| The purpose of this study was to evaluate and compare the effects of irradiation processing on the sensorial characteristics of Mississippi Gulf Oysters (Crassostrea virginica) stored over a 12-day period. All oysters were evaluated for texture, flavor, basic taste and color, based on irradiation dosages of 0, 0.5 or 1.0 kGy using both an X-ray and a Cobalt-60 irradiator. A semi-descriptive language utilizing Quantitative Descriptive Analysis (QDARTM) was used in the sensory evaluation of the oysters. Evaluation were performed every five days, respectively. Texture analysis concluded that there were no changes (P > 0.05) within the texture consistency of the oyster meat as a result of irradiation as compared to other raw oysters at the same time. The Sensory attributes of aroma, basic taste, texture, and flavor revealed no differences (P > 0.05). Irradiation processing of oysters helped to maintain quality throughout storage time. No foreseeable negative effects were found that would deter consumers in the purchase of irradiated raw oysters. |
