Table 1.
Sensory evaluation of the oyster by 15 trained panelists. Fifteen trained panelists evaluated the freshness of raw oyster by scoring sensory characteristics including appearance, aroma/flavor, texture, taste, dislike to swallow, and overall acceptability. These characteristics were rated on a 10-point grading scale (0 = none; 10 = very intense) except dislike to swallow.
| Index | Characteristics | Day 1 | Day 2 | Day 3 | Day 4 | Day 5 | Day 6 | Day 7 | Day 8 | Day 9 | Day 10 | Day 11 | Day 12 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Appearance | Gills | 9.6 ± 0.6 | 8.1 ± 2.1 | 7.0 ± 2.2 | 6.1 ± 2.3 | 5.3 ± 1.9 | 5.4 ± 1.9 | 6.1 ± 2.2 | 4.6 ± 2.8 | 5.7 ± 2.5 | 5.4 ± 2.3 | 4.1 ± 1.9 | 4.8 ± 2.2 |
| Form of the Plum | 9.8 ± 0.2 | 8.9 ± 1.5 | 7.9 ± 1.6 | 6.7 ± 1.6 | 5.4 ± 1.9 | 5.4 ± 2.0 | 5.7 ± 1.8 | 5.4 ± 1.9 | 5.8 ± 1.6 | 58 ± 1.8. | 4.5 ± 1.4 | 5.0 ± 1.7 | |
| Green spot | 0.5 ± 1.3 | 1.3 ± 2.4 | 1.6 ± 2.0 | 1.6 ± 0.5 | 3.1 ± 2.2 | 3.9 ± 2.2 | 3.0 ± 2.1 | 3.7 ± 2.3 | 3.7 ± 2.2 | 3.7 ± 2.4 | 4.4 ± 2.6 | 5 ± 2.6 | |
| Mucilage | 1.8 ± 3.3 | 2.1 ± 2.3 | 3 ± 2.5 | 2.8 ± 2.5 | 3.4 ± 2.1 | 3.0 ± 1.8 | 2.7 ± 2.1 | 3.4 ± 1.9 | 3.6 ± 2.3 | 3.8 ± 2.0 | 3.4 ± 3.1 | 4.6 ± 2.5 | |
| Exudate water | 0.7 ± 1.1 | 2.2 ± 2.3 | 3.3 ± 2.4 | 5.4 ± 1.8 | 4.9 ± 1.6 | 4.5 ± 1.9 | 4.8 ± 1.7 | 4.6 ± 2.0 | 5.7 ± 2.4 | 5.6 ± 2.4 | 6.0 ± 2.6 | 6.9 ± 2.3 | |
| Transparency | 8.7 ± 2.2 | 6.2 ± 3.0 | 5.0 ± 2.7 | 5.5 ± 2.3 | 4.4 ± 2.0 | 4.0 ± 2.2 | 4.0 ± 2.4 | 3.0 ± 1.6 | 3.3 ± 2.0 | 3.2 ± 2.0 | 2.6 ± 1.7 | 2.5 ± 2.4 | |
| Aroma | Fresh | 9.6 ± 0.7 | 8.3 ± 1.3 | 6.5 ± 1.7 | 5.6 ± 1.6 | 4.7 ± 1.6 | 3.7 ± 2.0 | 4.1 ± 1.6 | 4.0 ± 1.2 | 3.3 ± 1.2 | 3.3 ± 1.3 | 2.4 ± 1.2 | 2.6 ± 1.7 |
| Sea | 9.0 ± 1.5 | 7.8 ± 1.7 | 5.6 ± 1.7 | 5.1 ± 2.2 | 4.5 ± 1.8 | 3.3 ± 1.7 | 4.1 ± 2.0 | 3.4 ± 1.4 | 3.5 ± 2.5 | 3.8 ± 1.7 | 2.6 ± 2.2 | 3.2 ± 2.4 | |
| Fish & Pungent | 1.5 ± 2.7 | 2.3 ± 2.1 | 2.7 ± 2.3 | 4.3 ± 2.4 | 5.6 ± 2.1 | 6.4 ± 1.5 | 6.6 ± 1.6 | 6.6 ± 1.5 | 6.5 ± 2.7 | 6.8 ± 1.8 | 8.0 ± 1.1 | 8 ± 1.7 | |
| Flavor | Fresh | 9.7 ± 0.7 | 8.2 ± 1.4 | 6.5 ± 1.6 | 5.3 ± 1.8 | 5.6 ± 1.9 | 4.1 ± 1.6 | 4.1 ± 1.2 | 4.1 ± 1.2 | 3.9 ± 0.9 | 3.5 ± 1.0 | 2.5 ± 1.2 | 2.3 ± 1.9 |
| Sea | 9.4 ± 1.3 | 7.0 ± 2.6 | 6.0 ± 1.6 | 5.0 ± 1.8 | 3.9 ± 2.0 | 3.9 ± 1.8 | 4.5 ± 1.7 | 3.1 ± 1.6 | 3.7 ± 1.1 | 3.0 ± 1.7 | 2.4 ± 1.7 | 2.9 ± 2.6 | |
| Fish & Pungent | 0.6 ± 1.0 | 2.0 ± 2.4 | 3.2 ± 1.9 | 4.3 ± 1.6 | 4.0 ± 2.3 | 6.1 ± 1.7 | 6.3 ± 1.7 | 5.4 ± 2.0 | 6.3 ± 1.9 | 6.4 ± 1.7 | 7.5 ± 1.9 | 7.9 ± 2.0 | |
| Texture | Hardness | 6.5 ± 3.9 | 6.4 ± 2.9 | 5.4 ± 2.0 | 5.2 ± 1.8 | 4.2 ± 2.5 | 4.2 ± 1.7 | 4.8 ± 2.3 | 3.9 ± 2.3 | 4.3 ± 2.2 | 4.0 ± 1.9 | 3.0 ± 1.9. | 3.5 ± 2.1 |
| Elasticity | 9.1 ± 1.0 | 7.6 ± 1.8 | 5.6 ± 1.9 | 5.0 ± 1.9 | 5.5 ± 1.8 | 3.9 ± 1.6 | 3.7 ± 2.1 | 3.4 ± 2.0 | 3.1 ± 1.9 | 3.1 ± 1.8 | 2.4 ± 1.5 | 2.5 ± 2.1 | |
| Taste | Salty | 7.3 ± 2.4 | 5.4 ± 2.9 | 4.7 ± 2.4 | 4.9 ± 2.1 | 5 ± 2.1 | 4.8 ± 1.8 | 4.9 ± 2.1 | 4.1 ± 1.7 | 4.71 ± 1.6 | 5.4 ± 2.1 | 3.8 ± 2.4 | 5.2 ± 2.6 |
| Bitter | 0.1 ± 0.6 | 0.6 ± 0.9 | 2.2 ± 1.8 | 3.1 ± 2.2 | 2.9 ± 2.4 | 4.0 ± 2.8 | 3.8 ± 2.7 | 4.0 ± 2.7 | 4.2 ± 2.0 | 5.1 ± 2.1 | 6.3 ± 2.4 | 5.8 ± 2.6 | |
| Sour | 0.1 ± 0.2 | 0.5 ± 0.8 | 1.6 ± 1.3 | 2.6 ± 18 | 1.8 ± 1.2 | 3.3 ± 2.4 | 3.7 ± 2.8 | 3.2 ± 2.6 | 3.5 ± 2.1 | 4 ± 2.3 | 3.2 ± 2.3 | 3.8 ± 2.7 | |
| Acceptability | Overall-acceptability | 9.6 ± 0.4 | 8.3 ± 1.0 | 6.6 ± 1.5 | 5.1 ± 1.4 | 4.4 ± 1.9 | 3.3 ± 1.4 | 3.3 ± 1.2 | 3.0 ± 1.6 | 2.9 ± 2.1 | 2.5 ± 1.5 | 1.6 ± 1.3 | 1.7 ± 2.1 |
| Dislike to swallow | 0 | 0 | 0 | 0 | 0 | 7 | 9 | 9 | 10 | 10 | 11 | 12 |