The Effect of Cooking on Carapace Length of Southern Rock Lobster, Jasus Edwardsii (Hutton, 1875) (Decapoda, Palinuridae)

Ibbott, Sam; Gardner, Caleb; Frusher, SD

doi:10.1163/15685400151067173

Cited by 2 publications

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References 3 publications

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“…If post-catch handling of lobsters modifies their CL, there is potential for problems with the enforcement of a minimum CL regulation. In Australia, there was a concern that rock lobsters (Jasus edwardsii) could potentially shrink during cooking but Ibbot et al (2001) concluded that there was no statistically detectable effect on the CL. Recently, questions were raised concerning the possible effect of freezing on the CL of lobster, since it is a common procedure to freeze seized lobsters in order to preserve evidence for the court.…”

Section: Introductionmentioning

confidence: 99%

The effect of cooking and freezing on the carapace length of the American lobster, Homarus americanus H. Milne Edwards, 1837

Mallet¹

2003

Crustac

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In the southern Gulf of St. Lawrence, there were concerns that freezing seized American lobster (Homarus americanus) to preserve evidence for the court could potentially reduce the carapace length, and compromise the enforcement of a fishery regulation limiting minimal legal size. Tests were performed on 30 soft-and 30 hardshell American lobsters to study the potential for shrinkage when lobsters were cooked and/or frozen. It was found that carapace length reduction was related to the carapace condition. Except for freezing of soft-shell lobsters, all treatments produced a statistically detectable reduction in carapace length. However, the average carapace length reduction ranged from only 0.1-0.5 mm, the highest increase being for hard-shell lobsters after cooking, freezing then thawing (t-test, P-value=1.8×10-10). Out of the 60 animals studied, none had a carapace length reduction over 0.7 mm, while four had a carapace length increase. Although a carapace length reduction could be detected statistically, this should not cause problems in enforcing a minimum legal size.

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Section: Introductionmentioning

confidence: 99%

The effect of cooking and freezing on the carapace length of the American lobster, Homarus americanus H. Milne Edwards, 1837

Mallet¹

2003

Crustac

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“…It is often claimed that crabs decrease in size as a result of various processing practices (notably cooking and freezing) and fishers also speculate that a crab's moult stage has an important influence on the degree of shrinkage. Ibbott et al (2001) found that cooking had no statistically detectable effect on the carapace length of the rock lobster, Jasus edwardsii (Hutton, 1875) noting that discrepancies between repeated measurements were due to measurement error and the difficulty in measuring live animals. More recently, Mallet (2003) andMelville Smith &Thomson (2003) studied shrinkage in the lobsters, Homarus americanus H. Milne Edwards, 1837 and Panulirus cygnus George, 1962, respectively, and found that these species decreased in size marginally as a result of cooking and freezing.…”

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Influence of cooking, refrigeration, and freezing on size of blue swimmer crabs, Portunus pelagicus (Linnaeus, 1758)

Sumpton¹

2004

Crustac

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Shrinkage of crustaceans as a result of cooking and processing is an enforcement problem for fisheries management agencies throughout the world when size is regulated. Here we show that the carapace of blue swimmer crabs, Portunus pelagicus shrinks as a result of various cooking and processing practices, however, this shrinkage is marginal. There is only a 5% chance that a crab that was 15 cm (current minimum legal size) when first caught would decrease by more than 0.9 mm as a result of common cooking and processing practices. Fisheries compliance agencies should, therefore, build in a small degree of measurement tolerance (1 mm) in their enforcement of the size regulations for this species. RÉSUMÉLa diminution de taille des crustacés, suite à leur cuisson et à leur préparation constitue un problème pour les organismes de gestion des pêches à travers le monde, quand la taille est réglementée. Dans ce travail, nous montrons que la carapace du crabe Portunus pelagicus se rétrécit à la suite de divers procédés de cuisson et de préparation, mais ce rétrécissement est peu important. Il y a seulement 5% de chances pour qu'un crabe mesurant 15 cm (taille minimum légale de pêche) juste pêché diminue de plus de 0,9 mm après les procédés habituels de cuisson et de préparation. Les agences de gestion des pêches devraient, par conséquent, inclure un degré minime de tolérance sur la mesure (1 mm), dans leur règlementation concernant les tailles légales de pêche pour cette espèce.Uncertainty about the shrinkage of seafood products as a result of various post capture handling and processing procedures is becoming a significant concern of many fisheries enforcement agencies and has been the subject of recent studies dealing with both fish (Morison et al.,

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The Effect of Cooking on Carapace Length of Southern Rock Lobster, Jasus Edwardsii (Hutton, 1875) (Decapoda, Palinuridae)

Cited by 2 publications

References 3 publications

The effect of cooking and freezing on the carapace length of the American lobster, Homarus americanus H. Milne Edwards, 1837

The effect of cooking and freezing on the carapace length of the American lobster, Homarus americanus H. Milne Edwards, 1837

Influence of cooking, refrigeration, and freezing on size of blue swimmer crabs, Portunus pelagicus (Linnaeus, 1758)

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