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Research results in improved something more useful, or enable it to be disposed of more
products and processes effectively.

The waste transformation research team tapped into the
expertise and specialised equipment of the broader food-
processing sector around Australia, including private operators
and other research groups such as the Commonwealth
Scientific Industry Research Organisation (CSIRO). The aim
was to develop ‘investment-ready’ opportunities for the
seafood industry by adapting existing processes. The team
also drew on previous work it had undertaken to identify new
products, as well as trialling technologies new to the seafood
industry in Australia.
Fish handling processes

According to the work carried out by the team, harvest
and handling protocols that preserve the quality of seafood Enzyme hydrolysed
demonstrated their potential to take a product that would finfish following
otherwise be rejected or treated as seconds, and raise its Credit: Andy Tilley centrifugation.
value, even into the ‘preferred’ or ‘premium’ buying list.
This process offers the broadest opportunities to break down
Fish dispatch techniques, the use of sanitisers to control seafood byproducts into functional components, depending
spoilage bacteria following harvest, and consistent, best- on the specificity of the enzymes used and the molecules
practice cold-chain logistics, were found to improve flesh they target.
quality and shelf life. Improved protocols to lift quality have In the Curtin University research, commercial proteolytic
also been developed for Australian salmon, Australian sardine, enzymes were selected as the preferred catalyst for hydrolysis
pearl oyster meat and a variety of finfish from Western because they provide more consistent end products. In a food-
Australia’s Pilbara region. In particular, pearling companies related project, a dual enzyme extraction process produced a
implemented improved handling protocols to ensure that marketable mussel stock from second-grade mussels.
pearl meat is handled to meet best practice food safety
standards to assure this premium value-added product. Another project investigating options for processing waste
Injection technology from ranched Southern Bluefin Tuna in South Australia
identified a faster hydrolysis process that also produced more
Injection technology is widely used in other food industries, versatile end products.
often for applications such as infusing meats with marinades. Using a commercial enzyme rather than naturally occurring
In the case of seafood, researchers worked with seafood enzymes in the fish gut, the fish processor SAMPI was able
suppliers and processors to adapt injection technology to reduce the time taken for hydrolysis from eight hours to
specifically for some finfish species.
two hours. The higher quality, homogenised liquid product
The aim has been to stabilise flesh quality and address a has improved protein levels and about 10 percent oil. Bone
texture issue that plagues the fish, and which only becomes and other matter separated out is used to make recreational
evident when the fish is cooked. The new injection process fishing burley. There has been further research undertaken
appears to provide a consistent eating quality in all fish, into higher value uses for the bone extracted from the
potentially improving marketability of the species. process, potentially even for human consumption.
Hydrolysis The fish hydrolysate that SAMPI produces is organically
certified and is sold as a biological soil conditioner and
Acids and hydrolysis enzymes have both been used in aquafeed ingredient, with growing demand in both markets.
seafood trials to break down larger protein molecules into It currently supplies international and Australian aquafeed
smaller components, generally to turn a ‘waste’ product into markets. Further research is being conducted at the University
on the immunostimulatory effects of hydrolysis product

INFOFISH International 3/2020 ● www.infofish.org