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Processing Sea Urchin Roe - John Vairy (NSW Industry Representative): Aquaculture and Diet Development Subprogram: Post harvest Enhancement of Sea Urchin Roe for the Japanese Market Richard J. B. Musgrove FRDC Project No. 99/319 SARDI Aquatic Sciences Publication No. RD03/0102 DISCLAIMER The author does not warrant that the information in this book is free from errors or omissions. The author does 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 author 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 2005. 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. ISBN: 0 7308 5311 X Printed in Adelaide February, 2005. Author: R. J. Musgrove Reviewers: J Carragher, S. Clarke and G. Westphalen Approved by: A. Cheshire Signed: Date: Wednesday, 4th May 2004 Distribution: South Australian Sea Urchin Industry, Fisheries Research Advisory Boards in South Australia, Victoria and Tasmania, SARDI Aquatic Sciences Library Circulation: Public Domain EDITION 1 Jul 99 – 31 Dec 99 2 17 January 2000 FRDC 99/319 TABLE OF CONTENTS List of Figures 6 List of Tables 8 Non-Technical Summary 1999/319 Aquaculture diet development subprogram: post harvest enhancement of sea urchin roe for the Japanese market 10 I) OBJECTIVES ........................................................................................................... 10 II) OUTCOMES ACHIEVED ....................................................................................... 10 III) EXECUTIVE SUMMARY........................................................................................... 11 IV) ACKNOWLEDGEMENTS........................................................................................... 13 Chapter 1 General Introduction 14 1.1 BACKGROUND........................................................................................................ 14 1.2 NEED...................................................................................................................... 15 1.3 OBJECTIVES ........................................................................................................... 15 1.4 VARIATIONS TO PROJECT ....................................................................................... 16 1.5 REPRODUCTION IN H. ERYTHROGRAMMA .............................................................. 18 Chapter 2 General Methods 21 2.1 ROE YIELD (%GSI), QUALITY AND GUT INDEX....................................................... 21 2.1.1 Yield (%GSI) ................................................................................................. 21 2.1.2 Colour ........................................................................................................... 22 2.1.3 Texture .......................................................................................................... 23 2.1.4 Grade ............................................................................................................ 24 2.1.4 Gut Index....................................................................................................... 24 2.1.5 Data Analysis ................................................................................................ 24 2.2. THE EFFECT OF PROTEIN LEVEL AND OIL TYPE ON ROE YIELD AND QUALITY .......... 26 2.2.1 Introduction................................................................................................... 26 2.2.2 Methods......................................................................................................... 26 2.2.3 Results ........................................................................................................... 32 2.2.4 Conclusions................................................................................................... 35 2.3. THE EFFECT OF TEMPERATURE AND PHOTOPERIOD ON ROE YIELD AND QUALITY. .. 36 2.3.1 Introduction................................................................................................... 36 2.3.2 Methods......................................................................................................... 36 2.3.3 Results ........................................................................................................... 38 EDITION 1 Jul 99 – 31 Dec 99 3 17 January 2000 FRDC 99/319 2.3.4 Conclusions.......................................................................................................... 41 2.4. THE EFFECT OF A SEMI-MOIST EXTRUDED DIET AND SEA URCHIN SIZE ON ROE YIELD.42 2.4.1 Introduction................................................................................................... 42 2.4.2 Methods......................................................................................................... 42 2.4.3 Results ........................................................................................................... 46 2.4.4 Conclusions................................................................................................... 55 2.5. THE EFFECT OF CRUDE PROTEIN LEVEL AND ENHANCEMENT TIME ON ROE YIELD... 56 2.5.1 Introduction................................................................................................... 56 2.5.2 Methods......................................................................................................... 56 2.5.2 Results ........................................................................................................... 58 2.5.4 Conclusions................................................................................................... 61 2.6. FIELD COMPARISON OF ARTIFICIAL AND NATURAL DIETS ....................................... 62 2.6.1 Introduction................................................................................................... 62 2.6.2 Methods......................................................................................................... 62 2.6.3 Results ........................................................................................................... 65 2.6.4 Conclusions................................................................................................... 69 2.7 COMPARISON BETWEEN DIET 1, A NATURAL FOOD (MACROCYSTIS PYRIFERA) AND DIETS PRODUCED IN NEW ZEALAND AND NORWAY............................................................ 71 2.7.1 Introduction................................................................................................... 71 2.7.2 Results ........................................................................................................... 71 2.7.3 Conclusion .................................................................................................... 72 2.8 STABILITY OF ARTIFICIAL DIETS USED IN TRIALS 3 TO 6......................................... 73 2.8.1 Introduction................................................................................................... 73 2.8.2 Methods......................................................................................................... 73 2.8.2 Results ........................................................................................................... 75 Conclusions................................................................................................................... 78 Chapter 3 General Discussion 80 3.1 PHOTOPERIOD, TEMPERATURE AND SEASON .......................................................... 80 3.2 SEA URCHIN SIZE AND ROE YIELD........................................................................... 81 3.3 GUT INDEX ............................................................................................................. 86 3.4 ROE ENHANCEMENT TIME ...................................................................................... 88 EDITION 1 Jul 99 – 31 Dec 99 4 17 January 2000 FRDC 99/319 3.5 ROE QUALITY ......................................................................................................... 89 3.6 DIETS ..................................................................................................................... 91 4.Benefits 92 5.Further Development 92 6.Planned Outcomes 93 7.Conclusion 93 Appendix 1: Intellectual Property 95 Appendix 2: Staff 95 Appendix 3: Diets 96 A3.1. COMPOSITION......................................................................................................... 96 A3.2. MIXING .................................................................................................................. 98 A3.3. EXTRUDER STACKUP .............................................................................................. 98 A3.4. EXTRUDER OPERATING CONDITIONS .....................................................................
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