Comparison of taste, odor, and texture characterizations between rack-and-bag and suspended cultured pacific oysters Crassostrea gigas

Abstract

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. ? 2018, Korean Society of Food Science and Nutrition. All rights reserved.