Developing large rocklobsters, Jasus edwardsii, as a premium value- added product: Key sensory and biochemical characteristics of the flesh

Since the introduction of catch quotas the value of the Southern Rocklobster fishery has been largely influenced by rocklobster price. Current consumer demand for red, platesized individuals has resulted in less value per kilogram for landed rocklobsters that are large and white. Adding value by creating new products would allow processing companies to obtain better returns from that proportion of the catch not desired for live Asian export markets. As yet the variability in flesh characteristics of commercially caught rocklobster is unknown and may have implications for ensuring a consistent high quality value added product. To address this, twenty biochemical and proximate parameters of flesh were tested in rocklobsters caught from different batches (i.e. day of processing), years, moult stage and shell colours. Importantly, no significant variation was detected between lobsters of differing shell colours, which supports the use of these individuals as a value added product. The majority of variation in flesh biochemistry was primarily attributed to the factor of batch. This has implications for post-harvest practices that may be responsible for this variation. In order to gauge if these biochemical variations are sufficient to adversely affect flesh quality for the consumer, future research should include sensory analysis.