2009/755 Workshop on physical and biochemical methods for analysis for fish as food and subsidiary activities

By Thomas Madigan


The researcher attended a PhD training course at the Technical University of Denmark which provided an introduction to a wide suite of biochemical methods that can be used to assess post-mortem changes in fish. The author then visited the Grimsby Institute, UK and was given an introduction to the Cells Alive System (CAS) which is a novel freezing technique believed to be superior to standard fast freezing systems. The author also visited Campden BRI and discussed their high pressure processing work and with the Centre for Environment, Fisheries & Aquaculture Science (CEFAS) in Weymouth, who are playing an important role in the development of European methods for the detection of marine vibrios. The author has identified and discussed the potential for collaborative links with each of the institutes that were part of the subsidiary visits.

Attendance at this workshop has assisted in developing capability to undertake the physical and biochemical techniques that will be undertaken in Seafood CRC projects. This capacity will be extremely beneficial for analysis of quality attributes of seafood for the Australian seafood industry. In particular, it will assist seafood processors to assess the shelf life of potential new product lines.