PROJECT NUMBER
•
2022-180
PROJECT STATUS:
COMPLETED
ORGANISATION:
Hort Innovation
147 results
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
•
2020-122
PROJECT STATUS:
CURRENT
ORGANISATION:
University of Tasmania
PROJECT NUMBER
•
2018-024
PROJECT STATUS:
COMPLETED
Investigation and improvement of live Blue Swimmer Crab handling in NSW
This report presents pivotal findings from an in-depth investigation into optimising live handling practices for the commercial Blue Swimmer Crab (Portunus armatus) industry in New South Wales (NSW), with the overarching goal of unlocking high-value live trade opportunities. Initiated in...
ORGANISATION:
Department of Primary Industries (QLD)
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PROJECT NUMBER
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2022-192
PROJECT STATUS:
CURRENT
ORGANISATION:
Australian Rural Leadership Foundation (ARLF)
PROJECT NUMBER
•
2023-208
PROJECT STATUS:
CURRENT
ORGANISATION:
Deakin University Geelong Waurn Ponds Campus
SPECIES
PROJECT NUMBER
•
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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
•
2017-196
PROJECT STATUS:
COMPLETED
ORGANISATION:
Queensland Seafood Marketers Association Inc (QSMA)
PROJECT NUMBER
•
2022-137
PROJECT STATUS:
COMPLETED
Ensuring market-focused value adding capabilities are available to SA Seafood companies today and through to 2030
Context
Fresh premium seafood has long been the best pathway to a viable consumer. That remains true for premium SA wildcatch species (e.g., rock lobster, prawn, abalone) that are, and will continue to be, prosperous. But processing and value adding have never been more critical to attract retail...
ORGANISATION:
Ridge Partners
PROJECT NUMBER
•
2022-100
PROJECT STATUS:
COMPLETED
ORGANISATION:
Auckland University of Technology
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