92
(2018) found that palmitic, oleic, and docosahexaenoic acids were the predominant
fatty acids in the meat of Panulirus homarus. In a study examining the fatty acids
content of spiny-cheek crayfish, Orconectes limosus, which was caught from Goplo
lake in Poland, it was reported that the highest recorded fatty acid was palmitic acid
(C16: 0) from SFA group and oleic acid (C18: 1) from MUFA group. It has also
been reported that the dominant group for spiny-cheek crayfish is PUFA, which
accounts for approximately 49% of the total fatty acids and the highest rate of eicosapentaenoic acid (C20: 5 n3) (Stanek et al. 2011). Similar results have been reported
for A. leptodactylus caught from different Turkish freshwater resources by Oksuz
and Mazlum (2016).
Fatty acid content of lobster varies between edible tissues. The n-3 PUFA were
found dominant in muscle (36.2%) and gonads (37.3%) of H. gammarus and
H. americanus, compared to hepatopancreas (5.3%) (Barrento et al. 2009).
Other factors such as metabolism, moulting cycle, captivity duration, seawater
temperature, and salinity as can also influence the distribution of lipids and fatty
acids in crustaceans.
Essential amino acids (EAA), threonine, leucine, valine, lysine, and arginine are
found in 40% of the raw meat of Norwegian lobster. In addition, non-essential
lysine, alanine, and glutamic acid are present at levels of 57.9, 57.2, and 31.2 mg%,
respectively (Rosa and Nunes 2004).
Crayfish, lobsters, and shrimps are known to have higher cholesterol content
than other shellfish. The low-fat content of lobsters and crayfish has been reported
not to cause an increase in blood cholesterol levels (Ladewig and Schaer 1993).
Total cholesterol content of crustacean meat varies according to species, harvest
period and tissues. Total cholesterol content in lobster meat is reported to range
from 50 to 170 mg/100 g. In a study conducted with crayfish caught from Poland
Goblo lake, total cholesterol content was determined as 64.84–72.11 mg/100 g and
it was stated that the cholesterol content of crayfish caught in summer was higher
than those caught in spring (Stanek et al. 2011).
Live Transport of Lobsters
Considering that live lobster is an invaluable export product, significant time and
effort is being spent to develop storage methods and land and air cargo transport
systems to ensure first-class access to the restaurant or consumer (FAO 2017).
The processed lobster market has grown significantly in recent years, with companies seeking to make their lobster products more accessible to consumers. Since
live lobsters receive higher prices, more efforts are being made to ensure that species reach the market area alive (FAO 2017).
The transport of live lobster can cause stress and physical damage to animals, as
well as significant differences in product quality at the destination. Factors that may
cause stress include changes in temperature due to insufficient cooling in warm
climates; insufficient temperature in cold climates; Low humidity; low oxygen;
overcrowded; and rough handling. These stress factors can affect lobster health,
2 Crustacean Shellfish
(2018) found that palmitic, oleic, and docosahexaenoic acids were the predominant
fatty acids in the meat of Panulirus homarus. In a study examining the fatty acids
content of spiny-cheek crayfish, Orconectes limosus, which was caught from Goplo
lake in Poland, it was reported that the highest recorded fatty acid was palmitic acid
(C16: 0) from SFA group and oleic acid (C18: 1) from MUFA group. It has also
been reported that the dominant group for spiny-cheek crayfish is PUFA, which
accounts for approximately 49% of the total fatty acids and the highest rate of eicosapentaenoic acid (C20: 5 n3) (Stanek et al. 2011). Similar results have been reported
for A. leptodactylus caught from different Turkish freshwater resources by Oksuz
and Mazlum (2016).
Fatty acid content of lobster varies between edible tissues. The n-3 PUFA were
found dominant in muscle (36.2%) and gonads (37.3%) of H. gammarus and
H. americanus, compared to hepatopancreas (5.3%) (Barrento et al. 2009).
Other factors such as metabolism, moulting cycle, captivity duration, seawater
temperature, and salinity as can also influence the distribution of lipids and fatty
acids in crustaceans.
Essential amino acids (EAA), threonine, leucine, valine, lysine, and arginine are
found in 40% of the raw meat of Norwegian lobster. In addition, non-essential
lysine, alanine, and glutamic acid are present at levels of 57.9, 57.2, and 31.2 mg%,
respectively (Rosa and Nunes 2004).
Crayfish, lobsters, and shrimps are known to have higher cholesterol content
than other shellfish. The low-fat content of lobsters and crayfish has been reported
not to cause an increase in blood cholesterol levels (Ladewig and Schaer 1993).
Total cholesterol content of crustacean meat varies according to species, harvest
period and tissues. Total cholesterol content in lobster meat is reported to range
from 50 to 170 mg/100 g. In a study conducted with crayfish caught from Poland
Goblo lake, total cholesterol content was determined as 64.84–72.11 mg/100 g and
it was stated that the cholesterol content of crayfish caught in summer was higher
than those caught in spring (Stanek et al. 2011).
Live Transport of Lobsters
Considering that live lobster is an invaluable export product, significant time and
effort is being spent to develop storage methods and land and air cargo transport
systems to ensure first-class access to the restaurant or consumer (FAO 2017).
The processed lobster market has grown significantly in recent years, with companies seeking to make their lobster products more accessible to consumers. Since
live lobsters receive higher prices, more efforts are being made to ensure that species reach the market area alive (FAO 2017).
The transport of live lobster can cause stress and physical damage to animals, as
well as significant differences in product quality at the destination. Factors that may
cause stress include changes in temperature due to insufficient cooling in warm
climates; insufficient temperature in cold climates; Low humidity; low oxygen;
overcrowded; and rough handling. These stress factors can affect lobster health,
2 Crustacean Shellfish