Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree
Jerson C. Sorio*
, Marietta B. Albina
College of Fisheries and Marine Sciences, Samar State University, Catbalogan City, Samar,6700, Philippines
Corresponding Author Email: jerson.sorio@ssu.edu.ph
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.
Keywords:
Fortification; Ice Cream; Microbial; Oyster; Sensorial
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