Abstract
We investigated the free amino acid (FAA) composition, glycogen content, and body index of 31 brands of oyster Crassostrea gigas to evaluate their taste graphically using a three-dimensional (3D) graph. Taurine was the most abundant FAA, followed by glutamic acid, glycine, alanine, and proline. Based on the sensory evaluation, oysters with a higher glycogen content were more often evaluated as “sweet” or “rich.” Furthermore, higher total FAA and serine (Ser) contents were associated with a higher probability that an oyster brand would be evaluated as “sweet” or “rich,” respectively. On a 3D graph correlating the taste of oyster brands with their total FAA, Ser, and glycogen contents, two new brands, “Amakoro-kaki” and “Atamakko-kaki,” were located within the strong sweet and rich taste group, which supported the findings of the sensory evaluations. Our results indicate that both richness and a refreshing sensation can be predicted from body index, glycogen content, and sensory evaluation.
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Acknowledgments
We thank Toyomitsu Horii and Takashi Kamiyama for providing valuable suggestions and Tetsuo Seki for providing information on oyster biology. We thank Kunio Goto at the Miyagi Prefecture Fisheries Cooperative Shiogama Urato Branch for providing the Atamako kaki; Hiroshi Nakaie and Hiroyuki Yamauchi at the Miyagi Prefecture Fisheries Technology Institute, and Kiyohiro Goto at the Miyagi Prefecture Fisheries Cooperative Shizugawa Branch for providing the Amakoro-kaki; Kyoko Washiashi at GO Farm for providing oysters and their tasting maps from the Japan Oyster Center; and Tomomi Kato and Haruna Sugawara at the National Research Institute of Fisheries Science for technical assistance. This study was conducted as part of the empirical research project A Scheme to Revitalize Agriculture and Fisheries in Disaster Area through Deploying Highly Advanced Technology, which is funded by the Ministry of Agriculture, Forestry and Fisheries, Japan.
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Murata, Y., Touhata, K. & Miwa, R. Correlation of extractive components and body index with taste in oyster Crassostrea gigas brands. Fish Sci 86, 561–572 (2020). https://doi.org/10.1007/s12562-020-01417-1
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DOI: https://doi.org/10.1007/s12562-020-01417-1