2010/707 Loss minimisation in farmed prawns through improvements in storage life and colour

By Sue Poole and Carl Paulo

Two challenges for the Australian farmed prawn industry are based on retention of maximum quality of cooked prawns through storage. The first challenge is retention of high-quality eating characteristics of chilled cooked prawns for at least 14 days to allow maximum revenue gain through long distribution chains. The second challenge is to minimise loss of characteristic red colour of cooked prawns during long-term frozen storage. The research within this project addressed both these challenges through the achievements of an effective processing solution developed for the extension of storage life and  simple on-farm processing protocols available for industry.