Results
Title

Quantitative quality evaluation of Eastern oyster ( Crassostrea virginica) cultured by two different methods.

Authors

Zhang, Jinglin; Walton, William C; Wang, Yifen

Abstract

In order to evaluate the quality of oysters and whether a production method affects quality or not, a set of objective quantitative quality measures was developed. Eastern oysters ( Crassostrea virginica) were cultured using two different treatments (never desiccated or desiccated daily with tidal exposure) and the meats were tested by textural, physico-chemical and chemical analyses over a 25-day cold storage period. Texture analyses parameters (cutting force and chewiness on oyster adductor muscles) were strongly correlated with storage time before the death of oysters and could be used as a quality indicator for oyster. Total volatile basic nitrogen ( TVBN) could be used as freshness indicator for raw Eastern oysters, with the acceptability of 11 mg/100 g. Models for evaluating the quality of oysters were established that reflect the impact of a biofouling treatment on oyster's shelf life and texture attributes. The methods and quality indicators developed in this study were effective in evaluating the quality and freshness of Eastern oysters objectively, and could serve as routine quality check of oyster meat for the industry.

Subjects

OYSTER populations; OYSTER culture; OYSTER contamination; NITROGEN analysis; FOULING

Publication

Aquaculture Research, 2017, Vol 48, Issue 6, p2934

ISSN

1355-557X

Publication type

Academic Journal

DOI

10.1111/are.13126