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Quality Evaluation of Live Eastern Oyster (Crassostrea Virginica) Based on Textural Profiling Analysis, Free Amino Acids Analysis, and Consumer Sensory Evaluation

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Quality Evaluation of Live Eastern Oyster (Crassostrea Virginica) Based on Textural Profiling Analysis, Free Amino Acids Analysis, and Consumer Sensory Evaluation Quality Evaluation of Live Eastern Oyster (Crassostrea virginica) based on Textural Profiling Analysis, Free Amino Acids Analysis, and Consumer Sensory Evaluation by Jue Wang A thesis submitted to the Graduate Faculty of Auburn University in partial fulfillment of the requirements for the Degree of Master of Science Auburn, Alabama August 1, 2015 Keywords: live eastern oyster, texture, free amino acids, consumer preference, linear regression Copyright 2015 by Jue Wang Approved by Yifen Wang, Chair, Professor of Biosystems Engineering and Affiliate Professor of Fisheries, Aquaculture and Aquatic Sciences William Walton, Associate Professor of Fisheries, Aquaculture and Aquatic Sciences Douglas White, Associate Professor of Nutrition, Dietetics, and Hospitality Management Peng Zeng, Associate Professor of Statistics, Mathematics and Statistics Abstract The consumption of live eastern oyster (Crassostrea virginica) has become an important part of the diet for consumers in the United States. Because large amounts of oysters are grown every year, it is necessary for oyster farmers to understand quality differences caused by different aquaculture methods, as well as quality changes over the time of cold storage. The objective of this study is to develop a set of systematic methods for quality evaluation of live eastern oysters. Qualities evaluation of three aquaculture-treated oysters (daily, weekly, and never) were by means of: 1) textural analysis, 2) free amino acids (FAAs) analysis and 3) consumer preferences by means of 1) textural analyzer, 2) high-performance liquid chromatography (HPLC), and 3) consumer sensory evaluation. Besides, linear regression analysis with stepwise selection method was conducted to establish relationship between instrumental parameters (textural parameters and FAAs concentrations) and consumer preferences (texture likeability, flavor likeability and overall likeability) obtained from sensory evaluation. For texture characteristics among three treatments, hardness, gumminess and chewiness were important parameters for oyster texture. Daily treatment had firmest body when people biting them caused by more times of desiccation during production. Weekly treatment had strongest adductor muscle and longest survival time. As to flavor characteristics, predominant FAAs (free glycine, free alanine, free glutamic acid, free arginine, free cysteine and free methionine) and bitter FAAs (free leucine, free tyrosine and free phenylalanine) were identified and considered as main parameters of oyster flavor. Daily treatment had more sweet and sulfurous flavor than other ii two treatments. However, consumers were not able to statistically distinguish differences among three treatments. For changes during storage, quality of oyster texture decreased during cold storage at 4°C. The recommended shelf-life was less than 21 days due to the apparent increases of bitter FAAs of body on day 21, and the best consumption time was within 7 days due to the increase of free leucine of adductor muscle on day 7. Consumers couldn’t figure out differences among fresh oysters (0 day of storage period), oysters stored for 7 days and 14 days. The results of linear regression analysis indicated the effect of flavor was stronger than texture on oyster consumption. Sweet FAAs of body and sulfurous FAAs of adductor muscle made positive (r = 0.010) and negative effect (r = -0.025) to flavor likeability, respectively. Sweet FAAs of body also made positive (r = 0.008) effect to overall likeability. Sweet FAAs of body and sulfurous FAAs of adductor muscle was indicators for eastern oyster flavor and overall sensory characteristics. iii Acknowledgments I want to express my sincere appreciation to my advisor Dr. Yifen Wang for guiding me through this project, and giving advices on my study and research. His mentorship has helped me to grow up as a food scientist and as an individual. I would like to thank Dr. William Walton for oyster supply and guidance. Thank Dr. Douglas White and Dr. Peng Zeng for their advices on my project and thesis. Thank Dr. Luxin Wang for her helps in designing and conducting the sensory evaluation. Thanks also extend to all the Biosystems Engineering graduate staffs and students who helped me in the study and research, especially those who participated in the sensory evaluation. Special thanks go to Mr. Zhouhong Wang for his help and advices for operation of HPLC instrument, and Ms. Jinglin Zhang for her experience and help for the operation of the texture analyzer instrument. I gratefully acknowledge Xiaofei Wang, Pengmin Pan, Bangping Wang,Hua Bian, Jing Yuan and Chao Liao for their expert assistances in my experiment. My most sincere thanks go to my parents for their unconditional love and financial support. Thank my dear friends Yaru Lin, Jinghua Cao, Ziyun Chen, Yang Zhao, Juan Hu, Shiqi Gao, and Yuan Zeng for their continued encouragement and great friendship. iv Table of Contents Abstract ......................................................................................................................................... ii Acknowledgments........................................................................................................................ iv List of Tables .............................................................................................................................. vii List of Figures ............................................................................................................................ viii List of Abbreviations .................................................................................................................... x Chapter 1 Introduction ................................................................................................................ 1 Overall Objective .......................................................................................................... 2 Sub-objectives ................................................................................................................. 2 References ......................................................................................................................... 3 Chapter 2 Literature Review ......................................................................................................... 4 Eastern Oyster ................................................................................................................... 4 Adductor Muscle ............................................................................................................. 4 Aquaculture Method ..................................................................................................... 5 Quality Evaluation ............................................................................................................ 6 References ..................................................................................................................... 14 Chapter 3 Textural Analysis of Three Aquaculture-treated Live Eastern Oyster (Crassostrea virginica) and Changes during Cold Storage .............................................................................. 19 Abstract ....................................................................................................................... 19 Introduction ................................................................................................................. 19 v Materials and Methods .................................................................................................. 20 Results and Discussion ................................................................................................. 23 Conclusions ................................................................................................................... 28 References ..................................................................................................................... 30 Chapter 4 Chapter 4 Fee Amino Acid Analysis of Three Aquaculture-treated Live Eastern Oysters (Crassostrea virginica) and Changes during Cold Storage ........................................... 32 Abstract ....................................................................................................................... 32 Introduction ................................................................................................................. 32 Materials and Methods .................................................................................................. 33 Results and Discussion ................................................................................................. 36 Conclusions ................................................................................................................... 47 References ..................................................................................................................... 49 Chapter 5 Linear Regression Relationships between Instrumental Parameters and Consumer Preferences of Live Eastern Oysters (Crassostrea virginica) ..................................................... 52 Abstract ....................................................................................................................... 52 Introduction ................................................................................................................. 52 Materials and Methods .................................................................................................. 54 Results and Discussion ................................................................................................
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