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Value Adding to Seafood by Application of Modern Drying

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Value Adding to Seafood by Application of Modern Drying Value adding to Seafood by Application of Modern Drying Techniques S.L. Slattery FISHERIES RESEARCH & DEVELOPMENT CORPORATION CENTRE FOR FOOD TECHNOLOGY PROJECT NUMBER 94/123 .. CONTENTS NON-TECHNICAL SUMMARY ........................................................................... 1 PROJECT BACKGROUND .................................................................................. 2 PROJECT NEED ............................................................................................... 4 PROJECT OBJECTIVES ...................................................................................... 4 Project Milestones ........................................................................................, 5 METHODS ................................._ ...................................................................... 5 The Heat Pump Drier .................................................................................. 5 Water Activity ........................................................................................... 6 Bacterial count ........................................................................................... 6 Product evaluation ...................................................................................... 6 DETAILED RESULTS .... ·............................................... : .................................... 7 MARKET REPORT ...................................................... , ..................................... 7 DRYING TRIALS .............................................................................................. 7 FISH AND FISH VISCERA .................................................................................. 7 . PILCHARDS ............................................................................................. 7 ANCHOVIES ............................................................................................ 9 WHITE SARDINE ................................................................ : ..................... 9 WHITE BAIT ........................................................................................... 10 ... AUSTRALIAN SALMON ........................................................................... 10 SPLIT MULLET ............................................................... , ....................... 11 FISH MAW ............................................................................................. 11 Maw dried at 35°C ............................................................................ 12 Domestic maw .......................................................................... 12 Processing of fish maw prior to drying .................................................... 12 Heat treatment .................................................................................. 12 Imported maw treated with chemicals ...................................................... 13 Sodium hypochlorite treated maw dried at 45 °C ................................. B Domestic maw treated with chemicals ..................................'! .................. 14 H20 2 treatment .......................................................................... 14 Sodium hypochlorite treatment, dried at 55°C ................................... 16 Sodium hypochlorite treatment, dried at 35 °C ................................... 17 Sodium hydroxide and sodium hypochlorite treatment .......................... 18 Sodium hydroxide treatment ......................................................... 19 Sodium hydroxide and sodium metabisulphite treatment ....................... 21 Potassium sorbate treatment .......................................................... 21 Product evaluation ............................................................................. 22 Jew fish maw .................................................................................... 23 Taste pannel report ............................................................................. 25 '-.... Results of returned forms ............................................................. 25 Processing method for fish maw ............................................................ 25 SHARK .................................................................................................. 26 Fillets ............................................................................................. 26 Jerky ............................................................................................. 28 ECHINODERMS .............................................................................................. 28 CENTRE FOR FOOD TECHNOLOGY BECHE DE MER ......................•............................................. , ................. 28 Whole ............................ ;·................................................................ 29 Strips ............................................................................................. 29 MOLLUSCS .................................................................................................... 30 CUTILEFISH ..........-: ................................................................................ 30 SQUID ................................................................................................... 31 35°C ............................................................................................. 31 45°C ............................................................................................. 32 Product evaluation ............................................................................. 32 SCALLOPS .................................................................. ~ .......................... 33 Frozen scallops ........................ : ........................................................ 33 Constant drying fresh scallops ............................................................... 34 Intermittent drying of fresh scallops ........................................................ 34 Two minute cook ....................................... ._................ ............... 34 Four minute cook ....................................................................... 35 Four mi!lute cook, dry, second cook (two minute), second dry ............... 35 Three minute cook, dry, second cook (two minute), second dry .............. 35 Product evaluation ......................................................_ ....................... 36 PEARL MEAT ......................................................................................... 37 Raw ............................................................................................. 37 Cooked .........................................................................................- .. 38 Product evaluation ............................................................................. 38 Cooked and intermittently dried ............................................................. 38 WHELK MEAT ............................................................. , .......................... 39 CRUSTACEA .................................................................................................. 40 PRAWNS ................................................................................................ 40 Domestic product ............................................................................... 40 Imported product .....................................................................- .......... 40 Prawns dried at 35°C ....... -. .......................................................... 40 Prawns dried at 45°C .................................................................. 41 Prawns dried at 55°C ........ .......................................................... 41 BENEFITS ..................... ............................................................................... .. 41 INTELLECTUAL PROPERTY ............................................................................. 43 FURTHER DEVELOPMENT ...........................................................".. ................. 43 STAFF ........................................................................................................... 43 FINAL COST ................................................................................................... 43 APPENDIX 1 FISH & FISH VISCERA ................................................................. 44 APPENDIX 2 ECHINODERMS ........................................................................... 64 APPENDIX 3 MOLLUSCS ................................................................................. 68 ""-.,. APPENDIX 4 CRUSTACEA ............................................................................... 82 APPENDIX 5 BUDGET STATEMENT ................................................................. 88 APPENDIX 6 INDUSTRY CONTACTS ................................................................ 90 CENTRE FOR FOOD TECHNOLOGY 2 ·NON-TECHNICAL SUMMARY The milestones for this project have been met. A marketing study was conducted prior to the technical experimentation. This study, "Evaluation of the market for dried seafood", was produced as the first mile~tone report and was intended to identify suitable prospects for experimentation. Both domestic and overseas markets were analysed and a number of suitable species were identified. Market information on dried seafood is not readily available to seafood processors so when the market report compiled for the first milestone was produced many requests were made to the project researchers from industry for copies.
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