Much work has been done on flavour compounds in prawns and other crustacea (e.g. Whitfield et al 1988, Morita et al 2001, Mansur et al 2003, Nollet et al 2007) however there is little mention in the literature of the effect of postharvest processes on flavour compounds, apart from comparisons between fresh and boiled prawns (Morita et al, 2001). Flavour profiles will vary for many reasons, including those discussed above. In an environment where the Industry is interested in value adding, including new packaging formats (i.e. MAP) there is a need to determine the effect of current and proposed industry practices on flavour profiles and consumer sensory perceptions. This would provide a benchmark for innovation, informing industry development in post-harvest processes and packaging.
Project number:
2010-743
Project Status:
Completed
Budget expenditure:
$0.00
Principal Investigator:
Richard Musgrove
Organisation:
University of South Australia
Project start/end date:
29 Nov 2010
-
29 Jun 2012
Contact:
FRDC
PROJECT NUMBER
•
2024-012
PROJECT STATUS:
CURRENT
Capturing fisher ecological knowledge of climate change: a Southern and Eastern Scalefish and Shark Fishery case study
Commercial in confidence
ORGANISATION:
Fishwell Pty Ltd
PROJECT NUMBER
•
2023-164
PROJECT STATUS:
CURRENT
Supporting Australian farmed Barramundi industry quality goals - Consumer's experience of quality
Commercial in confidence
ORGANISATION:
Department of Agriculture and Fisheries Brisbane
PROJECT NUMBER
•
2023-155
PROJECT STATUS:
CURRENT
Prawn trawl sea-snake bycatch reduction device - Assessment, refinement, and extension
1. Comprehensively assess the bycatch reduction performance of the Sea-snake TED/BRD including coverage of when, where, and how sea-snake escape, and what other species are likely to benefit the most from its use.
ORGANISATION:
Sea Harvest Fishing Company Pty Ltd