7 results
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PROJECT NUMBER • 2010-759
PROJECT STATUS:
COMPLETED

SCRC: SCRC Honours Scholarship: A novel method for producing sterile male fish and shellfish (Student - Andrew Schofield)

This study investigated the distribution of the expression of selected members of the peroxiredoxin (Prx) and glutathione peroxidase (GPx) antioxidant enzyme families in YTK (Seriola lalandi), an important finfish aquaculture species in South Australia. The purpose of investigating the expression of...
ORGANISATION:
Flinders University
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PROJECT NUMBER • 2011-753
PROJECT STATUS:
COMPLETED

SCRC: SCRC RTG Implementation of PhD research to industry partner Simplot Australia (Student:  Sam He)

The objective of this research travel grant was to develop Australian Seafood CRC PhD student Shan He's professional knowledge of transferring laboratory-scale results to a pre-commercial food model for industry benefit, and also build his professional skills and industry experience. After one and...
ORGANISATION:
Flinders University

SCRC: Optimising harvest practices for Yellowtail Kingfish

Project number: 2010-778
Project Status:
Completed
Budget expenditure: $0.00
Principal Investigator: Trent D'Antignana
Organisation: Flinders University
Project start/end date: 30 Jun 2011 - 30 Jun 2013
Contact:
FRDC

Need

Ultimately, the need is to make the production of farmed YTK a profitable enterprise. To this end it is necessary to not only reduce the cost of production by improving harvest efficiencies, it is necessary to improve the consistency and overall quality of the product so as to justify a quality driven increase in the farm gate price of the product. Understanding how harvest husbandry techniques influence flesh quality attributes will allow CST to develop and apply best practice standard operating systems, reduce customer complaints and improve the company’s position in a competitive market.

Final report

ISBN: 978-0-9874281-1-0
Author: Trent D'Antignana
Final Report • 2013-05-01 • 1.72 MB
2010-778-DLD.pdf

Summary

Farmed Yellowtail Kingfish (YTK) is considered to be a premium quality fish, ideal for sashimi and sushi, dishes comprised of raw fish. To be acceptable for such delicacies the flesh has to be oily, firm and slightly translucent, with a fine creamy texture and a delicate flavour. The price received, and the reputation of the supplier, are largely dependent on the quality of the product produced. Therefore it is of great interest to optimise the production of high quality fish, especially in the increasingly competitive white fish market.

This project sought to investigate several issues relating to commercial harvest practices for Yellowtail Kingfish, with the aim of modifying any aspect to improve product quality and/or harvesting efficiency. 

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PROJECT NUMBER • 2010-738
PROJECT STATUS:
COMPLETED

SCRC: Reducing inflammation in the elderly with a high seafood diet

With ageing, the inflammatory process is aggravated and it is becoming increasingly recognised that chronic, low-grade inflammation is associated with increased risk for cardiovascular, and a number of other, chronic diseases. The role of nutrition in the development and resolution of inflammation...
ORGANISATION:
Flinders University
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PROJECT NUMBER • 2007-714
PROJECT STATUS:
COMPLETED

SCRC: Review of health benefit research and development relevant to the Australian seafood industry and members of the Australian Seafood CRC

This project was designed to assist the Australian Seafood CRC identify research gaps and opportunities and ultimately provide the necessary background information and rationale for a potential supplementary bid to DIISR for funding of a new program of health related research. The Food Standards...
ORGANISATION:
Flinders University
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