21 results
Industry
PROJECT NUMBER • 2014-214
PROJECT STATUS:
COMPLETED

RAC WA: Investigating critical biological issues for commercial Greenlip Abalone sea ranching in Flinders Bay, Western Australia

Keywords: Hydrodynamic, dispersal modelling, drift algae, nutritional value, health, physiological stress Summary: The Ocean Grown Abalone Pty Ltd sea ranch is the first abalone sea ranching venture to have been commercialised in Australia. The abalone are grown on patented concrete...
ORGANISATION:
Curtin University
TAGS
Wild Catch
Rac Wa
Physiology
Oceanography
Modelling
SPECIES
Greenlip Abalone
Industry
PROJECT NUMBER • 2016-121
PROJECT STATUS:
COMPLETED

Workshop to implement a National Approach to Australian Salmon Market Development and Supply

Australian Salmon fishers, seafood processors and traders in the hospitality, retail and export markets have committed to work together to improve the profile of this undervalued fish species. Participants at the first national Australian Salmon workshop held in Melbourne in February 2019...
ORGANISATION:
Curtin University
TAGS
Workshop
Recreational Fishing
Rac Wa
Rac Vic
Rac Tas
SPECIES
Australian Salmons
Industry
Environment
Industry
Industry

Seafood CRC: waste transformation methods for value added products for the catering market

Project number: 2014-704
Project Status:
Completed
Budget expenditure: $140,092.70
Principal Investigator: Jayne M. Gallagher
Organisation: Curtin University
Project start/end date: 14 May 2014 - 14 May 2015
Contact:
FRDC
TAGS
Rac Wa
Bycatch

Need

Up to 60% of food waste (including seafood waste) is potentially avoidable. In the case of seafood specifically, at least 50% of the fish is generally lost re filleting and damaged crustacea such as rock lobster, crabs and prawn sbring low return to the producer. Often there is a business cost incurred in removing seafood prodessing waste.

Reducing and transforming seafood processing waste seems essential to add profitability where possible to the Australian seafood industry.

This project will use mechanical separation, reforming by alginate and extrusion technologies from other food industries, to try and develop a range of value added products from seafood processing waste.

Objectives

1. To successfully launch at least 2 products produced form seafood processing waste on the institutional catering market.

Final report

ISBN: 978-0-9925568-8-4
Authors: Peter Jecks Andy Molyneux Andrew Sankey Dr Aarti Tobin Dr Peerasak Sanguansri Dr Janet Howieson
Final Report • 2018-01-01 • 1.92 MB
2014-704-DLD.pdf

Summary

This report summarises the research undertaken under FRDC 2014/704: Waste Transformation for the Catering Market. The project aimed to develop and launch at least two value-added products on the institutional catering market using seafood processing waste.
Initially a variety of different seafood processing waste products including picked and seconds Blue Swimmer Crabs, Snapper, Atlantic Salmon and various reef fish frames, Patagonian Toothfish frames, Western Rock Lobster legs, headed and gutted shark, low value prawns and headed and gutted Leatherjacket were transported to the Abacus Fisheries facility in Carnarvon. Mechanical separation of seafood protein from these products was optimised with subsequent data generated on recoveries, and compositional and microbiological food safety analyses. These various forms of separated seafood protein were then used for new product development trials.
During the project, a number of new technologies for seafood protein separation, stabilisation and reforming were developed that can be applied generally to seafood processing waste recovery and new product development.
Industry
PROJECT NUMBER • 2013-711.20
PROJECT STATUS:
COMPLETED

Seafood CRC: management, communication and network

This report summarises the activities of FRDC 2013-711.20 Centre of Excellence for Science, Seafood and Health (CESSH): Management, Communication and Network from 2015-2018, following the review and modification of the original CESSH application; FRDC 2013/711. This project, in association with the...
ORGANISATION:
Curtin University
TAGS
Waste
Training
Rac Wa
Post Harvest
Industry

Seafood CRC: a guide for use by the shark and other fisheries for preparation of information for consumers.

Project number: 2014-705
Project Status:
Completed
Budget expenditure: $17,750.00
Principal Investigator: Alexandra McManus
Organisation: Curtin University
Project start/end date: 1 Jun 2014 - 30 Jan 2015
Contact:
FRDC
TAGS
Rac Wa
Promotion
Nutrition
Food Safety
Consumer Health

Need

Bev Cooke has identified an issue facing many small to medium seafood businesses, particularly those in regional Australia, where they want to promote their products but do not have the evidence on which to base their marketing and promotion material. This project will develop a 'How to' resource that these businesses can use to develop their own resources that are based on evidence.

Objectives

1. A - How to - resource for small to medium seafood industry businesses to develop consumer promotional material using Eagle Bay Fisheries to illustrate how it can be used in practice.

Final report

ISBN: 978-0-9874218-2-1
Author: Alexandra McManus
Final Report • 2015-02-16 • 328.41 KB
2014-705-DLD.pdf

Summary

This project aimed to develop ‘how to’ guide for small to medium businesses to assist in navigating the Food Standards Code as well as a simple promotional brochure framework, using Augusta Wild Caught Fisheries to illustrate how it could be used in practice. This guide aims to help small to medium sized seafood businesses to promote and market their products by:

  1. Outlining the chapters of the Food Standards Code (the Code) that relate to food sold in Australia
  2. Providing some information about common microbiological testing
  3. Including a format of a brochure that businesses could use to promote the health benefits of their products.

Small to medium businesses now have a resource to assist them in navigating through the Australian Food Standards Code. This resource will help them to understand the requirements of food labelling within the Code and includes template to assist in developing a marketing brochure.

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