Value added beche-de-mer products
Final report
In recent years, increased interest has been shown in the Queensland beche-de-mer industry. As a consequence, there has been a number of initiatives taken to ensure the industry will have a sustainable future. The industry, traditionally a 'cottage' industry in the past, has not been able to access many of the practices employed in 'main stream' food manufacturing operations. However, with the adoption of modern technology and modern processing establishments coming on line, the industry is joining the 'main stream' of food processing.
With the use of modern equipment and the high capital outlay, it is important to produce products of as high a quality as possible and maximise returns. This publication endeavours to cover issues which are relevant to the modernization of this industry. By increasing awareness of factors influencing processing and product quality, it is hoped the Queensland beche-de-mer industry will establish a sustained future and reputation as a supplier of high quality products.
Marine oils from Australian fish: characterisation and value added products
Final report
Fish contain an array of oils, which vary markedly between species. The waste, by-catch and byproducts from the Australian :fishing industry can therefore be value-added to yield a range of marine oils. It is estimated that 100 000 tonnes per annum of the Australian fish catch goes to waste. Research from this Project ( and its forerunner 91/77) has focused on oil from deep water and pelagic fish, and as a result of this work several companies have commenced production of marine oils for export and local use. Our research involved characterization of marine oils from Australian species, searching for new sources of commercially sought-after oils, development of new or refinement of existing processes suitable for Australian oils, and transfer of know-how to industry. Strong links exist with industry, giving an increased return for both the fishermen and oil processors, without increasing catch effort. Oils examined include: (i) wax esters derived from orange roughy, oreo dories and other fishes, (ii) shark liver oils containing squalene and diacylglycerol ethers, and (iii) triacylglycerol oils rich in essential omega-3 fatty acids. The oils are used as lubricants, in degreaser and hand cleaner products, in cosmetics and nutraceuticals.
The strengths of the Australian Marine Oils industry include: (i) relative sustainability of raw material (some countries show resources in decline), (ii) a clean and green image of the local resource, (iii) closeness to Asian markets, (iv) uniqueness of composition of several marine oils, (v) an increasing knowledge of marine oils and (vi) development of appropriate technologies. Opportunities exist based on these strengths and the Marine Oils industry has taken several products into the international market place. Together these features provide the Australian fishing and associated industries with the capacity to better utilize existing resources.
Benefit Cost Analysis (BCA) - Marine oils from Australian fish: characterisation and value added products
Final report
Value added eel/rice products
Final report
This report sets out the results of a study undertaken by IFIQ to determine the feasibility of producing a shelf-stable eel/rice convenience meal for the Japanese market.
The study was divided into three parts:
- A survey of current technical and marketing information on eel and eel products;
- A preliminary production trial to evaluate the effects on preprocessing methods and retort processing on eel and rice in suitable packaging; and
- Evaluation of the concept of a heat and eat eel/rice meal by Japanese consumers in focus groups.
The information survey included on-line searches of available databases (both Technical and Marketing) and personal communications with a number of Government agencies involved either directly or indirectly with the Japanese market. The responses indicated that there was no market research information available at the time in terms of consumer preferences for a specific product such as the proposed eel/rice meal or for the ready to eat preprocessed retail market in general. There was information available about eel in terms of biology and farming but processing information was limited to Kabayaki eel exported from Taiwan to Japan and to eel products produced and consumed in Europe. The initial information relating to Japanese consumption of eel was limited and contradictory.
The production trial set out to evaluate the effect of the retort process on minimally preprocessed eel pieces, with and without an eel sauce and to evaluate the suitability of a rice variety which had been developed specifically for the Japanese market. The two ingredients were packed separately (in 250 g plastic trays with foil webbing) but processed under identical conditions. It was hoped that samples from these runs could be used in focus groups to obtain feedback from Japanese consumers residing in Brisbane.
Value adding silver warehou - basic handling and sensory analyses studies
Southland is one of the largest operators in the SEF. It operates two vessels of its own and packs and transports fish for three others. The combined catch of these vessels represents about one third of the total SEF quota catch.
Southland has taken steps to improve its marketing procedures in terms of quality controls and management of its distribution procedures, and their returns for most species have improved as a result. However, they have been unable to influence the demand for silver warehou.
The silver warehou quota is a relatively large portion of the overall SEF allocation, and for operators in the fishery such as Southland (facing proportionally large and increasing costs per kilogram to manage, catch and market fish) the consistently poor return for such a large percentage of quota is of great concern.
Southland has limited financial resources for R&D, and before a more costly and lengthy research project is devised, some investigation into the anecdotal suggestions should occur which could provide a documented summary of (preliminary) findings to guide researchers. This would have the additional benefits of helping to set the parameters of further research; might provide some timely information of immediate assistance to fishers, marketers and consumers; and might even foreshadow the product development needs of this fishery and its potential price growth prospects.
Final report
Silver warehou (Seriolella punctata) is one of the most abundant species of the South East (Trawl) Fishery but in terms of culinary appeal, compares poorly to many other fish. Consequently it is not popular in food service markets, reducing its opportunity for price growth.
Anecdotal evidence, however, suggested that the eating quality of silver warehou might be affected by on-board handling, and that 'in-kitchen' preparation, storage and cooking methods might also significantly affect its culinary appeal.
This project was a preliminary investigation to test the anecdotal evidence and provide direction for further research in specific areas if warranted.
Preliminary study on the development of value added products from an under utilised shellfish resource
SCRC: PhD : Quality, shelf-life and value-adding of Australian oysters
This project will contribute to work that will fulfill critical CRC Milestones. There is potential that the work will result in a direct increase in the value of Australian oyster production by value adding existing products.
The Australian Seafood CRC has previously identified building capacity in the area of seafood processing is a high priority for the CRC. This project will make use of and contribute to the collaborative links (to be developed) with the UK based Grimsby Institute.
The project will develop Australian capability and capacity in value adding of products that will be applicable to many areas of the CRC. This will be critical to the Australian seafood processing industry being able to deliver innovative seafood products which are of high eating quality.