PROJECT NUMBER
•
2019-153
PROJECT STATUS:
CURRENT
ORGANISATION:
Future Fisheries Veterinary Service Pty Ltd (FFVS)
41 results
PROJECT NUMBER
•
2007-302.20
PROJECT STATUS:
COMPLETED
ORGANISATION:
Fisheries Research and Development Corporation (FRDC)
PROJECT NUMBER
•
2016-264
PROJECT STATUS:
COMPLETED
ORGANISATION:
Southern Rocklobster Ltd (SRL)
PROJECT NUMBER
•
2002-304.90
PROJECT STATUS:
COMPLETED
ORGANISATION:
Fisheries Research and Development Corporation (FRDC)
PROJECT NUMBER
•
2014-239
PROJECT STATUS:
COMPLETED
ORGANISATION:
Western Rock Lobster Council Inc (WRLC)
SRL IPA: Rocklobster Trans Tasman cooperation workshop
Project number:
2013-232
Project Status:
Completed
Budget expenditure:
$28,142.00
Principal Investigator:
Ross J. Hodge
Organisation:
Southern Rocklobster Ltd (SRL)
Project start/end date:
9 Oct 2013
-
27 Feb 2014
Contact:
FRDC
In recent times there has been considerable progress made in collaboration between the Rock Lobster and Abalone industries in addressing trade and market barriers in the direct trade of product into the key market of China. The benefits of collaboration between these fishery sectors highlights the benefits from industry groups focusing on collaboration rather than competitiveness to achieve mutual outcomes.
All Australian and New Zealand rock Lobster fisheries are on quota management which ultimately limits the amount of product than can be supplied. In the case of the China market not only is the lobster from these fisheries held in the highest of regard, i.e. superior eating qualities, it can easily accept the majority of the product produced by all these fisheries. The various operations across the rock lobster supply chain are made up of small family type businesses to larger cooperatives (e.g Geraldton Fisherman's Coop) and working collectively outcomes can be achieved that may not even be considered individually.
Identifying the common matters that can be worked on collaboratively has the potential to achieve economies of scale through efficiencies gained in better organisation and shared investment in key projects and programs. Ultimately this will lead to an increase in the value from investment in R&D and increased extension/uptake of outcomes from projects.
This is possibly a "one off'" opportunity to engage all the stakeholders, particularly those involved in the post harvest sector of the various Trans Tasman Rock Lobster fisheries to participate in such a workshop.
1. Identify and prioritise opportunities for colloboration in Rock Lobster R&D, market research, marketing and generic promotion between the Australian rock lobster industry (Southern Rock Lobster and Western Rock Lobster) and the New Zealand industry.
2. Establish a forum for ongoing dialogue between Trans Tasman Rock Lobster Fisheries
3. Document the outcomes of the workshop including an action plan for implementation of identified priority collaborative opportunities
PROJECT NUMBER
•
2023-072
PROJECT STATUS:
COMPLETED
ORGANISATION:
OceanWatch Australia Ltd
PROJECT NUMBER
•
2013-411
PROJECT STATUS:
COMPLETED
ORGANISATION:
NSW Rock Lobster Assocation
Rock Lobster Post Harvest Subprogram: evaluation of alternative processing technologies applicable to crustaceans
Project number:
2005-223
Project Status:
Completed
Budget expenditure:
$426,827.93
Principal Investigator:
Hannah Williams
Organisation:
Curtin University
Project start/end date:
30 May 2005
-
30 Jun 2009
Contact:
FRDC
It has been clearly identified by industry members that there is a need for improved and/or alternative processing methods for crustacean species in Australia. Developments in international trade and food standards indicate that a review of current and alternative processing methods is required. Any improvements in the yield and quality of the cooked products will result in a significant market advantage and increased profitability.
Initial studies will focus on western rock lobster as this is a high value market in which a significant portion of the catch is processed. It is proposed that further complementary projects will be initiated to extend this work to other species of crustacea and other technologies over the next few years.
The western rock lobster industry turns over $300 million annually, with 70% of the catch currently marketed as processed product. The major issues with western rock lobster cooking are weight recovery and melanosis reduction. Melanosis occurrence is related to cooking methods (FRDC 2001/235). Currently sulphites, are widely used in the seafood industry to alleviate melanosis, but high levels of sulphites results in a negative impact on flavour and health (McEvily and Iyengar ,1992). Other antibrowning agents, such as Everfresh (4-hexylresorcinol), have not found wide application. For some decades, western rock lobster processors have attempted to refine their traditional cooking method (batch boiling), but to no avail. Recent advances in alternative cooking methods offer the possibilities to improve yields. For example, when compared to boiling, Laitram Machinery Inc., reports typical yield increases of 2% for steamed homarid lobster. A 2% improvement in cooked weight recovery would bring an additional return of approx. $2.6 million per season to the western rock lobster industry. There is a need to address a number of questions regarding the impact of alternative cooking methods on weight recovery and melanosis rates for the western rock lobster. For the first time, these impacts can be assessed objectively using key information gathered in FRDC project 2001/235.
1. To determine the standard processing protocol for three alternative cooking method (steam, steam plus pressure and microwave cooking)
2. To investigate factors impacting on uptake of water and antibrowning agents during drowning of rock lobster, correlated to associated weight recovery and melanosis development
3. To evaluate the impact of alternative cooking methods, (microwave cooking, steam, and steam plus pressure) on weight recovery and melanosis rates
4. To evaluate the postproduction sensory quality of rock lobster processed by alternative cooking methods in comparison to rock lobster processed using standard practise (boiling)
5. Optimisation of processing methods
6. Information extension to industry to enable maximal adoption of results
Final report
ISBN:
978-0-646-52749-9
Author:
H Williams
P Spanoghe
N Balliu
Final Report
•
2010-05-04
•
1,008.91 KB
2005-223-DLD.pdf
This project has identified the processing parameters required to optimise rock lobster processing using atmospheric steam cooking to ensure increased weight recovery, reduced melanosis and improved post processing sensory quality.
The information arising from this project enables processors to maximize their cooked weight recoveries whilst ensuring reduced melanosis through the use of the identified steaming protocol. This will lead to increased profitability and efficient use of the resource is possible through minimising costs of cooking and maximising financial returns due to improved yield and sensory appeal. The product will also be more competitive on the international market due to the improved sensory appeal and ability to reduce use of undesirable chemical treatments (sulphites).
Keywords: Rock lobster, processing optimisation, post harvest.
PROJECT NUMBER
•
2007-302
PROJECT STATUS:
COMPLETED
ORGANISATION:
Shearwater Consulting Pty Ltd
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