The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

The aim of the project was to establish commercial production and market acceptance of modified atmosphere packaged scallops.  This report contains the quality data obtained from raw material evaluation and the shelf life trial.  The results of a market trial has been compiled by Fishmac staff.

The microbiological quality of scallops from the supply boats was assessed.  A total plate count of less than 10,000 cfu/g for the raw material was required before the scallop could be packed into individual trays, vacuum ski n packed using gas permeable film.  The packs were placed into a master carton and flushed with 100% carbon dioxide and sealed.  The shelf life of the scallops was determined by testing for a number of microbiological and sensory criteria.  When the shelf life had been determined scallops were packed in MAP and sent to buyers for appraisal.  Feedback was requested from these individuals about the quality of the product.

A high bacterial load present in product from some supply vessels indicated that a qual ity assurance program and additional steps in the processing operation are required to ensure consistently low bacterial counts.  The scallops packaged for the marketing trial had very high counts which could not be identified until several days after pack aging.  Because of this the packs were not exported to overseas buyers.  Fishmac is currently trialing a food grade chemical treatment that will assure suitable bacteriological quality of the raw material.  When this process becomes part of normal producti on the quality of all the scallops processed by this factory will be suitable for MAP.

The feasibility of using “frozen at sea” scallops in modified atmosphere packs (MAP) has been proven.  The shelf -life extension achieved was similar to that observed wh en fresh unfrozen scallops were used in MAP.  The extended shelf life gained through the application of MAP will allo w this company to export fresh chilled scallops to any country in the world.

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market

A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product.  In Japan, reports indicated that demand for high quality jellyfish has always exceeded supply to date and retail prices range from AUD 8/kg to AUD 85/kg depending on the product form and quality.

The world market demand for dried jellyfish is around 25,000 tonnes per year, with the main producers being China, Indonesia and Malaysia.  In recent years, Asian countries have found that their local wild jellyfish stocks have declined and have approached Australia for access to our unutilised resource.  The jellyfish species, Catostylus mosaicus, is identifed as one of ten species that are traditionally used as a food product and is seemingly abundant in Australian waters.  Preliminary feed back from buyers of dried processed jellyfish indicate that Australian product would be comparable to that considered as high quality in their markets.

One of the major impediments to establishing a viable commercial fishery for jellyfish in Australia is the lack of value-adding options for the industry.  Seafood processors have high-lighted this issue and emphasized the lack of available knowledge of jellyfish processing techniques.

The focus of this project was to develop a high value ready-to-eat jellyfish product for the Japanese and other Asian markets. To achieve this outcome, all the aspects of producing dried jellyfish were investigated including harvesting, transport, the drying process, stabilisation of the dried-product and storage.  Then the product development was considered including factors of:  most appropriate rehydration process; cooking and cooling process; desired product texture and appearance; marinade formulation; jellyfish to marinade ratio; consumer preference for product quantity and product packaging. 

We therefore measured the physical, microbial and sensory attributes of the product. The product and the package design was assessed by consumers who were familiar with, and commonly ate, jellyfish.

Results showed that the Australian jellyfish species Catostylus mosaicus is ideally suited for processing for the Asian market. The finished product appears to be more opaque and yellow-coloured than imported salted products, although this did not affect the acceptability of the jellyfish end-product produced. The appearance of the salted jellyfish was perceived as ‘expensive looking’ by the two Japanese consumers recruited to assist in establishing cooking and preparation parameters.  Difficulty was experienced in defining cooking and marinating regimes as little documented information is available.  This difficulty was compounded by advice from several consumer sources conflicting with results from sensory trials. 

Keywords: jellyfish, dried, processing, sensory evaluation, Asian market