The effect of cooking on carapace length of southern rock lobster, Jasus edwardsii (Hutton, 1875) (Decapoda, Palinuridae)

被引：4

作者：

Ibbott, S ^{[1
]}

Gardner, C ^{[1
]}

Frusher, S ^{[1
]}

机构：

[1] Tasmanian Aquaculture & Fisheries Inst, Hobart, Tas 7001, Australia

来源：

CRUSTACEANA | 2001年 / 74卷

关键词：

D O I：

10.1163/15685400151067173

中图分类号：

Q17 [水生生物学];

学科分类号：

071004 ;

摘要：

In several Australian states, the claimed potential for shrinkage of rock lobsters during cooking is a problem for enforcement of rock lobster fisheries regulations based on a minimum legal size. In Tasmania. uncertainty about the potential for shrinkage of rock lobster (Jasus edwardsii) regularly prevents prosecution. We tested the potential for shrinkage of rock lobsters by cooking 21 animals under typical industry protocols. Cooking had no statistically detectable effect on carapace length.

引用

页码：221 / 224

页数：4

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