The team from the State Government's Health and Food Science Precinct at Coopers Plains has identified native plant based antibacterial food ingredients which increase product shelf life and enhance the flavour of seafood.
The ingredients, including lemon myrtle, kakadu plum and Tasmanian pepper leaf, have been incorporated into two sauces of 'Queensland' character to preserve the produce.
One industry partner to the project, the Kailis Group of Companies, is currently in the process of commercialising these products.
State Government Food Scientist Steve Slattery said seafood industry groups have been amazed by the outcomes created by the addition of simple but effective techniques.
"We recently demonstrated the effectiveness of this new technology by cooking a BBQ lunch for seafood industry representatives using produce that had been refrigerated for seven days and was as fresh as the day it was packaged, possibly even as fresh as the day it was caught."
"We have the technology now to double the normal shelf life of seafood products, and in fact store refrigerated seafood for up to 14 days," Mr Slattery said.
"One of the most exciting aspects of this research is the fact we are using all natural ingredients, and in fact all natural ingredients native to Queensland."
"The other important aspect is the packaging - our new modified atmosphere packaging, known as MAP, makes a huge difference to the way seafood survives in the supermarket fridge."
New Natural Preservation Techniques For Seafood
AUSTRALIA - A team of State Government food scientists have developed new techniques using native ingredients and special packaging that dramatically increases the shelf life of seafood.
