Nutritional value of Australian seafood II: factors affecting oil composition of edible species

Funding Activity

Website
https://www.frdc.com.au/project/1999-331

Funding Status
Closed

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Funded Activity Summary

Following the successful completion and launch of "Seafood the Good Food", considerable feedback indicated the need for follow up research. Industry needs communicated to date include:
1. The need for examination of additional species for various client groups. Liaison with state industry councils has already indicated an additional 50 species for analysis.
2. Seasonal differences. The effect of season on oil composition of seafood was examined for only 4 species in project 95/122, and needs to be examined for further target species.
3. Spatial variation in oil composition of commercial fish and other seafood needs to be further examined.
4. Other tissues need to be examined. In project 95/122 we examined fish after the skin (and associated subcutaneous fat) was removed. Results for oil and PUFA content are conservative for some species. Higher amounts of omega-3 PUFA content may be obtained through consumption of whole fish, including the skin. Omega-3 PUFA levels in other fish tissues therefore is needed for selected species.
5. Examination of the differences between aquaculture versus wild fisheries. Aquaculture is predicted to supply a larger source of seafood to the Australian domestic market, therefore research and development on alternative non-fish based feeds is underway. Care must be taken to ensure that the health benefits of seafood, in particular the omega-3 PUFA are not compromised. Research is needed to therefore compare aquaculture versus wild-caught individuals of selected species.
6. Processing. Examination of the effect of cooking methods and other factors on oil and PUFA content and composition is required.

Objectives:
1. Expand the current data base on the nutritional (oil) composition of principal Australian seafood, including additional industry requested species, and examine seasonal and spatial differences, variation between aquacultured and wild-caught specimens and processing effects (cooking).
2. Publish the results in suitable format(s) for use by various fisheries associated marketing agencies, and medical and consumer groups.

Funded Activity Details

Start Date: 05-01-2000

End Date: 23-01-2003

Funding Scheme: Funding Scheme not available

Funding Amount: $235,902.77

Funder: Fisheries Research and Development Corporation

Research Topics

ANZSRC Field of Research (FoR)

There are no FoR codes available for this funding activity

ANZSRC Socio-Economic Objective (SEO)

There are no SEO codes available for this funding activity

Other Keywords

Health Benefits

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