A major achievement of this research is the confirmation of fish age being the primary driver of toughness in cooked Saddletail snapper flesh. Knowing the cause provides confidence to develop solutions and make business decisions for the reef fish fisheries. The influence of other fish physiological...

Crustaceans such as prawn, crab and lobster are recognised as a common cause of allergic reactions to seafood. Overseas studies have shown that the major allergen in prawn is the heat-stable muscle protein tropomysin. A similar protein has been found in other crustaceans. In the current...

The present study, undertaken by University of Canberra, was developed to investigate the potential to engender support for the recommendations included in the NCCP byassessing potential impacts of carp control on different groups, and ensuring key stakeholders are able to access, understand and...