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Maximising revenue from your prawn harvest

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

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  1. Maximising revenue from your prawn harvest Carl Paulo Innovative Food Technologies

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

  3. 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

  4. 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

  5. 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

  6. 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

  7. Colour retention during frozen storage What we have done so far • Colour and Astaxanthin method development • Glaze natural additives prelim trial • Glaze uptake trials

  8. 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

  9. 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)

  10. 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

  11. Glaze natural additives prelim trial - 6 months

  12. Glaze natural additives prelim trial - 8 months

  13. Glaze natural additives prelim trial - 8 months

  14. Glaze natural additives prelim trial • Astaxanthin concentrations after 6 months • Imported Thai prawns (11 months old) included as comparison ~11 months old Thai prawn

  15. 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

  16. 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

  17. Glaze uptake - Results

  18. Glaze uptake - Results

  19. Glaze uptake - Results

  20. 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

  21. 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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