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

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.

Fonksiyonel Dondurma Teknolojisi

“…In another study, microencapsulated silver carp oil was used in the production of ice cream flavored with vanilla and cacao [60]. Sorio and Albina [61] used three different ratios (5%, 10%, and 15%) of oyster (Crassostrea iredalei) puree to increase the nutritional value of ice cream. As a result of the study, the highest general acceptability score in terms of sensory evaluation was found in the sample with 10% oyster puree.…”