10 results
Industry
PROJECT NUMBER • 2013-711.40
PROJECT STATUS:
COMPLETED

Seafood CRC: new opportunities for seafood processing waste

This report summarises the research undertaken under FRDC 2013/711.40: New Opportunities for Seafood Processing Waste Industry consultation and the development of a modified value chain analysis framework for new products from processing waste resulted in eleven industry case studies being...
ORGANISATION:
Curtin University

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

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 • 1992-125.08
PROJECT STATUS:
COMPLETED

Fish meal production using by-products of commercial fisheries (pilot study)

Fish meal is used extensively as a source of protein in aquaculture feed which represents the major cost constituent in aquaculture production. Commercial fish meals used to manufacture aquaculture feeds in Australia are currently imported from Denmark, Peru, Chile and other countries. These feeds...
ORGANISATION:
Curtin University

Seafood CRC: Centre of Excellence Science Seafood & Health (CESSH): Post Harvest Research Program

Project number: 2013-711
Project Status:
Completed
Budget expenditure: $412,202.00
Principal Investigator: Jayne M. Gallagher
Organisation: Curtin University
Project start/end date: 14 Jun 2013 - 29 Jun 2016
Contact:
FRDC

Need

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

Objectives

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

Final report

Author: Professor Alexandra McManus and Dr Janet Howieson
Final Report • 2019-01-01 • 863.24 KB
2013-711-DLD.pdf

Summary

This report summarises the outputs of Sub-Programs 2-5 of FRDC 2013-711: Centre of Excellence for Science, Seafood and Health. The report focuses on the period between January 2013 and June 2015 after which time the Sub-programs were ceased. The Sub-programs were entitled: Retailer 2020, Food
Policy Research, Research Advisory Service and Education, Communication and Extension. However, in reviewing the research, many of the outputs were common to several of the programs so will be reported in this way rather than under each sub-program.
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
Environment
PROJECT NUMBER • 2016-180
PROJECT STATUS:
COMPLETED

NCCP: assessment of options for utilisation of virus infected carp

This study was undertaken by Curtin University. Wild carp (Cyprinus carpio) are an invasive species found throughout Australian freshwater systems. The species is well established throughout the Murray-Darling basin (MDB) and makes up to 90% of the fish biomass in some areas. There are concerns that...
ORGANISATION:
Curtin University
Industry
PROJECT NUMBER • 2009-773
PROJECT STATUS:
COMPLETED

Seafood CRC: dried WA seafood products for the Asian market: a pilot study

In 2009 Kingsun Bioscience Company, an international company with interests in the Japanese and Asian markets expressed an interest in investigating the possibility of drying WA seafood products for sale on the Asian market. WA seafood products of interest were those from sustainably managed...
ORGANISATION:
Curtin University
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