Correlation analysis of sensory and scientific evaluation during the storage of oysters (Crassostrea gigas)
The freshness of oysters is challenging to assess, necessitating the development of a standard quality evaluation method. This study aimed to determine the correlation between sensory and scientific evaluations of oysters. We observed that the body was darkened, the adductor appeared light gray, and...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002598 |
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| author | Jiyoung Shin Junho Yang Jisoo Han Yeonhwa Park Sanghwa Kang Gangmi Nam Seokwon Kang Beom-Su Cho Ji-Young Yang |
| author_facet | Jiyoung Shin Junho Yang Jisoo Han Yeonhwa Park Sanghwa Kang Gangmi Nam Seokwon Kang Beom-Su Cho Ji-Young Yang |
| author_sort | Jiyoung Shin |
| collection | DOAJ |
| description | The freshness of oysters is challenging to assess, necessitating the development of a standard quality evaluation method. This study aimed to determine the correlation between sensory and scientific evaluations of oysters. We observed that the body was darkened, the adductor appeared light gray, and the boundary between the mantle and the body was blurred on day 5. On day eight of storage, the body exhibited a beige-like color, with the appearance of some stripes. The number of visible fibers decreased, and the adductor muscle appeared light gray and opaque. The color of the mantle became cloudy, and the boundary with the body was unclear. On day nine, the body was slightly swollen, and the fiber lines of the gills could not be distinguished. Moreover, the adductor appeared cloudy with a grayish hue. The mantle was blurred, with unclear boundaries. The oyster color became brighter as decay progressed, with an increase in red and yellow hues. The pH decreased from 6.15 to 5.61 from days 0 to 10. In the fresh state, the volatile basic nitrogen (VBN) level was 6.92; however, it increased to 52 after 10 days of storage, indicating spoilage. The total quality index method (QIM) score exhibited the highest positive correlation with VBN levels of 0.940, and a negative correlation with hardness at -0.939. This correlation was further confirmed, and the estimated spoilage period was found to be similar. These findings confirm a correlation between VBN levels and the total QMI, indicating that scientific evaluations can offer information on sensory quality. |
| format | Article |
| id | doaj-art-a7503107bc2b49afbc4e44dfc375ccdf |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-a7503107bc2b49afbc4e44dfc375ccdf2025-08-20T03:31:20ZengElsevierApplied Food Research2772-50222025-06-015110095110.1016/j.afres.2025.100951Correlation analysis of sensory and scientific evaluation during the storage of oysters (Crassostrea gigas)Jiyoung Shin0Junho Yang1Jisoo Han2Yeonhwa Park3Sanghwa Kang4Gangmi Nam5Seokwon Kang6Beom-Su Cho7Ji-Young Yang8Department of Food Science and Technology, Pukyong National University, 45, Yongsoro, Busan 48513, South KoreaDepartment of Food Science and Technology, Pukyong National University, 45, Yongsoro, Busan 48513, South KoreaDepartment of Food Science and Technology, Pukyong National University, 45, Yongsoro, Busan 48513, South KoreaDepartment of Food Science and Technology, Pukyong National University, 45, Yongsoro, Busan 48513, South KoreaDepartment of Food Science and Technology, Pukyong National University, 45, Yongsoro, Busan 48513, South KoreaDepartment of Food Science and Technology, Pukyong National University, 45, Yongsoro, Busan 48513, South KoreaDepartment of Food Science and Technology, Pukyong National University, 45, Yongsoro, Busan 48513, South KoreaDepartment of Food Science and Technology, Pukyong National University, 45, Yongsoro, Busan 48513, South KoreaCorresponding author at: Department of Food Science and Technology, Pukyong National University, 45, Yongsoro, Busan 48513, South Korea.; Department of Food Science and Technology, Pukyong National University, 45, Yongsoro, Busan 48513, South KoreaThe freshness of oysters is challenging to assess, necessitating the development of a standard quality evaluation method. This study aimed to determine the correlation between sensory and scientific evaluations of oysters. We observed that the body was darkened, the adductor appeared light gray, and the boundary between the mantle and the body was blurred on day 5. On day eight of storage, the body exhibited a beige-like color, with the appearance of some stripes. The number of visible fibers decreased, and the adductor muscle appeared light gray and opaque. The color of the mantle became cloudy, and the boundary with the body was unclear. On day nine, the body was slightly swollen, and the fiber lines of the gills could not be distinguished. Moreover, the adductor appeared cloudy with a grayish hue. The mantle was blurred, with unclear boundaries. The oyster color became brighter as decay progressed, with an increase in red and yellow hues. The pH decreased from 6.15 to 5.61 from days 0 to 10. In the fresh state, the volatile basic nitrogen (VBN) level was 6.92; however, it increased to 52 after 10 days of storage, indicating spoilage. The total quality index method (QIM) score exhibited the highest positive correlation with VBN levels of 0.940, and a negative correlation with hardness at -0.939. This correlation was further confirmed, and the estimated spoilage period was found to be similar. These findings confirm a correlation between VBN levels and the total QMI, indicating that scientific evaluations can offer information on sensory quality.http://www.sciencedirect.com/science/article/pii/S2772502225002598Correlation analysisCrassostrea gigasOysterScientific evaluationSensory testingStorage of oysters |
| spellingShingle | Jiyoung Shin Junho Yang Jisoo Han Yeonhwa Park Sanghwa Kang Gangmi Nam Seokwon Kang Beom-Su Cho Ji-Young Yang Correlation analysis of sensory and scientific evaluation during the storage of oysters (Crassostrea gigas) Applied Food Research Correlation analysis Crassostrea gigas Oyster Scientific evaluation Sensory testing Storage of oysters |
| title | Correlation analysis of sensory and scientific evaluation during the storage of oysters (Crassostrea gigas) |
| title_full | Correlation analysis of sensory and scientific evaluation during the storage of oysters (Crassostrea gigas) |
| title_fullStr | Correlation analysis of sensory and scientific evaluation during the storage of oysters (Crassostrea gigas) |
| title_full_unstemmed | Correlation analysis of sensory and scientific evaluation during the storage of oysters (Crassostrea gigas) |
| title_short | Correlation analysis of sensory and scientific evaluation during the storage of oysters (Crassostrea gigas) |
| title_sort | correlation analysis of sensory and scientific evaluation during the storage of oysters crassostrea gigas |
| topic | Correlation analysis Crassostrea gigas Oyster Scientific evaluation Sensory testing Storage of oysters |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225002598 |
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