Slattery, S. (1997) Northern Australian Shark: Avoiding tough flesh. In: Proceedings of the International post-harvest seafood symposium: Making the most of the catch., 25 - 27 July 1996, Brisbane, Australia.
The texture of two species of northern Australian shark is mainly effected by the bioIogy of the fish. One species, Carcharhinus sorrah, requires higher energy to shear a sample of its cooked flesh than does the other, C. tilstoni. Male shark are firmer than females and shark with a fork length larger than 85 cm were tough. Of the combination of sex and species group, only male C. sorrah were tough. Further definition of groupings also identified female C. sorrah larger than 85 cm fork length and male C .tilstoni larger than 85 cm fork length as being tough. A manual of best practice was drawn up from the results of a range of experiments.
Best practice recommended for processing shark was:
1. kill, bleed and gut immediately after catch
2. keep trunks cool until rigor has set, but not longer
3. store trunks in refrigerated seawater (RSW) for up to 12 hours
4. then freeze trunks or fillets
5. shark should not be frozen prerigor or kept on deck till postrigor.
|Item Type:||Conference or Workshop Item (Paper)|
|Additional Information:||National Seafood Centre / FRDC Australia|
|Keywords:||Shark; Carcharhinus sorrah; Carcharhinus tilstoni; flesh; texture difference; biological causes; processing; K-value.|
|Subjects:||Aquaculture and Fisheries > Fisheries > Fishery for individual species|
|Deposited On:||11 Jun 2004|
|Last Modified:||07 Sep 2010 07:57|
Repository Staff Only: item control page