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.
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