Retail Transformation: Identifying Opportunities for Creating Consumer Focused Australian Salmon Value-Added Products
- Project Number - 2008/794.1
- Start Date - 24th August 2009
- End Date - 31st January 2010
- Principal Investigator - Mr Don Nicholls
- Research Provider - Chemistry Centre, Western Australia
- CRC Research End User - Western Australian Fishing Industry Council
About the Project
This project will develop low value Australian seafood options in order to give the Australian seafood consumer the chance to purpose local seafood at accessible price points. It will also
evaluate the sensory characteristsics, product acceptability and perception of Australian Salmon from a consumer perspective. The attributes evaluated will include, but not be limited to, taste, texture, appearance, mouth feel portion size, etc. This information should relate to pricing and potential product
forms that appeal to consumers. This will demonstrate if the species has the potential to be a sustainable, consumer commercial fishery. There is currently no consumer research information of this type available.
Project Objectives
- Identify at least 3 concepts for a range of potential new retail added value Australian Salmon products
- Develop a model for the evaluation of consumer acceptability of low value species.
- Improve understanding of the nutritional and bio chemical profile of Australian Salmon as the basis for product and process development
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