It has been clearly identified by industry members that there is a need for improved and/or alternative processing methods for crustacean species in Australia. Developments in international trade and food standards indicate that a review of current and alternative processing methods is required. Any improvements in the yield and quality of the cooked products will result in a significant market advantage and increased profitability.
Initial studies will focus on western rock lobster as this is a high value market in which a significant portion of the catch is processed. It is proposed that further complementary projects will be initiated to extend this work to other species of crustacea and other technologies over the next few years.
The western rock lobster industry turns over $300 million annually, with 70% of the catch currently marketed as processed product. The major issues with western rock lobster cooking are weight recovery and melanosis reduction. Melanosis occurrence is related to cooking methods (FRDC 2001/235). Currently sulphites, are widely used in the seafood industry to alleviate melanosis, but high levels of sulphites results in a negative impact on flavour and health (McEvily and Iyengar ,1992). Other antibrowning agents, such as Everfresh (4-hexylresorcinol), have not found wide application. For some decades, western rock lobster processors have attempted to refine their traditional cooking method (batch boiling), but to no avail. Recent advances in alternative cooking methods offer the possibilities to improve yields. For example, when compared to boiling, Laitram Machinery Inc., reports typical yield increases of 2% for steamed homarid lobster. A 2% improvement in cooked weight recovery would bring an additional return of approx. $2.6 million per season to the western rock lobster industry. There is a need to address a number of questions regarding the impact of alternative cooking methods on weight recovery and melanosis rates for the western rock lobster. For the first time, these impacts can be assessed objectively using key information gathered in FRDC project 2001/235.
Final report
This project has identified the processing parameters required to optimise rock lobster processing using atmospheric steam cooking to ensure increased weight recovery, reduced melanosis and improved post processing sensory quality.
The information arising from this project enables processors to maximize their cooked weight recoveries whilst ensuring reduced melanosis through the use of the identified steaming protocol. This will lead to increased profitability and efficient use of the resource is possible through minimising costs of cooking and maximising financial returns due to improved yield and sensory appeal. The product will also be more competitive on the international market due to the improved sensory appeal and ability to reduce use of undesirable chemical treatments (sulphites).
Keywords: Rock lobster, processing optimisation, post harvest.
