100
cooked prevents this weight loss. If lobsters are to be served cold, they should be
kept in the refrigerator until use. The lobster should be stored on its back to prevent
fluid loss (Anonymous 2019). Cooked crayfish tails generally have a limited shelf
life because of endogenous proteolytic processes, microbial spoilage and oxidative
processes such as the lipid and protein oxidation associated with physicochemical
changes and off-flavours All of this causes a loss in freshness and lowers the quality
of the product, causing a market loss of crayfish. Therefore, the development of storage procedures that reduce or delay the loss of freshness and the quality of cooked
crayfish tails is important to the crayfish industry (Cremades et al. 2011).
Refrigeration of Live Lobsters
The establishment and maintenance of lobster holding systems is vital for the lobster industry. The simplest type of lobster holding tank system is an open or flowthrough system. Lobsters may also be held in a closed or recirculating system. The
tank should be kept as cold as possible, as long as it’s above freezing. Because water
retains more oxygen at low temperatures, lobsters need less oxygen and become
less active. Thus, cannibalism and the threat of disease are reduced. Low temperatures allow lobsters to be processed more easily. Waste quantities will also be
reduced due to their reduced activity. The gradual reduction in temperature and fasting time should be considered as pre-treatments for live transport, as animals can
protect themselves from waste products under these transport conditions (Jacklin
and Combes 2007b).
2.3.4 Lobster Processing and Preservation
Lobster is consumed all over the world, but the producer country is limited to a few.
The export market of lobster is increasing rapidly in the world. Lobsters are generally preferred alive by the consumers. However, there are some problems in the
export of live lobster, such as high cost and the high mortality rates and losses during transport. In contrast, processed lobsters have many advantages such as ease of
handling and storage, long shelf life, easy supply, and ease of preparation of products and added value. Therefore, lobster producing countries process more than half
of the lobsters they harvested. Lobsters are commercially processed into various
products such as fresh lobster meat, picked lobster meat, canned lobster, lobster
medallion, whole cooked lobsters, and frozen lobsters (Nguyen et al. 2017).
The most important part of the crayfish in the processing industry is the tail. On
the other hand, arms meats are also used. It is reported that tail meat constitutes
9–13% of the body weight of the crayfish. In crayfish plants, the tail meats are usually cooked in boiling water for a few minutes, then the shell is removed, as well as
the intestines are removed from the tail meat and then frozen in packs (Fard
et al. 2015).
2 Crustacean Shellfish
cooked prevents this weight loss. If lobsters are to be served cold, they should be
kept in the refrigerator until use. The lobster should be stored on its back to prevent
fluid loss (Anonymous 2019). Cooked crayfish tails generally have a limited shelf
life because of endogenous proteolytic processes, microbial spoilage and oxidative
processes such as the lipid and protein oxidation associated with physicochemical
changes and off-flavours All of this causes a loss in freshness and lowers the quality
of the product, causing a market loss of crayfish. Therefore, the development of storage procedures that reduce or delay the loss of freshness and the quality of cooked
crayfish tails is important to the crayfish industry (Cremades et al. 2011).
Refrigeration of Live Lobsters
The establishment and maintenance of lobster holding systems is vital for the lobster industry. The simplest type of lobster holding tank system is an open or flowthrough system. Lobsters may also be held in a closed or recirculating system. The
tank should be kept as cold as possible, as long as it’s above freezing. Because water
retains more oxygen at low temperatures, lobsters need less oxygen and become
less active. Thus, cannibalism and the threat of disease are reduced. Low temperatures allow lobsters to be processed more easily. Waste quantities will also be
reduced due to their reduced activity. The gradual reduction in temperature and fasting time should be considered as pre-treatments for live transport, as animals can
protect themselves from waste products under these transport conditions (Jacklin
and Combes 2007b).
2.3.4 Lobster Processing and Preservation
Lobster is consumed all over the world, but the producer country is limited to a few.
The export market of lobster is increasing rapidly in the world. Lobsters are generally preferred alive by the consumers. However, there are some problems in the
export of live lobster, such as high cost and the high mortality rates and losses during transport. In contrast, processed lobsters have many advantages such as ease of
handling and storage, long shelf life, easy supply, and ease of preparation of products and added value. Therefore, lobster producing countries process more than half
of the lobsters they harvested. Lobsters are commercially processed into various
products such as fresh lobster meat, picked lobster meat, canned lobster, lobster
medallion, whole cooked lobsters, and frozen lobsters (Nguyen et al. 2017).
The most important part of the crayfish in the processing industry is the tail. On
the other hand, arms meats are also used. It is reported that tail meat constitutes
9–13% of the body weight of the crayfish. In crayfish plants, the tail meats are usually cooked in boiling water for a few minutes, then the shell is removed, as well as
the intestines are removed from the tail meat and then frozen in packs (Fard
et al. 2015).
2 Crustacean Shellfish