Quantitative quality evaluation of Eastern oyster (Crassostrea virginica) cultured by two different methods |
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| Authors: | Jinglin Zhang William C Walton Yifen Wang |
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| Institution: | 1. Engineering Research Center of Food Thermal‐processing Technology, Shanghai Ocean University, Shanghai, China;2. Biosystems Engineering Department, Auburn University, Auburn, AL, USA;3. School of Fisheries, Aquaculture and Aquatic Sciences, Auburn University, Auburn, AL, USA |
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| 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. |
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| Keywords: | Eastern oysters texture total volatile basic nitrogen quality biofouling |
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