56,064 results

Bacteria-free (axenic) microalgae for improved production of larval and juvenile bivalves (FINAL REPORT IS COMBINED WITH 90/063 @ $30.00)

Project number: 1986-081
Project Status:
Completed
Budget expenditure: $121,139.00
Principal Investigator: Shirley Jeffrey
Organisation: CSIRO Oceans and Atmosphere Cleveland
Project start/end date: 28 Jun 1990 - 30 Jun 1991
Contact:
FRDC
TAGS
Nutrition
Disease
Aquaculture

Objectives

1. Maintain collection of axenic microalgae important in rearing bivalve algae
supply to labs & hatcheries in 72 hrs.
2. Training in aseptic handling & growing.
3. Expt on influence of growth conditions on biochemical composition to optimise nutritional value to larvae. Prepare bibliog.

Identification of muscle parasite in Yellowtail Kingfish (Seriola lalandi) and Mahi Mahi (Coryphaena hippurus), and determination as to the efficacy of non-invasive screening technology for the purpose of identifying infected fish in a commercial fish processing environment

Project number: 2017-020
Project Status:
Completed
Budget expenditure: $19,867.77
Principal Investigator: Andrew J. Forrest
Organisation: Department of Primary Industries (QLD)
Project start/end date: 2 Jul 2017 - 30 Oct 2018
Contact:
FRDC
TAGS
Supply &Amp; Demand
Rac Nsw
Innovation
Disease
Consumer
SPECIES
Yellowtail Kingfish
Mahi Mahis

Need

Industry stakeholders have a need to prevent fish infected with these parasites, being further traded through the value chain. However, identifying an appropriate level of technology will be the challenge to stakeholders. Such technology will need to be cost effective, non-destructive, rapid and relatively simple to use.

Stakeholders also need to identify the parasites concerned for both species, and identify technology capable of screening out such infected fish is required in the processing environment. The work proposed here will identify the parasite concerned for both species, identify appropriate technology applicable is a regional processing environment, and trial such technology at the place of processing in NSW.

Objectives

1. Determine the efficacy of ultra sound imaging to detect muscle parasites in Yellowtail kingfish and Mahi mahi (proof of concept).
2. Conduct field trials of the US technology on site in a commercial fish processing facility to determine suitability to that environment and determine the threshold of detection of each parasite
3. Identify species of muscle parasite affecting Yellowtail Kingfish and Mahi Mahi from northern NSW waters.
4. Establish rate of incidence of identified muscle parasites in Yellowtail Kingfish and Mahi Mahi.

Final report

ISBN: NA
Author: Andrew Forrest
Final Report • 2019-11-01 • 761.73 KB
2017-020-DLD.pdf

Summary

Yellowtail kingfish (Seriola lalandi) and Mahi mahi (Coryphaena hippurus) are actively targeted by fishers in the warmer waters of northern NSW. Both species are becoming increasingly important to local fishers with escalating demand due to increased consumer awareness of the premium eating quality both species. YTK specifically is receiving a significant increase in consumer awareness and market penetration; primarily as a sushi and sashimi product. Consumers of such products rightly have very high expectations of the sensory qualities for such products.

Incidents of muscle parasite infections that cause muscle softening in both species have been reported with increasing frequency in recent years. These parasites cause fishers to lose money in the short term by way of buyer reimbursement. However both species are now experiencing a loss of buyer confidence which has also reduced the market price to wholesalers. These issues of product confidence are now threatening the viability and thus the continuation of this fishery. 
 
This project sought to investigate the use of non-invasive screening technology for the purpose of identifying infected fish in a commercial fish processing environment. However, dude to a lack of available parasitised fish the project was terminated at the first milestone. This report constitutes a summary of the research that has occurred to date
Final Report • 2019-11-01 • 761.73 KB
2017-020-DLD.pdf

Summary

Yellowtail kingfish (Seriola lalandi) and Mahi mahi (Coryphaena hippurus) are actively targeted by fishers in the warmer waters of northern NSW. Both species are becoming increasingly important to local fishers with escalating demand due to increased consumer awareness of the premium eating quality both species. YTK specifically is receiving a significant increase in consumer awareness and market penetration; primarily as a sushi and sashimi product. Consumers of such products rightly have very high expectations of the sensory qualities for such products.

Incidents of muscle parasite infections that cause muscle softening in both species have been reported with increasing frequency in recent years. These parasites cause fishers to lose money in the short term by way of buyer reimbursement. However both species are now experiencing a loss of buyer confidence which has also reduced the market price to wholesalers. These issues of product confidence are now threatening the viability and thus the continuation of this fishery. 
 
This project sought to investigate the use of non-invasive screening technology for the purpose of identifying infected fish in a commercial fish processing environment. However, dude to a lack of available parasitised fish the project was terminated at the first milestone. This report constitutes a summary of the research that has occurred to date
Final Report • 2019-11-01 • 761.73 KB
2017-020-DLD.pdf

Summary

Yellowtail kingfish (Seriola lalandi) and Mahi mahi (Coryphaena hippurus) are actively targeted by fishers in the warmer waters of northern NSW. Both species are becoming increasingly important to local fishers with escalating demand due to increased consumer awareness of the premium eating quality both species. YTK specifically is receiving a significant increase in consumer awareness and market penetration; primarily as a sushi and sashimi product. Consumers of such products rightly have very high expectations of the sensory qualities for such products.

Incidents of muscle parasite infections that cause muscle softening in both species have been reported with increasing frequency in recent years. These parasites cause fishers to lose money in the short term by way of buyer reimbursement. However both species are now experiencing a loss of buyer confidence which has also reduced the market price to wholesalers. These issues of product confidence are now threatening the viability and thus the continuation of this fishery. 
 
This project sought to investigate the use of non-invasive screening technology for the purpose of identifying infected fish in a commercial fish processing environment. However, dude to a lack of available parasitised fish the project was terminated at the first milestone. This report constitutes a summary of the research that has occurred to date
Final Report • 2019-11-01 • 761.73 KB
2017-020-DLD.pdf

Summary

Yellowtail kingfish (Seriola lalandi) and Mahi mahi (Coryphaena hippurus) are actively targeted by fishers in the warmer waters of northern NSW. Both species are becoming increasingly important to local fishers with escalating demand due to increased consumer awareness of the premium eating quality both species. YTK specifically is receiving a significant increase in consumer awareness and market penetration; primarily as a sushi and sashimi product. Consumers of such products rightly have very high expectations of the sensory qualities for such products.

Incidents of muscle parasite infections that cause muscle softening in both species have been reported with increasing frequency in recent years. These parasites cause fishers to lose money in the short term by way of buyer reimbursement. However both species are now experiencing a loss of buyer confidence which has also reduced the market price to wholesalers. These issues of product confidence are now threatening the viability and thus the continuation of this fishery. 
 
This project sought to investigate the use of non-invasive screening technology for the purpose of identifying infected fish in a commercial fish processing environment. However, dude to a lack of available parasitised fish the project was terminated at the first milestone. This report constitutes a summary of the research that has occurred to date
Final Report • 2019-11-01 • 761.73 KB
2017-020-DLD.pdf

Summary

Yellowtail kingfish (Seriola lalandi) and Mahi mahi (Coryphaena hippurus) are actively targeted by fishers in the warmer waters of northern NSW. Both species are becoming increasingly important to local fishers with escalating demand due to increased consumer awareness of the premium eating quality both species. YTK specifically is receiving a significant increase in consumer awareness and market penetration; primarily as a sushi and sashimi product. Consumers of such products rightly have very high expectations of the sensory qualities for such products.

Incidents of muscle parasite infections that cause muscle softening in both species have been reported with increasing frequency in recent years. These parasites cause fishers to lose money in the short term by way of buyer reimbursement. However both species are now experiencing a loss of buyer confidence which has also reduced the market price to wholesalers. These issues of product confidence are now threatening the viability and thus the continuation of this fishery. 
 
This project sought to investigate the use of non-invasive screening technology for the purpose of identifying infected fish in a commercial fish processing environment. However, dude to a lack of available parasitised fish the project was terminated at the first milestone. This report constitutes a summary of the research that has occurred to date
Final Report • 2019-11-01 • 761.73 KB
2017-020-DLD.pdf

Summary

Yellowtail kingfish (Seriola lalandi) and Mahi mahi (Coryphaena hippurus) are actively targeted by fishers in the warmer waters of northern NSW. Both species are becoming increasingly important to local fishers with escalating demand due to increased consumer awareness of the premium eating quality both species. YTK specifically is receiving a significant increase in consumer awareness and market penetration; primarily as a sushi and sashimi product. Consumers of such products rightly have very high expectations of the sensory qualities for such products.

Incidents of muscle parasite infections that cause muscle softening in both species have been reported with increasing frequency in recent years. These parasites cause fishers to lose money in the short term by way of buyer reimbursement. However both species are now experiencing a loss of buyer confidence which has also reduced the market price to wholesalers. These issues of product confidence are now threatening the viability and thus the continuation of this fishery. 
 
This project sought to investigate the use of non-invasive screening technology for the purpose of identifying infected fish in a commercial fish processing environment. However, dude to a lack of available parasitised fish the project was terminated at the first milestone. This report constitutes a summary of the research that has occurred to date
Final Report • 2019-11-01 • 761.73 KB
2017-020-DLD.pdf

Summary

Yellowtail kingfish (Seriola lalandi) and Mahi mahi (Coryphaena hippurus) are actively targeted by fishers in the warmer waters of northern NSW. Both species are becoming increasingly important to local fishers with escalating demand due to increased consumer awareness of the premium eating quality both species. YTK specifically is receiving a significant increase in consumer awareness and market penetration; primarily as a sushi and sashimi product. Consumers of such products rightly have very high expectations of the sensory qualities for such products.

Incidents of muscle parasite infections that cause muscle softening in both species have been reported with increasing frequency in recent years. These parasites cause fishers to lose money in the short term by way of buyer reimbursement. However both species are now experiencing a loss of buyer confidence which has also reduced the market price to wholesalers. These issues of product confidence are now threatening the viability and thus the continuation of this fishery. 
 
This project sought to investigate the use of non-invasive screening technology for the purpose of identifying infected fish in a commercial fish processing environment. However, dude to a lack of available parasitised fish the project was terminated at the first milestone. This report constitutes a summary of the research that has occurred to date
Final Report • 2019-11-01 • 761.73 KB
2017-020-DLD.pdf

Summary

Yellowtail kingfish (Seriola lalandi) and Mahi mahi (Coryphaena hippurus) are actively targeted by fishers in the warmer waters of northern NSW. Both species are becoming increasingly important to local fishers with escalating demand due to increased consumer awareness of the premium eating quality both species. YTK specifically is receiving a significant increase in consumer awareness and market penetration; primarily as a sushi and sashimi product. Consumers of such products rightly have very high expectations of the sensory qualities for such products.

Incidents of muscle parasite infections that cause muscle softening in both species have been reported with increasing frequency in recent years. These parasites cause fishers to lose money in the short term by way of buyer reimbursement. However both species are now experiencing a loss of buyer confidence which has also reduced the market price to wholesalers. These issues of product confidence are now threatening the viability and thus the continuation of this fishery. 
 
This project sought to investigate the use of non-invasive screening technology for the purpose of identifying infected fish in a commercial fish processing environment. However, dude to a lack of available parasitised fish the project was terminated at the first milestone. This report constitutes a summary of the research that has occurred to date

The ongoing development, implementation, communication and extension of the Australian Fish Names Standard (AS 5300) and the Australian Aquatic Plant Names Standard (AS 5301) for 2021-2025

Project number: 2021-021
Project Status:
Current
Budget expenditure: $722,749.00
Principal Investigator: Gordon Yearsley
Organisation: Ellipsis Editing
Project start/end date: 30 Jun 2021 - 29 Sep 2025
Contact:
FRDC

Need

Australian Standards have status and are recognised as best practice, but are not legal documents. However, a Government can reference a standard in legislation and it becomes mandatory.
AS 5300 is not yet mandated in Australia, but is listed in the FSANZ Standard 2.2.3 - Fish and Fish Products as an advisory note (https://www.legislation.gov.au/Details/F2011C00569 ) and AS 5301, is not reference anywhere.

Both SRB's recognise and industry stakeholder groups, recognise the standards must be mandated within FSANZ or other appropriate legislation. It is key that legislation covers the complete supply chain including food service, for the Standards to become fully effective. Further communication and extension of the required to support better adoption. Through this project, we will continue to articulate the need for the standards to become consumer law, whilst also advocating for further industry adoption of the standards.

The use of standard names achieves outcomes that are consistent with the aims of the seafood industry and Government:
1. Improved monitoring and stock assessment enhances the sustainability of fisheries resources.
2. Increased consistency and efficiency in seafood marketing to improve consumer confidence and industry profitability.
3. Improved accuracy and consistency in trade descriptions enables consumers to make more informed choices when purchasing seafood and reduces the potential for misleading and deceptive conduct.
4. More efficient management of seafood related public health incidents and food safety through improved labelling and species identification.

FNC undertook a stakeholder survey (Attachment1), with the key net benefits considered to be: consistency, integrity, transparency, improved management of food fraud and food safety and strengthening public, consumer and stakeholder confidence of the industry. These net benefits align with the FRDC's Fish forever 2030 vision and R & D Plan 2020-25; with strong relevance to Strategy V: Provide foundational information and support services; and Outcome 5: Community, trust, respect and value.
Attachment 2 & 3: Letters of support and net benefits summary show for further support of the Standards.

Objectives

1. To improve the content and relevance of AS 5300 and AS 5301 including underlying procedures to meet market, regulator and stakeholder needs and expectations.
2. To develop communication and extension plans for enhancing the understanding and use of the Standards for relevant stakeholders.
3. Implement and deliver communication and extension plans in collaboration with FRDC communications team to the key stakeholders, other FRDC services, broader seafood industry, government and other relevant users for increased uptake and use of AS 5300 and AS 5301.
4. To explore and develop opportunities to create efficiencies in administrating the Fish Names and Aquatic Plant Names SRB's.
5. Meet audit requirements for maintaining both AS 5300 and AS 5301 accreditation.

Processing and packaging of king crab

Project number: 1992-125.16
Project Status:
Completed
Budget expenditure: $17,700.00
Principal Investigator: Michael Piartec
Organisation: FAC Enterprises Pty Ltd
Project start/end date: 16 Oct 1994 - 21 Nov 1996
Contact:
FRDC
TAGS
Supply &Amp; Demand
Marketing
Bycatch

Objectives

1. Determine the most efficient and effective cooking method (ie boil/steam/pressure)
2. Determine optimum cook-time and cook temperature requriements to mzximise meat yield and quality
3. Develop and implement a cutting/picking line for processors to extract crab meat whilst maintaining texture.
4. Achieve minimum yuield on picking of 20%.

Final report

Final Report • 2017-09-29 • 288.37 KB
1992-125.16-DLD.pdf
Final Report • 2017-09-29 • 288.37 KB
1992-125.16-DLD.pdf
Final Report • 2017-09-29 • 288.37 KB
1992-125.16-DLD.pdf
Final Report • 2017-09-29 • 288.37 KB
1992-125.16-DLD.pdf
Final Report • 2017-09-29 • 288.37 KB
1992-125.16-DLD.pdf
Final Report • 2017-09-29 • 288.37 KB
1992-125.16-DLD.pdf
Final Report • 2017-09-29 • 288.37 KB
1992-125.16-DLD.pdf
Final Report • 2017-09-29 • 288.37 KB
1992-125.16-DLD.pdf

Management of ‘tough fish syndrome’ in tropical Saddletail Snapper to re-instill market confidence

Project number: 2010-207
Project Status:
Completed
Budget expenditure: $178,106.00
Principal Investigator: Sue Poole
Organisation: Northern Territory Seafood Council (NTSC)
Project start/end date: 30 Apr 2010 - 31 Aug 2012
Contact:
FRDC
TAGS
Stakeholder
Remote Sensing
Post Harvest
Physiology
Market Opportunities
SPECIES
Saddletail Snapper

Need

Data obtained from field trips as part of the current project (FRDC 2008/208) indicate the development of TFS may not be due to inappropriate onboard handling practices. Textural issues appear to be due to a combination of biological, geographical and seasonal factors. Results from the current research suggest a significant influence of both sex and season on the toughness observed in Saddletail Snapper. Current findings do not discount potential compounding influences such as ‘cold shock’ for example. Collagen content and ultimate pH of Saddletail Snapper muscle also represent significant influences of measured toughness. However, these factors alone do not provide a definitive explanation for the toughness observed in the species.

Results to date are provisional only. Further investigation across multiple seasons is required to substantiate or refute observed trends and preliminary statistical correlations. The potential influence of ‘cold-shock’ also needs to be clarified. The limited timeframe of FRDC project 2008/208 will not provide this clarity.

This project is needed to obtain the additional seasonal data to provide a definitive information base which will enable the development of strategies for the management of TFS. This will enable stakeholders to market their product with confidence, achieve an increase in price commensurate with premium quality reef fish and ensure the ongoing sustainable use of the resource.

The resolution of the problem or the adoption of management strategies to minimise the occurrence of TFS will have positive spin offs in all sectors of the supply chain i.e. catcher, buyer, exporter, wholesaler, distributor, retailer, restaurateur, and home consumer.

This proposed project addresses the focus of increasing profitability and optimum utilisation of fish identified by the NT, Qld and WA within their respective current fisheries research and development priority documents.

Objectives

1. To identify any post-capture practices that may influence the occurrence of TFS
2. To identify links between TFS and specific physiological factors in tropical Saddletail Snapper
3. To establish variability of TFS in relation to season and capture location
4. To develop recommendations and strategies for industry stakeholders to minimise the impact of TFS

Final report

ISBN: 978-0-7345-0428-9
Author: Sue Poole
Final Report • 2012-08-29 • 10.88 MB
2010-207-DLD.pdf

Summary

A major achievement of this research is the confirmation of fish age being the primary driver of toughness in cooked Saddletail snapper flesh. Knowing the cause provides confidence to develop solutions and make business decisions for the reef fish fisheries.

The influence of other fish physiological factors was shown to have little impact with respect to fish flesh toughness. Additionally, there was no apparent connection between flesh toughness and seasonality nor year to year conditions. The possibility of toughness being engendered through in appropriate chilling immediately post capture was ruled out as a factor contributing to tough fish syndrome (TFS).

The outcome following on from identification of the cause of TFS surrounded developing procedures for reducing the incidence of tough fish where the cause was preventable . However, as post-harvest handling was not a contributor to toughness, implementing alternative handling procedures was irrelevant. The focus of this outcome shifted to developing strategies to ensure fish at risk of exhibiting TFS did not enter the value chain. This was addressed by provision of currently available technology on non-invasive ultrasonic imaging and near infrared spectroscopy (NIRS) to the industry partners.

Keywords: Saddletail snapper, Lutjanus malabaricus, flesh toughness, fish texture, fish age, consumer perception

Final Report • 2012-08-29 • 10.88 MB
2010-207-DLD.pdf

Summary

A major achievement of this research is the confirmation of fish age being the primary driver of toughness in cooked Saddletail snapper flesh. Knowing the cause provides confidence to develop solutions and make business decisions for the reef fish fisheries.

The influence of other fish physiological factors was shown to have little impact with respect to fish flesh toughness. Additionally, there was no apparent connection between flesh toughness and seasonality nor year to year conditions. The possibility of toughness being engendered through in appropriate chilling immediately post capture was ruled out as a factor contributing to tough fish syndrome (TFS).

The outcome following on from identification of the cause of TFS surrounded developing procedures for reducing the incidence of tough fish where the cause was preventable . However, as post-harvest handling was not a contributor to toughness, implementing alternative handling procedures was irrelevant. The focus of this outcome shifted to developing strategies to ensure fish at risk of exhibiting TFS did not enter the value chain. This was addressed by provision of currently available technology on non-invasive ultrasonic imaging and near infrared spectroscopy (NIRS) to the industry partners.

Keywords: Saddletail snapper, Lutjanus malabaricus, flesh toughness, fish texture, fish age, consumer perception

Final Report • 2012-08-29 • 10.88 MB
2010-207-DLD.pdf

Summary

A major achievement of this research is the confirmation of fish age being the primary driver of toughness in cooked Saddletail snapper flesh. Knowing the cause provides confidence to develop solutions and make business decisions for the reef fish fisheries.

The influence of other fish physiological factors was shown to have little impact with respect to fish flesh toughness. Additionally, there was no apparent connection between flesh toughness and seasonality nor year to year conditions. The possibility of toughness being engendered through in appropriate chilling immediately post capture was ruled out as a factor contributing to tough fish syndrome (TFS).

The outcome following on from identification of the cause of TFS surrounded developing procedures for reducing the incidence of tough fish where the cause was preventable . However, as post-harvest handling was not a contributor to toughness, implementing alternative handling procedures was irrelevant. The focus of this outcome shifted to developing strategies to ensure fish at risk of exhibiting TFS did not enter the value chain. This was addressed by provision of currently available technology on non-invasive ultrasonic imaging and near infrared spectroscopy (NIRS) to the industry partners.

Keywords: Saddletail snapper, Lutjanus malabaricus, flesh toughness, fish texture, fish age, consumer perception

Final Report • 2012-08-29 • 10.88 MB
2010-207-DLD.pdf

Summary

A major achievement of this research is the confirmation of fish age being the primary driver of toughness in cooked Saddletail snapper flesh. Knowing the cause provides confidence to develop solutions and make business decisions for the reef fish fisheries.

The influence of other fish physiological factors was shown to have little impact with respect to fish flesh toughness. Additionally, there was no apparent connection between flesh toughness and seasonality nor year to year conditions. The possibility of toughness being engendered through in appropriate chilling immediately post capture was ruled out as a factor contributing to tough fish syndrome (TFS).

The outcome following on from identification of the cause of TFS surrounded developing procedures for reducing the incidence of tough fish where the cause was preventable . However, as post-harvest handling was not a contributor to toughness, implementing alternative handling procedures was irrelevant. The focus of this outcome shifted to developing strategies to ensure fish at risk of exhibiting TFS did not enter the value chain. This was addressed by provision of currently available technology on non-invasive ultrasonic imaging and near infrared spectroscopy (NIRS) to the industry partners.

Keywords: Saddletail snapper, Lutjanus malabaricus, flesh toughness, fish texture, fish age, consumer perception

Final Report • 2012-08-29 • 10.88 MB
2010-207-DLD.pdf

Summary

A major achievement of this research is the confirmation of fish age being the primary driver of toughness in cooked Saddletail snapper flesh. Knowing the cause provides confidence to develop solutions and make business decisions for the reef fish fisheries.

The influence of other fish physiological factors was shown to have little impact with respect to fish flesh toughness. Additionally, there was no apparent connection between flesh toughness and seasonality nor year to year conditions. The possibility of toughness being engendered through in appropriate chilling immediately post capture was ruled out as a factor contributing to tough fish syndrome (TFS).

The outcome following on from identification of the cause of TFS surrounded developing procedures for reducing the incidence of tough fish where the cause was preventable . However, as post-harvest handling was not a contributor to toughness, implementing alternative handling procedures was irrelevant. The focus of this outcome shifted to developing strategies to ensure fish at risk of exhibiting TFS did not enter the value chain. This was addressed by provision of currently available technology on non-invasive ultrasonic imaging and near infrared spectroscopy (NIRS) to the industry partners.

Keywords: Saddletail snapper, Lutjanus malabaricus, flesh toughness, fish texture, fish age, consumer perception

Final Report • 2012-08-29 • 10.88 MB
2010-207-DLD.pdf

Summary

A major achievement of this research is the confirmation of fish age being the primary driver of toughness in cooked Saddletail snapper flesh. Knowing the cause provides confidence to develop solutions and make business decisions for the reef fish fisheries.

The influence of other fish physiological factors was shown to have little impact with respect to fish flesh toughness. Additionally, there was no apparent connection between flesh toughness and seasonality nor year to year conditions. The possibility of toughness being engendered through in appropriate chilling immediately post capture was ruled out as a factor contributing to tough fish syndrome (TFS).

The outcome following on from identification of the cause of TFS surrounded developing procedures for reducing the incidence of tough fish where the cause was preventable . However, as post-harvest handling was not a contributor to toughness, implementing alternative handling procedures was irrelevant. The focus of this outcome shifted to developing strategies to ensure fish at risk of exhibiting TFS did not enter the value chain. This was addressed by provision of currently available technology on non-invasive ultrasonic imaging and near infrared spectroscopy (NIRS) to the industry partners.

Keywords: Saddletail snapper, Lutjanus malabaricus, flesh toughness, fish texture, fish age, consumer perception

Final Report • 2012-08-29 • 10.88 MB
2010-207-DLD.pdf

Summary

A major achievement of this research is the confirmation of fish age being the primary driver of toughness in cooked Saddletail snapper flesh. Knowing the cause provides confidence to develop solutions and make business decisions for the reef fish fisheries.

The influence of other fish physiological factors was shown to have little impact with respect to fish flesh toughness. Additionally, there was no apparent connection between flesh toughness and seasonality nor year to year conditions. The possibility of toughness being engendered through in appropriate chilling immediately post capture was ruled out as a factor contributing to tough fish syndrome (TFS).

The outcome following on from identification of the cause of TFS surrounded developing procedures for reducing the incidence of tough fish where the cause was preventable . However, as post-harvest handling was not a contributor to toughness, implementing alternative handling procedures was irrelevant. The focus of this outcome shifted to developing strategies to ensure fish at risk of exhibiting TFS did not enter the value chain. This was addressed by provision of currently available technology on non-invasive ultrasonic imaging and near infrared spectroscopy (NIRS) to the industry partners.

Keywords: Saddletail snapper, Lutjanus malabaricus, flesh toughness, fish texture, fish age, consumer perception

Final Report • 2012-08-29 • 10.88 MB
2010-207-DLD.pdf

Summary

A major achievement of this research is the confirmation of fish age being the primary driver of toughness in cooked Saddletail snapper flesh. Knowing the cause provides confidence to develop solutions and make business decisions for the reef fish fisheries.

The influence of other fish physiological factors was shown to have little impact with respect to fish flesh toughness. Additionally, there was no apparent connection between flesh toughness and seasonality nor year to year conditions. The possibility of toughness being engendered through in appropriate chilling immediately post capture was ruled out as a factor contributing to tough fish syndrome (TFS).

The outcome following on from identification of the cause of TFS surrounded developing procedures for reducing the incidence of tough fish where the cause was preventable . However, as post-harvest handling was not a contributor to toughness, implementing alternative handling procedures was irrelevant. The focus of this outcome shifted to developing strategies to ensure fish at risk of exhibiting TFS did not enter the value chain. This was addressed by provision of currently available technology on non-invasive ultrasonic imaging and near infrared spectroscopy (NIRS) to the industry partners.

Keywords: Saddletail snapper, Lutjanus malabaricus, flesh toughness, fish texture, fish age, consumer perception

Industry
PROJECT NUMBER • 2001-402
PROJECT STATUS:
COMPLETED

Developing case ready retail and bulk catering pack for seafood using M.A.P technology

This project was to develop case ready retail and bulk - catering packs for seafood using modified atmosphere packaging (MAP). The purpose of using MAP technology was to extend product shelf life and reduce the amount of additives used in seafood. The project focussed on determining initial...
ORGANISATION:
KB Foods Company
TAGS
Disease
Diagnostic
Biosecurity
Animal Health
SPECIES
Spangled Emperor
Saddletail Snapper
Crimson Snapper
Golden Trevally
Silver Cobbler

Development of five UHT seafood soups using waste and under-utilised species

Project number: 1997-413
Project Status:
Completed
Budget expenditure: $32,500.00
Principal Investigator: William J. Mure
Organisation: Mures Fish Centre Pty Ltd
Project start/end date: 20 Apr 1998 - 26 Nov 2002
Contact:
FRDC
TAGS
Supply &Amp; Demand
Marketing
Consumer

Objectives

1. To develop five seafood soup recipes using U.H.T. processing and packaging
2. The approximate costs of production and sale per unit should be reported on.
3. To investigate, screen and rport on marketing opportunities by using the successful soup samples to develop product exposure amon retailers or supermarkets of food service clients both within Tasmania and the mainland. Suitable samples of soup will be made available to the National Seafood Centre to showcase and promote at Fine Food Exhibitions in 1998, 1999 and 2000 to develop further demand.

Final report

Final Report • 2017-09-29 • 605.81 KB
1997-413-DLD.pdf
Final Report • 2017-09-29 • 605.81 KB
1997-413-DLD.pdf
Final Report • 2017-09-29 • 605.81 KB
1997-413-DLD.pdf
Final Report • 2017-09-29 • 605.81 KB
1997-413-DLD.pdf
Final Report • 2017-09-29 • 605.81 KB
1997-413-DLD.pdf
Final Report • 2017-09-29 • 605.81 KB
1997-413-DLD.pdf
Final Report • 2017-09-29 • 605.81 KB
1997-413-DLD.pdf
Final Report • 2017-09-29 • 605.81 KB
1997-413-DLD.pdf

Australian Prawn Farmers Association (APFA) Strategic and R&D Plan 2020-25

Project number: 2016-259
Project Status:
Completed
Budget expenditure: $25,000.00
Principal Investigator: Ewan A. Colquhoun
Organisation: Ridge Partners
Project start/end date: 14 Nov 2016 - 30 Mar 2017
Contact:
FRDC
TAGS
Fisheries Management
Communications
Aquaculture
SPECIES
Black Tiger Prawn
Banana Prawns

Need

The Australian farmed prawn sector faces a number of existing and emerging strategic issues that will impact its performance of the next 5-10 years. The forces driving these trends are quite dynamic and therefore demand an up-to-date planning processes be always available to the APFA Executive Committee.

Some of these drivers and trends are beyond APFA's control (eg weaker A$, import competition and market positioning, proposed significant new domestic investment in the sector), while others are not (improved sustainability across Australian farming systems, reliance on casual labour, communication across the sector, alignment of sector R&D with strategy direction, precompetitive marketing, etc). The APFA's strategy review workshop (Mid 2015) identified a list of issues which collectively indicate that the sector needs to review its strategic and R&D Plans.

In July-Sept 2016 the APFA undertook a process to establish a new marketing strategy for the sector. This scanning process related to this Plan also revealed a number of broader issues in new farm investments, production technologies, and supply, that will influence the sectors marketing performance in coming years.

As a result of these reviews and processes and recent discussion across the industry, the APFA Executive Committee intends to undertake a comprehensive Strategic and R,D&E Planning process to bring together and document all the relevant issues in a coordinated and fosussed process lead by an independent party. The new Strategic and RD&E Plan document will be a tangible output from that 5 month process.

Objectives

1. Consult stakeholders and review local and international prawn supply and market trends to guide APFA strategic priorities
2. Conduct workshop with stakeholders to determine options and confirm strategies
3. Prepare APFA Strategic (and RD&E) Plan 2017-21

Plan

Author: Ridge Partners
Plan • 2020-04-01 • 3.71 MB
2016-259-DLD.pdf

Summary

Australian Prawn Farmers Association Strategic Plan 2020-2025 & Priority Activities

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Plan • 2020-04-01 • 3.71 MB
2016-259-DLD.pdf

Summary

Australian Prawn Farmers Association Strategic Plan 2020-2025 & Priority Activities
Plan • 2020-04-01 • 3.71 MB
2016-259-DLD.pdf

Summary

Australian Prawn Farmers Association Strategic Plan 2020-2025 & Priority Activities
Plan • 2020-04-01 • 3.71 MB
2016-259-DLD.pdf

Summary

Australian Prawn Farmers Association Strategic Plan 2020-2025 & Priority Activities
Plan • 2020-04-01 • 3.71 MB
2016-259-DLD.pdf

Summary

Australian Prawn Farmers Association Strategic Plan 2020-2025 & Priority Activities
Plan • 2020-04-01 • 3.71 MB
2016-259-DLD.pdf

Summary

Australian Prawn Farmers Association Strategic Plan 2020-2025 & Priority Activities
Plan • 2020-04-01 • 3.71 MB
2016-259-DLD.pdf

Summary

Australian Prawn Farmers Association Strategic Plan 2020-2025 & Priority Activities
Plan • 2020-04-01 • 3.71 MB
2016-259-DLD.pdf

Summary

Australian Prawn Farmers Association Strategic Plan 2020-2025 & Priority Activities
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