41,874 results
Environment
PROJECT NUMBER • 2017-094
PROJECT STATUS:
COMPLETED

NCCP: Review of Carp control via commercial exploitation

The present study, undertaken by Charles Sturt University, was developed to investigate the potential for commercial, or subsidised, fishery exploitation to effectively control carp populations in Australia. Using published literature examples of fish (and other) vertebrate pest-removal...
ORGANISATION:
La Trobe University Mildura Campus
TAGS
Modelling
Invasive Species
Health And Safety
Disease
SPECIES
European Carp
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Aquatic Animal Health Subprogram: conduct of a multi-jurisdiction simulation exercise focussed on health management in Australian aquaculture

Project number: 2003-669
Project Status:
Completed
Budget expenditure: $92,196.00
Principal Investigator: Iain East
Organisation: Department of Agriculture Fisheries and Forestry
Project start/end date: 30 Aug 2003 - 31 Oct 2005
Contact:
FRDC
TAGS
Training
Policy
Disease
Communications
Biosecurity

Need

The current program of simulation exercises conducted under the auspices of the Federal Budget Initiative is designed to provide individual jurisdictions with training in the management of aquatic animal disease emergencies. However, within Australia, both marine and freshwater environments cross State/Territory boundaries. The need for inter-jurisdictional co-operation in successful disease control and eradication has not previously been addressed. A current FRDC project, 2002/660 is providing training focussed on the operation of the Consultative Committee on Emergency Animal Diseases, however, the aims and objectives of the current proposal are to develop cooperation at a technical and operational level rather than the strategic level addressed by project 2002/660.
The current proposal follows on from a previous project (2002/655) that involved:
1. Recruitment of stakeholders to the proposed exercise,
2. The development of the exercise documentation and plans,
3. Obtaining financial support from stakeholders

All of these objectives have been met. The project outlined in the current proposal will allow for the conduct of the exercise as planned. This project submission has been requested by the FRDC Aquatic Animal Health Subprogram.

Objectives

1. To conduct, in cooperation with a range of government and non-government organisations, a simulation exercise that will effectively address issues of inter-jurisdictional communication and cooperation in response to an emergency disease incident.
2. To enhance the capabilities of the States/Territories that share the Murray/Darling Basin in the area of management of aquatic animal disease incidents.
3. To heighten the awareness of these jurisdictions to the potential for incursions of emergency diseases.

Final report

Author: Iain East
Final Report • 2004-05-26
2003-669-DLD.pdf
Final Report • 2004-05-26
2003-669-DLD.pdf
Final Report • 2004-05-26
2003-669-DLD.pdf

Fungus diseases in the bony bream

Project number: 1987-030
Project Status:
Completed
Budget expenditure: $0.00
Organisation: University of Adelaide
Project start/end date: 28 Dec 1990 - 31 Dec 1990
Contact:
FRDC
TAGS
Disease
Biotechnology
Animal Welfare
Animal Health

Objectives

1. Establish the causes of the annual fungus disease epizootics through a study of environmental conditions (including pollutants), pathogen densities and tolerances, and host stress

Final report

Final Report • 2017-09-29 • 2.20 MB
1987-030-DLD.pdf
Final Report • 2017-09-29 • 2.20 MB
1987-030-DLD.pdf
Final Report • 2017-09-29 • 2.20 MB
1987-030-DLD.pdf

Development of a health management strategy for the silver perch aquaculture industry

Project number: 2000-267
Project Status:
Completed
Budget expenditure: $217,155.00
Principal Investigator: Stuart Rowland
Organisation: Department of Primary Industries and Regional Development (NSW)
Project start/end date: 17 Dec 2000 - 28 Jul 2008
Contact:
FRDC
TAGS
Disease
SPECIES
Silver Perch

Need

Currently there are about 180 licensed silver perch growers in all states; however, only about a third of these are producing fish commercially. Although a small number of farms achieve high production rates, most farms are inefficient and not producing anywhere near their potential. Survival, growth and production rates are much lower, and FCR's higher than achievable with good husbandry and management. Fish are being lost from disease and poor water quality, and growth rates are perceived by some farmers to be "slow".

Consultation with industry has identified that research into winter diseases and health management is a high R&D priority.

Diseases, in particular those caused by infectious agents, are recognised as an important threat to the viability of finfish aquaculture. In 1996/97 a pilot monitoring program aimed at identifying diseases causing significant production losses in silver perch was conducted on a coastal zone farm in north-eastern NSW. Results suggested that growth rates were reduced by ecto-parasitic infestations and by adverse water quality conditions. More recently, in 1998 and 1999, there have been reports of serious disease problems that have caused significant losses on some silver perch farms. These have included regular outbreaks of fungal diseases during winter, particularly in the cooler, inland areas of eastern Australia. It appears that some, or most of these outbreaks are not just the result of poor husbandry. The fungal disease, winter saprolegniosis is a serious problem in the large channel catfish industry in the USA, and relatively new winter fungal diseases have been reported in freshwater fishes in other parts of the world. There is strong evidence of a similar, but currently undescribed winter fungal disease in silver perch. Clearly there is a need to describe the major diseases, including important emerging diseases, on silver perch farms and identify their causes. Cost-effective control and prevention measures can then be developed.

More broadly, as the industry matures, silver perch farmers are becoming increasingly aware of the importance of systematic, cost-effective measures aimed at reducing disease-related losses to acceptable levels. However, no such validated programs are currently available to the industry. To fill this vacuum, it is essential that "Health Management Programs" i.e. generic disease control and prevention programs, are developed, validated and extended to farmers. These programs can be modified to suit the needs of individual farms and integrated with routine management activities. On individual farms, the programs will comprise (a) broadly targeted measures based on established principles and aimed at general disease prevention, early detection and control, with (b) specifically targeted measures aimed at reducing losses caused by important diseases (e.g. winter diseases) occurring in the farm's geographic area.

The production capacity of silver perch (10 tonnes/ha/year), the established culture techniques, the large number of inefficient farms, and the ready availability of sites provide the basis for a dramatic increase in production of silver perch over the next 5 to 10 years. However, research to address the current disease problems is required to maximise the value of previous research and to enable the industry to realise its full potential.

Objectives

1. Identify and characterise the causes of winter disease and other important diseases of silver perch.
2. Identify cost-effective control and preventative measures for these diseases.
3. Develop, validate and extend "Health Management Programs" which can be modified to suit the needs of individual farms.
4. Implement and validate a health management plan with major silver perch producers.
5. Evaluate the efficacy of formalin and copper against ichthyophthirius multifiliis infestations and saprolegniosis outbreaks during winter.
6. Production of an updated health management plan for silver perch.

Final report

Author: Stuart Rowland
Final Report • 2007-10-19 • 4.27 MB
2000-267-DLD.pdf
Final Report • 2007-10-19 • 4.27 MB
2000-267-DLD.pdf
Final Report • 2007-10-19 • 4.27 MB
2000-267-DLD.pdf

Seafood CRC: analysis of product differentiation opportunities for Australian wild caught Abalone in China - Stage 2 (Grey Group)

Project number: 2009-723
Project Status:
Completed
Budget expenditure: $644,759.52
Principal Investigator: Naveen Rao
Organisation: Grey Group
Project start/end date: 28 Feb 2010 - 29 Dec 2011
Contact:
FRDC
TAGS
Wild Catch
Trade
Supply Chain
Marketing
Market Opportunities
SPECIES
Blacklip Abalone
Greenlip Abalone

Need

Over the last decade, the capital value of the abalone quota units and the beach price per kilo for wild-caught Abalone has dropped by about 50% (after allowing for inflation). Historically Abalone consumption in China is strongly associated with status and prestige. While the overall volume of consumption is substantial Abalone consumption is very seasonal and there is a regular disconnect between supply and demand. This disconnect creates price elasticity and pushes importers and distributors to commit malpractices to improve their margins in turn compromising the product integrity.

Key market dynamics include:
1.Chinese consumers do not have any knowledge and awareness of the place of origin and depend on the restaurant recommendation;
2. Dishes cooked with Abalone are very traditional and the domain of highly experienced and skilled chefs.
3.The wholesalers and restaurants express common concerns regarding unstable supply, quality and product integrity and price fluctuations as a proportionate response to upstream volatility.
4. Hong Kong and Shenzhen importer practices exist due to high entry barriers and the invisibility of the supply chain.
5.Australian processors suffer from loss of control beyond Hong Kong and hence cannot track the actual consumption due to the invisibility of demand.

This project will test the following:

1. Whether a value proposition exists for Australian Wild Caught Abalone amoung the emerging affluent Chinese consumers particularly focusing on the fusion cuisine trend
2. That it is possible to differentiate Australian Wild Caught Abalone from competitor product by developing integrated B2B and B2C activation strategies
3. That it is possible for Australian Abalone producers and processors to collaborate to establish a profitable “white channel” for Australian Wild Caught Abalone

Objectives

1. To determine whether a value proposition exists for Australian Wild Caught Abalone amoung the emerging affluent Chinese consumers particularly focusing on the fusion cuisine trend and how best to capture that value proposition
2. To evaluate the potential for new product formats in new market segments and to establish the basis under which Australian Abalone producers and processors can collaborate to establish a profitable “white channel” for Australian Wild Caught Abalone
3. To establish the business case for a self funded, long term and sustainable collaborative market development effort in China for Australian Wild Caught Abalone

Electronic cooking end point determination and the effectiveness of alternative cooking methods for Crustacea

Project number: 1998-354
Project Status:
Completed
Budget expenditure: $309,017.64
Principal Investigator: Brian Paterson
Organisation: Department of Primary Industries (QLD)
Project start/end date: 21 Jun 1998 - 24 Jun 2004
Contact:
FRDC
TAGS
Animal Health
SPECIES
Western Rock Lobster

Need

Questions often asked that can not be answered presently by the literature include:
- When should prawns be cooked in relation to time from harvest?
- Does this have an effect on visual appearance of the cooked prawn, eg. white head etc.?
- Is there a quality and yield difference in cooking in fresh vs salt water?
- Are cooking systems which currently use boiling followed by immersion in cold water the best option. Would a lower temperature cook for a longer period improve the process?
- What is the most effective compromise between sensory acceptability and optimal recovery?

Because prawns vary substantially in size and morphology, and the cooking equipment used by industry varies in power and capacity, at present, it is impossible to determine a time based standard that will optimise yield and quality and still remain broadly applicable.

Less powerful cookers will take much longer to return to the boil than high powered units. Thus the point of returning to the boil is a somewhat arbitrary starting point as slower cookers will expose prawns to cooking temperatures for much longer periods if using a standard time.

The industry needs a simple device which will tell processors when prawns and other crustacea are cooked. This device will measure the internal temperature during the cooking of prawns and will possibly use a cumulative cooking index or formula to determine when the prawns are appropriately cooked. This device would be based on research which determines the time / temperature relationship for enzyme deactivation as the basis for cooking calculations, and would be effective regardless of the type of cooker or maximum temperature during cooking.

Objectives

1. To develop a device which will determine endpoint of cooking for crustacea by: a) developing a durable sensor for measuring the thermal centre of the crustacea. b) determining crustacean protease deactivation temperature curves.
2. To confirm that the endpoint for cooking is determined by protease deactivation by: a) confirmation trials of several species, sizes and cooking rates. b) determining the effects on possible melanosis development, sensory and textural quality and yields against a chosen reference such as farmed prawns.
3. Evaluate alternate cooking, processing and handling conditions for prawns.
4. Build 10 prototypes of the device for industry to trial.
5. Extend results to industry through workshops, publications and the media.
6. OPTIONAL: To further develop the cooking endpoint device for two other crustacean species with methods subject to the out-comes of the first two objectives.
7. Extend the results to industry through workshops, publications and the media.

Final report

ISBN: 0 7345 0269 9
Author: Steven Slattery & Brian Paterson
Final Report • 2004-03-19 • 585.99 KB
1998-354-DLD.pdf

Summary

A prawn cooking meter and self-centring thermocouple clip has been successfully developed for monitoring the cooking of prawns. This cooking meter provides a much needed control tool for ensuring reliable and consistent quality required of modern quality assurance programs.

The design of the prawn cooking meter relies upon the fact that enzymes that discolour and soften the flesh of cooked prawns are a major cause of quality loss. Ideally, cooking should destroy these enzymes, but experience shows there is typically not enough control over the cooking step on vessels and in processing factories to bring this about. Simple methods of timing cooking do not take account of the complex factors that can influence the rate of product heating such as size and quantity of prawns, cooker efficiency etc.  This results in variable quality product, which can exhibit mushiness and discoloration including black-spot (melanosis) and autolysis. 

This problem has been solved by developing a meter (Objective 1) that actually monitors the heat put into a prawn in the cooker and signals the end-point of cooking when the product is cooked enough to destroy the target enzymes, without the over-cooking that might otherwise cause toughness and weight loss. The progress of the cook is tracked by fitting a prawn typical of the batch into a robust clip, also developed in this project.  The clip places a temperature sensor in the thermal centre of the tail of the prawn. The cooking end-point used by the meter is calculated from the thermal destruction rates of the enzymes that are achieved at particular temperatures. These were determined in in vitro experiments using extracts from several prawn species.

The use of the meter was tested in a number of confirmatory trials (Objective 2) where the prototype of the meter was used to successfully cook prawns of several species and size, and was, as long as the cooker approached boiling temperatures, independent of the performance of various kinds of prawn cookers used.  

The meter was used to monitor a number of alternative cooking techniques (Objective 3). Of these, most interest was in sub-boiling or simmering of prawns. However, after cooking trials, this practice cannot be recommended. It fails to reach the threshold temperatures necessary to denature the enzymes that cause softening, discoloration and black spot. The underlying algorithm in the meter requires the prawns to warm significantly above the temperatures reached by simmering. Perhaps a higher sub-boil temperature can be used, as the final temperature, even in boiling prawns, is typically in the order of 90-95oC. Industry interest in steam tunnels was considered in passing by the project team, but trials were not undertaken.  There appears to be no reason why this technology would not be suitable.

After the meter validation trials, ten prototype meters were manufactured and tested by industry with favourable results (Objective 4).  These tests used a number of species under commercial conditions with cooperation of processors of both farmed and wild prawns in Queensland and Western Australia. Important feedback was obtained on the design features needed in a commercial model of the meter.  

Dissemination of the results to companies participating in the trials was rapid. In addition, two workshops were held for prawn farmers in south and north Queensland (Objective 5). A workshop manual and training video have been prepared.  The successful development of the prawn cooking meter has also been widely promoted in trade magazines and general media. Negotiations are in progress with a company wishing to manufacture and market the meters. 

The cooking meter was tested on four other types of crustaceans (Objective 6) namely yabbies, redclaw, western rock lobsters and sand crabs.  Suitable algorithms have been developed for all four species.  Its use proved relatively straightforward for freshwater crayfish, which are of similar size and morphology to prawns, and the same self-centering clip could be used. However, further work is required to develop a practical temperature sensor clip for use with rock lobsters and crabs.

Keywords: processing, cooking. prawn, shrimp, lobster, crustaceans, crayfish, redclaw, temperature; enzyme de-activation, spoilage, meter, monitor.

Final Report • 2004-03-19 • 585.99 KB
1998-354-DLD.pdf

Summary

A prawn cooking meter and self-centring thermocouple clip has been successfully developed for monitoring the cooking of prawns. This cooking meter provides a much needed control tool for ensuring reliable and consistent quality required of modern quality assurance programs.

The design of the prawn cooking meter relies upon the fact that enzymes that discolour and soften the flesh of cooked prawns are a major cause of quality loss. Ideally, cooking should destroy these enzymes, but experience shows there is typically not enough control over the cooking step on vessels and in processing factories to bring this about. Simple methods of timing cooking do not take account of the complex factors that can influence the rate of product heating such as size and quantity of prawns, cooker efficiency etc.  This results in variable quality product, which can exhibit mushiness and discoloration including black-spot (melanosis) and autolysis. 

This problem has been solved by developing a meter (Objective 1) that actually monitors the heat put into a prawn in the cooker and signals the end-point of cooking when the product is cooked enough to destroy the target enzymes, without the over-cooking that might otherwise cause toughness and weight loss. The progress of the cook is tracked by fitting a prawn typical of the batch into a robust clip, also developed in this project.  The clip places a temperature sensor in the thermal centre of the tail of the prawn. The cooking end-point used by the meter is calculated from the thermal destruction rates of the enzymes that are achieved at particular temperatures. These were determined in in vitro experiments using extracts from several prawn species.

The use of the meter was tested in a number of confirmatory trials (Objective 2) where the prototype of the meter was used to successfully cook prawns of several species and size, and was, as long as the cooker approached boiling temperatures, independent of the performance of various kinds of prawn cookers used.  

The meter was used to monitor a number of alternative cooking techniques (Objective 3). Of these, most interest was in sub-boiling or simmering of prawns. However, after cooking trials, this practice cannot be recommended. It fails to reach the threshold temperatures necessary to denature the enzymes that cause softening, discoloration and black spot. The underlying algorithm in the meter requires the prawns to warm significantly above the temperatures reached by simmering. Perhaps a higher sub-boil temperature can be used, as the final temperature, even in boiling prawns, is typically in the order of 90-95oC. Industry interest in steam tunnels was considered in passing by the project team, but trials were not undertaken.  There appears to be no reason why this technology would not be suitable.

After the meter validation trials, ten prototype meters were manufactured and tested by industry with favourable results (Objective 4).  These tests used a number of species under commercial conditions with cooperation of processors of both farmed and wild prawns in Queensland and Western Australia. Important feedback was obtained on the design features needed in a commercial model of the meter.  

Dissemination of the results to companies participating in the trials was rapid. In addition, two workshops were held for prawn farmers in south and north Queensland (Objective 5). A workshop manual and training video have been prepared.  The successful development of the prawn cooking meter has also been widely promoted in trade magazines and general media. Negotiations are in progress with a company wishing to manufacture and market the meters. 

The cooking meter was tested on four other types of crustaceans (Objective 6) namely yabbies, redclaw, western rock lobsters and sand crabs.  Suitable algorithms have been developed for all four species.  Its use proved relatively straightforward for freshwater crayfish, which are of similar size and morphology to prawns, and the same self-centering clip could be used. However, further work is required to develop a practical temperature sensor clip for use with rock lobsters and crabs.

Keywords: processing, cooking. prawn, shrimp, lobster, crustaceans, crayfish, redclaw, temperature; enzyme de-activation, spoilage, meter, monitor.

Final Report • 2004-03-19 • 585.99 KB
1998-354-DLD.pdf

Summary

A prawn cooking meter and self-centring thermocouple clip has been successfully developed for monitoring the cooking of prawns. This cooking meter provides a much needed control tool for ensuring reliable and consistent quality required of modern quality assurance programs.

The design of the prawn cooking meter relies upon the fact that enzymes that discolour and soften the flesh of cooked prawns are a major cause of quality loss. Ideally, cooking should destroy these enzymes, but experience shows there is typically not enough control over the cooking step on vessels and in processing factories to bring this about. Simple methods of timing cooking do not take account of the complex factors that can influence the rate of product heating such as size and quantity of prawns, cooker efficiency etc.  This results in variable quality product, which can exhibit mushiness and discoloration including black-spot (melanosis) and autolysis. 

This problem has been solved by developing a meter (Objective 1) that actually monitors the heat put into a prawn in the cooker and signals the end-point of cooking when the product is cooked enough to destroy the target enzymes, without the over-cooking that might otherwise cause toughness and weight loss. The progress of the cook is tracked by fitting a prawn typical of the batch into a robust clip, also developed in this project.  The clip places a temperature sensor in the thermal centre of the tail of the prawn. The cooking end-point used by the meter is calculated from the thermal destruction rates of the enzymes that are achieved at particular temperatures. These were determined in in vitro experiments using extracts from several prawn species.

The use of the meter was tested in a number of confirmatory trials (Objective 2) where the prototype of the meter was used to successfully cook prawns of several species and size, and was, as long as the cooker approached boiling temperatures, independent of the performance of various kinds of prawn cookers used.  

The meter was used to monitor a number of alternative cooking techniques (Objective 3). Of these, most interest was in sub-boiling or simmering of prawns. However, after cooking trials, this practice cannot be recommended. It fails to reach the threshold temperatures necessary to denature the enzymes that cause softening, discoloration and black spot. The underlying algorithm in the meter requires the prawns to warm significantly above the temperatures reached by simmering. Perhaps a higher sub-boil temperature can be used, as the final temperature, even in boiling prawns, is typically in the order of 90-95oC. Industry interest in steam tunnels was considered in passing by the project team, but trials were not undertaken.  There appears to be no reason why this technology would not be suitable.

After the meter validation trials, ten prototype meters were manufactured and tested by industry with favourable results (Objective 4).  These tests used a number of species under commercial conditions with cooperation of processors of both farmed and wild prawns in Queensland and Western Australia. Important feedback was obtained on the design features needed in a commercial model of the meter.  

Dissemination of the results to companies participating in the trials was rapid. In addition, two workshops were held for prawn farmers in south and north Queensland (Objective 5). A workshop manual and training video have been prepared.  The successful development of the prawn cooking meter has also been widely promoted in trade magazines and general media. Negotiations are in progress with a company wishing to manufacture and market the meters. 

The cooking meter was tested on four other types of crustaceans (Objective 6) namely yabbies, redclaw, western rock lobsters and sand crabs.  Suitable algorithms have been developed for all four species.  Its use proved relatively straightforward for freshwater crayfish, which are of similar size and morphology to prawns, and the same self-centering clip could be used. However, further work is required to develop a practical temperature sensor clip for use with rock lobsters and crabs.

Keywords: processing, cooking. prawn, shrimp, lobster, crustaceans, crayfish, redclaw, temperature; enzyme de-activation, spoilage, meter, monitor.

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