SCRC: Retail Transformation: Identifying opportunities for creating consumer focused Australian Salmon value added products. (Curtin)

Funded Activity Summary

There is a need to:

1. Develop low value Australian seafood options in order to give the Australian seafood consumer the chance to purchase local seafood at accessible price points.

2. Evaluate the sensory characteristsics, product acceptability and perception of Australian Salmon from a consumer perspective. The attributes evaluated will include, but not be limited to, taste, texture, appearance, mouth feel portion size, etc. This information should relate to pricing and potential product forms that appeal to consumers. This will demonstrate if the species has the potential to be a sustainable, consumer commercial fishery. There is currently no consumer research information of this type available.

3. Show what attributes consumers value in seafood.

4. Understand the composition profiling, nutritional values and bio chemical factors that:

a) influence the spoiling of desirable characteristics;
b) influence the overall degradation of this particular species

This will fill gaps in the current research that is being undertaken.

Funded Activity Details

Start Date: 01-01-2010

End Date: 31-12-2010

Funding Scheme: Funding Scheme not available

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

Consumer | Food technology | Innovation | Market opportunities | Nutrition | Value Add

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