SEAFOOD Quality Frozen in Time Fisheries Research Development Corporation
W
hen it comes to seafood, ‘fresh is best’ has been the mantra for eons. But is fresh best? A fascinating food science project may lead to a challenging rethink of this belief A research project that arose from questions put to consumers about why they do not buy seafood is throwing new light onto the fresh versus frozen debate, with some surprise early findings.
Sue Poole (left) and Philippa Tyler prepare randomised fish samples for one of the taste tests.
The issue has come to a head after a 2016 Fisheries Research Development Corporation (FRDC) consumer survey revealed three key reasons for the aversion of non-seafood eaters – smell, uncertain freshness and lack of knowledge about preparation. All these issues could be resolved by supplying seafood as a ready-to-cook frozen product, but this runs head-on into perceptions that freezing seafood reduces its eating quality.
To test this perception, the FRDC commissioned the Queensland Department of Agriculture and Fisheries (DAF)’s seafood team, led by principal scientist Sue Poole. The team was asked to develop and run a series of ‘taste tests’ among both professional seafood chefs and consumer panels, to build a statistically valid position on whether fresh seafood really can be distinguished from the correctly frozen and thawed product.
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Fishing News - Page 15
