A Multi-level Study Of Socioeconomic Status And Healthy Food Purchasing Behaviour
Funder
National Health and Medical Research Council
Funding Amount
$173,492.00
Summary
Socioeconomically disadvantaged groups have the highest rates of death and ill-health for diet-related diseases (eg. coronary heart disease, some cancers). Our understanding of the dietary practices which may contribute to these outcomes, however, is limited. This project focuses on this issue by examining the relationship between socioeconomic status and food purchasing behaviour. Studies investigating this relationship have found that disadvantaged social groups are least likely to purchase fo ....Socioeconomically disadvantaged groups have the highest rates of death and ill-health for diet-related diseases (eg. coronary heart disease, some cancers). Our understanding of the dietary practices which may contribute to these outcomes, however, is limited. This project focuses on this issue by examining the relationship between socioeconomic status and food purchasing behaviour. Studies investigating this relationship have found that disadvantaged social groups are least likely to purchase foods which are important for long-term health. The reasons for this association, however, remain unclear. Research into the general determinants of food purchasing behaviour shows that food choices are influenced by the intra-personal characteristics of individuals (eg. knowledge and beliefs), interactions between individuals sharing the same context (eg. relations between parents and children), economic and material factors (eg. income, access to a car) and features of the wider physical environment (eg. availability of healthy food and public transport). What is clear from this evidence, is that food choice is influenced by factors which operate at multiple levels. This project aims to collect data simultaneously from each level, and determine whether (and to what extent) factors operating at each level differentially influence the food purchasing behaviours of socioeconomic groups. This study (i) will contribute to our understanding of why socioeconomic groups differ in their health status, (ii) is consistent with the goals and recommendations of numerous government reports, each of which calls for a a reduction in health inequalities, (iii) represents a methodological advance on previous research, and (iv) will generate the information necessary to develop innovative and appropriately targeted health promotion and health education campaigns.Read moreRead less
Tactical Research Fund: Trial Of An Industry Implemented, Spatially Discrete Eradication/control Program For Centrostephanus Rodgersii In Tasmania
Funder
Fisheries Research and Development Corporation
Funding Amount
$133,200.78
Summary
Over the last three decades the distribution of long-spined sea urchin has extended from its native range in NSW down the east coast of Tasmania and west through Victoria. The impact of this range expansion is expected to intensify. This large sea urchin overgrazes seaweeds and invertebrates on rocky reefs, causing catastrophic regime shifts in the coastal ecosystems. The 'barren' habitats that are left after the establishment of an urchin population are unable to support commercial or recreati ....Over the last three decades the distribution of long-spined sea urchin has extended from its native range in NSW down the east coast of Tasmania and west through Victoria. The impact of this range expansion is expected to intensify. This large sea urchin overgrazes seaweeds and invertebrates on rocky reefs, causing catastrophic regime shifts in the coastal ecosystems. The 'barren' habitats that are left after the establishment of an urchin population are unable to support commercial or recreational fisheries for abalone or rock lobster among other species. Therefore the incursion of this species into non-endemic regions pose a significant threat to the integrity of shallow reef ecosystems and the associated biodiversity and fisheries these regions support. Objectives: 1. Determine the effectiveness of divers physically destroying urchins in situ to either eradicate or control spatially discrete aggregations to allow the re-establishment of native flora and fauna 2. Determine the cost effectiveness of objective 1 in regard to lost production for commercial, recreational and customary harvests. Read moreRead less
A Novel Rheological and Chewing and Swallowing model for the Smart Design of Texture Modified Foods for Increased Aged Health. Difficulty in chewing and swallowing mean about 40% of elderly people require Texture Modified (TM) meals. Elders able to eat only very soft food textures have a 2.4 fold higher risk of mortality. However existing methods to assess the level of texture modification are poor; achieving a consistent level of TM meal is difficult; and TM meals have poor sensory properties ( ....A Novel Rheological and Chewing and Swallowing model for the Smart Design of Texture Modified Foods for Increased Aged Health. Difficulty in chewing and swallowing mean about 40% of elderly people require Texture Modified (TM) meals. Elders able to eat only very soft food textures have a 2.4 fold higher risk of mortality. However existing methods to assess the level of texture modification are poor; achieving a consistent level of TM meal is difficult; and TM meals have poor sensory properties (appearance, flavour, aroma). This work will use a novel chewing and swallowing model in conjunction with novel food flavour and property measurements to develop new texture modified foods with increased taste, ease of swallowing and nutritional value.Read moreRead less
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