Linda,
I am reviewing the nutritional profiles of both C. virginica and C.
ariakensis to see which components may be attributed to the taste
differences detected in my triangle test....most consistent comment was the
metallic after-taste in C. ariakensis.......is there a good resource that
gives taste artifact of different nutrients? Bob
At 07:15 AM 1/4/2006 -0600, lsa4@ra.msstate.edu wrote:
>My thoughts Mark would be that a higher level of NaCl would enhance the oyster
>to have the metallic flavor. These flavors are present all the time but are
>more perceptable in a higher saline environment.
>
>Linda Andrews, Seafood Processing Laboratory, Mississippi state University
>
>Quoting Mark Boulter <markb@sydneyfishmarket.com.au>:
>
> > Happy New Year all,
> >
> >
> > One of our demonstrator chefs here at the Sydney Seafood School has
> > posed the following question.
> >
> > "Why do some oysters, even from the same batch, have a metallic or
> > iodine taste?"
> >
> > Does anyone have any answers to this.
> >
> >
> > Thanks in advance,
> >
> > Mark
> >
> > ------------------------------------------------------------------
> > Mark Boulter
> > Quality, Environment and Safety Manager
> > Sydney Fish Market Pty Ltd
> > Bank Street, Pyrmont NSW 2009
> > ------------------------------------------------------------------
> >
> >
> >
Robert Fisher
Virginia Institute of Marine Science
College of William and Mary
P.O. Box 1346
Gloucester Point, Virginia 23062
(804) 684-7168
Fax: 804-684-7161
E-Mail: rfisher@vims.edu
Courier Delivery: Route 1208, Greate Road, Gloucester Point, VA 23062
"The reasonable man adapts himself to the world: the unreasonable one
persists in trying to adapt the world to himself. Therefore all progress
depends on the unreasonable man." -George Bernard Shaw
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