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High‐pressure processing with hot sauce flavouring enhances sensory quality for raw oysters ( Crassostrea virginica )
Author(s) -
Kingsley David H.,
Duncan Susan E.,
Granata Linda A.,
SalinasJones Amanda,
Flick George J.,
Bourne Dianne M.,
FernandezPlotka Virginia C.
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12852
Subject(s) - food science , oyster , aftertaste , flavour , umami , crassostrea , raw material , pascalization , chewiness , sensory system , sensory analysis , chemistry , taste , high pressure , biology , fishery , engineering , organic chemistry , engineering physics , neuroscience
Summary This study evaluated flavouring raw oysters by placing them under pressure in the presence of a commercially available hot sauce. Hand‐shucked raw oysters were processed at high pressure (600 MPa), in the presence or absence of hot sauce flavouring and evaluated by an experienced sensory panel 3 and 10 days after postharvest processing. The sensory panel evaluated high‐pressure‐processed oysters, with and without flavouring, for eleven flavours and three texture characteristics using an 11‐point intensity scale. Oysters were plump and characterised as moderately chewy and firm. Most oyster flavour characteristics were low in intensity with moderate intensity for briny and umami attributes. Flavoured oysters had a moderately intense tangy flavour and aftertaste. Flavouring a raw oyster by high‐pressure processing provides the potential to create a microbiologically safe product with unique sensory characteristics, which may influence consumer acceptance and marketability.