The project, conducted by the Department of Primary Industries and Fisheries (DPI&F), has been looking at using the natural preservative properties of native foods to extend the shelf life of convenience seafood packs.
Primary Industries and Fisheries Minister Tim Mulherin said the project is focused on extracts from plants such as lemon myrtle to control the spoilage bacteria of fi sh and guarantee a fresh product.
DPI&F science leader Dr Roger Stanley said as well as extending the shelf-life of seafood the addition of native plants also created a unique Australian fl avour.
New Research Keeps Seafood Fresh
AUSTRALIA - State Government researchers believe they havediscovered a natural preservative that keeps seafoodproducts fresher for longer.
