2011/748 Time-temperature monitoring for maximising returns through the supply chain

By Mark Tamplin

In long supply chains, especially those with multiple product handlers, temperature control is essential. Understanding how temperature affects prawn quality helps Quality Assurance managers focus their attention on the most critical points in the chain. Currently, knowledge about prawn supply chain performance is mostly anecdotal. As a result, when retail customers complain about prawn quality, unsubstantiated blame can be directed back up the chain, where controls may have been excellent. Thus, the goals of this project were to understand how temperature affects prawn quality parameters, how Australian supply chains perform, and then to provide the industry with tools to manage supply chains.

The effects of temperatures on sensory, chemical and microbial quality parameters for raw and/or cooked Banana, Endeavour, King and Bay Prawns were analysed and translated into predictive tools. Frozen temperature and duration did not markedly affect prawn quality, however once thawed, higher storage temperatures quickly did.

Time-Temperature Indicators (TTIs) were used to monitor temperature from harvest to retail, for Spencer Gulf, Moreton Bay, Northern Prawn and Exmouth fisheries. Results showed very good supply chains performance. Measurements at retail operations, however, showed greater variation at temperatures more quickly reducing quality.