Sensory Evaluation of Hatchery-Reared Spotted Babylon ( Babylonia areolata ) and the Effects of Chilled Storage (4°C) on the Main Sensory Attributes

摘要

In terms of features and taste, Spotted Babylon ( Babylonia areolata ) is still considered alien to most local seafood lovers. There is also very scarce information on the effects of storage on the quality of B. areolata . Thus a short study was carried out to provide information on the general features and sensory evaluation of B. areolata . The effects of refrigerated storage (4°C) on sensory attributes were also determined. Babylonia areolata comprise of a single conical coiled shell and a soft body. The soft body, which is inside the shells, is divided into head, visceral mass and the foot (edible part). Babylonia areolata meat has a typical fresh sea/seaweed odour, bright glossy orange colour, moist in appearance and firm and tight in structure. Cooked B. areolata has a general sweat fresh fish and/or shellfish flavour. A final thirteen sensory characteristics were identified to be important in determining B. areolata quality. As expected, the intensities of acceptable characteristics decreased, while the unacceptable characteristics increased with storage. Babylonia areolata held at 4°C were acceptable up to 6 days. At day 14 of storage, B. areolata had an offensive smell, become opaque, dull and soft in texture and were regarded unacceptable by the panellists.