Lobster fishing in Ceylon

The presence of spiny lobsters in the reefs lying off the coasts of Ceylon is known to local fishermen and skin divers. However, a well-established fishery for these lobsters does not exist as fishermen engaged occasionally in this activity catch only a few lobsters during the course of a day's fishing. Considering the present state of development of lobster fishing in Ceylon, it is not possible to state whether lobsters are found in sufficient numbers in the seas off Ceylon. This knowledge is very important before the introduction of new methods of fishing can be made. Experiments were therefore conducted to determine the most efficient type of trap that could be used to appraise the resources present in the coral reefs and other rocky areas. Designs of traps, similar to those used in Scotland, England, Wales and Canada, were made locally. These were tested for efficiency in areas known to be inhabited by spiny lobsters.

Stock assessment of the deep-water spiny lobster Palinurus delagoae, off Mozambique

Preliminary estimates of growth parameters and mortality are presented for the deep-water spiny lobster Palinurus delagoae fished off Mozambique. The length-converted catch curve shows three levels of total mortality (year-1): Z=2.9 for the smaller sizes; Z=1.4 for intermediate, and Z=0.6 for the larger lobsters. These results are confirmed by a length-structured virtual population analysis. Yield-per-recruit analysis suggests that a long-term yield, at least 50% higher than the present one, could be obtained by increasing the mean size at first capture from about 6 cm (carapace length) to about 10 cm.

The biology and availability of the spiny lobster Palinurus delagoae Barnard, off the coast of Mozambique

Catch and effort data and some biological characteristics of the deep water spiny lobster P. delagoae collected between August 1980 and December 1981, are presented. The work was conducted on board a commercial vessel off the coast of Mozambique.

Standardisation of recipe for the preparation of lobster analogues

Lobster analogues were prepared with lobster base flavour (paste),h lobster cook water (whole lobster omogenate:water, 1:1 and 1:0.5) and lobster meat mince. In another experiment, different combinations of ginger-garlic paste and lobster base flavour, i.e., 1:3, 1:4, 1:6, 3:3, 3:4, 3:6, 5:3, 5:4 and 5:6 were added to the lobster analogue paste. It was observed that lobster analogues prepared with lobster base flavour (paste) are suitable organoleptically. The combination of ginger garlic paste and lobster base flavour in the ratio of 3:4 was found to be suitable organoleptically. Lobster analogues coloured with annatto seed colour at 1:2 (annatto seed:water) concentration had high values for the colour attribute as compared to orange-red synthetic colour, beetroot colour, caramel colour and paprika colour. It was observed that come-up-time to achieve a temperature of850°C was 28 minutes with a processing period of 11 minutes.

Activation mechanism of pre-phenoloxidase in lobster and shrimp

Phenoloxidase in shrimp and lobster is shown to exist in latent form which could be activated by trypsin and by an endogenous enzyme with tryptic activity. On Sephadex G-100 gel, three isoenzymes, differing in molecular weights, were isolated from naturally activated lobster shell extracts. Mechanism of activation of ptephenoloxidase involving limited proteolysis by the activating enzyme to form isoenzymes has been proposed.

On certain allometric relations of the spiny lobster Panulirus polyphagus (Herbst)

Certain allometric relations of the spiny lobster Panulirus polyphagus are derived. While the relation between tail length and tail weight is made for both the sexes together, separate relations are derived for the sexes in the case of tail length versus total length. For conservation and economic purposes, it appears that the undersized ones are to be released alive.