Aquaculture Diet Development Subprogram: Ingredient Evaluation
Funder
Fisheries Research and Development Corporation
Funding Amount
$503,574.00
Summary
Objectives: 1. Determine nutrient digestibility of major terrestrial protein and energy feed ingredients for which information is not currently available. 2. Determine contribution to fish and prawn growth of the most promising new ingredients and identify the maximum amounts which can be included in practical diets. 3. Evaluate carbohydrate utilisation and determine effects of carbohydrate type, content and processing on digestibility. 4. Use results to determine first lim ....Objectives: 1. Determine nutrient digestibility of major terrestrial protein and energy feed ingredients for which information is not currently available. 2. Determine contribution to fish and prawn growth of the most promising new ingredients and identify the maximum amounts which can be included in practical diets. 3. Evaluate carbohydrate utilisation and determine effects of carbohydrate type, content and processing on digestibility. 4. Use results to determine first limiting nutrients for fish and prawn diets based on Australian ingredients, and to formulate practical diets for evaluation in commercially relevant facilities. 5. Communicate results to producers of feed ingredients, feed manufacturers, aquaculturists and the scientific community. Read moreRead less
SCRC: PhD : Methodologies For The Implementation Of Micro Mobile Information Systems In The Cold Chain And The Resulting Implications Of Time Temperature Logging For Models Of Microbial Growth
Funder
Fisheries Research and Development Corporation
Summary
This project fits squarely into two of the key strategies of the seafood CRC’s theme 2, Strategy 1 - Traceability and product sensor technologies and, Strategy 2 – Predicting and managing seafood shelf life
This project intends to work with CRC Participant seafood supply chains and key markets, however identifying which participant is still an ongoing task. Though initial contact has been made with the Tasmanian Abalone industry and the local research community the Sydney Fish m ....This project fits squarely into two of the key strategies of the seafood CRC’s theme 2, Strategy 1 - Traceability and product sensor technologies and, Strategy 2 – Predicting and managing seafood shelf life
This project intends to work with CRC Participant seafood supply chains and key markets, however identifying which participant is still an ongoing task. Though initial contact has been made with the Tasmanian Abalone industry and the local research community the Sydney Fish market has also been visited (in an unannounced visit) for possible inclusion in this project.
The application is needed to enable better supply chain management of product quality and quality, by being able to identify products remotely (i.e. without the need for and problems of bar codes, scanners etc.) recognise potential quality problems (due to time and temperature), during product distribution, to assess the potential magnitude of those problems and to react to them in a timely manner to correct the problem or minimise its impact.Read moreRead less
Development Of Value-added Prawn Products Through Assessing And Refining The Cold Chain And Freezing Techniques Of Brine Immersion Freezers
Funder
Fisheries Research and Development Corporation
Funding Amount
$39,760.00
Summary
The Queensland production of aquacultured black tiger prawns (P. monodon) was 1104.3t in 1995/96. The product is mainly bulk packaged fresh and frozen, and is sold onto the domestic market. Only 2% of Australia’s black tiger prawn production was exported in 95/96. The ex farm gate value of black tiger prawns rose only slightly during the 95/96 season to record an average price of $13.41/Kg. Production of this species is expected to rise in subsequent seasons (Lobegieger 1997). The value of blac ....The Queensland production of aquacultured black tiger prawns (P. monodon) was 1104.3t in 1995/96. The product is mainly bulk packaged fresh and frozen, and is sold onto the domestic market. Only 2% of Australia’s black tiger prawn production was exported in 95/96. The ex farm gate value of black tiger prawns rose only slightly during the 95/96 season to record an average price of $13.41/Kg. Production of this species is expected to rise in subsequent seasons (Lobegieger 1997). The value of black tiger prawns can be improved through assisting the development of a retail and wholesale frozen product.
The foodservice industry is rapidly growing in Australia, and seafood is a popular choice for consumers when dining out. The National Seafood Consumption Study (1992) found that this was more than likely due to the mess and waste involved with home preparation of seafood products such as prawns but also found that customers were willing to pay premium prices for convenience and top quality. An opportunity exists to target the catering and restaurant trade with high quality and convenient prawn products especially frozen ones due to the capacity to store them. Increased competition has forced producers world wide to look at the downstream activities and increasingly ask the question - "What does the customer want and how can I best satisfy these wants?". The industry recognises that aquaculture shrimp producers from Asia are now providing stiff competition in price and quality (National Seafood Consumption Study 1992).
This project needs to be performed because of a series of extremely valid reasons:
1) Spiral blast freezers, although producing individual products frozen to -35°C through the use of conveyor belts, are expensive to purchase and run. Small room type blast freezers offer a cheaper alternative but unfortunately because the product needs to be packaged before freezing the resultant form is block or bulk frozen. Consideration must be given to the economic status of small to medium domestic and export businesses (SME's & SMD's). These business are unable to expend the capital required to install units such as spiral blast freezers. The growth of small to medium export and domestic businesses needs to be fostered to allow improvement in Australia’s economic status. SME’s and SMD's greatly outnumber the larger companies in the aquaculture and seafood processing industries
2) Brine freezing offers a rapid reduction in temperature for the product to approximately -15°C, but during the steps of glazing and packaging the temperature will rise. During commercial production we have logged temperature rises to between -4 to -9°C (refer to attachment 1). This places the product into the critical freezing zone and causes damage to the texture and water holding capacity as well as magnifying the risk of oxidation. Because the temperature is not low enough the glaze does not instantly freeze onto the prawn so that during storage some degree of fusing together occurs. The standard industry solution to this problem is to simply drop the package onto a hard surface such as the floor to loosen the attachments. Unfortunately, this also results in breakage to the feelers, legs and tails of the prawns detracting from the visual appeal of the product.
3) The product temperature after packing causes a heat load on the storage freezers increasing production costs for manufactures. It also damages products from previous harvests already stored in the freezers compounding the problem. The only alternative economically viable course of action is for the producer to place the product into a standard room type blast freezer to reduce the temperature and industry recognises this as potentially damaging to the product and inefficient due to the slow rate of heat transfer of the combination of packaged product and these freezers.
4) Temperature fluctuations damage the glaze allowing parts of the prawns to be subjected to freezer burn and desiccation. This makes the prawns unattractive to consumers and lowers the value.
5) The producers need to pack the prawns quickly so they are transferred to the storage freezer as soon as possible. This limits the producer to packing in bulk packages, a very unfriendly method for consumers and lessening the likelihood of retail products being produced.
6)Freezing to a lower frozen temperature and more stable storage conditions combined with the protection of an ice glaze will markedly increase the storage stability and shelf life. This makes it easier for producers to plan their years harvest and sales. It also makes retailers and wholesalers/caterers more confident in continuity of supply.
7) Woolworths is currently importing 5 Kg bulk packs of brine immersion frozen Black Tiger prawns from Thailand. Examples of this product were recently viewed / evaluated by the co-investigator of this project and found to be vastly inferior to Australian product in both appearence and taste. This product could easily be produced in Australia and be of a much higher quality. There is also the added benefit of producing a future export commodity for the growing Asian seafood markets.
8) The current solution used in brine immersion freezers is a 26.4% salt solution. With the increasing health awareness of today’s society, there is greater demand for low or reduced salt and fat products. Our proposal would reduce the amount of salt required by the brine immersion system because the freezing point of the refrigerant would be lowered by means other than brine. In fact we would call our system the immersion freezing technique as brine is usually associated with saturated salt solutions.
9) The only change to the refrigeration units envisaged to enable lower temperatures is the replacement of the expansion (TX) valves and refrigerant gas. The current environmental move is to replace Chloro-Fluro-carbons (CFC’s) with non ozone depleting substances as quickly as possible. It is therefore likely that the operator will be required to cover the cost of replacing the gas in his refrigeration system with a newer less damaging gas in the future as services and repairs occur.
10) The challenge associated with the brine immersion system is simply to achieve a lower immersant temperature. A new solution can be used as a substitute for salt brine. One which has a lower freezing point and results in lower product temperature, when removed from the immersion freezer. By doing this the temperature rises during glazing and packing would result in minimum damage to the product. For example, temperature fluctuations between -35 and -25 °C do not damage the product as do fluctuations between -5 and -15 °C. This procedure would involve the minimum financial outlay by small to medium businesses. It also opens up opportunities for producers to increase the amount of value adding they perform and enhances the likelihood of new retail products being developed. Objectives: 1. To facilitate the development of a convenient and high quality frozen prawn product suitable for the catering / foodservice trade. 2. Determine a more efficient and effective freezing medium and / or handling procedure for use with brine immersion freezers. 3. Develop a suitable packaging system that is compatible with enhanced freezing techniques and provides greater flexibility in wholesale and retail marketing and facilitates more efficient processing, handling and storage and assured quality. 4. Develop a quality assured handling procedure for the product that ensures a high level of consumer confidence in product quality and safety. Read moreRead less
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
A Technical Consultancy Service For The Australian Seafood Industry
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Database of technology relevant to Aust seafood industry. 2. Disseminate information & prepare advice to inquiries ... Tactical research where knowledge is lacking. 3. Disseminate information about technology developments to industry sectors that could use them. Report on industry status & problem areas
Industrial Transformation Training Centres - Grant ID: IC140100024
Funder
Australian Research Council
Funding Amount
$2,061,605.00
Summary
ARC Training Centre for Innovative Horticultural Products. ARC Training Centre for Innovative Horticultural Products. The Australian food industry, and the fresh produce sector in particular, offers enormous opportunities for growth and diversification through development of innovative new products that are safe, convenient, affordable and healthy. The Training Centre will develop fresh foods with improved shelf life and sensory quality, through a suite of food science and market analysis projec ....ARC Training Centre for Innovative Horticultural Products. ARC Training Centre for Innovative Horticultural Products. The Australian food industry, and the fresh produce sector in particular, offers enormous opportunities for growth and diversification through development of innovative new products that are safe, convenient, affordable and healthy. The Training Centre will develop fresh foods with improved shelf life and sensory quality, through a suite of food science and market analysis projects relevant to the horticultural supply chains of Woolworths supermarket. A new model for researcher training, integrating formal course-work and workplace-integrated learning, will deliver professionals who are industry relevant, understand food product innovation and have a trans-disciplinary approach to delivering products that satisfy market demand.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
The Biological Origin Of Compounds Responsible For Distinctive Off-flavours In Prawns And Other Edible Crustaceans
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Identify the production sites of compounds responsible for iodoform, garlic and metallic off-flavours in crustaceans 2. Develop methods for the removal of the compounds
Industrial Transformation Training Centres - Grant ID: IC160100025
Funder
Australian Research Council
Funding Amount
$2,259,000.00
Summary
ARC Training Centre in Food Safety in the Fresh Produce Industry. ARC Training Centre in Food Safety in the Fresh Produce Industry. This centre aims to create an innovation platform of food safety researchers and industry personnel who can significantly advance the safety of fruit and vegetables in Australia. The intended outcomes are safer food, leading to enhanced health and wellbeing; industry growth in the food/agribusiness sector; enhanced trust and international reputation; and increased a ....ARC Training Centre in Food Safety in the Fresh Produce Industry. ARC Training Centre in Food Safety in the Fresh Produce Industry. This centre aims to create an innovation platform of food safety researchers and industry personnel who can significantly advance the safety of fruit and vegetables in Australia. The intended outcomes are safer food, leading to enhanced health and wellbeing; industry growth in the food/agribusiness sector; enhanced trust and international reputation; and increased access to growing export markets. Intended benefits to industry are ready-to-use technologies for strengthened food safety, and a new generation of highly-skilled food safety scientists with experience in conducting industry-focused research.Read moreRead less