PROJECT NUMBER
•
2017-199
PROJECT STATUS:
COMPLETED
ORGANISATION:
University of Adelaide
38 results
PROJECT NUMBER
•
2017-196
PROJECT STATUS:
COMPLETED
ORGANISATION:
Queensland Seafood Marketers Association Inc (QSMA)
PROJECT NUMBER
•
2022-038
PROJECT STATUS:
COMPLETED
Valuing WA smaller commercial fisheries across the supply chain
This study aimed to produce information about the economic contribution of the supply chain of selected small-scale fisheries in Western Australia (WA), as well as a method that can be applied to making these estimates for other fisheries. Substantial research has been completed to estimate the...
ORGANISATION:
BDO EconSearch
PROJECT NUMBER
•
2019-003
PROJECT STATUS:
COMPLETED
Harvest and slaughter methods for farmed Barramundi to minimise fish stress and achieve premium market quality and improved fish welfare outcomes
The Australian Barramundi Farmer's Association (ABFA) has learned how harvest teams on farms can take simple preparatory steps to ensure the quality and consistency of Australian farmed Barramundi reaching the market. Scientists have worked with farmers that have nurtured their Barramundi for...
ORGANISATION:
Department of Primary Industries (QLD)
SPECIES
PROJECT NUMBER
•
2017-193
PROJECT STATUS:
COMPLETED
Building biosecurity capability across the wild harvest fisheries
This report addresses an information and education need amongst the wild catch commercial fishing sector regarding biosecurity preparedness. In doing so, the project has led to the production of three information/education videos. The first and second videos focussed on the importance of biosecurity...
ORGANISATION:
Queensland Seafood Industry Association (QSIA)
Sensory testing of seafood - fresh versus frozen - and development of frozen seafood recipes
Project number:
2017-179
Project Status:
Completed
Budget expenditure:
$67,870.00
Principal Investigator:
Peter Horvat
Organisation:
Department of Primary Industries (QLD)
Project start/end date:
14 Jan 2018
-
30 Dec 2019
Contact:
FRDC
The FRDC has developed a range of materials that assist consumer to better understand seafood - seafood user manual, Eyre Peninsula Seafood Guide, flavour wheel, etc. however little material has been developed to address consumer needs on preparing seafood in a way that reduces smell or touching.
In looking at the recipes developed as part of the seafood user manual, many are now dated and do not reflect the current simplified approach to cooking used by Australian consumers.
Some recipe development has been undertaken by the Alaskan Seafood Marketing Institute - and could possibly be used as a base for adaptation to local species.
1. Develop recipes that address consumer needs - do not smell or use frozen seafood
2. Provide the research (qualitative sensory evaluations) to underpin consumer confidence in choosing and using frozen seafood
Final report
Authors:
Sue Poole
Carl Paulo
Philippa Lyons
Paul Exley
Final Report
•
2019-10-30
•
928.34 KB
2017-179-DLD.pdf
There is a strong negative perception of frozen fish amongst consumers, with many considering that frozen product is of inferior quality compared to ‘fresh’ (chilled) fish. The resistance to purchase frozen fish continues, despite modern freezing technology and practices resulting in frozen product that remains as premium quality for longer than chilled fish.
Project products
PROJECT NUMBER
•
2016-272
PROJECT STATUS:
COMPLETED
Love Australian Prawns evaluation using consumer research, sales data and market insights
Having commissioned Brand Council to review Love Australian Prawns (LAP) strategy and outputs and the University of Sunshine Coast to compare LAP consumer perception and awareness to previous years, the Australian Council of Prawn Fisheries Ltd (ACPF) and the Australian Prawn Farmers’...
ORGANISATION:
Australian Council of Prawn Fisheries Ltd (ACPF)
PROJECT NUMBER
•
2019-044
PROJECT STATUS:
CURRENT
ORGANISATION:
University of Adelaide
SPECIES
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