Processing Innovations

Scientific research into improving the harvesting, handling and processing of New Zealand seafood products underpins the ability to maximise the quality, consistency and value of seafood products sold around the world. It also helps them to develop and tailor value-added products, both seafood and by-products, to meet the demands of customers in different markets.

New Zealand fish species such as hoki have unique characteristics. Broadening our understanding of each deepwater species and its intrinsic food-related properties has lead to opportunities for new processing systems and products.

An important breakthrough came in the 1990s through the widespread adoption of new bulk chilling protocols for hoki, resulting from comprehensive research into the behaviour of hoki flesh characteristics under a variety of handling and temperature controlled processes. Scientific analysis of hoki quality and flesh stability under new chilling technologies led to the implementation of bulk chilling facilities across the fleet and resulted in further improvements in maintain consistent high quality hoki products.

Based on studies of post-harvest enzyme activity for hoki, new chilling protocols to slow the rapid degradation of the flesh (which contributes to "gaping" or fissures opening in the flesh) were implemented. Scientists recommended chilling freshly caught hoki to zero degrees Celsius within three to four hours of harvest. Seafood companies implemented the new chilling protocols and invested an estimated $3 million over four years in new on-boat refrigeration equipment to provide coolant to the "pounds" (the tanks in which trawled hoki are held prior to processing). Considerable time and effort was also placed on up skilling crew in the new handling procedures.

Early bulk chilling of hoki has improved gaping scores and provided the first valuable step in transforming hoki into a high-value product. Following on from this work, new research is underway, supported by the Deepwater Group and Seafood Innovations Ltd, to investigate the impacts of catching and post-harvest handling practices on flesh quality, in particular damage and defect rates.

In time, this research will result in "second generation" catching, cooling and processing protocols that will enable New Zealand hoki processors to stay ahead of customer demands for improved eating quality and presentation.