New Zealand Journal of Marine and Freshwater Research abstracts
Short communication
Sensory qualities of the New Zealand abalone, Haliotis iris, reared in
offshore structures on artificial diets
Mark A. Preece
Department of Marine Science
University of Otago
P.O. Box 56
Dunedin,
New Zealand
email: map@kingsalmon.co.nz
Present address: 81 Muller Rd, Blenheim, New Zealand.
Abstract A trained taste-testing panel was used to assess
taste differences in cultured New Zealand abalone (Haliotis iris Martyn
1784) fed two different artificial diets (Coast Biologicals and Makara™).
The trained taste-testing panel could not detect any difference in taste between
abalone grown on the two artificial diets. Any difference that might have been
produced by the artificial diets could have been masked by abalone consuming
drift algae entering their growout structures. A consumer panel was used to determine
whether meat of cultivated abalone was preferred over that of wild caught abalone.
The panel indicated a preference in texture and overall acceptability for cultivated
abalone fed on artificial diets over abalone caught from a locally occurring
wild population. No preference for flavour of wild or cultivated abalone was
detected. Neither texture nor flavour related positively to the overall acceptability
of abalone.
Keywords abalone; Haliotis iris; sensory; flavour;
texture; taste
New Zealand Journal of Marine and Freshwater Research, 2006, Vol. 40:
223–226
0028–8330/06/4002–0223 © The
Royal Society of New Zealand 2006
M05059; Online publication date 10 April 2006. Received 6 September
2005; accepted 28 October 2005
PDF file of entire paper: Print-quality (350K) | screen-quality (311K)
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