Adding value to South Australian seafood

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John Carragher’s talk on seafood value adding used data and examples from work done by UniSA, Flinders Uni (Lincoln Marine Science Centre), SARDI and his own company Logifish Consulting. The species covered included yellowtail kingfish, sardines and Goolwa cockles (pipis)

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Adding value to South Australian seafood

  1. 1. The Waite Research Institute FOODplus Research Centre Scientific Seminar Series – 2010 #1 Dr John Carragher Life Impact | The University of Adelaide
  2. 2. Adding value to South Australian seafood: improving quality, packaging and shelf-life for the modern consumer John Carragher
  3. 3. 100% N2 Air 90% O2 90% N2 10% CO2 Day 8 Modified atmosphere packaging
  4. 4. Temperature difference (oC) between muscle and body cavity of sardines sampled from the net to the jetty 10 Net Tank A Tank B 8 6 Temperature Difference (oC) 4 2 0 0 2 4 6 8 10 12 14 Hours
  5. 5. Binary ice; flow ice; micro ice
  6. 6. Eat more seafood! If you can afford it eat more Australian seafood!

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