Takunrat Taksima, a doctoral student from Kasetsart University in Thailand, is spending a year at the LSU AgCenter studying the antiaging effects of the chemical astaxanthin, which is derived from crawfish shells. She is working in Subramanian Sathivel’s laboratory, where several projects are looking at deriving benefits from various parts of crawfish. Photo by Tobie Blanchard/LSU AgCenter
BATON ROUGE — An LSU AgCenter researcher is working on ways to add value to the Louisiana crawfish crop. Tail meat is the main reason farmers raise crawfish, but Subramaniam Sathivel sees benefits in the entire crustacean.
Sathivel, an AgCenter food processing and engineering professor, is working on a minced meat made from undersized crawfish, which have low economic value. Sathivel is also helping a local crawfish farmer start a crawfish minced meat company.