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The effect of cooking and freezing on the carapace measurement of western rock lobster, Panulirus cygnus George, 1962

The effect of cooking and freezing on the carapace measurement of western rock lobster, Panulirus... THE EFFECT OF COOKING AND FREEZING ON THE CARAPACE MEASUREMENT OF WESTERN ROCK LOBSTER, PANULIRUS CYGNUS GEORGE, 1962 BY ROY MELVILLE-SMITH 1 / and ADRIAN W. THOMSON Western Australian Marine Research Laboratories, P.O. Box 20, North Beach, W.A. 6920, Australia ABSTRACT Law courts occasionally have had to deal with evidence on the measurement of rock lobsters that have been cooked, or sometimes both cooked and frozen. A point of contention in legal argument involving breaches of legal minimum size regulation, has been whether processing the lobsters could have affected measurement of the original carapace length. We show that Panulirus cygnus shrink slightly with cooking ( p < 0 : 01) and with freezing ( p < 0 : 01), but that this shrinkage is minimal. The overall shrinkage in carapace length from the combination of cooking and freezing is 0.11 mm (s.e. D 0.0076). These results are compared with a similar study on the effects of cooking on the carapace length of Jasus edwardsii . In light of results from this investigation, a tolerance of 0.3 mm is considered appropriate before prosecuting Ž shers with cooked, or cooked and frozen sub-legal sized western rock lobsters. RÉSUMÉ Les cours de http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Crustaceana Brill

The effect of cooking and freezing on the carapace measurement of western rock lobster, Panulirus cygnus George, 1962

Melville-Smith, Roy; Thomson, Adrian
Crustaceana , Volume 76 (5): 5 – Jan 1, 2003
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Publisher
Brill
Copyright
Copyright © Koninklijke Brill NV, Leiden, The Netherlands
ISSN
0011-216X
eISSN
1568-5403
DOI
10.1163/156854003322316236
Publisher site
See Article on Publisher Site

Abstract

THE EFFECT OF COOKING AND FREEZING ON THE CARAPACE MEASUREMENT OF WESTERN ROCK LOBSTER, PANULIRUS CYGNUS GEORGE, 1962 BY ROY MELVILLE-SMITH 1 / and ADRIAN W. THOMSON Western Australian Marine Research Laboratories, P.O. Box 20, North Beach, W.A. 6920, Australia ABSTRACT Law courts occasionally have had to deal with evidence on the measurement of rock lobsters that have been cooked, or sometimes both cooked and frozen. A point of contention in legal argument involving breaches of legal minimum size regulation, has been whether processing the lobsters could have affected measurement of the original carapace length. We show that Panulirus cygnus shrink slightly with cooking ( p < 0 : 01) and with freezing ( p < 0 : 01), but that this shrinkage is minimal. The overall shrinkage in carapace length from the combination of cooking and freezing is 0.11 mm (s.e. D 0.0076). These results are compared with a similar study on the effects of cooking on the carapace length of Jasus edwardsii . In light of results from this investigation, a tolerance of 0.3 mm is considered appropriate before prosecuting Ž shers with cooked, or cooked and frozen sub-legal sized western rock lobsters. RÉSUMÉ Les cours de

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Crustaceana – Brill

Published: Jan 1, 2003

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