Development of a smoked karasume and a karasumi in sauce

Project number: 1997-416
Project Status:
Completed
Budget expenditure: $38,090.00
Principal Investigator: Jason Hancock
Organisation: Department of Primary Industries (QLD)
Project start/end date: 10 Jan 1999 - 30 Jun 2001
Contact:
FRDC
TAGS
Workforce
Value Add
Trade
Post Harvest
Market Opportunities

Objectives

1. To evaluate packaging and develop a process for a smoked karasume product and a karasume in sauce product.
2. To produce a smoked karasume product and a karasume in sauce product suitable for domestic and export market.
3. To determine shelf life of a smoked karasume product and a karasume in sauce product.
4. To launch a smoked karasume product and a karasume in sauce product onto the domestic and export market.
5. Report on sensory and market research findings.

Final report

Author: Jason Hancock
Final Report • 2000-11-02 • 495.51 KB
1997-416-DLD.pdf
Final Report • 2000-11-02 • 495.51 KB
1997-416-DLD.pdf

An investigation into the feasibility of producing a commercially acceptable prawn stock from the discarded heads of commercially processed prawns.

Project number: 1998-419
Project Status:
Completed
Budget expenditure: $14,515.00
Principal Investigator: Jason Hancock
Organisation: Department of Primary Industries (QLD)
Project start/end date: 19 Jun 1999 - 31 Dec 2000
Contact:
FRDC
TAGS
Waste
Value Add
Stock Assessment
Oceanography
Market Opportunities
SPECIES
Black Tiger Prawn
Banana Prawns
Tiger Prawns
Endeavour Prawns

Need

This development will benefit both the fishing and aquaculture industry through a better utilisation of prawn waste. It will involve taking a generally discarded seafood waste and produce a value added product. It will aid the seafood processors by reducing the costly expense of disposing of processing waste, assist in waste management and potentially produce a new market for unwanted material. Presently only small quantities of prawn heads are utilised in further processing, being sold for little or no profit. Generally prawn heads are regarded as an expense to the processor. This expense is increasing as greater pressure is being placed on manufacturers with regards to the disposal of biological waste.

This project will allow manufacturers access to detailed technical information on the processing requirements for producing a prawn stock as well as the information on the export market and the domestic market potential. This project will allow processors to investigate an additional product to manufacture without the additional costs of product development.
The success of this project is aimed at generating interest in the utilisation of prawn waste into value added food products.

Objectives

1. To develop a (prototype) prawn stock (liquid and powder) at the Centre for Food Technology from the discarded heads of commercially processed prawn species P.monodon.
2. To evaluate suitable forms of packaging for the prototype stock . Eg. UHT (fibre board plastic), canned (retorted) and plastic bags (fresh / frozen).
3. To conduct pilot scale trials and production trials.
4. To determine the shelf life of the stock produced from processing trials..
5. To evaluate the potential of other species of prawn for use as raw material in the prawn stock.
6. To test market prawn stock samples in Japanand/or domestically if product is not suitable for Japan.

Final report

Author: Jason Hancock
Final Report • 2001-10-09 • 1.15 MB
1998-419-DLD.pdf

Summary

The Fisheries Research and Development Corporation project 98/419 ‘An Investigation into the feasibility of producing a commercially acceptable prawn stock from the discarded heads of commercially processed prawns’ has successfully completed Objective 1, to develop a (prototype) prawn stock (liquid and powder) at the Centre for Food Technology from the discarded prawn heads of commercially processed prawn species Penaeus monodon.

Formulations of several prawn and seafood stocks were gathered from both Hiromi Ishikawa of Akebono Services and from a literature search.  Hiromi Ishikawa owns a leading seafood restaurant in Japan and therefore has first hand knowledge of the food service industry and what chefs require for producing seafood stocks. Preliminary trials utilised the recipes gained from both Hiromi and the literature search to establish a starting formulation.  The early development work identified the potency of the prawn flavour when extracted from the prawn heads, and also determined if there were any off flavours that developed from the prawn heads during processing.

Results from trials 1,2 and 3 indicated the combination of several fresh ingredients utilised in the formulations masked any unacceptable flavours produced during the manufacture of the prawn stock liquid. Some of these masking ingredients included tomato puree, carrots, onions, celery, lemon juice and white wine.  The combined effect of these ingredients was a clean but mild tasting prawn flavour with no off flavours or odours.

Final Report • 2001-10-09 • 1.15 MB
1998-419-DLD.pdf

Summary

The Fisheries Research and Development Corporation project 98/419 ‘An Investigation into the feasibility of producing a commercially acceptable prawn stock from the discarded heads of commercially processed prawns’ has successfully completed Objective 1, to develop a (prototype) prawn stock (liquid and powder) at the Centre for Food Technology from the discarded prawn heads of commercially processed prawn species Penaeus monodon.

Formulations of several prawn and seafood stocks were gathered from both Hiromi Ishikawa of Akebono Services and from a literature search.  Hiromi Ishikawa owns a leading seafood restaurant in Japan and therefore has first hand knowledge of the food service industry and what chefs require for producing seafood stocks. Preliminary trials utilised the recipes gained from both Hiromi and the literature search to establish a starting formulation.  The early development work identified the potency of the prawn flavour when extracted from the prawn heads, and also determined if there were any off flavours that developed from the prawn heads during processing.

Results from trials 1,2 and 3 indicated the combination of several fresh ingredients utilised in the formulations masked any unacceptable flavours produced during the manufacture of the prawn stock liquid. Some of these masking ingredients included tomato puree, carrots, onions, celery, lemon juice and white wine.  The combined effect of these ingredients was a clean but mild tasting prawn flavour with no off flavours or odours.

Related research

All research
research
Industry
Industry
Industry

Value adding silver warehou - basic handling and sensory analyses studies

Project number: 1998-420
Project Status:
Completed
Budget expenditure: $9,750.00
Principal Investigator: Norm Grant
Organisation: Southland Fish Supplies Pty Ltd
Project start/end date: 15 Jun 1999 - 18 Sep 2001
Contact:
FRDC
TAGS
Value Add
Market Opportunities
SPECIES
Silver Warehou

Need

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.

Objectives

1. To undertake a series of experiments to establish if on-board handling is a significant factor in the appearance and eating quality of silver warehou flesh. The main purposes of this are to :a) justify and indicate direction of further research ,if deemed warranted, by testing anecdotal evidence that raw material handling and cooking methods significantly effect culinary excellence and b) to provide some immediate advice to fishers and buyers if significant differences are found
2. To develop cooking methods, recipes and preparation/storage techniques which are most appropriate to silver warehou and will enhance its eating qualities. The main purposes of this are:a) to assist fishers and traders target markets most suited to the usage characteristics of the species
b) to provide immediate information for marketers, trade-end users and consumers about the best utilisation of silver warehou.

Final report

Author: Norman Grant
Final Report • 2001-09-18 • 523.21 KB
1998-420-DLD.pdf

Summary

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. 

Final Report • 2001-09-18 • 523.21 KB
1998-420-DLD.pdf

Summary

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.