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Sardinops Sagax) Optimising at-sea post-harvest handling procedures for the Australian sardine (Sardinops sagax) Edited by R.J. Musgrove and J.F. Carragher Project No. 2002/236 1 This report may be cited as: Musgrove, R.J., Carragher, J.F. (2006) Optimising at-sea post-harvest handling procedures for the Australian sardine (Sardinops sagax). Final report to the Fisheries Research and Development Corporation. Project 2002/236. 202pp DISCLAIMER The authors do not warrant that the information in this book is free from errors or omissions. The authors do not accept any form of liability, be it contractual, tortious or otherwise, for the contents of this book or for any consequences arising from its use or any reliance placed upon it. The information, opinions and advice contained in this book may not relate to, or be relevant to, a reader's particular circumstances. Opinions expressed by the authors are the individual opinions of that person and are not necessarily those of the publisher or research provider. Copyright Fisheries Research and Development Corporation and SARDI Aquatic Sciences © 2006. This work is copyright. Except as permitted under the Copyright Act 1968 (Cth), no part of this publication may be reproduced by any process, electronic or otherwise, without the specific written permission of the copyright owners. Neither may information be stored electronically in any form whatsoever without such permission. The Fisheries Research and Development Corporation plans, invests in and manages fisheries research and development throughout Australia. It is a statutory authority within the portfolio of the federal Minister for Agriculture, Fisheries and Forestry, jointly funded by the Australian Government and the fishing industry. Printed in Adelaide July, 2006. SARDI Aquatic Sciences Publication No. RD02/0051-2 SARDI Research Report Series No. 146 ISBN: 0 7308 5348 9 Editors: R.J. Musgrove, J.F. Carragher Reviewers: Dr A. Linnane and Mr P.J. Rogers Approved by: Dr Anthony Fowler Signed: Date: Monday 31st August 2006 Distribution: Sardine Industry participants, Fisheries Research Advisory Boards in South Australia, Victoria and Tasmania, SARDI Aquatic Sciences Library Circulation: Public Domain 2 TABLE OF CONTENTS Table of Contents ............................................................................................. 3 Table of Figures................................................................................................ 7 Table of Tables ................................................................................................. 9 OBJECTIVES: ................................................................................................. 12 OUTCOMES ACHIEVED ................................................................................. 13 NON-TECHNICAL SUMMARY ........................................................................ 13 Acknowledgements........................................................................................ 17 CHAPTER 1 GENERAL INTRODUCTION ...................................................... 18 1.1 Background.......................................................................................... 18 1.2 Need...................................................................................................... 20 1.3 Objectives ............................................................................................ 23 CHAPTER 2 AUDIT OF THE FOOD GRADE SARDINE INDUSTRY IN PORT LINCOLN ......................................................................................................... 24 2.1 Introduction.......................................................................................... 24 2.2 Methods................................................................................................ 24 2.3 Results.................................................................................................. 25 2.3.1 Catching and handling ........................................................................ 25 2.3.2 Vessel IQF .......................................................................................... 26 2.3.3 RSW tanks.......................................................................................... 26 2.3.4 Unloading............................................................................................ 28 2.3.5 Factory................................................................................................ 28 2.4 Recommendations for Storing and Processing Sardines................ 29 CHAPTER 3 NEW PROCESSES AND PRODUCTS FOR THE SARDINE INDUSTRY AND THE MARKETING ISSUES INVOLVED. ............................. 32 3.1 Background ............................................................................................. 32 3.1.1 Objectives ........................................................................................... 33 3.1.2 Scope.................................................................................................. 33 3.1.3 Methodology ....................................................................................... 35 3.2 Bait Market ............................................................................................... 37 3.2.1 Recreational and commercial bait segments ...................................... 37 3 3.3 Human Consumption Market.................................................................. 49 3.3.1 Processing Segment........................................................................... 49 3.3.2 Retail segment.................................................................................... 52 3.3.3 Food Service Market........................................................................... 77 3.4 Conclusions and Recommendations..................................................... 78 3.4.1 Products and target markets............................................................... 78 3.4.2 Comment ............................................................................................ 81 Appendix 3.1 Petfood Market ....................................................................... 83 Appendix 3.2 Imports; Restrictions and Conditions ................................... 84 3.2.1 Restrictions on Imports ....................................................................... 84 3.2.2 Australian Quarantine and Inspection Service Export Import Conditions ...................................................................................................................... 86 Appendix 3.3 Quotas and Sardine Production By State ............................. 92 A3.3.1 Queensland ...................................................................................... 92 A3.3.2 New South Wales............................................................................. 92 A3.3.3 Victoria ............................................................................................. 93 A3.3.4 South Australia ................................................................................. 93 A3.3.5 Western Australia ............................................................................. 94 A3.3.6 Tasmania.......................................................................................... 95 Appendix 3.4 Classification Of The Australian Sardine............................. 96 Appendix 3.5 Mendolia Fremantle Sardines ................................................ 97 Appendix 3.6 Imported Portuguese Sardines ............................................. 98 Appendix 3.7 Canned Sardines.................................................................... 99 CHAPTER 4 FACTORS AFFECTING RATES OF DETERIORATION IN SARDINE QUALITY ...................................................................................... 100 4.1 Introduction........................................................................................ 100 4.2 Method................................................................................................ 101 4.2.1 Scoring fish deterioration using QIM................................................. 101 4.2.2 Net sampling..................................................................................... 105 4.2.3 Holding tank sampling....................................................................... 106 4.2.4 Water temperature and plankton sampling ....................................... 108 4.2.5 Gut fullness and fish QI..................................................................... 109 4.2.6 Date and tank/fish-bin effects on QI.................................................. 109 4.2.7 Ice hours and fish deterioration......................................................... 109 4.2.8 Muscle and body cavity temperature and fish deterioration .............. 110 4.2.9 Data analysis .................................................................................... 110 4 4.3 Results................................................................................................ 112 4.3.1 Catch time and tank loading ............................................................. 112 4.3.2 Catch size ......................................................................................... 113 4.3.3 Hold water temperatures................................................................... 113 4.3.4 Time to unloading ............................................................................. 113 4.3.5 Changes in QI................................................................................... 113 4.3.6 Change in fish QI with on-board
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