94
this from happening, live lobsters should not be fed since a few days prior to transport. Due to the danger of depletion of the animal’s muscle tissue, care should be
taken not to starve for a long time (FAO 2017).
If the lobster gills remain wet or moistly, they can live for 4–5 days out of the
water. The best environment in which they breathe most easily is where the humidity
approaches 100%. Since oxygen consumption increases as the temperature rises,
cooling is essential during transportation. A temperature of 0–5 °C provides the optimum environment. Jussila et al. (2013) reported that cooling crayfish immediately
after harvest will reduce the likelihood of stress-related death during transport stages
until later delivery to the market. The same researchers reported that crayfish deaths
were high during subsequent transport and holding practices due to prolonged catching hours and hot summer days. From this point of view, these researchers examined
the factors affecting the survival of crayfish (Pacifastacus leniusculus) during transport on board and developed an on-board transport method accordingly. In the summer months, they conducted a study on Saimaa Lake in Finland and found that the
critical factors for the survival of the crayfish are water temperature during catching
and air temperature during on board transport. They have developed a new method
of rapid cooling to reduce the deaths caused by high temperatures and compared this
with the conventional method. With this cooling method, they lowered the crayfish
temperature from ambient temperature to 5–7 °C and achieved 100% survival rate.
Lobster colour affects the price of live export of lobsters. Dark red lobsters are
sold at a higher price than pale ones. Red-coloured lobsters have been reported to be
in high demand in the Chinese market, which covers 90% of the Australian market
(Wood et al. 2007). Lobsters are also kept alive in restaurants and therefore appearance is critical. Pale-coloured lobsters are either sold at discounted prices or evaluated for processing into cooked products (Harrison 2004). Chandrapavan et al.
(2009) reported that the colour of lobsters is associated with the depth of hunting.
They reported that they observed dark red colour in shallow depths and pale colour
dominance in deeper waters.
Lobsters are usually shipped in wooden cages in Canada and America. Their
trees are selected from loosely structured species that allow some air circulation.
Wet sacks can also be a good alternative. Crushed ice is filled into and around the
cage and wrapped. Appropriate holes must be drilled to release the melting ice.
Refrigerated trucks are ideal for this type of shipment. The main problem arises
when transporting lobster in open vehicles and in hot weather. Long distances need
to be shipped by plane. For all shipments up to 24 h or in air cargo, is generally
cardboard packaging insulated with Styrofoam of 20–25 kg is generally used
(Estrella 2002).
Killing of Lobsters
Crustaceans show consistent reactions with signs of pain and sadness. They also
have the cognitive capacity to remember and avoid unpleasant stimuli. For this reason, they should be caught, handled, stored, transported, and killed humanely.
2 Crustacean Shellfish
this from happening, live lobsters should not be fed since a few days prior to transport. Due to the danger of depletion of the animal’s muscle tissue, care should be
taken not to starve for a long time (FAO 2017).
If the lobster gills remain wet or moistly, they can live for 4–5 days out of the
water. The best environment in which they breathe most easily is where the humidity
approaches 100%. Since oxygen consumption increases as the temperature rises,
cooling is essential during transportation. A temperature of 0–5 °C provides the optimum environment. Jussila et al. (2013) reported that cooling crayfish immediately
after harvest will reduce the likelihood of stress-related death during transport stages
until later delivery to the market. The same researchers reported that crayfish deaths
were high during subsequent transport and holding practices due to prolonged catching hours and hot summer days. From this point of view, these researchers examined
the factors affecting the survival of crayfish (Pacifastacus leniusculus) during transport on board and developed an on-board transport method accordingly. In the summer months, they conducted a study on Saimaa Lake in Finland and found that the
critical factors for the survival of the crayfish are water temperature during catching
and air temperature during on board transport. They have developed a new method
of rapid cooling to reduce the deaths caused by high temperatures and compared this
with the conventional method. With this cooling method, they lowered the crayfish
temperature from ambient temperature to 5–7 °C and achieved 100% survival rate.
Lobster colour affects the price of live export of lobsters. Dark red lobsters are
sold at a higher price than pale ones. Red-coloured lobsters have been reported to be
in high demand in the Chinese market, which covers 90% of the Australian market
(Wood et al. 2007). Lobsters are also kept alive in restaurants and therefore appearance is critical. Pale-coloured lobsters are either sold at discounted prices or evaluated for processing into cooked products (Harrison 2004). Chandrapavan et al.
(2009) reported that the colour of lobsters is associated with the depth of hunting.
They reported that they observed dark red colour in shallow depths and pale colour
dominance in deeper waters.
Lobsters are usually shipped in wooden cages in Canada and America. Their
trees are selected from loosely structured species that allow some air circulation.
Wet sacks can also be a good alternative. Crushed ice is filled into and around the
cage and wrapped. Appropriate holes must be drilled to release the melting ice.
Refrigerated trucks are ideal for this type of shipment. The main problem arises
when transporting lobster in open vehicles and in hot weather. Long distances need
to be shipped by plane. For all shipments up to 24 h or in air cargo, is generally
cardboard packaging insulated with Styrofoam of 20–25 kg is generally used
(Estrella 2002).
Killing of Lobsters
Crustaceans show consistent reactions with signs of pain and sadness. They also
have the cognitive capacity to remember and avoid unpleasant stimuli. For this reason, they should be caught, handled, stored, transported, and killed humanely.
2 Crustacean Shellfish