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Maximising revenue from your prawn harvest. Carl Paulo Innovative Food Technologies. Project No. 2010/707 Loss minimisation in farmed prawns through improvements in storage life and colour. Project Overview. Project officially started as of September

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Maximising revenue from your prawn harvest

Maximising revenue from your prawn harvest

Carl Paulo

Innovative Food Technologies


Project No. 2010/707Loss minimisation in farmed prawns through improvements in storage life and colour


Project overview
Project Overview

Project officially started as of September

  • Shelf life extension of cooked chilled prawns

    • Improve the keeping quality to 14 days

    • Achieved through natural antimicrobials and novel packaging

  • Colour retention during frozen storage of cooked prawns

    • Extend frozen storage quality up to 12 months???

    • Maintain colour grades above 8 on the APFA colour chart


Shelf life extension of cooked chilled prawns
Shelf life extension of cooked chilled prawns

Our approach

Isolate specific spoilage organisms

Screen natural antimicrobials on

ability to retard SSO growth

Identify suitable packagingthat promote shelf life

Trial plant extracts, commercial products and

packaging treatments on efficacy


Identification of specific spoilage organisms
Identification of Specific Spoilage Organisms

Are SSO region specific?

  • 2 farms from Far North Qld

  • 2 farms from Mid Coast Qld

  • 2 farms from SE Qld

  • Crystal Bay


Identification of specific spoilage organisms1
Identification of Specific Spoilage Organisms

What we have done

  • Crystal Bays, Far North and SE Qld farms

  • Duplicates from each farm

  • Frozen prawns

  • SSO have been isolated

  • In the process of identification

    What’s Next

  • Mid coast farms

  • Chilled prawns

  • Natural antimicrobial screening


Colour retention during frozen storage
Colour retention during frozen storage

What we have done so far

  • Colour and Astaxanthin method development

  • Glaze natural additives prelim trial

  • Glaze uptake trials


Colour and astaxanthin method development
Colour and Astaxanthin method development

  • Laboratory method developed. Currently optimising

  • Able to identify different forms of astaxanthin

  • Method has limiting factors. Exploring alternatives

  • General idea of the degradation rate of astaxanthin

  • Future analyse legs as opposed to body

Rate of astx degradation. Unglazed prawn body


Glaze natural additives prelim trial
Glaze natural additives prelim trial

  • Monodon and Crystal Bays

  • Trialled 5 different treatments

    • GlazEx Plus (Commercial product)

    • GlazEx (Commercial product)

    • Tea extract with bioactive honey

    • Kakadu plum powder with bioactive honey

    • Ascorbic acid with Sorbitol powder and Sucrose

    • Control (No Glaze)


Glaze natural additives prelim trial methodology
Glaze natural additives prelim trial - Methodology

  • ~10% glaze except Control with no glazing

  • Prawns sampled 2, 4, 6 and 8 months later

Blast freeze prawns 20 min @ -20°C

Spray with glaze solution

Repeat

Blast freeze 5 min

Frozen storage -20°C





Glaze natural additives prelim trial1
Glaze natural additives prelim trial

  • Astaxanthin concentrations after 6 months

  • Imported Thai prawns (11 months old) included as comparison

~11 months old

Thai prawn


Glaze natural additives prelim trial what s next
Glaze natural additives prelim trial - what’s next

  • Pick best treatments

    • Ascorbic acid & GlazEx Plus

    • Have since identified another commercial glazing product

    • What other commercial products are available?

  • Include water glaze

  • Quantify astaxanthin over storage life


Glaze uptake
Glaze uptake

  • What variables impact glaze uptake?

Thaw prawns overnight @ 4°C

Weigh ~1kg into prawn baskets and

IQF @ -20°C

Dip to glaze

Blast freeze @ -30°C then re-weigh





Glaze uptake1
Glaze uptake

  • Recommendation ONLY for optimising glazing conditions

  • Each processing practice is different

  • Factors identified that heavily influence glaze uptake:

    • Dipping time

    • Dip solution temperature (chilled is much better)

    • Salinity (fresher is better)

    • Grading size


What next
What next?

  • Milestone deadline 8 February 2011

  • Deliverables:

    • Current production practices and issues

    • Colour and Astaxanthin method developed

    • Qld map of specific spoilage organisms

    • Begin frozen storage trials for current season

    • Packaging options reviewed

Questions ?


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