Nutritional Value Of Australian Seafood II: Factors Affecting Oil Composition Of Edible Species
Funder
Fisheries Research and Development Corporation
Funding Amount
$235,902.77
Summary
Following the successful completion and launch of "Seafood the Good Food", considerable feedback indicated the need for follow up research. Industry needs communicated to date include: 1. The need for examination of additional species for various client groups. Liaison with state industry councils has already indicated an additional 50 species for analysis. 2. Seasonal differences. The effect of season on oil composition of seafood was examined for only 4 species in project 95/122, a ....Following the successful completion and launch of "Seafood the Good Food", considerable feedback indicated the need for follow up research. Industry needs communicated to date include: 1. The need for examination of additional species for various client groups. Liaison with state industry councils has already indicated an additional 50 species for analysis. 2. Seasonal differences. The effect of season on oil composition of seafood was examined for only 4 species in project 95/122, and needs to be examined for further target species. 3. Spatial variation in oil composition of commercial fish and other seafood needs to be further examined. 4. Other tissues need to be examined. In project 95/122 we examined fish after the skin (and associated subcutaneous fat) was removed. Results for oil and PUFA content are conservative for some species. Higher amounts of omega-3 PUFA content may be obtained through consumption of whole fish, including the skin. Omega-3 PUFA levels in other fish tissues therefore is needed for selected species. 5. Examination of the differences between aquaculture versus wild fisheries. Aquaculture is predicted to supply a larger source of seafood to the Australian domestic market, therefore research and development on alternative non-fish based feeds is underway. Care must be taken to ensure that the health benefits of seafood, in particular the omega-3 PUFA are not compromised. Research is needed to therefore compare aquaculture versus wild-caught individuals of selected species. 6. Processing. Examination of the effect of cooking methods and other factors on oil and PUFA content and composition is required. Objectives: 1. Expand the current data base on the nutritional (oil) composition of principal Australian seafood, including additional industry requested species, and examine seasonal and spatial differences, variation between aquacultured and wild-caught specimens and processing effects (cooking). 2. Publish the results in suitable format(s) for use by various fisheries associated marketing agencies, and medical and consumer groups. Read moreRead less
Benefits To The Fishing Industry From Irradiation Of Australian Species Of Fish And Crustacea
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Investigate effects of low dose radiation on refrigerated shelf life extension and quality of seafood (whole fish, fillets, crustacea, products) caught in Aust waters 2. Assess marketability of irradiated seafood; extension of markets for fresh, chilled seafood
An Investigation Of Indigenous Knowledges And Nutritional Health And Wellbeing Benefits And Values Of Seafood For Supporting Indigenous Fisheries Development
Funder
Fisheries Research and Development Corporation
Funding Amount
$111,932.00
Summary
Development of Aboriginal fishing businesses in the Northern Territory is aiming to improve the livelihoods of community members by providing access to a nutritious, diverse and culturally significant food supply. At both global and national levels, organisations are advocating for health to be considered in all policy (WHO, 2013). The objectives of the proposed research are to understand from an Indigenous knowledge domain the nutritional health and wellbeing benefits of seafood. This informati ....Development of Aboriginal fishing businesses in the Northern Territory is aiming to improve the livelihoods of community members by providing access to a nutritious, diverse and culturally significant food supply. At both global and national levels, organisations are advocating for health to be considered in all policy (WHO, 2013). The objectives of the proposed research are to understand from an Indigenous knowledge domain the nutritional health and wellbeing benefits of seafood. This information can therefore support future considerations of nutrition and health benefits in policy and ensure that health and related unintentional impacts of policies are at least considered in the policy making process in fisheries development. There is an ongoing need for Indigenous grounded approaches to be implemented to improve the diet and nutritional programs in Aboriginal communities (e.g. government programs, Aboriginal Health organisations and school nutrition). It is anticipated that this research will be relevant to a wide range of stakeholders involved in addressing the nutritional and health outcomes in communities through promotion of seafood in diets. The western biomedical health benefits of seafood are widely known globally and nationally (FRDC, 2004). However, the relationships between Indigenous health and wellbeing and seafood in an Indigenous knowledge domain is not well understood. The proposed research aims to address this knowledge gap though a multidimensional approach including localised documentation and representation of Indigenous knowledges of the nutritional health and wellbeing benefits values and meanings of seafood and nutritional analysis of fish and seafood species. This approach will bring together two knowledges in a culturally appropriate manner to better promote a holistic understanding of nutritional benefits of seafood.
The outcome of the research will contribute new knowledge to ensure the development of Indigenous fisheries is sensitive to health, nutritional and wellbeing values and meanings of culturally important seafood. This research project is funded by the Fisheries Research Development Corporation (FRDC project 2019-143) on behalf of the Australian Government and is being implemented in partnership with Monash University, Charles Darwin University and Bawinanga Aboriginal Corporation and Traditional Aboriginal Owners from the Maningrida region in the Northern Territory. Project investigators are Associate Professor Julie Brimblecombe, Associate Professor Natasha Stacey, and PhD candidate Beau Cubillo.
Objectives: 1. To document Indigenous knowledges on the understanding of the nutritional health and wellbeing benefits and the value and meanings of locally caught and consumed seafood 2. To develop outputs (e.g. poster, booklet) based on Aboriginal knowledge and nutrition profiling of identified seafood species for inter-generational knowledge transfer 3. To develop a conceptual framework to bring together and represent the components and values of Indigenous knowledges of the nutritional health and wellbeing benefits of seafood Read moreRead less