Measuring the effect of cooking on carapace length on Southern Rock Lobster (Jasus edwardsii)

To test if the carapace length of lobsters changes during cooking, 21 legal-sized southern rock lobsters were collected in pots from Alum Cliffs, south-eastern Tasmania, Australia in October 1999 (42.95±S 147.35±E). The sample consisted of 7 female and 14 male lobsters ranging in carapace length from 106 mm to 153 mm (mean 120 mm). Each animal was abdominally tagged using individually marked t-bar tags (Hallprint T-bar anchor tag, TBA1; Hallprint Pty Ltd, 27 Jacobsen Crescent, Holden Hill, SA 5088, Australia). The carapace length of all lobsters were measured five times to the nearest 0.1 mm in a random manner, before and after processing. This repeated measurement of all specimens in random order was intended to evaluate measurement error. Processing was typical of that used commercially and involved killing the lobsters in fresh water before cooking in pre-boiling salted water for 12 minutes.

为验证龙虾在烹饪过程中是否发生头胸甲长度（carapace length）变化，研究人员于1999年10月在澳大利亚塔斯马尼亚州东南部的阿尔姆崖（Alum Cliffs）通过捕虾笼捕获21只符合合法捕捞规格的南方岩龙虾，采样坐标为南纬42.95°、东经147.35°。本次样本包含7只雌性与14只雄性龙虾，其头胸甲长度范围为106 mm至153 mm，平均长度为120 mm。每只个体均采用带有唯一标识的T型锚形标记（Hallprint T-bar anchor tag, TBA1；霍尔普林特私人有限公司（Hallprint Pty Ltd），澳大利亚南澳州霍尔顿希尔雅各布森克雷森特街27号，邮编5088）实施腹部标记。所有龙虾的头胸甲长度均以随机顺序重复测量5次，测量精度可达0.1 mm，测量分别在加工前后开展。这种对全部样本按随机顺序进行的重复测量流程，旨在评估测量误差。本次加工采用商业化标准工艺流程：先将龙虾置于淡水中致死，随后放入提前煮沸的盐水中蒸煮12分钟。