.62 KB
2013-711.40-A8-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.40 final report, as well as below
Kinkawooka Blue Mussels requested a case study to look at optimisation of Blue Mussel stock production from second grade Blue Mussels (Appendix 8). A multiple enzyme driven hydrolysis process was developed, and sensory assessment undertaken of the resulting Blue Mussel stock product (Figure 14). A pleasing product was developed at laboratory scale and was despatched for market feedback
Report • 2017-09-01 • 435.47 KB
2013-711.40-A9-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.40 final report, as well as below
Westmore Seafoods requested an investigation into the development of a value-added product from scampi roe (Figure 15). Curing trials were undertaken, laboratory scale production protocols optimised for sensory quality. Shelf-life and composition analyses were undertaken on the product produced in the laboratory
Report • 2016-12-01 • 621.20 KB
2013-711.40-A10-DLD.pdf

Summary

To develop export and domestic markets, Paspaley Pearls have upgraded their commercial on board processing of the pearl adductor muscle from the Pinctada maxima pearl oyster following recommendations from these quality optimization trials. The upgraded on board process has a strong emphasis on maximizing product quality at harvest including the removal of excess moisture, chilled in an ice slurry vacuum packing and snap freezing product. The pearl meat processed with this method is called ‘harvested meat’. There are still some operations that process the pearl meat using the previous method, where there is less emphasis on quality and the meat is removed, chilled, washed and frozen in a commercial freezer in bags. The pearl meat processed using this method is termed ‘fished meat’.
There are three different grades for the pearl meat, based on the age of the shell ,each with slightly different characteristics making each size ideal for particular markets listed below:
• 1R (First Operation): 60 pieces/kg, best for restaurants. Sweeter and tenderer flesh generally harvested from younger pearl oysters. Sell for less if used for producing dried pearl meat.
• 2R (Second Operation): 45 pieces/kg, best for restaurants.
• 3R (Third Operation): 30 pieces/kg, best for producing dried pearl meat. Large and meat can be chewier.
The pearl meat currently harvested is sold to restaurants in the domestic market, with chefs serving them in raw sashimi style and cooked format. The company now has a focus to sell their product to premium food service establishments, both domestically and internationally. To export, the company must meet the requirements set by AQIS, FSANZ Food Standards Code and the regulatory requirements of the importing country. The product must have a best before date to be placed on the product before being exported. The company would also like to provide recommendations on best practice thawing and shelf-life of fresh and thawed product.
Report • 2016-12-01 • 1.44 MB
2013-711.40-A11-DLD.pdf

Summary

Paspaley Pearls were interested in commercialising production of the adductor muscle, a by-product of the pearl harvesting process. Samples of fresh and frozen pearl meat were subjected to different packaging and cold storage treatments and then analysed for sensory assessment and for shelf-life (Appendix 10 and 11) (Figure 16). Optimised procedures were then forwarded to the company, who subsequently purchased the appropriate shipboard processing equipment and developed protocols for addition to production documents for export and domestic markets. Such protocol are now being assessed by regulatory authorities with launch of the new products for the domestic and local markets expected in 2018.
Report • 2016-12-01 • 1.72 MB
2013-711.40-A12-DLD.pdf

Summary

The objective of the project is to develop a cost-effective method to sanitise and dry air bladders (fish maw) to provide a suitable and safe product for the Chinese and Hong Kong export markets.
 
The project partners, Dried Seafood Corporation, have demonstrated an Asian market interest in dried Barramundi air bladders. According to the Australian Fisheries Research and Development Corporation (1994), Barramundi is preferred for its premium grade fish maw and thus, the fish maw from Australian Barramundi can become a valuable export commodity.
Report • 2016-12-01 • 1.07 MB
2013-711.40-A13-DLD.pdf

Summary

Following discussions with the various industry partners it was decided that the next step was to dry swim bladders from a range of species and compare with commercially available products. 
Assess the quality parameters of dried whole farmed barramundi air bladders from different harvest areas in Australia.
Whole frozen farmed barramundi air bladders were supplied by Sealanes and Dried Seafood Corporation. The Sealanes air bladders were from an aquaculture facility whereas the Dried Seafood Corporation samples were from wild harvest.
Two trials were conducted, Trial 1 without manual internal cleaning, and Trial 2 with manual internal cleaning
Report • 2016-10-01 • 2.68 MB
2013-711.40-A14-DLD.pdf

Summary

small scale enzyme hydrolysis trials were completed on a range of species commonly sold in small retailers. These trials include Snapper, Barramundi and Atlantic Salmon. Subsequently a survey was completed with small seafood retailers about their waste (Appendix 14). The survey results indicated an interest in a solution to produce other products from waste on site, and hence a small scale hydrolysis unit, suitable for small retailers was designed by the research team and construction commissioned (see Figure 5). Whilst still being trialled, the unit has been used successfully to transform mixed product from a small retailer, and will also be used to produce enzyme hydrolysate for juvenile Barramundi feeding trials being conducted by PhD student Muhammad Abu Bakar Siddik. Trials with the hydrolysing unit will therefore be continued past the reporting stage of the project
Report • 2016-09-01 • 413.68 KB
2013-711.40-A15-DLD.pdf

Summary

This report presents two Cost-Benefit Analyses (CBA) for selected Australian seafood waste case studies.
Seafood waste streams offer commercial opportunities for value adding and coproduct development, in either seafood and or related industrial product markets. Dr Janet Howieson, on behalf of Curtin University, is working with the two commercial seafood processors to assess, develop and implement ways to better utilise and commercially monetise their respective seafood waste streams.
This project evaluates the two waste stream case studies (Paspaley Pearling Company, and FishTrade International) from a commercial cost-benefit viewpoint. The report summarises these cases and their commercial prospects. The report also presents a standard cost-benefit template to guide similar evaluations.
Report • 2017-07-01 • 1.06 MB
2013-711.40-DLD.pdf

Summary

This report summarises the research undertaken under FRDC 2013/711.40: New Opportunities for Seafood Processing Waste
 
Industry consultation and the development of a modified value chain analysis framework for new products from processing waste resulted in eleven industry case studies being identified for the project: these included products for potential waste transformation such as on board Patagonian Toothfish waste, land-based tuna and other finfish waste, abalone shuckings, pearl oyster adductor muscle, scampi roe, octopus heads and offal, swim bladders of various species and out of specification Blue Mussels. A variety of different waste transformation techniques were trialled including enzyme and acid hydrolysis of frames, offal and bones, curing of roe, drying and milling, enzyme extraction, oil extraction, composting and flavoured stock production. As a result a variety of products for different outcomes were produced, and compositional and shelf-life analyses completed on each of them.
For each processing waste case study, an individual report summarising the methods and results was produced and provided to the industry partners as well as generally being made available as publishable appendices to this report. Some of the outcomes were for non-human products such as Patagonian Toothfish, tuna and other finfish hydrolsate for fertiliser, aquaculture feed or pet food, composting products, low quality oil and extracted enzymes for potential addition to detergents. However there were also some high value food products produced including scampi roe, Blue Mussel stock, pearl meat adductor muscle and fish maw (swim bladders). In total, of the eleven industry requested case studies commenced three new products have been commercialised (tuna hydrolysate, scampi roe and pearl adductor muscle), and a number of other products are in market/commercial trials.
Report • 2017-09-01 • 224.48 KB
2013-711.40-A1-DLD.pdf

Summary

The project commenced with a literature review and then an audit of the seafood processing waste estimated to have been produced in 2013 in Australia. Likely to be the most accurate assessment undertaken thus far in this field, the audit estimated different forms and feasibility of access for the waste in Australia. The resulting volumes (whilst now historic but upgradeable), with limitations, now allow a more informed evaluation of potential economic opportunities from seafood processing waste.
Report • 2017-09-01 • 1.35 MB
2013-711.40-A2-DLD.pdf

Summary

The results demonstrated an improvement in the operation of the SAMPI facility in shifting from acid to enzyme hydrolysis. There was a slight difference in the compositional quality, the processing times were improved and the separation of the product on standing was reduced. The original objective to extract a high quality oil was not achieved due to the changes in the raw material, the company objectives and difficulties in up-scaling the laboratory results to commercial facilities.
Report • 2017-09-01 • 1.58 MB
2013-711.40-A3-DLD.pdf

Summary

The experimental work, whilst defining compositional analyses and putative final product process methodologies for the tuna bones and gill plates, has not resulted in any outcomes which can be commercially explored by the SAMPI company at this time.
There are other opportunities for value-adding from fish bones, such as extraction of collagen, collagen hydrolysates and hydroxyapatine, and production of gelatin, but these were considered beyond the scope of this project and will likely be put forward as potential student projects.
Report • 2017-09-01 • 1.91 MB
2013-711.40-A4-DLD.pdf

Summary

Investigate the feasibility of developing an on board hydrolysis waste treatment and discharge regime that meets current CCAMLR requirements for protecting seabirds and could potentially result in the development of alternative, economically viable by-product options.
 
Following the final trials it was decided to cease the project as there were a number of barriers to commercial feasibility. These included on board processing issues such as heating and ability to settle into different layers, the “grey” definition of “stickwater”, difficulties in using biofuels, and the EHA/DHA levels in the toothfish oil which would restrict viable commercial uses onshore.
Report • 2017-09-01 • 227.42 KB
2013-711.40-A5-DLD.pdf

Summary

The Patagonian Toothfish fishery in the Southern ocean produces up to 600 tonnes of fish waste each year. This waste presents a unique utilisation opportunity through the extraction of novel functional compounds from the viscera. There is significant evidence to suggest that the digestive enzymes from cold water fish species have lower optimal temperatures for activity than those of warm water species (Carginale, Trinchella, Capasso, Scudiero, & Parisi, 2004; Feller & Gerday, 1997; Genicot, Rentier-Delrue, Edwards, VanBeeumen, & Gerday, 1996; Somero, 1978). Psychrophilic enzymes have a number of potential uses in the food and other industries.
This project was commenced after the request for an enzyme sample from Proctor & Gamble. The hypothesised lower optimal temperature of the enzymes from Patagonian Toothfish may be highly effective in cold water laundry detergents. This project will attempt to extract and determine proteinase and lipase activity of Patagonian Toothfish digestive enzymes.
Report • 2017-09-01 • 2.26 MB
2013-711.40-A6-DLD.pdf

Summary

Objective: Determine options for potential utilisation of farmed Greenlip Abalone waste (gonads and stomach/ intestines with or without shells atttached) supplied by Southseas Abalone.
 
The project has resulted in production of a powdered abalone product that could potentially be used as a medicinal additive. However the cadmium levels require further investigation. The results have been provided to the industry partner for cost benefit and other considerations.
Report • 2017-09-01 • 974.88 KB
2013-711.40-A7-DLD.pdf

Summary

Biomax is a Singaporean company that has developed a novel enzymatic process for biological waste treatment. The dried product produced by the BIomax process can either be used as fertilizer or as a feed ingredient. The Biomax process had previously been tested on poultry and meat waste and the company were interested to see how waste fish would go in their system. Therefore Curtin worked with BIomax using fish waste as an ingredient in the process.
The Biomax process for fish is described below:
The fish waste material is loaded in a specialized digester along with BM1 enzymes at a ratio of 1ton waste to 1Kg enzymes. A dried waste material was also added (eg coconut coir, sawdust). The digester is a compact and enclosed reactor with sturdy internal mixer that ensures homogenous digestion of waste. BM1 enzymes are a specially formulated cocktail of naturally occurring microbes that break down complex organic compounds inside the waste into simpler organic matter at high speed. This waste/enzyme mix is then mixed, aerated and heated at 80oC within the digestor for the next 24 hours. After 24 hours, nutritious animal feed or fertilizer can be produced in powdery form to be discharged from a separate conveyor belt. This environment friendly zero-waste process does not produce any solid or liquid by products, only the dried product. This product is cooled for 2-3 days. The resulting product is shelf-stable at room temperature for at least 12 months.
Report • 2017-09-01 • 440.62 KB
2013-711.40-A8-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.40 final report, as well as below
Kinkawooka Blue Mussels requested a case study to look at optimisation of Blue Mussel stock production from second grade Blue Mussels (Appendix 8). A multiple enzyme driven hydrolysis process was developed, and sensory assessment undertaken of the resulting Blue Mussel stock product (Figure 14). A pleasing product was developed at laboratory scale and was despatched for market feedback
Report • 2017-09-01 • 435.47 KB
2013-711.40-A9-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.40 final report, as well as below
Westmore Seafoods requested an investigation into the development of a value-added product from scampi roe (Figure 15). Curing trials were undertaken, laboratory scale production protocols optimised for sensory quality. Shelf-life and composition analyses were undertaken on the product produced in the laboratory
Report • 2016-12-01 • 621.20 KB
2013-711.40-A10-DLD.pdf

Summary

To develop export and domestic markets, Paspaley Pearls have upgraded their commercial on board processing of the pearl adductor muscle from the Pinctada maxima pearl oyster following recommendations from these quality optimization trials. The upgraded on board process has a strong emphasis on maximizing product quality at harvest including the removal of excess moisture, chilled in an ice slurry vacuum packing and snap freezing product. The pearl meat processed with this method is called ‘harvested meat’. There are still some operations that process the pearl meat using the previous method, where there is less emphasis on quality and the meat is removed, chilled, washed and frozen in a commercial freezer in bags. The pearl meat processed using this method is termed ‘fished meat’.
There are three different grades for the pearl meat, based on the age of the shell ,each with slightly different characteristics making each size ideal for particular markets listed below:
• 1R (First Operation): 60 pieces/kg, best for restaurants. Sweeter and tenderer flesh generally harvested from younger pearl oysters. Sell for less if used for producing dried pearl meat.
• 2R (Second Operation): 45 pieces/kg, best for restaurants.
• 3R (Third Operation): 30 pieces/kg, best for producing dried pearl meat. Large and meat can be chewier.
The pearl meat currently harvested is sold to restaurants in the domestic market, with chefs serving them in raw sashimi style and cooked format. The company now has a focus to sell their product to premium food service establishments, both domestically and internationally. To export, the company must meet the requirements set by AQIS, FSANZ Food Standards Code and the regulatory requirements of the importing country. The product must have a best before date to be placed on the product before being exported. The company would also like to provide recommendations on best practice thawing and shelf-life of fresh and thawed product.
Report • 2016-12-01 • 1.44 MB
2013-711.40-A11-DLD.pdf

Summary

Paspaley Pearls were interested in commercialising production of the adductor muscle, a by-product of the pearl harvesting process. Samples of fresh and frozen pearl meat were subjected to different packaging and cold storage treatments and then analysed for sensory assessment and for shelf-life (Appendix 10 and 11) (Figure 16). Optimised procedures were then forwarded to the company, who subsequently purchased the appropriate shipboard processing equipment and developed protocols for addition to production documents for export and domestic markets. Such protocol are now being assessed by regulatory authorities with launch of the new products for the domestic and local markets expected in 2018.
Report • 2016-12-01 • 1.72 MB
2013-711.40-A12-DLD.pdf

Summary

The objective of the project is to develop a cost-effective method to sanitise and dry air bladders (fish maw) to provide a suitable and safe product for the Chinese and Hong Kong export markets.
 
The project partners, Dried Seafood Corporation, have demonstrated an Asian market interest in dried Barramundi air bladders. According to the Australian Fisheries Research and Development Corporation (1994), Barramundi is preferred for its premium grade fish maw and thus, the fish maw from Australian Barramundi can become a valuable export commodity.
Report • 2016-12-01 • 1.07 MB
2013-711.40-A13-DLD.pdf

Summary

Following discussions with the various industry partners it was decided that the next step was to dry swim bladders from a range of species and compare with commercially available products. 
Assess the quality parameters of dried whole farmed barramundi air bladders from different harvest areas in Australia.
Whole frozen farmed barramundi air bladders were supplied by Sealanes and Dried Seafood Corporation. The Sealanes air bladders were from an aquaculture facility whereas the Dried Seafood Corporation samples were from wild harvest.
Two trials were conducted, Trial 1 without manual internal cleaning, and Trial 2 with manual internal cleaning
Report • 2016-10-01 • 2.68 MB
2013-711.40-A14-DLD.pdf

Summary

small scale enzyme hydrolysis trials were completed on a range of species commonly sold in small retailers. These trials include Snapper, Barramundi and Atlantic Salmon. Subsequently a survey was completed with small seafood retailers about their waste (Appendix 14). The survey results indicated an interest in a solution to produce other products from waste on site, and hence a small scale hydrolysis unit, suitable for small retailers was designed by the research team and construction commissioned (see Figure 5). Whilst still being trialled, the unit has been used successfully to transform mixed product from a small retailer, and will also be used to produce enzyme hydrolysate for juvenile Barramundi feeding trials being conducted by PhD student Muhammad Abu Bakar Siddik. Trials with the hydrolysing unit will therefore be continued past the reporting stage of the project
Report • 2016-09-01 • 413.68 KB
2013-711.40-A15-DLD.pdf

Summary

This report presents two Cost-Benefit Analyses (CBA) for selected Australian seafood waste case studies.
Seafood waste streams offer commercial opportunities for value adding and coproduct development, in either seafood and or related industrial product markets. Dr Janet Howieson, on behalf of Curtin University, is working with the two commercial seafood processors to assess, develop and implement ways to better utilise and commercially monetise their respective seafood waste streams.
This project evaluates the two waste stream case studies (Paspaley Pearling Company, and FishTrade International) from a commercial cost-benefit viewpoint. The report summarises these cases and their commercial prospects. The report also presents a standard cost-benefit template to guide similar evaluations.
Report • 2017-07-01 • 1.06 MB
2013-711.40-DLD.pdf

Summary

This report summarises the research undertaken under FRDC 2013/711.40: New Opportunities for Seafood Processing Waste
 
Industry consultation and the development of a modified value chain analysis framework for new products from processing waste resulted in eleven industry case studies being identified for the project: these included products for potential waste transformation such as on board Patagonian Toothfish waste, land-based tuna and other finfish waste, abalone shuckings, pearl oyster adductor muscle, scampi roe, octopus heads and offal, swim bladders of various species and out of specification Blue Mussels. A variety of different waste transformation techniques were trialled including enzyme and acid hydrolysis of frames, offal and bones, curing of roe, drying and milling, enzyme extraction, oil extraction, composting and flavoured stock production. As a result a variety of products for different outcomes were produced, and compositional and shelf-life analyses completed on each of them.
For each processing waste case study, an individual report summarising the methods and results was produced and provided to the industry partners as well as generally being made available as publishable appendices to this report. Some of the outcomes were for non-human products such as Patagonian Toothfish, tuna and other finfish hydrolsate for fertiliser, aquaculture feed or pet food, composting products, low quality oil and extracted enzymes for potential addition to detergents. However there were also some high value food products produced including scampi roe, Blue Mussel stock, pearl meat adductor muscle and fish maw (swim bladders). In total, of the eleven industry requested case studies commenced three new products have been commercialised (tuna hydrolysate, scampi roe and pearl adductor muscle), and a number of other products are in market/commercial trials.
Report • 2017-09-01 • 224.48 KB
2013-711.40-A1-DLD.pdf

Summary

The project commenced with a literature review and then an audit of the seafood processing waste estimated to have been produced in 2013 in Australia. Likely to be the most accurate assessment undertaken thus far in this field, the audit estimated different forms and feasibility of access for the waste in Australia. The resulting volumes (whilst now historic but upgradeable), with limitations, now allow a more informed evaluation of potential economic opportunities from seafood processing waste.
Report • 2017-09-01 • 1.35 MB
2013-711.40-A2-DLD.pdf

Summary

The results demonstrated an improvement in the operation of the SAMPI facility in shifting from acid to enzyme hydrolysis. There was a slight difference in the compositional quality, the processing times were improved and the separation of the product on standing was reduced. The original objective to extract a high quality oil was not achieved due to the changes in the raw material, the company objectives and difficulties in up-scaling the laboratory results to commercial facilities.
Report • 2017-09-01 • 1.58 MB
2013-711.40-A3-DLD.pdf

Summary

The experimental work, whilst defining compositional analyses and putative final product process methodologies for the tuna bones and gill plates, has not resulted in any outcomes which can be commercially explored by the SAMPI company at this time.
There are other opportunities for value-adding from fish bones, such as extraction of collagen, collagen hydrolysates and hydroxyapatine, and production of gelatin, but these were considered beyond the scope of this project and will likely be put forward as potential student projects.
Report • 2017-09-01 • 1.91 MB
2013-711.40-A4-DLD.pdf

Summary

Investigate the feasibility of developing an on board hydrolysis waste treatment and discharge regime that meets current CCAMLR requirements for protecting seabirds and could potentially result in the development of alternative, economically viable by-product options.
 
Following the final trials it was decided to cease the project as there were a number of barriers to commercial feasibility. These included on board processing issues such as heating and ability to settle into different layers, the “grey” definition of “stickwater”, difficulties in using biofuels, and the EHA/DHA levels in the toothfish oil which would restrict viable commercial uses onshore.
Report • 2017-09-01 • 227.42 KB
2013-711.40-A5-DLD.pdf

Summary

The Patagonian Toothfish fishery in the Southern ocean produces up to 600 tonnes of fish waste each year. This waste presents a unique utilisation opportunity through the extraction of novel functional compounds from the viscera. There is significant evidence to suggest that the digestive enzymes from cold water fish species have lower optimal temperatures for activity than those of warm water species (Carginale, Trinchella, Capasso, Scudiero, & Parisi, 2004; Feller & Gerday, 1997; Genicot, Rentier-Delrue, Edwards, VanBeeumen, & Gerday, 1996; Somero, 1978). Psychrophilic enzymes have a number of potential uses in the food and other industries.
This project was commenced after the request for an enzyme sample from Proctor & Gamble. The hypothesised lower optimal temperature of the enzymes from Patagonian Toothfish may be highly effective in cold water laundry detergents. This project will attempt to extract and determine proteinase and lipase activity of Patagonian Toothfish digestive enzymes.
Report • 2017-09-01 • 2.26 MB
2013-711.40-A6-DLD.pdf

Summary

Objective: Determine options for potential utilisation of farmed Greenlip Abalone waste (gonads and stomach/ intestines with or without shells atttached) supplied by Southseas Abalone.
 
The project has resulted in production of a powdered abalone product that could potentially be used as a medicinal additive. However the cadmium levels require further investigation. The results have been provided to the industry partner for cost benefit and other considerations.
Report • 2017-09-01 • 974.88 KB
2013-711.40-A7-DLD.pdf

Summary

Biomax is a Singaporean company that has developed a novel enzymatic process for biological waste treatment. The dried product produced by the BIomax process can either be used as fertilizer or as a feed ingredient. The Biomax process had previously been tested on poultry and meat waste and the company were interested to see how waste fish would go in their system. Therefore Curtin worked with BIomax using fish waste as an ingredient in the process.
The Biomax process for fish is described below:
The fish waste material is loaded in a specialized digester along with BM1 enzymes at a ratio of 1ton waste to 1Kg enzymes. A dried waste material was also added (eg coconut coir, sawdust). The digester is a compact and enclosed reactor with sturdy internal mixer that ensures homogenous digestion of waste. BM1 enzymes are a specially formulated cocktail of naturally occurring microbes that break down complex organic compounds inside the waste into simpler organic matter at high speed. This waste/enzyme mix is then mixed, aerated and heated at 80oC within the digestor for the next 24 hours. After 24 hours, nutritious animal feed or fertilizer can be produced in powdery form to be discharged from a separate conveyor belt. This environment friendly zero-waste process does not produce any solid or liquid by products, only the dried product. This product is cooled for 2-3 days. The resulting product is shelf-stable at room temperature for at least 12 months.
Report • 2017-09-01 • 440.62 KB
2013-711.40-A8-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.40 final report, as well as below
Kinkawooka Blue Mussels requested a case study to look at optimisation of Blue Mussel stock production from second grade Blue Mussels (Appendix 8). A multiple enzyme driven hydrolysis process was developed, and sensory assessment undertaken of the resulting Blue Mussel stock product (Figure 14). A pleasing product was developed at laboratory scale and was despatched for market feedback
Report • 2017-09-01 • 435.47 KB
2013-711.40-A9-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.40 final report, as well as below
Westmore Seafoods requested an investigation into the development of a value-added product from scampi roe (Figure 15). Curing trials were undertaken, laboratory scale production protocols optimised for sensory quality. Shelf-life and composition analyses were undertaken on the product produced in the laboratory
Report • 2016-12-01 • 621.20 KB
2013-711.40-A10-DLD.pdf

Summary

To develop export and domestic markets, Paspaley Pearls have upgraded their commercial on board processing of the pearl adductor muscle from the Pinctada maxima pearl oyster following recommendations from these quality optimization trials. The upgraded on board process has a strong emphasis on maximizing product quality at harvest including the removal of excess moisture, chilled in an ice slurry vacuum packing and snap freezing product. The pearl meat processed with this method is called ‘harvested meat’. There are still some operations that process the pearl meat using the previous method, where there is less emphasis on quality and the meat is removed, chilled, washed and frozen in a commercial freezer in bags. The pearl meat processed using this method is termed ‘fished meat’.
There are three different grades for the pearl meat, based on the age of the shell ,each with slightly different characteristics making each size ideal for particular markets listed below:
• 1R (First Operation): 60 pieces/kg, best for restaurants. Sweeter and tenderer flesh generally harvested from younger pearl oysters. Sell for less if used for producing dried pearl meat.
• 2R (Second Operation): 45 pieces/kg, best for restaurants.
• 3R (Third Operation): 30 pieces/kg, best for producing dried pearl meat. Large and meat can be chewier.
The pearl meat currently harvested is sold to restaurants in the domestic market, with chefs serving them in raw sashimi style and cooked format. The company now has a focus to sell their product to premium food service establishments, both domestically and internationally. To export, the company must meet the requirements set by AQIS, FSANZ Food Standards Code and the regulatory requirements of the importing country. The product must have a best before date to be placed on the product before being exported. The company would also like to provide recommendations on best practice thawing and shelf-life of fresh and thawed product.
Report • 2016-12-01 • 1.44 MB
2013-711.40-A11-DLD.pdf

Summary

Paspaley Pearls were interested in commercialising production of the adductor muscle, a by-product of the pearl harvesting process. Samples of fresh and frozen pearl meat were subjected to different packaging and cold storage treatments and then analysed for sensory assessment and for shelf-life (Appendix 10 and 11) (Figure 16). Optimised procedures were then forwarded to the company, who subsequently purchased the appropriate shipboard processing equipment and developed protocols for addition to production documents for export and domestic markets. Such protocol are now being assessed by regulatory authorities with launch of the new products for the domestic and local markets expected in 2018.
Report • 2016-12-01 • 1.72 MB
2013-711.40-A12-DLD.pdf

Summary

The objective of the project is to develop a cost-effective method to sanitise and dry air bladders (fish maw) to provide a suitable and safe product for the Chinese and Hong Kong export markets.
 
The project partners, Dried Seafood Corporation, have demonstrated an Asian market interest in dried Barramundi air bladders. According to the Australian Fisheries Research and Development Corporation (1994), Barramundi is preferred for its premium grade fish maw and thus, the fish maw from Australian Barramundi can become a valuable export commodity.
Report • 2016-12-01 • 1.07 MB
2013-711.40-A13-DLD.pdf

Summary

Following discussions with the various industry partners it was decided that the next step was to dry swim bladders from a range of species and compare with commercially available products. 
Assess the quality parameters of dried whole farmed barramundi air bladders from different harvest areas in Australia.
Whole frozen farmed barramundi air bladders were supplied by Sealanes and Dried Seafood Corporation. The Sealanes air bladders were from an aquaculture facility whereas the Dried Seafood Corporation samples were from wild harvest.
Two trials were conducted, Trial 1 without manual internal cleaning, and Trial 2 with manual internal cleaning
Report • 2016-10-01 • 2.68 MB
2013-711.40-A14-DLD.pdf

Summary

small scale enzyme hydrolysis trials were completed on a range of species commonly sold in small retailers. These trials include Snapper, Barramundi and Atlantic Salmon. Subsequently a survey was completed with small seafood retailers about their waste (Appendix 14). The survey results indicated an interest in a solution to produce other products from waste on site, and hence a small scale hydrolysis unit, suitable for small retailers was designed by the research team and construction commissioned (see Figure 5). Whilst still being trialled, the unit has been used successfully to transform mixed product from a small retailer, and will also be used to produce enzyme hydrolysate for juvenile Barramundi feeding trials being conducted by PhD student Muhammad Abu Bakar Siddik. Trials with the hydrolysing unit will therefore be continued past the reporting stage of the project
Report • 2016-09-01 • 413.68 KB
2013-711.40-A15-DLD.pdf

Summary

This report presents two Cost-Benefit Analyses (CBA) for selected Australian seafood waste case studies.
Seafood waste streams offer commercial opportunities for value adding and coproduct development, in either seafood and or related industrial product markets. Dr Janet Howieson, on behalf of Curtin University, is working with the two commercial seafood processors to assess, develop and implement ways to better utilise and commercially monetise their respective seafood waste streams.
This project evaluates the two waste stream case studies (Paspaley Pearling Company, and FishTrade International) from a commercial cost-benefit viewpoint. The report summarises these cases and their commercial prospects. The report also presents a standard cost-benefit template to guide similar evaluations.
Report • 2017-07-01 • 1.06 MB
2013-711.40-DLD.pdf

Summary

This report summarises the research undertaken under FRDC 2013/711.40: New Opportunities for Seafood Processing Waste
 
Industry consultation and the development of a modified value chain analysis framework for new products from processing waste resulted in eleven industry case studies being identified for the project: these included products for potential waste transformation such as on board Patagonian Toothfish waste, land-based tuna and other finfish waste, abalone shuckings, pearl oyster adductor muscle, scampi roe, octopus heads and offal, swim bladders of various species and out of specification Blue Mussels. A variety of different waste transformation techniques were trialled including enzyme and acid hydrolysis of frames, offal and bones, curing of roe, drying and milling, enzyme extraction, oil extraction, composting and flavoured stock production. As a result a variety of products for different outcomes were produced, and compositional and shelf-life analyses completed on each of them.
For each processing waste case study, an individual report summarising the methods and results was produced and provided to the industry partners as well as generally being made available as publishable appendices to this report. Some of the outcomes were for non-human products such as Patagonian Toothfish, tuna and other finfish hydrolsate for fertiliser, aquaculture feed or pet food, composting products, low quality oil and extracted enzymes for potential addition to detergents. However there were also some high value food products produced including scampi roe, Blue Mussel stock, pearl meat adductor muscle and fish maw (swim bladders). In total, of the eleven industry requested case studies commenced three new products have been commercialised (tuna hydrolysate, scampi roe and pearl adductor muscle), and a number of other products are in market/commercial trials.
Report • 2017-09-01 • 224.48 KB
2013-711.40-A1-DLD.pdf

Summary

The project commenced with a literature review and then an audit of the seafood processing waste estimated to have been produced in 2013 in Australia. Likely to be the most accurate assessment undertaken thus far in this field, the audit estimated different forms and feasibility of access for the waste in Australia. The resulting volumes (whilst now historic but upgradeable), with limitations, now allow a more informed evaluation of potential economic opportunities from seafood processing waste.
Report • 2017-09-01 • 1.35 MB
2013-711.40-A2-DLD.pdf

Summary

The results demonstrated an improvement in the operation of the SAMPI facility in shifting from acid to enzyme hydrolysis. There was a slight difference in the compositional quality, the processing times were improved and the separation of the product on standing was reduced. The original objective to extract a high quality oil was not achieved due to the changes in the raw material, the company objectives and difficulties in up-scaling the laboratory results to commercial facilities.
Report • 2017-09-01 • 1.58 MB
2013-711.40-A3-DLD.pdf

Summary

The experimental work, whilst defining compositional analyses and putative final product process methodologies for the tuna bones and gill plates, has not resulted in any outcomes which can be commercially explored by the SAMPI company at this time.
There are other opportunities for value-adding from fish bones, such as extraction of collagen, collagen hydrolysates and hydroxyapatine, and production of gelatin, but these were considered beyond the scope of this project and will likely be put forward as potential student projects.
Report • 2017-09-01 • 1.91 MB
2013-711.40-A4-DLD.pdf

Summary

Investigate the feasibility of developing an on board hydrolysis waste treatment and discharge regime that meets current CCAMLR requirements for protecting seabirds and could potentially result in the development of alternative, economically viable by-product options.
 
Following the final trials it was decided to cease the project as there were a number of barriers to commercial feasibility. These included on board processing issues such as heating and ability to settle into different layers, the “grey” definition of “stickwater”, difficulties in using biofuels, and the EHA/DHA levels in the toothfish oil which would restrict viable commercial uses onshore.
Report • 2017-09-01 • 227.42 KB
2013-711.40-A5-DLD.pdf

Summary

The Patagonian Toothfish fishery in the Southern ocean produces up to 600 tonnes of fish waste each year. This waste presents a unique utilisation opportunity through the extraction of novel functional compounds from the viscera. There is significant evidence to suggest that the digestive enzymes from cold water fish species have lower optimal temperatures for activity than those of warm water species (Carginale, Trinchella, Capasso, Scudiero, & Parisi, 2004; Feller & Gerday, 1997; Genicot, Rentier-Delrue, Edwards, VanBeeumen, & Gerday, 1996; Somero, 1978). Psychrophilic enzymes have a number of potential uses in the food and other industries.
This project was commenced after the request for an enzyme sample from Proctor & Gamble. The hypothesised lower optimal temperature of the enzymes from Patagonian Toothfish may be highly effective in cold water laundry detergents. This project will attempt to extract and determine proteinase and lipase activity of Patagonian Toothfish digestive enzymes.
Report • 2017-09-01 • 2.26 MB
2013-711.40-A6-DLD.pdf

Summary

Objective: Determine options for potential utilisation of farmed Greenlip Abalone waste (gonads and stomach/ intestines with or without shells atttached) supplied by Southseas Abalone.
 
The project has resulted in production of a powdered abalone product that could potentially be used as a medicinal additive. However the cadmium levels require further investigation. The results have been provided to the industry partner for cost benefit and other considerations.
Report • 2017-09-01 • 974.88 KB
2013-711.40-A7-DLD.pdf

Summary

Biomax is a Singaporean company that has developed a novel enzymatic process for biological waste treatment. The dried product produced by the BIomax process can either be used as fertilizer or as a feed ingredient. The Biomax process had previously been tested on poultry and meat waste and the company were interested to see how waste fish would go in their system. Therefore Curtin worked with BIomax using fish waste as an ingredient in the process.
The Biomax process for fish is described below:
The fish waste material is loaded in a specialized digester along with BM1 enzymes at a ratio of 1ton waste to 1Kg enzymes. A dried waste material was also added (eg coconut coir, sawdust). The digester is a compact and enclosed reactor with sturdy internal mixer that ensures homogenous digestion of waste. BM1 enzymes are a specially formulated cocktail of naturally occurring microbes that break down complex organic compounds inside the waste into simpler organic matter at high speed. This waste/enzyme mix is then mixed, aerated and heated at 80oC within the digestor for the next 24 hours. After 24 hours, nutritious animal feed or fertilizer can be produced in powdery form to be discharged from a separate conveyor belt. This environment friendly zero-waste process does not produce any solid or liquid by products, only the dried product. This product is cooled for 2-3 days. The resulting product is shelf-stable at room temperature for at least 12 months.
Report • 2017-09-01 • 440.62 KB
2013-711.40-A8-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.40 final report, as well as below
Kinkawooka Blue Mussels requested a case study to look at optimisation of Blue Mussel stock production from second grade Blue Mussels (Appendix 8). A multiple enzyme driven hydrolysis process was developed, and sensory assessment undertaken of the resulting Blue Mussel stock product (Figure 14). A pleasing product was developed at laboratory scale and was despatched for market feedback
Report • 2017-09-01 • 435.47 KB
2013-711.40-A9-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.40 final report, as well as below
Westmore Seafoods requested an investigation into the development of a value-added product from scampi roe (Figure 15). Curing trials were undertaken, laboratory scale production protocols optimised for sensory quality. Shelf-life and composition analyses were undertaken on the product produced in the laboratory
Report • 2016-12-01 • 621.20 KB
2013-711.40-A10-DLD.pdf

Summary

To develop export and domestic markets, Paspaley Pearls have upgraded their commercial on board processing of the pearl adductor muscle from the Pinctada maxima pearl oyster following recommendations from these quality optimization trials. The upgraded on board process has a strong emphasis on maximizing product quality at harvest including the removal of excess moisture, chilled in an ice slurry vacuum packing and snap freezing product. The pearl meat processed with this method is called ‘harvested meat’. There are still some operations that process the pearl meat using the previous method, where there is less emphasis on quality and the meat is removed, chilled, washed and frozen in a commercial freezer in bags. The pearl meat processed using this method is termed ‘fished meat’.
There are three different grades for the pearl meat, based on the age of the shell ,each with slightly different characteristics making each size ideal for particular markets listed below:
• 1R (First Operation): 60 pieces/kg, best for restaurants. Sweeter and tenderer flesh generally harvested from younger pearl oysters. Sell for less if used for producing dried pearl meat.
• 2R (Second Operation): 45 pieces/kg, best for restaurants.
• 3R (Third Operation): 30 pieces/kg, best for producing dried pearl meat. Large and meat can be chewier.
The pearl meat currently harvested is sold to restaurants in the domestic market, with chefs serving them in raw sashimi style and cooked format. The company now has a focus to sell their product to premium food service establishments, both domestically and internationally. To export, the company must meet the requirements set by AQIS, FSANZ Food Standards Code and the regulatory requirements of the importing country. The product must have a best before date to be placed on the product before being exported. The company would also like to provide recommendations on best practice thawing and shelf-life of fresh and thawed product.
Report • 2016-12-01 • 1.44 MB
2013-711.40-A11-DLD.pdf

Summary

Paspaley Pearls were interested in commercialising production of the adductor muscle, a by-product of the pearl harvesting process. Samples of fresh and frozen pearl meat were subjected to different packaging and cold storage treatments and then analysed for sensory assessment and for shelf-life (Appendix 10 and 11) (Figure 16). Optimised procedures were then forwarded to the company, who subsequently purchased the appropriate shipboard processing equipment and developed protocols for addition to production documents for export and domestic markets. Such protocol are now being assessed by regulatory authorities with launch of the new products for the domestic and local markets expected in 2018.
Report • 2016-12-01 • 1.72 MB
2013-711.40-A12-DLD.pdf

Summary

The objective of the project is to develop a cost-effective method to sanitise and dry air bladders (fish maw) to provide a suitable and safe product for the Chinese and Hong Kong export markets.
 
The project partners, Dried Seafood Corporation, have demonstrated an Asian market interest in dried Barramundi air bladders. According to the Australian Fisheries Research and Development Corporation (1994), Barramundi is preferred for its premium grade fish maw and thus, the fish maw from Australian Barramundi can become a valuable export commodity.
Report • 2016-12-01 • 1.07 MB
2013-711.40-A13-DLD.pdf

Summary

Following discussions with the various industry partners it was decided that the next step was to dry swim bladders from a range of species and compare with commercially available products. 
Assess the quality parameters of dried whole farmed barramundi air bladders from different harvest areas in Australia.
Whole frozen farmed barramundi air bladders were supplied by Sealanes and Dried Seafood Corporation. The Sealanes air bladders were from an aquaculture facility whereas the Dried Seafood Corporation samples were from wild harvest.
Two trials were conducted, Trial 1 without manual internal cleaning, and Trial 2 with manual internal cleaning
Report • 2016-10-01 • 2.68 MB
2013-711.40-A14-DLD.pdf

Summary

small scale enzyme hydrolysis trials were completed on a range of species commonly sold in small retailers. These trials include Snapper, Barramundi and Atlantic Salmon. Subsequently a survey was completed with small seafood retailers about their waste (Appendix 14). The survey results indicated an interest in a solution to produce other products from waste on site, and hence a small scale hydrolysis unit, suitable for small retailers was designed by the research team and construction commissioned (see Figure 5). Whilst still being trialled, the unit has been used successfully to transform mixed product from a small retailer, and will also be used to produce enzyme hydrolysate for juvenile Barramundi feeding trials being conducted by PhD student Muhammad Abu Bakar Siddik. Trials with the hydrolysing unit will therefore be continued past the reporting stage of the project
Report • 2016-09-01 • 413.68 KB
2013-711.40-A15-DLD.pdf

Summary

This report presents two Cost-Benefit Analyses (CBA) for selected Australian seafood waste case studies.
Seafood waste streams offer commercial opportunities for value adding and coproduct development, in either seafood and or related industrial product markets. Dr Janet Howieson, on behalf of Curtin University, is working with the two commercial seafood processors to assess, develop and implement ways to better utilise and commercially monetise their respective seafood waste streams.
This project evaluates the two waste stream case studies (Paspaley Pearling Company, and FishTrade International) from a commercial cost-benefit viewpoint. The report summarises these cases and their commercial prospects. The report also presents a standard cost-benefit template to guide similar evaluations.
Report • 2017-07-01 • 1.06 MB
2013-711.40-DLD.pdf

Summary

This report summarises the research undertaken under FRDC 2013/711.40: New Opportunities for Seafood Processing Waste
 
Industry consultation and the development of a modified value chain analysis framework for new products from processing waste resulted in eleven industry case studies being identified for the project: these included products for potential waste transformation such as on board Patagonian Toothfish waste, land-based tuna and other finfish waste, abalone shuckings, pearl oyster adductor muscle, scampi roe, octopus heads and offal, swim bladders of various species and out of specification Blue Mussels. A variety of different waste transformation techniques were trialled including enzyme and acid hydrolysis of frames, offal and bones, curing of roe, drying and milling, enzyme extraction, oil extraction, composting and flavoured stock production. As a result a variety of products for different outcomes were produced, and compositional and shelf-life analyses completed on each of them.
For each processing waste case study, an individual report summarising the methods and results was produced and provided to the industry partners as well as generally being made available as publishable appendices to this report. Some of the outcomes were for non-human products such as Patagonian Toothfish, tuna and other finfish hydrolsate for fertiliser, aquaculture feed or pet food, composting products, low quality oil and extracted enzymes for potential addition to detergents. However there were also some high value food products produced including scampi roe, Blue Mussel stock, pearl meat adductor muscle and fish maw (swim bladders). In total, of the eleven industry requested case studies commenced three new products have been commercialised (tuna hydrolysate, scampi roe and pearl adductor muscle), and a number of other products are in market/commercial trials.
Report • 2017-09-01 • 224.48 KB
2013-711.40-A1-DLD.pdf

Summary

The project commenced with a literature review and then an audit of the seafood processing waste estimated to have been produced in 2013 in Australia. Likely to be the most accurate assessment undertaken thus far in this field, the audit estimated different forms and feasibility of access for the waste in Australia. The resulting volumes (whilst now historic but upgradeable), with limitations, now allow a more informed evaluation of potential economic opportunities from seafood processing waste.
Report • 2017-09-01 • 1.35 MB
2013-711.40-A2-DLD.pdf

Summary

The results demonstrated an improvement in the operation of the SAMPI facility in shifting from acid to enzyme hydrolysis. There was a slight difference in the compositional quality, the processing times were improved and the separation of the product on standing was reduced. The original objective to extract a high quality oil was not achieved due to the changes in the raw material, the company objectives and difficulties in up-scaling the laboratory results to commercial facilities.
Report • 2017-09-01 • 1.58 MB
2013-711.40-A3-DLD.pdf

Summary

The experimental work, whilst defining compositional analyses and putative final product process methodologies for the tuna bones and gill plates, has not resulted in any outcomes which can be commercially explored by the SAMPI company at this time.
There are other opportunities for value-adding from fish bones, such as extraction of collagen, collagen hydrolysates and hydroxyapatine, and production of gelatin, but these were considered beyond the scope of this project and will likely be put forward as potential student projects.
Report • 2017-09-01 • 1.91 MB
2013-711.40-A4-DLD.pdf

Summary

Investigate the feasibility of developing an on board hydrolysis waste treatment and discharge regime that meets current CCAMLR requirements for protecting seabirds and could potentially result in the development of alternative, economically viable by-product options.
 
Following the final trials it was decided to cease the project as there were a number of barriers to commercial feasibility. These included on board processing issues such as heating and ability to settle into different layers, the “grey” definition of “stickwater”, difficulties in using biofuels, and the EHA/DHA levels in the toothfish oil which would restrict viable commercial uses onshore.
Report • 2017-09-01 • 227.42 KB
2013-711.40-A5-DLD.pdf

Summary

The Patagonian Toothfish fishery in the Southern ocean produces up to 600 tonnes of fish waste each year. This waste presents a unique utilisation opportunity through the extraction of novel functional compounds from the viscera. There is significant evidence to suggest that the digestive enzymes from cold water fish species have lower optimal temperatures for activity than those of warm water species (Carginale, Trinchella, Capasso, Scudiero, & Parisi, 2004; Feller & Gerday, 1997; Genicot, Rentier-Delrue, Edwards, VanBeeumen, & Gerday, 1996; Somero, 1978). Psychrophilic enzymes have a number of potential uses in the food and other industries.
This project was commenced after the request for an enzyme sample from Proctor & Gamble. The hypothesised lower optimal temperature of the enzymes from Patagonian Toothfish may be highly effective in cold water laundry detergents. This project will attempt to extract and determine proteinase and lipase activity of Patagonian Toothfish digestive enzymes.
Report • 2017-09-01 • 2.26 MB
2013-711.40-A6-DLD.pdf

Summary

Objective: Determine options for potential utilisation of farmed Greenlip Abalone waste (gonads and stomach/ intestines with or without shells atttached) supplied by Southseas Abalone.
 
The project has resulted in production of a powdered abalone product that could potentially be used as a medicinal additive. However the cadmium levels require further investigation. The results have been provided to the industry partner for cost benefit and other considerations.
Report • 2017-09-01 • 974.88 KB
2013-711.40-A7-DLD.pdf

Summary

Biomax is a Singaporean company that has developed a novel enzymatic process for biological waste treatment. The dried product produced by the BIomax process can either be used as fertilizer or as a feed ingredient. The Biomax process had previously been tested on poultry and meat waste and the company were interested to see how waste fish would go in their system. Therefore Curtin worked with BIomax using fish waste as an ingredient in the process.
The Biomax process for fish is described below:
The fish waste material is loaded in a specialized digester along with BM1 enzymes at a ratio of 1ton waste to 1Kg enzymes. A dried waste material was also added (eg coconut coir, sawdust). The digester is a compact and enclosed reactor with sturdy internal mixer that ensures homogenous digestion of waste. BM1 enzymes are a specially formulated cocktail of naturally occurring microbes that break down complex organic compounds inside the waste into simpler organic matter at high speed. This waste/enzyme mix is then mixed, aerated and heated at 80oC within the digestor for the next 24 hours. After 24 hours, nutritious animal feed or fertilizer can be produced in powdery form to be discharged from a separate conveyor belt. This environment friendly zero-waste process does not produce any solid or liquid by products, only the dried product. This product is cooled for 2-3 days. The resulting product is shelf-stable at room temperature for at least 12 months.
Report • 2017-09-01 • 440.62 KB
2013-711.40-A8-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.40 final report, as well as below
Kinkawooka Blue Mussels requested a case study to look at optimisation of Blue Mussel stock production from second grade Blue Mussels (Appendix 8). A multiple enzyme driven hydrolysis process was developed, and sensory assessment undertaken of the resulting Blue Mussel stock product (Figure 14). A pleasing product was developed at laboratory scale and was despatched for market feedback
Report • 2017-09-01 • 435.47 KB
2013-711.40-A9-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.40 final report, as well as below
Westmore Seafoods requested an investigation into the development of a value-added product from scampi roe (Figure 15). Curing trials were undertaken, laboratory scale production protocols optimised for sensory quality. Shelf-life and composition analyses were undertaken on the product produced in the laboratory
Report • 2016-12-01 • 621.20 KB
2013-711.40-A10-DLD.pdf

Summary

To develop export and domestic markets, Paspaley Pearls have upgraded their commercial on board processing of the pearl adductor muscle from the Pinctada maxima pearl oyster following recommendations from these quality optimization trials. The upgraded on board process has a strong emphasis on maximizing product quality at harvest including the removal of excess moisture, chilled in an ice slurry vacuum packing and snap freezing product. The pearl meat processed with this method is called ‘harvested meat’. There are still some operations that process the pearl meat using the previous method, where there is less emphasis on quality and the meat is removed, chilled, washed and frozen in a commercial freezer in bags. The pearl meat processed using this method is termed ‘fished meat’.
There are three different grades for the pearl meat, based on the age of the shell ,each with slightly different characteristics making each size ideal for particular markets listed below:
• 1R (First Operation): 60 pieces/kg, best for restaurants. Sweeter and tenderer flesh generally harvested from younger pearl oysters. Sell for less if used for producing dried pearl meat.
• 2R (Second Operation): 45 pieces/kg, best for restaurants.
• 3R (Third Operation): 30 pieces/kg, best for producing dried pearl meat. Large and meat can be chewier.
The pearl meat currently harvested is sold to restaurants in the domestic market, with chefs serving them in raw sashimi style and cooked format. The company now has a focus to sell their product to premium food service establishments, both domestically and internationally. To export, the company must meet the requirements set by AQIS, FSANZ Food Standards Code and the regulatory requirements of the importing country. The product must have a best before date to be placed on the product before being exported. The company would also like to provide recommendations on best practice thawing and shelf-life of fresh and thawed product.
Report • 2016-12-01 • 1.44 MB
2013-711.40-A11-DLD.pdf

Summary

Paspaley Pearls were interested in commercialising production of the adductor muscle, a by-product of the pearl harvesting process. Samples of fresh and frozen pearl meat were subjected to different packaging and cold storage treatments and then analysed for sensory assessment and for shelf-life (Appendix 10 and 11) (Figure 16). Optimised procedures were then forwarded to the company, who subsequently purchased the appropriate shipboard processing equipment and developed protocols for addition to production documents for export and domestic markets. Such protocol are now being assessed by regulatory authorities with launch of the new products for the domestic and local markets expected in 2018.
Report • 2016-12-01 • 1.72 MB
2013-711.40-A12-DLD.pdf

Summary

The objective of the project is to develop a cost-effective method to sanitise and dry air bladders (fish maw) to provide a suitable and safe product for the Chinese and Hong Kong export markets.
 
The project partners, Dried Seafood Corporation, have demonstrated an Asian market interest in dried Barramundi air bladders. According to the Australian Fisheries Research and Development Corporation (1994), Barramundi is preferred for its premium grade fish maw and thus, the fish maw from Australian Barramundi can become a valuable export commodity.
Report • 2016-12-01 • 1.07 MB
2013-711.40-A13-DLD.pdf

Summary

Following discussions with the various industry partners it was decided that the next step was to dry swim bladders from a range of species and compare with commercially available products. 
Assess the quality parameters of dried whole farmed barramundi air bladders from different harvest areas in Australia.
Whole frozen farmed barramundi air bladders were supplied by Sealanes and Dried Seafood Corporation. The Sealanes air bladders were from an aquaculture facility whereas the Dried Seafood Corporation samples were from wild harvest.
Two trials were conducted, Trial 1 without manual internal cleaning, and Trial 2 with manual internal cleaning
Report • 2016-10-01 • 2.68 MB
2013-711.40-A14-DLD.pdf

Summary

small scale enzyme hydrolysis trials were completed on a range of species commonly sold in small retailers. These trials include Snapper, Barramundi and Atlantic Salmon. Subsequently a survey was completed with small seafood retailers about their waste (Appendix 14). The survey results indicated an interest in a solution to produce other products from waste on site, and hence a small scale hydrolysis unit, suitable for small retailers was designed by the research team and construction commissioned (see Figure 5). Whilst still being trialled, the unit has been used successfully to transform mixed product from a small retailer, and will also be used to produce enzyme hydrolysate for juvenile Barramundi feeding trials being conducted by PhD student Muhammad Abu Bakar Siddik. Trials with the hydrolysing unit will therefore be continued past the reporting stage of the project
Report • 2016-09-01 • 413.68 KB
2013-711.40-A15-DLD.pdf

Summary

This report presents two Cost-Benefit Analyses (CBA) for selected Australian seafood waste case studies.
Seafood waste streams offer commercial opportunities for value adding and coproduct development, in either seafood and or related industrial product markets. Dr Janet Howieson, on behalf of Curtin University, is working with the two commercial seafood processors to assess, develop and implement ways to better utilise and commercially monetise their respective seafood waste streams.
This project evaluates the two waste stream case studies (Paspaley Pearling Company, and FishTrade International) from a commercial cost-benefit viewpoint. The report summarises these cases and their commercial prospects. The report also presents a standard cost-benefit template to guide similar evaluations.

Seafood CRC: new opportunities for underutilised species

Project number: 2013-711.30
Project Status:
Completed
Budget expenditure: $64,500.00
Principal Investigator: Janet Howieson
Organisation: Curtin University
Project start/end date: 14 Aug 2015 - 14 Jan 2016
Contact:
FRDC
TAGS
Trade
Supply Chain
Stock Assessment
Stakeholder
Rac Wa

Need

Approximately 25,000 tonnes of finfish is not harvested in Australia each year, even though operators are licensed to do so. This is because the fish have a low market value (leatherjacket), are difficult to process (Boarfish), are very fragile and require an exacting supply chain to reach the market in satisfactory condition (sardines, Australian Salmon) or are harvested from remote areas with inadequate support infrastructure. Additional tonnage is harvested but directed to low value products such as pet food, bait and aquaculture feed (sardines, mackerel, silver warehou, bonito tuna). There are also areas (e.g. Western Deep Trawl) where little is know about the fishery resource and potential
for commercialization. And there are also fish discarded after being caught due to low market value or insufficient space for storage. Each of these under-utilised species can be used to produce high quality, fresh and processed products that could help meet the increasing demand for seafood.

Objectives

1. Develop at least two new commercial opportunities for underutilised/low value species.
2. Develop and trial a framework for taking underutilised species to market

Final report

ISBN: 978-0-9925568-9-1
Authors: Dr Janet Howieson Kerri Choo Andrew Tilley Sarah Crisp
Final Report • 2019-04-01 • 1.01 MB
2013-711.30-DLD.pdf

Summary

This report summarises the research undertaken undera suite of activities that formed FRDC 2013/711.30
Using information taken from a variety of fisheries management and market sources, an underutilised species database was developed based on harvested volumes and price (see appendix 1). Initially the database was focused on Western Australia but, following increased stakeholder interest, it was later broadened to include the majority of Australian fisheries. 
A number of case studies for this particular project were selected based on information from the database and on meeting certain parameters under a value chain analysis framework that had been developed in a previous project undertaken with the prawn industry (Seafood CRC 2007-793.10). In order to be undertaken, case studies required whole of chain industry commitment to the project with a proposed path to market. The undertakings of each case study are detailed in the appendices.
Although the New Opportunities for Underutilised Species project resulted in several new products becoming available commercially and a number of others undergoing market trials, it also identified a number of challenges when working with underutilised species
The project succeeded in identifying and collating a range of opportunities for underutilised species in the Australian commercial fishing industry. It also demonstrated that it is possible to work with commercial partners to realise commercially relevant outcomes from these species. It is therefore recommended that the best approach for the Australian Seafood industry to generate opportunities from underutilised species is to use the database and value chain and product development methodology as much as possible but with modifications, if required. However it is also important to note the challenges of such research, including ensuring whole of value chain commitment, flexibility around commercial volatility and patience and awareness of these issues should always be considered in any further project development. Equally, it is key to ensure technological new product innovations are end-user and market-driven and specifically targeted to each particular underutilised species case study.

Project products

Research data • 2019-04-01 • 168.79 KB
2013-711.30-A1-DLD.pdf

Summary

At the commencement of the project an underutilised species Excel database was developed. The database was intended to describe the species, fishery, catch method, total allowable catch, actual catch and pricing as appropriate to allow the informed selection of possible case studies to be included in the project. The criteria for inclusion in the database for underutilised species was related to the harvest levels when compared to the commercially relevant tonnage able to be caught and retained, and current market value (<6/kg for whole fish).
The database was originally developed to focus solely on Western Australia fisheries but it was later broadened to all Australia as it was anticipated it would be a useful tool for all states, even after the current project was finished.
 
This database is alsoutilised as part of: 2017-185: A review of projects concerned with improved exploitation of underutilised species 
Report • 2019-04-01 • 5.05 MB
2013-711.30-A2-DLD.pdf

Summary

In November 2013 Dr Janet Howieson presented on the previous Australian Salmon research results (see Seafood CRC 2008-794.10) at the South Coast Professional Fishermans Association (SCPFA) Annual Management Meeting. As a result of that presentation an Australian Salmon industry development group (IDG) (consisting of fishers, processors and marketers) was formed to oversee the research effort. In December 2013 a workshop (facilitated by Ewan Colquohoun) was held with the IDG and other stakeholders to develop objectives/program/parameters for the Australian Salmon case study. For further desktop research by Colquohoun on Australian Salmon options see Appendix 3.
 
In this case study, Australian Salmon value add opportunities were explored for a range of products, as canned, smoked, fish in oil and premium pet food products, which were developed and market tested. The development and market-testing methodologies are presented in this report. However, although opportunities and small-scale markets were identified, the growth of the sector is hindered by the inability of the fishers at present to produce large volumes of high quality product. New management and harvest strategies are in development in order to address this issue.
Report • 2017-12-01 • 412.54 KB
2013-711.30-A4-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.30 final report, as well as below
 
The Pilbara Trawl case study, conducted in conjunction with MG Kailis, Westmore Seafoods, Central Seafoods, Catalanos Seafoods, Endeavour Foods, followed on from an approach by MG Kailis and Westmore Seafoods about how to add value to some of the high volume, low value species harvested in the Pilbara finfish trawl. It is currently often not economically viable to retain this catch.
 
Catch data was collected for 2011-2014 and all harvested species analysed as per the value chain methodology. Based on catch volume and current market prices as well as consultation with processors and end-users, a list of possible target species was developed. These species were Rosy Threadfin Bream, Bluespotted Emperor, Trevally (smaller size), Robinson’s Seabream, Frypan Bream and Tropical Snappers (Lutjanus spp). A whole of chain Group Explorer Pilbara finfish stakeholder meeting was then facilitated to determine the focus of the case study. It was agreed the main focus would be on cost effective production and retail trial of filleted and headed and gutted product. As such the ongoing research plan was to focus on understanding the relative recoveries, costs and quality of product produced by local production (hand filleting), off shore production or by filleting machine. Initial work was completed with local processors and import and export permits for the target species were applied for and granted. The agreed next stage was to investigate different product forms produced under the different processing scenarios. However the off-shore filleting trials had to be cancelled due to some quality assurance issues with the off-shore facility therefore instead, local operators embarked on a filleting and marketing trials with bluespotted emperor in particular. Despite planned automatic processing options being cancelled due to commercial issues, resulted in a number of former underutilised species such as Bluespotted Emperor, Frypan Bream and Tropical Snappers (Lutjanus spp) achieving improved market status
Report • 2017-12-01 • 413.16 KB
2013-711.30-A5-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.30 final report, as well as below
 
The Saddletail Snapper case study, conducted in conjunction with Australia Bay Seafoods, Catalanos Seafood, explored Saddletail Snapper and the use of a technological innovation involving the injection with a plant based processing enzyme (bromelain) into the fish to improved product texture consistency.
 
Saddletail Snapper fillets sometimes exhibit an inconsistent ‘tough’ texture upon cooking; this has had a detrimental impact on the marketability of the species resulting in significant unharvested quota. Research has identified a positive correlation between the increasing age of the fish and increasing ‘toughness’ of the cooked fillet. However, despite this relationship, there is still substantial variability in the ‘toughness’ of fish of similar age. This limits the commercial viability of using fish age as a predictor of cooked texture as it involves the costly and time-consuming exercise of aging the growth rings of the ear bones (sagittae otoliths). This study explored an injection process to provides a consistent Saddletail Snapper product with improved textural properties. Large scale commercialisation has been achieved and Australia Bay Seafoods is currently developing marketing material and researching suitable markets for the products.
Report • 2018-12-01 • 1.34 MB
2013-711.30-A6-DLD.pdf

Summary

This case study, conductd in conjunction with West Coast deep sea licence holders, Southern Trading Pty Ltd, looked at new options for Champagne Crab, which is characterised by low market acceptance due to low meat yields and the difficulty in extraction, and difficulty in handling due to the spines. The study involved high pressure pasteurisation (HPP) trials.
 
In terms of overseas markets, the main market for the crabs is China via live export. The crabs are sold in small quantities on the local market, either live or cooked and as a whole animal however they are undervalued because the meat is difficult to extract after cooking and the spines make the product difficult to handle. In addition, Champagne Crab are not as highly prized on the export markets as other deep sea crab species because of their smaller size, less favourable colour and handling issues. In terms of the domestic market, champagne crabs are not a species well known for eating and as such, are in little demand. Again this is mainly because it is too time-consuming to extract the meat after cooking.
 
This study confirmed that Champagne Crab has a very sweet flavour and texture and if cooked whole and then frozen, a very acceptable thawed product can be produced. However, there were a couple of issues identified such as although the hairs did not appear to cause tainting, there may be a risk for consumption if the meat is not extracted for use as a food ingredient prior to serving and if the crabs are frozen raw then later thawed and cooked this results in the flesh being very mushy. In addition, the barriers to the product other than as a live product remain in that there are very low meat recovery yields and the difficulty in extraction due to the spines and the hardness of the shell. The results overall were promising enough for the Champagne Crab to be included in the HPP trials as described in Appendix 6. In these trials, efficient raw meat extraction, with pleasing flavour characteristics was achieved, and ongoing work with the champagne crabs has been proposed by the industry partners
Report • 2017-12-01 • 2.66 MB
2013-711.30-A7-DLD.pdf

Summary

HPP technology was also tested on 16 seafood products (including Akoya Oysters, Mussels, Abalone, Prawns, Deep Sea Bugs, Marron, raw finfish fillets, cooked finfish, Octopus, Squid, cooked Crab meat and cooked whole crab). New opportunities associated with meat extraction, shucking and extended shelf-life are currently still under investigation. One new product – HPP cooked crab meat with extended shelf-life - was taken to market and was a Finalist in the 2017 WA Delicious awards.
Report • 2015-08-01
2013-711.30-A3-DLD.odf

Summary

Consultation wasundertaken face-to-face and confidentially with all of the Australian Salmon licence holders in Western Australia. This consultation process included all beach seine fishers in both the South and South West fisheries. This independently managed desk research and consultation process undertaken in April 2015 identified a number of findings, which are reported in this appendix.
Final Report • 2019-04-01 • 1.01 MB
2013-711.30-DLD.pdf

Summary

This report summarises the research undertaken undera suite of activities that formed FRDC 2013/711.30
Using information taken from a variety of fisheries management and market sources, an underutilised species database was developed based on harvested volumes and price (see appendix 1). Initially the database was focused on Western Australia but, following increased stakeholder interest, it was later broadened to include the majority of Australian fisheries. 
A number of case studies for this particular project were selected based on information from the database and on meeting certain parameters under a value chain analysis framework that had been developed in a previous project undertaken with the prawn industry (Seafood CRC 2007-793.10). In order to be undertaken, case studies required whole of chain industry commitment to the project with a proposed path to market. The undertakings of each case study are detailed in the appendices.
Although the New Opportunities for Underutilised Species project resulted in several new products becoming available commercially and a number of others undergoing market trials, it also identified a number of challenges when working with underutilised species
The project succeeded in identifying and collating a range of opportunities for underutilised species in the Australian commercial fishing industry. It also demonstrated that it is possible to work with commercial partners to realise commercially relevant outcomes from these species. It is therefore recommended that the best approach for the Australian Seafood industry to generate opportunities from underutilised species is to use the database and value chain and product development methodology as much as possible but with modifications, if required. However it is also important to note the challenges of such research, including ensuring whole of value chain commitment, flexibility around commercial volatility and patience and awareness of these issues should always be considered in any further project development. Equally, it is key to ensure technological new product innovations are end-user and market-driven and specifically targeted to each particular underutilised species case study.
Research data • 2019-04-01 • 168.79 KB
2013-711.30-A1-DLD.pdf

Summary

At the commencement of the project an underutilised species Excel database was developed. The database was intended to describe the species, fishery, catch method, total allowable catch, actual catch and pricing as appropriate to allow the informed selection of possible case studies to be included in the project. The criteria for inclusion in the database for underutilised species was related to the harvest levels when compared to the commercially relevant tonnage able to be caught and retained, and current market value (<6/kg for whole fish).
The database was originally developed to focus solely on Western Australia fisheries but it was later broadened to all Australia as it was anticipated it would be a useful tool for all states, even after the current project was finished.
 
This database is alsoutilised as part of: 2017-185: A review of projects concerned with improved exploitation of underutilised species 
Report • 2019-04-01 • 5.05 MB
2013-711.30-A2-DLD.pdf

Summary

In November 2013 Dr Janet Howieson presented on the previous Australian Salmon research results (see Seafood CRC 2008-794.10) at the South Coast Professional Fishermans Association (SCPFA) Annual Management Meeting. As a result of that presentation an Australian Salmon industry development group (IDG) (consisting of fishers, processors and marketers) was formed to oversee the research effort. In December 2013 a workshop (facilitated by Ewan Colquohoun) was held with the IDG and other stakeholders to develop objectives/program/parameters for the Australian Salmon case study. For further desktop research by Colquohoun on Australian Salmon options see Appendix 3.
 
In this case study, Australian Salmon value add opportunities were explored for a range of products, as canned, smoked, fish in oil and premium pet food products, which were developed and market tested. The development and market-testing methodologies are presented in this report. However, although opportunities and small-scale markets were identified, the growth of the sector is hindered by the inability of the fishers at present to produce large volumes of high quality product. New management and harvest strategies are in development in order to address this issue.
Report • 2015-08-01
2013-711.30-A3-DLD.odf

Summary

Consultation wasundertaken face-to-face and confidentially with all of the Australian Salmon licence holders in Western Australia. This consultation process included all beach seine fishers in both the South and South West fisheries. This independently managed desk research and consultation process undertaken in April 2015 identified a number of findings, which are reported in this appendix.
Report • 2017-12-01 • 412.54 KB
2013-711.30-A4-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.30 final report, as well as below
 
The Pilbara Trawl case study, conducted in conjunction with MG Kailis, Westmore Seafoods, Central Seafoods, Catalanos Seafoods, Endeavour Foods, followed on from an approach by MG Kailis and Westmore Seafoods about how to add value to some of the high volume, low value species harvested in the Pilbara finfish trawl. It is currently often not economically viable to retain this catch.
 
Catch data was collected for 2011-2014 and all harvested species analysed as per the value chain methodology. Based on catch volume and current market prices as well as consultation with processors and end-users, a list of possible target species was developed. These species were Rosy Threadfin Bream, Bluespotted Emperor, Trevally (smaller size), Robinson’s Seabream, Frypan Bream and Tropical Snappers (Lutjanus spp). A whole of chain Group Explorer Pilbara finfish stakeholder meeting was then facilitated to determine the focus of the case study. It was agreed the main focus would be on cost effective production and retail trial of filleted and headed and gutted product. As such the ongoing research plan was to focus on understanding the relative recoveries, costs and quality of product produced by local production (hand filleting), off shore production or by filleting machine. Initial work was completed with local processors and import and export permits for the target species were applied for and granted. The agreed next stage was to investigate different product forms produced under the different processing scenarios. However the off-shore filleting trials had to be cancelled due to some quality assurance issues with the off-shore facility therefore instead, local operators embarked on a filleting and marketing trials with bluespotted emperor in particular. Despite planned automatic processing options being cancelled due to commercial issues, resulted in a number of former underutilised species such as Bluespotted Emperor, Frypan Bream and Tropical Snappers (Lutjanus spp) achieving improved market status
Report • 2017-12-01 • 413.16 KB
2013-711.30-A5-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.30 final report, as well as below
 
The Saddletail Snapper case study, conducted in conjunction with Australia Bay Seafoods, Catalanos Seafood, explored Saddletail Snapper and the use of a technological innovation involving the injection with a plant based processing enzyme (bromelain) into the fish to improved product texture consistency.
 
Saddletail Snapper fillets sometimes exhibit an inconsistent ‘tough’ texture upon cooking; this has had a detrimental impact on the marketability of the species resulting in significant unharvested quota. Research has identified a positive correlation between the increasing age of the fish and increasing ‘toughness’ of the cooked fillet. However, despite this relationship, there is still substantial variability in the ‘toughness’ of fish of similar age. This limits the commercial viability of using fish age as a predictor of cooked texture as it involves the costly and time-consuming exercise of aging the growth rings of the ear bones (sagittae otoliths). This study explored an injection process to provides a consistent Saddletail Snapper product with improved textural properties. Large scale commercialisation has been achieved and Australia Bay Seafoods is currently developing marketing material and researching suitable markets for the products.
Report • 2018-12-01 • 1.34 MB
2013-711.30-A6-DLD.pdf

Summary

This case study, conductd in conjunction with West Coast deep sea licence holders, Southern Trading Pty Ltd, looked at new options for Champagne Crab, which is characterised by low market acceptance due to low meat yields and the difficulty in extraction, and difficulty in handling due to the spines. The study involved high pressure pasteurisation (HPP) trials.
 
In terms of overseas markets, the main market for the crabs is China via live export. The crabs are sold in small quantities on the local market, either live or cooked and as a whole animal however they are undervalued because the meat is difficult to extract after cooking and the spines make the product difficult to handle. In addition, Champagne Crab are not as highly prized on the export markets as other deep sea crab species because of their smaller size, less favourable colour and handling issues. In terms of the domestic market, champagne crabs are not a species well known for eating and as such, are in little demand. Again this is mainly because it is too time-consuming to extract the meat after cooking.
 
This study confirmed that Champagne Crab has a very sweet flavour and texture and if cooked whole and then frozen, a very acceptable thawed product can be produced. However, there were a couple of issues identified such as although the hairs did not appear to cause tainting, there may be a risk for consumption if the meat is not extracted for use as a food ingredient prior to serving and if the crabs are frozen raw then later thawed and cooked this results in the flesh being very mushy. In addition, the barriers to the product other than as a live product remain in that there are very low meat recovery yields and the difficulty in extraction due to the spines and the hardness of the shell. The results overall were promising enough for the Champagne Crab to be included in the HPP trials as described in Appendix 6. In these trials, efficient raw meat extraction, with pleasing flavour characteristics was achieved, and ongoing work with the champagne crabs has been proposed by the industry partners
Report • 2017-12-01 • 2.66 MB
2013-711.30-A7-DLD.pdf

Summary

HPP technology was also tested on 16 seafood products (including Akoya Oysters, Mussels, Abalone, Prawns, Deep Sea Bugs, Marron, raw finfish fillets, cooked finfish, Octopus, Squid, cooked Crab meat and cooked whole crab). New opportunities associated with meat extraction, shucking and extended shelf-life are currently still under investigation. One new product – HPP cooked crab meat with extended shelf-life - was taken to market and was a Finalist in the 2017 WA Delicious awards.
Final Report • 2019-04-01 • 1.01 MB
2013-711.30-DLD.pdf

Summary

This report summarises the research undertaken undera suite of activities that formed FRDC 2013/711.30
Using information taken from a variety of fisheries management and market sources, an underutilised species database was developed based on harvested volumes and price (see appendix 1). Initially the database was focused on Western Australia but, following increased stakeholder interest, it was later broadened to include the majority of Australian fisheries. 
A number of case studies for this particular project were selected based on information from the database and on meeting certain parameters under a value chain analysis framework that had been developed in a previous project undertaken with the prawn industry (Seafood CRC 2007-793.10). In order to be undertaken, case studies required whole of chain industry commitment to the project with a proposed path to market. The undertakings of each case study are detailed in the appendices.
Although the New Opportunities for Underutilised Species project resulted in several new products becoming available commercially and a number of others undergoing market trials, it also identified a number of challenges when working with underutilised species
The project succeeded in identifying and collating a range of opportunities for underutilised species in the Australian commercial fishing industry. It also demonstrated that it is possible to work with commercial partners to realise commercially relevant outcomes from these species. It is therefore recommended that the best approach for the Australian Seafood industry to generate opportunities from underutilised species is to use the database and value chain and product development methodology as much as possible but with modifications, if required. However it is also important to note the challenges of such research, including ensuring whole of value chain commitment, flexibility around commercial volatility and patience and awareness of these issues should always be considered in any further project development. Equally, it is key to ensure technological new product innovations are end-user and market-driven and specifically targeted to each particular underutilised species case study.
Research data • 2019-04-01 • 168.79 KB
2013-711.30-A1-DLD.pdf

Summary

At the commencement of the project an underutilised species Excel database was developed. The database was intended to describe the species, fishery, catch method, total allowable catch, actual catch and pricing as appropriate to allow the informed selection of possible case studies to be included in the project. The criteria for inclusion in the database for underutilised species was related to the harvest levels when compared to the commercially relevant tonnage able to be caught and retained, and current market value (<6/kg for whole fish).
The database was originally developed to focus solely on Western Australia fisheries but it was later broadened to all Australia as it was anticipated it would be a useful tool for all states, even after the current project was finished.
 
This database is alsoutilised as part of: 2017-185: A review of projects concerned with improved exploitation of underutilised species 
Report • 2019-04-01 • 5.05 MB
2013-711.30-A2-DLD.pdf

Summary

In November 2013 Dr Janet Howieson presented on the previous Australian Salmon research results (see Seafood CRC 2008-794.10) at the South Coast Professional Fishermans Association (SCPFA) Annual Management Meeting. As a result of that presentation an Australian Salmon industry development group (IDG) (consisting of fishers, processors and marketers) was formed to oversee the research effort. In December 2013 a workshop (facilitated by Ewan Colquohoun) was held with the IDG and other stakeholders to develop objectives/program/parameters for the Australian Salmon case study. For further desktop research by Colquohoun on Australian Salmon options see Appendix 3.
 
In this case study, Australian Salmon value add opportunities were explored for a range of products, as canned, smoked, fish in oil and premium pet food products, which were developed and market tested. The development and market-testing methodologies are presented in this report. However, although opportunities and small-scale markets were identified, the growth of the sector is hindered by the inability of the fishers at present to produce large volumes of high quality product. New management and harvest strategies are in development in order to address this issue.
Report • 2015-08-01
2013-711.30-A3-DLD.odf

Summary

Consultation wasundertaken face-to-face and confidentially with all of the Australian Salmon licence holders in Western Australia. This consultation process included all beach seine fishers in both the South and South West fisheries. This independently managed desk research and consultation process undertaken in April 2015 identified a number of findings, which are reported in this appendix.
Report • 2017-12-01 • 412.54 KB
2013-711.30-A4-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.30 final report, as well as below
 
The Pilbara Trawl case study, conducted in conjunction with MG Kailis, Westmore Seafoods, Central Seafoods, Catalanos Seafoods, Endeavour Foods, followed on from an approach by MG Kailis and Westmore Seafoods about how to add value to some of the high volume, low value species harvested in the Pilbara finfish trawl. It is currently often not economically viable to retain this catch.
 
Catch data was collected for 2011-2014 and all harvested species analysed as per the value chain methodology. Based on catch volume and current market prices as well as consultation with processors and end-users, a list of possible target species was developed. These species were Rosy Threadfin Bream, Bluespotted Emperor, Trevally (smaller size), Robinson’s Seabream, Frypan Bream and Tropical Snappers (Lutjanus spp). A whole of chain Group Explorer Pilbara finfish stakeholder meeting was then facilitated to determine the focus of the case study. It was agreed the main focus would be on cost effective production and retail trial of filleted and headed and gutted product. As such the ongoing research plan was to focus on understanding the relative recoveries, costs and quality of product produced by local production (hand filleting), off shore production or by filleting machine. Initial work was completed with local processors and import and export permits for the target species were applied for and granted. The agreed next stage was to investigate different product forms produced under the different processing scenarios. However the off-shore filleting trials had to be cancelled due to some quality assurance issues with the off-shore facility therefore instead, local operators embarked on a filleting and marketing trials with bluespotted emperor in particular. Despite planned automatic processing options being cancelled due to commercial issues, resulted in a number of former underutilised species such as Bluespotted Emperor, Frypan Bream and Tropical Snappers (Lutjanus spp) achieving improved market status
Report • 2017-12-01 • 413.16 KB
2013-711.30-A5-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.30 final report, as well as below
 
The Saddletail Snapper case study, conducted in conjunction with Australia Bay Seafoods, Catalanos Seafood, explored Saddletail Snapper and the use of a technological innovation involving the injection with a plant based processing enzyme (bromelain) into the fish to improved product texture consistency.
 
Saddletail Snapper fillets sometimes exhibit an inconsistent ‘tough’ texture upon cooking; this has had a detrimental impact on the marketability of the species resulting in significant unharvested quota. Research has identified a positive correlation between the increasing age of the fish and increasing ‘toughness’ of the cooked fillet. However, despite this relationship, there is still substantial variability in the ‘toughness’ of fish of similar age. This limits the commercial viability of using fish age as a predictor of cooked texture as it involves the costly and time-consuming exercise of aging the growth rings of the ear bones (sagittae otoliths). This study explored an injection process to provides a consistent Saddletail Snapper product with improved textural properties. Large scale commercialisation has been achieved and Australia Bay Seafoods is currently developing marketing material and researching suitable markets for the products.
Report • 2018-12-01 • 1.34 MB
2013-711.30-A6-DLD.pdf

Summary

This case study, conductd in conjunction with West Coast deep sea licence holders, Southern Trading Pty Ltd, looked at new options for Champagne Crab, which is characterised by low market acceptance due to low meat yields and the difficulty in extraction, and difficulty in handling due to the spines. The study involved high pressure pasteurisation (HPP) trials.
 
In terms of overseas markets, the main market for the crabs is China via live export. The crabs are sold in small quantities on the local market, either live or cooked and as a whole animal however they are undervalued because the meat is difficult to extract after cooking and the spines make the product difficult to handle. In addition, Champagne Crab are not as highly prized on the export markets as other deep sea crab species because of their smaller size, less favourable colour and handling issues. In terms of the domestic market, champagne crabs are not a species well known for eating and as such, are in little demand. Again this is mainly because it is too time-consuming to extract the meat after cooking.
 
This study confirmed that Champagne Crab has a very sweet flavour and texture and if cooked whole and then frozen, a very acceptable thawed product can be produced. However, there were a couple of issues identified such as although the hairs did not appear to cause tainting, there may be a risk for consumption if the meat is not extracted for use as a food ingredient prior to serving and if the crabs are frozen raw then later thawed and cooked this results in the flesh being very mushy. In addition, the barriers to the product other than as a live product remain in that there are very low meat recovery yields and the difficulty in extraction due to the spines and the hardness of the shell. The results overall were promising enough for the Champagne Crab to be included in the HPP trials as described in Appendix 6. In these trials, efficient raw meat extraction, with pleasing flavour characteristics was achieved, and ongoing work with the champagne crabs has been proposed by the industry partners
Report • 2017-12-01 • 2.66 MB
2013-711.30-A7-DLD.pdf

Summary

HPP technology was also tested on 16 seafood products (including Akoya Oysters, Mussels, Abalone, Prawns, Deep Sea Bugs, Marron, raw finfish fillets, cooked finfish, Octopus, Squid, cooked Crab meat and cooked whole crab). New opportunities associated with meat extraction, shucking and extended shelf-life are currently still under investigation. One new product – HPP cooked crab meat with extended shelf-life - was taken to market and was a Finalist in the 2017 WA Delicious awards.
Final Report • 2019-04-01 • 1.01 MB
2013-711.30-DLD.pdf

Summary

This report summarises the research undertaken undera suite of activities that formed FRDC 2013/711.30
Using information taken from a variety of fisheries management and market sources, an underutilised species database was developed based on harvested volumes and price (see appendix 1). Initially the database was focused on Western Australia but, following increased stakeholder interest, it was later broadened to include the majority of Australian fisheries. 
A number of case studies for this particular project were selected based on information from the database and on meeting certain parameters under a value chain analysis framework that had been developed in a previous project undertaken with the prawn industry (Seafood CRC 2007-793.10). In order to be undertaken, case studies required whole of chain industry commitment to the project with a proposed path to market. The undertakings of each case study are detailed in the appendices.
Although the New Opportunities for Underutilised Species project resulted in several new products becoming available commercially and a number of others undergoing market trials, it also identified a number of challenges when working with underutilised species
The project succeeded in identifying and collating a range of opportunities for underutilised species in the Australian commercial fishing industry. It also demonstrated that it is possible to work with commercial partners to realise commercially relevant outcomes from these species. It is therefore recommended that the best approach for the Australian Seafood industry to generate opportunities from underutilised species is to use the database and value chain and product development methodology as much as possible but with modifications, if required. However it is also important to note the challenges of such research, including ensuring whole of value chain commitment, flexibility around commercial volatility and patience and awareness of these issues should always be considered in any further project development. Equally, it is key to ensure technological new product innovations are end-user and market-driven and specifically targeted to each particular underutilised species case study.
Research data • 2019-04-01 • 168.79 KB
2013-711.30-A1-DLD.pdf

Summary

At the commencement of the project an underutilised species Excel database was developed. The database was intended to describe the species, fishery, catch method, total allowable catch, actual catch and pricing as appropriate to allow the informed selection of possible case studies to be included in the project. The criteria for inclusion in the database for underutilised species was related to the harvest levels when compared to the commercially relevant tonnage able to be caught and retained, and current market value (<6/kg for whole fish).
The database was originally developed to focus solely on Western Australia fisheries but it was later broadened to all Australia as it was anticipated it would be a useful tool for all states, even after the current project was finished.
 
This database is alsoutilised as part of: 2017-185: A review of projects concerned with improved exploitation of underutilised species 
Report • 2019-04-01 • 5.05 MB
2013-711.30-A2-DLD.pdf

Summary

In November 2013 Dr Janet Howieson presented on the previous Australian Salmon research results (see Seafood CRC 2008-794.10) at the South Coast Professional Fishermans Association (SCPFA) Annual Management Meeting. As a result of that presentation an Australian Salmon industry development group (IDG) (consisting of fishers, processors and marketers) was formed to oversee the research effort. In December 2013 a workshop (facilitated by Ewan Colquohoun) was held with the IDG and other stakeholders to develop objectives/program/parameters for the Australian Salmon case study. For further desktop research by Colquohoun on Australian Salmon options see Appendix 3.
 
In this case study, Australian Salmon value add opportunities were explored for a range of products, as canned, smoked, fish in oil and premium pet food products, which were developed and market tested. The development and market-testing methodologies are presented in this report. However, although opportunities and small-scale markets were identified, the growth of the sector is hindered by the inability of the fishers at present to produce large volumes of high quality product. New management and harvest strategies are in development in order to address this issue.
Report • 2015-08-01
2013-711.30-A3-DLD.odf

Summary

Consultation wasundertaken face-to-face and confidentially with all of the Australian Salmon licence holders in Western Australia. This consultation process included all beach seine fishers in both the South and South West fisheries. This independently managed desk research and consultation process undertaken in April 2015 identified a number of findings, which are reported in this appendix.
Report • 2017-12-01 • 412.54 KB
2013-711.30-A4-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.30 final report, as well as below
 
The Pilbara Trawl case study, conducted in conjunction with MG Kailis, Westmore Seafoods, Central Seafoods, Catalanos Seafoods, Endeavour Foods, followed on from an approach by MG Kailis and Westmore Seafoods about how to add value to some of the high volume, low value species harvested in the Pilbara finfish trawl. It is currently often not economically viable to retain this catch.
 
Catch data was collected for 2011-2014 and all harvested species analysed as per the value chain methodology. Based on catch volume and current market prices as well as consultation with processors and end-users, a list of possible target species was developed. These species were Rosy Threadfin Bream, Bluespotted Emperor, Trevally (smaller size), Robinson’s Seabream, Frypan Bream and Tropical Snappers (Lutjanus spp). A whole of chain Group Explorer Pilbara finfish stakeholder meeting was then facilitated to determine the focus of the case study. It was agreed the main focus would be on cost effective production and retail trial of filleted and headed and gutted product. As such the ongoing research plan was to focus on understanding the relative recoveries, costs and quality of product produced by local production (hand filleting), off shore production or by filleting machine. Initial work was completed with local processors and import and export permits for the target species were applied for and granted. The agreed next stage was to investigate different product forms produced under the different processing scenarios. However the off-shore filleting trials had to be cancelled due to some quality assurance issues with the off-shore facility therefore instead, local operators embarked on a filleting and marketing trials with bluespotted emperor in particular. Despite planned automatic processing options being cancelled due to commercial issues, resulted in a number of former underutilised species such as Bluespotted Emperor, Frypan Bream and Tropical Snappers (Lutjanus spp) achieving improved market status
Report • 2017-12-01 • 413.16 KB
2013-711.30-A5-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.30 final report, as well as below
 
The Saddletail Snapper case study, conducted in conjunction with Australia Bay Seafoods, Catalanos Seafood, explored Saddletail Snapper and the use of a technological innovation involving the injection with a plant based processing enzyme (bromelain) into the fish to improved product texture consistency.
 
Saddletail Snapper fillets sometimes exhibit an inconsistent ‘tough’ texture upon cooking; this has had a detrimental impact on the marketability of the species resulting in significant unharvested quota. Research has identified a positive correlation between the increasing age of the fish and increasing ‘toughness’ of the cooked fillet. However, despite this relationship, there is still substantial variability in the ‘toughness’ of fish of similar age. This limits the commercial viability of using fish age as a predictor of cooked texture as it involves the costly and time-consuming exercise of aging the growth rings of the ear bones (sagittae otoliths). This study explored an injection process to provides a consistent Saddletail Snapper product with improved textural properties. Large scale commercialisation has been achieved and Australia Bay Seafoods is currently developing marketing material and researching suitable markets for the products.
Report • 2018-12-01 • 1.34 MB
2013-711.30-A6-DLD.pdf

Summary

This case study, conductd in conjunction with West Coast deep sea licence holders, Southern Trading Pty Ltd, looked at new options for Champagne Crab, which is characterised by low market acceptance due to low meat yields and the difficulty in extraction, and difficulty in handling due to the spines. The study involved high pressure pasteurisation (HPP) trials.
 
In terms of overseas markets, the main market for the crabs is China via live export. The crabs are sold in small quantities on the local market, either live or cooked and as a whole animal however they are undervalued because the meat is difficult to extract after cooking and the spines make the product difficult to handle. In addition, Champagne Crab are not as highly prized on the export markets as other deep sea crab species because of their smaller size, less favourable colour and handling issues. In terms of the domestic market, champagne crabs are not a species well known for eating and as such, are in little demand. Again this is mainly because it is too time-consuming to extract the meat after cooking.
 
This study confirmed that Champagne Crab has a very sweet flavour and texture and if cooked whole and then frozen, a very acceptable thawed product can be produced. However, there were a couple of issues identified such as although the hairs did not appear to cause tainting, there may be a risk for consumption if the meat is not extracted for use as a food ingredient prior to serving and if the crabs are frozen raw then later thawed and cooked this results in the flesh being very mushy. In addition, the barriers to the product other than as a live product remain in that there are very low meat recovery yields and the difficulty in extraction due to the spines and the hardness of the shell. The results overall were promising enough for the Champagne Crab to be included in the HPP trials as described in Appendix 6. In these trials, efficient raw meat extraction, with pleasing flavour characteristics was achieved, and ongoing work with the champagne crabs has been proposed by the industry partners
Report • 2017-12-01 • 2.66 MB
2013-711.30-A7-DLD.pdf

Summary

HPP technology was also tested on 16 seafood products (including Akoya Oysters, Mussels, Abalone, Prawns, Deep Sea Bugs, Marron, raw finfish fillets, cooked finfish, Octopus, Squid, cooked Crab meat and cooked whole crab). New opportunities associated with meat extraction, shucking and extended shelf-life are currently still under investigation. One new product – HPP cooked crab meat with extended shelf-life - was taken to market and was a Finalist in the 2017 WA Delicious awards.
Final Report • 2019-04-01 • 1.01 MB
2013-711.30-DLD.pdf

Summary

This report summarises the research undertaken undera suite of activities that formed FRDC 2013/711.30
Using information taken from a variety of fisheries management and market sources, an underutilised species database was developed based on harvested volumes and price (see appendix 1). Initially the database was focused on Western Australia but, following increased stakeholder interest, it was later broadened to include the majority of Australian fisheries. 
A number of case studies for this particular project were selected based on information from the database and on meeting certain parameters under a value chain analysis framework that had been developed in a previous project undertaken with the prawn industry (Seafood CRC 2007-793.10). In order to be undertaken, case studies required whole of chain industry commitment to the project with a proposed path to market. The undertakings of each case study are detailed in the appendices.
Although the New Opportunities for Underutilised Species project resulted in several new products becoming available commercially and a number of others undergoing market trials, it also identified a number of challenges when working with underutilised species
The project succeeded in identifying and collating a range of opportunities for underutilised species in the Australian commercial fishing industry. It also demonstrated that it is possible to work with commercial partners to realise commercially relevant outcomes from these species. It is therefore recommended that the best approach for the Australian Seafood industry to generate opportunities from underutilised species is to use the database and value chain and product development methodology as much as possible but with modifications, if required. However it is also important to note the challenges of such research, including ensuring whole of value chain commitment, flexibility around commercial volatility and patience and awareness of these issues should always be considered in any further project development. Equally, it is key to ensure technological new product innovations are end-user and market-driven and specifically targeted to each particular underutilised species case study.
Research data • 2019-04-01 • 168.79 KB
2013-711.30-A1-DLD.pdf

Summary

At the commencement of the project an underutilised species Excel database was developed. The database was intended to describe the species, fishery, catch method, total allowable catch, actual catch and pricing as appropriate to allow the informed selection of possible case studies to be included in the project. The criteria for inclusion in the database for underutilised species was related to the harvest levels when compared to the commercially relevant tonnage able to be caught and retained, and current market value (<6/kg for whole fish).
The database was originally developed to focus solely on Western Australia fisheries but it was later broadened to all Australia as it was anticipated it would be a useful tool for all states, even after the current project was finished.
 
This database is alsoutilised as part of: 2017-185: A review of projects concerned with improved exploitation of underutilised species 
Report • 2019-04-01 • 5.05 MB
2013-711.30-A2-DLD.pdf

Summary

In November 2013 Dr Janet Howieson presented on the previous Australian Salmon research results (see Seafood CRC 2008-794.10) at the South Coast Professional Fishermans Association (SCPFA) Annual Management Meeting. As a result of that presentation an Australian Salmon industry development group (IDG) (consisting of fishers, processors and marketers) was formed to oversee the research effort. In December 2013 a workshop (facilitated by Ewan Colquohoun) was held with the IDG and other stakeholders to develop objectives/program/parameters for the Australian Salmon case study. For further desktop research by Colquohoun on Australian Salmon options see Appendix 3.
 
In this case study, Australian Salmon value add opportunities were explored for a range of products, as canned, smoked, fish in oil and premium pet food products, which were developed and market tested. The development and market-testing methodologies are presented in this report. However, although opportunities and small-scale markets were identified, the growth of the sector is hindered by the inability of the fishers at present to produce large volumes of high quality product. New management and harvest strategies are in development in order to address this issue.
Report • 2015-08-01
2013-711.30-A3-DLD.odf

Summary

Consultation wasundertaken face-to-face and confidentially with all of the Australian Salmon licence holders in Western Australia. This consultation process included all beach seine fishers in both the South and South West fisheries. This independently managed desk research and consultation process undertaken in April 2015 identified a number of findings, which are reported in this appendix.
Report • 2017-12-01 • 412.54 KB
2013-711.30-A4-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.30 final report, as well as below
 
The Pilbara Trawl case study, conducted in conjunction with MG Kailis, Westmore Seafoods, Central Seafoods, Catalanos Seafoods, Endeavour Foods, followed on from an approach by MG Kailis and Westmore Seafoods about how to add value to some of the high volume, low value species harvested in the Pilbara finfish trawl. It is currently often not economically viable to retain this catch.
 
Catch data was collected for 2011-2014 and all harvested species analysed as per the value chain methodology. Based on catch volume and current market prices as well as consultation with processors and end-users, a list of possible target species was developed. These species were Rosy Threadfin Bream, Bluespotted Emperor, Trevally (smaller size), Robinson’s Seabream, Frypan Bream and Tropical Snappers (Lutjanus spp). A whole of chain Group Explorer Pilbara finfish stakeholder meeting was then facilitated to determine the focus of the case study. It was agreed the main focus would be on cost effective production and retail trial of filleted and headed and gutted product. As such the ongoing research plan was to focus on understanding the relative recoveries, costs and quality of product produced by local production (hand filleting), off shore production or by filleting machine. Initial work was completed with local processors and import and export permits for the target species were applied for and granted. The agreed next stage was to investigate different product forms produced under the different processing scenarios. However the off-shore filleting trials had to be cancelled due to some quality assurance issues with the off-shore facility therefore instead, local operators embarked on a filleting and marketing trials with bluespotted emperor in particular. Despite planned automatic processing options being cancelled due to commercial issues, resulted in a number of former underutilised species such as Bluespotted Emperor, Frypan Bream and Tropical Snappers (Lutjanus spp) achieving improved market status
Report • 2017-12-01 • 413.16 KB
2013-711.30-A5-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.30 final report, as well as below
 
The Saddletail Snapper case study, conducted in conjunction with Australia Bay Seafoods, Catalanos Seafood, explored Saddletail Snapper and the use of a technological innovation involving the injection with a plant based processing enzyme (bromelain) into the fish to improved product texture consistency.
 
Saddletail Snapper fillets sometimes exhibit an inconsistent ‘tough’ texture upon cooking; this has had a detrimental impact on the marketability of the species resulting in significant unharvested quota. Research has identified a positive correlation between the increasing age of the fish and increasing ‘toughness’ of the cooked fillet. However, despite this relationship, there is still substantial variability in the ‘toughness’ of fish of similar age. This limits the commercial viability of using fish age as a predictor of cooked texture as it involves the costly and time-consuming exercise of aging the growth rings of the ear bones (sagittae otoliths). This study explored an injection process to provides a consistent Saddletail Snapper product with improved textural properties. Large scale commercialisation has been achieved and Australia Bay Seafoods is currently developing marketing material and researching suitable markets for the products.
Report • 2018-12-01 • 1.34 MB
2013-711.30-A6-DLD.pdf

Summary

This case study, conductd in conjunction with West Coast deep sea licence holders, Southern Trading Pty Ltd, looked at new options for Champagne Crab, which is characterised by low market acceptance due to low meat yields and the difficulty in extraction, and difficulty in handling due to the spines. The study involved high pressure pasteurisation (HPP) trials.
 
In terms of overseas markets, the main market for the crabs is China via live export. The crabs are sold in small quantities on the local market, either live or cooked and as a whole animal however they are undervalued because the meat is difficult to extract after cooking and the spines make the product difficult to handle. In addition, Champagne Crab are not as highly prized on the export markets as other deep sea crab species because of their smaller size, less favourable colour and handling issues. In terms of the domestic market, champagne crabs are not a species well known for eating and as such, are in little demand. Again this is mainly because it is too time-consuming to extract the meat after cooking.
 
This study confirmed that Champagne Crab has a very sweet flavour and texture and if cooked whole and then frozen, a very acceptable thawed product can be produced. However, there were a couple of issues identified such as although the hairs did not appear to cause tainting, there may be a risk for consumption if the meat is not extracted for use as a food ingredient prior to serving and if the crabs are frozen raw then later thawed and cooked this results in the flesh being very mushy. In addition, the barriers to the product other than as a live product remain in that there are very low meat recovery yields and the difficulty in extraction due to the spines and the hardness of the shell. The results overall were promising enough for the Champagne Crab to be included in the HPP trials as described in Appendix 6. In these trials, efficient raw meat extraction, with pleasing flavour characteristics was achieved, and ongoing work with the champagne crabs has been proposed by the industry partners
Report • 2017-12-01 • 2.66 MB
2013-711.30-A7-DLD.pdf

Summary

HPP technology was also tested on 16 seafood products (including Akoya Oysters, Mussels, Abalone, Prawns, Deep Sea Bugs, Marron, raw finfish fillets, cooked finfish, Octopus, Squid, cooked Crab meat and cooked whole crab). New opportunities associated with meat extraction, shucking and extended shelf-life are currently still under investigation. One new product – HPP cooked crab meat with extended shelf-life - was taken to market and was a Finalist in the 2017 WA Delicious awards.
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