Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree

Jerson C Sorio,Marietta B Albina

doi:10.12944/crnfsj.7.1.30

Jerson C Sorio, Marietta B Albina

Open Access

https://doi.org/10.12944/crnfsj.7.1.30

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Abstract

Oyster (Crassostreairedalei) are edible bivalve mollusk that contains nutrients that could enhance the nutritional value of dairy products such as ice cream. This study was conducted to determine the microbial and sensorial quality of ice cream fortified with oyster puree at 0% 5%, 10% and 15% concentration during 4 weeks’ frozen storage period. Based on the sensory evaluation results, treatment 2 (10%) obtained the highest overall acceptance mean score of 8.50 (like extremely), but showed no significant difference (p>0.05) with other treatments. The addition of oyster puree did not affect the sensory attributes and the overall acceptability of the products. All treatments were still acceptable on week 4 in terms of sensory attributes. For the basis of microbial analysis, all treatments revealed to have an acceptable microbial count that is below the standard limit of 100,000 CFU/ml (5 log CFU/ml) from week 0 to week 4. Development of ice cream fortified with oyster puree is feasible to increase its nutritional value.

Highlights

Oysters (Crassostreairedalei) are edible bivalve mollusk usually found in all tropical region
Ice cream is a frozen dairy product made by suitable blending and processing of cream, milk products, and other ingredients such as sugar, flavor, stabilizer or color, incorporated with air during the freezing process
Ice cream added with crab, with eel, with saury fish, with octopus, and with shrimp is available on Japanese markets.[4,5]

Summary

Introduction

Oysters (Crassostreairedalei) are edible bivalve mollusk usually found in all tropical region. Ice cream added with crab, with eel, with saury fish, with octopus, and with shrimp is available on Japanese markets.[4,5] information on oyster fortification is very limited. Ingredients from fishery products can have a negative impact on sensory characteristics of the products, despite improving its nutritional and functional quality.[2] If not used at an appropriate level, it was reported to have negative effects both on flavor and odor of the product.[3,6] there is still growing number of food products added with fish ingredients available on the market.[7,8]

Results

Conclusion