Queensland scientists are hitting the road to help reduce the stress levels and increase the quality of one of our much loved seafoods - the iconic mud crab.

Minister for Primary Industries, Fisheries, Rural and Regional Queensland Tim Mulherin said the Department of Employment Economic Development and Innovation (DEEDI) team was taking its research findings to industry to demonstrate how to reduce the stress and mortality rates of muddies.

"This new two-year project will capitalise on recent research and provide industry around Australia with the latest skills to maximise the survival and quality of live mud crabs," Mr Mulherin said.

"The mud crab is remarkable for surviving out of water for several days.

"However, because mud crabs are harvested across northern Australia, and often in geographically remote locations, this can mean a long trip to market.

"Transporting the crabs in water from remote locations is pro hibitive because of the extra freight costs associated with moving water.

"As the crabs are transported dry, they can experience high levels of stress often resulting in death.

"Losses can be high, varying between 4 to 10 per cent, dependent on seasonality and transport delays.

"This can mean losses for the entire Australian commercial mud crab industry in excess of 120 tonnes of crabs or $2 million annually."

DEEDI project leader Mr John Mayze said improving handling methods was the key to increasing the life and taste of mud crabs.

"The new techniques developed by DEEDI researchers include specific holding conditions to minimise stress, and a recovery step," he said.

"This includes re-immersing them for a period, then holding them in a quiet, undisturbed and moist environment.

"Industry trials have already demonstrated a 10 per cent reduction in crab mortalities in the processing sector, and a further 50 per cent redu ction at retail level.

"Feedback from harvesters, wholesalers and the retail sector has indicated increased survival and improved vigour of mud crabs when the alternative handling methods have been used.

"This new nationally focussed project aims to achieve maximum adoption throughout the entire supply chain.

"All sectors of the chain will be involved, from harvesters at remote camps in the Gulf of Carpentaria, to fine dining restaurants in Melbourne and Sydney, which have live product on the menu.

"Extending this knowledge to industry means mud crabs reach the consumers at premium quality, raising public confidence and perception of the commercial operators and resource sustainability."

Sydney Fish Market's Quality, Safety and Environment manager Mark Boulter said the initiative was a great illustration of industry's ability to work together for a common goal.

"Extension work is extremely valuable in ensuring results from rese arch are commercially realised and tangible benefits are returned to the Australian seafood supply chain," he said.

The team will travel through crabbing communities and seafood distributors from Darwin to Melbourne this year to deliver the training, followed by an evaluation of industry adoption next year.

The two-year project is funded by the Australian Government through the Fisheries Research and Development Corporation (FRDC).

For more information on research on innovative food technologies, visit www.deedi.qld.gov.au or call 13 25 23.