Triploid Oysters in Australia, VIII. Sensory Evaluation of Sydney Rock Oysters Saccostrea commercialis

Sensory evaluations or Sydney rock oysters were undertaken as part of a study of the performance of triploid oysters in New South wales (NSW), Australia. Diploid and triploid oysters, matched for size, were harvested and depurated from intertidal sites at Tilligerry Creek and North Arm Cove in Port Stephens, NSW; and subsequent sensory evaluations were conducted at the Sensory Research Centre of the Commonwealth Scientific and Industrial Research Organization (CSIRO), in October 1991 (session l, 20 months), January 1992 (session 2, 23 months) and November 1992 (session 3, 33 months). The sensory evaluation revealed that for sessions 2 and 3, triploid and diploid Sydney rock oysters were equally acceptable. Although the triploid oyster was less acceptable in texture and overall acceptability at session 1, the size (26 g) and meat condition ( condition index < 8) of both oysters were below market acceptability. At session 3, the oysters received a high acceptability score (mean rating > 60), had good meat condition (Cl > 9) and were of market size (oyster weight > 40 g). The faster growth and better meat condition of triploid Sydney rock oysters, as shown by previous studies, coupled with the high sensory scores obtained for marketable oysters in this study, indicate that triploids have excellent farming and marketing potential. They are a suitable alternative to diploids as a winter crop for NSW oyster farmers.