Composition And Processing Of Australian Jellyfish
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Investigate the composition of, and processing methods for, Australian jellyfish species (Catostylus) , in relation to the use of jellyfish as a food source and as a source of gelling agents, food thickeners & stabilisers
Evaluation Of Functional Properties Of Fish Muscle Protein For Subsequent Use In Food Systems
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Study functional properties of fish muscle protein, including emulsification, gelling and binding; 2. investigate factors affecting conditions under which these function props could be used in food systems; 3. appn of these props to food systems incl non-fish
SCRC: SCRC RTG: Collaboration With Dr Salina Parveen To Discuss Comparisons Of Vibrio Parahaemolyticus Models For Australian Pacific, Sydney Rock, And American Oysters At The University Of Maryland (for Mark Tamplin)
Fish Canning Quality Control And New Product Development
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Identify & specify the critical stages in the production of canned fish for appropriate quality assurance programs. 2. Evaluate feasibility of introducing the retortable pouch as an alternative container for thermal processing of fish products
Value Adding To Seafood By Application Of Modern Drying Techniques
Funder
Fisheries Research and Development Corporation
Funding Amount
$86,250.83
Summary
Objectives: 1. ACTo apply the heat pump drying process to seafoods 2. Produce appropriate samples of heat pump dried seafood for evaluation with the assistance of industry collaborators 3. Produce appropriate samples of heat pump dried seafood for evaluation with the assistance of industry collaborators
Seafood Airfreight Packaging Strategy: A Series Of Consultative Forums
Funder
Fisheries Research and Development Corporation
Funding Amount
$27,960.00
Summary
Objectives: 1. To convene two industry consultative forums to develop an agreed strategy for improving the packaging and handling of airfreighted seafood, which minimises losses to both the seafood industry and the airlines. 2. To seek consenus on the changes which need to be made to current packaging and handling practices for seafood airfreight. 3. To agree on a timetable and the procedures for the approval of packaging for airfreight seafood, and the withdrawl of packaging app ....Objectives: 1. To convene two industry consultative forums to develop an agreed strategy for improving the packaging and handling of airfreighted seafood, which minimises losses to both the seafood industry and the airlines. 2. To seek consenus on the changes which need to be made to current packaging and handling practices for seafood airfreight. 3. To agree on a timetable and the procedures for the approval of packaging for airfreight seafood, and the withdrawl of packaging approvals. 4. To determine research priorities and directions for future packaging developments. 5. To establish permanent seafood industry representation on appropriate airline/industry committees 6. To identify training needs in relation to packaging and handling. Read moreRead less
Food Safety And Quality Assurance For Cooked Prawns: Development And Evaluation Of A Framework For The Validation Of A Supply Chain Approach
Funder
Fisheries Research and Development Corporation
Funding Amount
$29,724.00
Summary
International
Developments in the global trade of food have exposed primary producers to a new set of opportunities and risks that are best managed with risk assessment. Estimating ‘equivalence’ is now the process used to determine whether or not Australian products can penetrate foreign markets, and whether or not products produced abroad can penetrate Australian markets. This involves an appraisal of whether the imported product presents the same or lesser magnitude of human-health ri ....International
Developments in the global trade of food have exposed primary producers to a new set of opportunities and risks that are best managed with risk assessment. Estimating ‘equivalence’ is now the process used to determine whether or not Australian products can penetrate foreign markets, and whether or not products produced abroad can penetrate Australian markets. This involves an appraisal of whether the imported product presents the same or lesser magnitude of human-health risk as posed by the domestic product. Under the guidelines produced by the World Trade Organisation (WTO), the assessment of equivalence demands the conduct of a food safety risk assessment by the importing country. A country can deny the entry of a product if it fails to meet the equivalence standard. Thus exporting nations require a pool of scientific expertise to conduct their own risk assessments and also to appraise the appropriateness of those produced by their trading partners.
National
At the domestic level, state food safety legislation and food standards are increasingly based on the risk assessment approach. It is timely, therefore, for industry to (develop and) validate an integrated supply chain approach to food safety that has international standing as a basis for meeting public health and trade access requirements.
This project will provide an objective, transparent and scientifically robust basis for the management of food borne hazards and shelf life in the prawn industry. We propose to conform to the internationally accepted approach for the conduct of food safety risk assessment that is promulgated by CODEX, FAO and WHO (Anon., 2002).
Industry
This is an opportunity to work at all levels of the supply chain to ensure the safe reputation that SGWCPFA prawns enjoy is confirmed and maintained by validated quality systems. While the project develops and pre-tests a framework to validate the production of cooked prawns produced under the APPA Code it will provide industry with applied recommendations on the value of routine microbiological monitoring to support other audit verification processes. Objectives: 1. Develop an approach designed to validate the APPA Code of Practice across the supply chain for cooked prawns as a model for crustacean industries 2. Benchmark industry performance criterion (i.e. quantify decrease/increase of indicator organisms) for cooking, freezing and preparation for retail (thawing, retail hygiene) processes 3. Benchmark industry product criteria (i.e. levels of food safety and shelf life microorganisms) across the supply chain to evaluate conformity with the ANZFA Food Standards Code. Read moreRead less
Rock Lobster Post Harvest Subprogram: Striking A Balance Between Melanosis And Weight Recoveries In Western Rock Lobster (Panulirus Cygnus)
Funder
Fisheries Research and Development Corporation
Funding Amount
$247,194.00
Summary
Currently, melanosis is prevented by increasing cooking time, which results in reduced weight recoveries. At present, cooked weight recoveries average between 93-95% of landed beach weight. An average increase of 1% over the entire industry would result in an increased return of $1-2 million per season (see B2: Background). Thus there is significant scope for improvement. In addition, prevention of melanosis would result in further savings of approximately $1 million per season (see B2: Backgr ....Currently, melanosis is prevented by increasing cooking time, which results in reduced weight recoveries. At present, cooked weight recoveries average between 93-95% of landed beach weight. An average increase of 1% over the entire industry would result in an increased return of $1-2 million per season (see B2: Background). Thus there is significant scope for improvement. In addition, prevention of melanosis would result in further savings of approximately $1 million per season (see B2: Background).
For the industry to consistently achieve maximum cooked weight recoveries, whilst reliably controlling melanosis, a systematic investigation of the impact of processing on these factors is essential. The information generated by this study will be used to define best processing practices in order to increase overall quality of the product and profitability of the industry. Objectives: 1. To establish the impact of temperature and food additives on the activity of P. cygnus haemolymph phenol oxidase (PO) in vitro. 2. To establish the impact of current commercial practices on weight recovery and melanosis formation. 3. To establish the impact of post-harvest transportation on PO activity, weight recovery and melanosis formation. 4. To determine the effects of anti-browning agents on weight recovery and melanosis formation. 5. To validate the use of experimentally determined cooking profiles for improvement of cooked weight recoveries and prevention of melanosis. 6. To formulate recommendations and guidelines that will enable industry to apply the findings of the study. Read moreRead less