Electric paralyzation and reduction of weight loss in the processing of round-cooked spiny lobsters

Abstract

This study proposes alternatives to the current methods of processing round-cooked lobster. The paralyzation of lobsters with direct electric shock consumes 10.526 x 10 -3 kWh, which is significantly less than the 11 kWh required by the traditional thermal-shock method (based on 60 kg of lobsters). A better weight gain was obtained by immersion of paralyzed lobsters in brine before cooking. Systematic trials combining 3, 6, or 9% brine concentrations with immersion periods of 15, 30, or 45 minutes were performed in order to determine the best combinations. A mathematical model was designed to predict the weight gain of lobsters of different sizes in any combination of treatments. For small lobsters, a 45 minutes immersion in 6% brine gave the best response in terms of weight gain (4.7%) and cooking produced a weight loss of only 1.34% in relation to fresh lobster weight. For medium-sized lobsters, a 45 minutes immersion in 9% brine produced a weight gain of 2.64%, and cooking a weight gain of 1.08%. For large lobsters, a 45 minutes immersion in 6% brine produced a weight gain of 3.87%, and cooking a weight gain of 1.62%. Keywords: spiny lobster; electric stunning; cooking; weight gain; weight loss. ResumoO presente estudo propõe alternativas aos métodos convencionais de processamento da lagosta inteira-cozida. Para a paralisação de 60 kg de lagosta com aplicação de choque elétrico, foram consumidos 10,526 x 10 -3 kWh, valor significativamente inferior aos 11 kWh requeridos pelo método tradicional de choque térmico. Um maior ganho de peso foi obtido pela imersão de lagostas paralisadas em salmoura antes do cozimento. Experimentos combinando as concentrações de salmoura a 3, 6 e 9% com os tempos de imersão de 15, 30 ou 45 minutos foram realizados. Um modelo matemático foi ajustado para predizer o rendimento de peso de lagostas de diferentes tamanhos para as combinações de tratamentos testadas. Para lagostas pequenas, um tempo de imersão de 45 minutos em salmoura a 6% apresentou a melhor resposta em termos de ganho de peso (4,7%) e o cozimento produziu uma perda de peso de somente 1,34% em relação ao peso da lagosta fresca. Para lagostas de tamanho médio, um tempo de imersão em salmoura a 9% produziu um ganho de peso de 2,64%, e o cozimento, um ganho de peso de 1,08%. Para lagostas grandes, uma imersão de 45 minutos em salmoura a 6% produziu um ganho de peso de 3,87%, e o cozimento, um ganho de peso de 1,62%.

Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries

“…In 2008, the annual production in Brazil was approximately 2,500 tons of lobster tails and approximately 500 tons of whole lobsters. The production of lobster tails is mainly exported to the USA, and whole lobsters are exported mainly to Japan and Europe (OGAWA; ITÓ; MELO, 2007;SOMOZA et al, 2008). In Brazil, the three most commonly harvested species of spiny lobsters (Palinuridae) are: Panulirus argus (Latreille 1804), P. laevicauda (Latreille 1817) and P. echinatus (Smith 1869).…”