Organolpetic changes induced in the japanese oyster Crassostrea gigas with diets of the microalgae Thalassiosira pseudonana & Tetraselmis suecica

Authors

Takeshi Hakamada Mera Facultad de Ciencias del Mar, Universidad Laica Eloy Alfaro de Manabí, Manta, 130802, Manabí, Ecuador
José Javier Alio Mingo Facultad de Ciencias del Mar, Universidad Laica Eloy Alfaro de Manabí, Manta, 130802, Manabí, Ecuador http://orcid.org/0000-0003-2210-6802
Guadalupe Bravo Montesdeoca Carrera de Tecnología Superior en Acuicultura, Instituto Superior Tecnológico Luis Arboleda Martínez. Secretaria de Educación Superior, Ciencia, Tecnología e Innovación. Ext. Jaramijó 132150, Manabí, Ecuador

DOI:

https://doi.org/10.33936/at.v2i2.2681

Keywords:

Refinement, Lipid, Tasting, Taste, Smell

Abstract

Oyster cultivation, particularly the Japanese oyster Crassostrea japonica, in Ecuador, is shown as an alternative to diversify its aquaculture production. One way to add value to bivalve mollusks is to modify their organoleptic properties or refinement, feeding them with high densities of microalgae. In this study, a group of trained taste panelists assessed the organoleptic impact on oysters Crassotrea gigas, from suspended culture, refined with the microalgae Thalassiosira pseuodonana and Tetraselmis suecica, and a control group maintained in the sea, over a period of 3 weeks. After the first week, significant differences were shown in terms of the 2 treatments and control, which were maintained until the third week. The evaluators were able to discriminate oysters fed T. pseudonana, giving them a sweeter taste, fresh fish aroma and a higher degree of acceptance. Tetratselmis suecica was characterized by a taste and smell of algae; while the control group did not present a distinctly defined characteristic in terms of taste and smell, but had a lower acceptance. It is concluded that a specific diet of microalgae applied for a week, caused effects of greater acceptance on the organoleptic properties, both in taste and smell of oysters, which can generate added value.

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