Adding value to South Australian seafood
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Dr. John Carragher discussed methods to enhance the quality, packaging, and shelf-life of South Australian seafood during a seminar at the Waite Research Institute. The research includes the application of modified atmosphere packaging and temperature management for sardines. The seminar emphasized the importance of consuming more Australian seafood.
Adding value to South Australian seafood
- 1. The Waite Research Institute FOODplus Research Centre Scientific Seminar Series – 2010 #1 Dr John Carragher Life Impact | The University of Adelaide
- 2. Adding value to South Australian seafood: improving quality, packaging and shelf-life for the modern consumer John Carragher
- 10. 100% N2 Air 90% O2 90% N2 10% CO2 Day 8 Modified atmosphere packaging
- 12. 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
- 13. Binary ice; flow ice; micro ice
- 19. Eat more seafood! If you can afford it eat more Australian seafood!