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KMID : 1134820180470040455
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 4 p.455 ~ p.461
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Comparison of Taste, Odor, and Texture Characterizations between Rack-and-Bag and Suspended Cultured Pacific Oysters Crassostrea gigas
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Park Sun-Young
Kim Do-Youb
Lee Jeong-Mee
Kim Jin-Soo
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Abstract
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This study was conducted to compare the proximate compositions and sensory properties (taste, texture, and odor) of Pacific oysters (Crassostrea gigas), which are influenced by culture method such as rack-and-bag (RB-O) and suspended culture (S-O) as well as cultured depth of oyster. The proximate composition of RB-O, compared to S-O, was similar in terms of moisture and crude lipid, but had a higher ash content and lower carbohydrate content. The proximate compositions and sensory properties were also measured during RB-O culture at different water depths. Compared to RB-O cultured at a depth of 3∼4 m from the seawater surface (RB-O3), RB-O cultured at a depth of 1 m from the seawater surface (RB-O1) had a higher carbohydrate content, lower crude protein and ash contents, and similar moisture and crude lipid contents. With respect to sensory properties, compared to other oysters, RB-O1 had higher sourness and umami and a harder texture. These results suggest that culture method and water depth might affect the food components and sensory properties of cultured oysters.
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KEYWORD
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rack-and-bag cultured oyster, suspended cultured oyster, cultured depth, Pacific oyster, Crassostrea gigas
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