Method for producing flavoured live oysters and results from taste panel

Jenni, B and Venkatesan, V and Kripa, V and Mohamed, K S and Vidya, R and Sasikumar, Geetha and Alloycious, P S and Sajikumar, K K and Jestin Joy, K M and Sheela, P P (2020) Method for producing flavoured live oysters and results from taste panel. In: Marine Ecosystem Challenges & Opportunities (MECOS 3). Convenor, MECOS3, Kochi, p. 534. ISBN 978-93-82263-37-1

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Abstract

Value-added-products (VAPs) from the edible oysters Crassostrea madrasensis experienced tremendous growth and wide consumer acceptance in Ernakulam District. Oysters are considered the healthiest when eaten live. The live oyster value chain was developed in the city of Kochi on small scale and has great scope to expand to other metro cities. In this study, an attempt was made to develop live flavoured oysters having cardamom, orange and ginger flavour. A total of 5 trials were carried out. In each trial, oysters were subjected to 18 h depuration and depurated oysters were treated with different quantity and duration of flavoured concentrate in 5 l water. The following were the treatments: Ist experiment-1 ml flavoured concentrate (control / ginger / cardamom, 1h & 2h); 2nd experiment-1 ml flavoured concentrate (control / orange / cardamom, 3h); 3rd experiment-1.5 ml flavoured concentrate (control/orange/ cardamom, 3h); 4th experiment-1.5 ml flavoured concentrate (control / orange / cardamom, 4h); 5th experiment-2 ml flavoured concentrate (control/orange/cardamom, 3h).

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