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Goldband Snapper: The answer to a longer shelf life?. An investigation of the microbiological and biochemical properties leading to an extended shelf-life in Goldband Snapper ( Pristomoides multidens ). Funded by. Student: Rachel Tonkin Supervisors: Dr Hannah Williams, Prof. Thomas Riley

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  1. Goldband Snapper: The answer to a longer shelf life? An investigation of the microbiological and biochemical properties leading to an extended shelf-life in Goldband Snapper (Pristomoides multidens) Funded by Student: Rachel Tonkin Supervisors: Dr Hannah Williams, Prof. Thomas Riley and Mr. Steven Munyard

  2. Background • Results from ice storage trials concluded that Goldband Snapper was still acceptable after 5 weeks storage (Ames, 1985) • Fish harvested from warmer waters (21-23°C) have a longer shelf life in comparison to fish harvested from colder waters (8-14°C) (Sumner & Magno-Orejana, 1985) • How does this compare to other fish harvested from the same catchment area in Western Australia?

  3. Goldband and Saddletail Snapper • Goldband Snapper (Pristipomoidesmultidens ) • Family: Lutjanidae • Order: Perciformes • Class: Actinopterygii • Environment: • Demersal (bottom feeders) • Marine • Depth range 40-245m • Tropical and sub-tropical waters • Saddletail Snapper (Lutjanus malabaricus ) • Family: Lutjanidae • Order: Perciformes • Class: Actinopterygii • Environment: • Reef associated • Marine • Depth range 12-100m • Tropical waters

  4. Objectives • Validate the Quality Index Scheme for Saddletail Snapper using Western Australian caught Saddletail Snapper • Perform shelf life analysis • Determine microbial flora on fish • Assess Biochemical, physical and sensory changes over time • Analyze data for significant indicators • Make recommendations for shelf life extension in tropical fish species

  5. Quality Index method for Saddletail Snapper

  6. QIM validation Sessions for Saddletail Snapper Day 3 Day 17 Day 31 Day 3 Day 17 Panelists assessing Saddletail Snapper using the Quality Index Method Panelists assessing cooked Saddletail Snapper fillets using the Torry Scheme Day 31

  7. Sensory Analysis

  8. Microbiological Analysis

  9. Future Work • Complete the biochemical testing on samples collected during the validation for the QIM of Saddletail Snapper • Complete further texture analysis on the fillets of Saddletail Snapper • Investigate the differences in microbiology and shelf life of Saddletail and Goldband caught from different depths • Complete further microbiological analysis of bacteria isolated from further Goldband and Saddletail Snapper samples

  10. References • Allen, P., Bennett, K. (2008). SPSS For the Health and Behavioural Sciences. Nelson Australia Pty Ltd. • Ames, G. R., & Curran, C. A. (1985). Report on a Visit to Vanuatu to Conduct Iced Storage Trials on Fish Species of Commercial Importance (No. H1422). London: Tropical Development and Research Institute. • Martinsdottir, E., Sveinsdottir, K., Luten, J. B., Schelvis-Smit, R., & Hyldig, G. (2001). Sensory Evaluation of Fish Freshness, Reference Manual for the Fish Sector: QIM Eurofish • Ames, G. R., & Curran, C. A. (1985). Report on a Visit to Vanuatu to Conduct Iced Storage Trials on Fish Species of Commercial Importance (No. H1422). London: Tropical Development and Research Institute..

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