Bekaert, K.

Deloof, D.

Devries, L.

Maes, S.

Robbens, J.

Vanhalst, K.

Verhaeghe, D.

Open Marine Archive

Influence o f the storage method on the quality of Norway lobster 
(Nephrops norvegicus)
Bekaert Karen, Daphné Deloof, Lisa Devriese, Sara Maes, Kevin Vanhalst, Dirk Verhaeghe 
and Johan Robbens
Animal Sciences Unit -  Aquatic Environment and Quality, Institute o f Agricu ltura l and Fisheries 
Research (ILVO), Ankerstraat 1, 8400 Oostende, Belgium 
E-mail: karen.bekaert@ilvo.vlaanderen.be
Norway lobster (Nephrops norvegicus), as many other seafood products, is a very perishable food 
item. Therefore, optim al handling and storage practices, at sea and ashore, are essential 
components in the quality management to  realize a maximum return on national and international 
markets. In Ireland, Norway lobster is stored on board in a stacked way: a layer o f ice is placed in a 
box, followed by Norway lobsters, a bag w ith fine meshes and on top again a layer o f ice. This 
method has the advantage that the fine mesh protection m inim izes damage to limbs as it provides 
a protective cover when ice is removed during sorting and also helps prevent bleaching. A t ILVO, an 
experim ent was conducted to test which influence th is method has on the qua lity o f Norway lobster 
and its u tility  fo r Belgian fishermen was evaluated as an alternative to  the trad itional icing o f 
Norway lobster (ice between the Norway lobsters). The difference between the two storage methods 
was assessed by using m icrobiological (Total Viable Count on Marine Agar and Iron agar, H2S- 
producing bacteria, Pseudomonas spp.), sensory (Quality Index Method) and chemical parameters 
(Total Volatile basic Nitrogen) during a 14-day storage experiment.
The firs t 5 days o f the experiment, there was no difference in sensory, chemical and m icrobiological 
parameters between the storage methods. From day 6 o f storage, a significant higher amount o f 
bacteria was observed on the Norway lobster stored in the Irish way fo r to ta l viable count on Marine 
Agar and H2S-producing spoilage bacteria. However, no sign ificant difference could be observed fo r 
the other m icrobiological parameters or fo r the sensory and chemical parameters. The amount o f 
Total Volatile Basic Nitrogen started to increase from  day 7 o f storage. This coincided w ith the 
growth o f Pseudomonas spp., which are known spoilage bacteria o f Norway lobster (Boziaris et al., 
2011). The direct contact w ith ice o f the trad itional Belgian storage method clearly lim its growth o f 
m icroorganisms. On the other hand, great variations in results between individuals, probably due to 
the ir position in the boxes, can explain that the other parameters did not d iffe r significantly. To 
conclude, fo r short fishing trips as is the case in Ireland, the use o f the meshed bag fo r storage of 
the Norway lobster cannot be considered as disadvantageous. However, th is storage method is not 
applicable to the Belgian situation due to longer sea trips. Therefore, we advise the fishermen to 
continue storing the Norway lobsters in the trad itional way.
References
Boziaris I.S., A. Kordila, and C. Neofitou. 2011. Microbial spoilage analysis and its effect on chemical 
changes and shelf-life o f Norway lobster (Nephrops norvegicus) stored in air at various 
temperatures. International Journal o f Food Science and Technology 46(4):887-895.
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Influence of the storage method on the quality of Norway lobster (<i>Nephrops norvegicus</i>)

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