Kakadu Plum extract extends fresh shelf life of prawns and seafood

By / 10th of June, 2014

A NEW seafood product that uses an extract of the native Kakadu Plum to maintain the freshness and colouring of cooked prawns during storage has been unveiled at the World Aquaculture Conference in Adelaide, South Australia.

The product has been developed by the Seafood Cooperative Research Centre who are hoping to attract interest from food manufacturing companies to commercialise the extract.

A commercial trial involving 110 tonnes of farmed prawns was undertaken with three companies, all giving positive feedback and confirming it did not produce any flavour or odour changes.

Kakadu Plum is an approved natural food ingredient with antioxidant and antibacterial properties, harvested commercially by indigenous communities in Northern Australia.

The Lead's coverage of the World Aquaculture Conference Adelaide:

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Key contacts

Dr Len Stephens Managing Director Seafood CRC
61 08 8201 7651 len.stephens@seafoodcrc.com www.seafoodcrc.com
More...
  • South Australia's aquaculture sector is now worth more than $243 million to the state's economy.
  • The value of aquaculture production grew by six per cent on the previous year, up more than $14 million.
  • Southern Bluefin Tuna is leading the growth with tonnage harvested rising by six per cent.
  • Oysters reported a nine per cent growth in yield.
  • Land based aquaculture as a whole increased production by up to 33 per cent.
  • The aquaculture sector accounts for more than half of the state's seafood production.
  • The sector provides 1,200 full-time jobs and almost 1,400 flow-on jobs, more than half of those in regional area.
  • Southern Bluefin Tuna makes up 63 per cent of the total value of aquaculture production, followed by oysters at 15 per cent, then algae, finfish, mussels, abalone and crustaceans.
  • In 2012-2013, aquaculture related tourism attracted around 9,000 visitors, mostly for the opportunity to swim with Southern Bluefin Tuna in their pens.