A “blood test” to better assess the state of health of the Madelinot lobster

We are going to do punctures, as if we were doing a blood puncture on the human, but on the lobsterexplains the research assistant, Camille Berthod,.

Currently, there are no quantitative parameters to know the condition of lobsters, following environmental stresses such as warming, under-oxygenation, acidification or exposure to contaminants.

Currently, factories use rather subjective valuesexplains the research professional at Merinov, Noémie Pelletier. If a batch of lobsters seems to be in poorer shape or lower quality, we will immediately process it, but the objective is to have quantifiable data on the quality of the lobster.

We are developing two biotests that measure lactate, which is an indicator of stress, and histamine, another indicator of stress and quality.explains Noémie Pelletier.

These two molecules are produced naturally by the lobster, but can become fatal for the crustacean if they are found in too high a concentration.

Lactate, for example, will be overproduced in the event of lack of oxygenexplains the research assistant and doctoral candidate in oceanography at theUQARUniversity of Quebec at RimouskiCamille Berthod.

Histamine and lactate are suspected of having caused episodes of mortality in lobsters in the tank, a phenomenon sometimes observed in the industry, but the causes of which remain to be determined.

Thanks to the research project, lobster hemolymph, the equivalent of blood in humans, will be collected at different times before the lobster is marketed, directly on the fishing boats until sorting in the factory.

The hemolymph puncture is already well established in the industry, but until now it was only used to assess the crustacean’s blood protein level, ie the Brix index.

This index makes it possible to better understand the energy reserves of the lobster, but it does not necessarily give an indication of the quality of this lobster, that is why we must develop other tests.explains Noémie Pelletier. We hope to give plants a tool to help them decide what to do with the lobsters.

Export lobster or process it locally?

The biotests will be tested next week at Fruits de mer Madeleine, a seafood product processing company in the Magdalen Islands.

By having more information, we will be able to better decide if a lot is more suitable to send for processing or for export to live markets.explains the director of quality and certification at Fruits de mer Madeleine, Pascale Chevarie

” A research project like this gives us concrete tools to better manage our batches. »

Since lobsters caught in the Magdalen Islands often travel long distances before being marketed, only the most vigorous will be selected for export alive.

A lobster that may be a little more stressed might find it difficult to weather a long tripmentions Ms. Chevarie. For example, lobsters that will have lactate levels or histamine levels are still very good, but would be more appropriate for the processing market.

If the scientific results are conclusive and the process is well suited to the industry, Fruits de mer Madeleine could integrate the systematic use of these new biotests into its daily production as of the next fishing season.

The cost of the HOMADIAG research project is $100,000. It is funded by the Fonds de recherche du Québec–Nature et technologie (FRQNT).