The effect of macroalgal and compound feeds on the sensory quality of cultivated South African abalone, Haliotis midae Linnaeus (Mollusca, Gastropoda)

Sensory quality often determines the market value of sea food and may be affected by the feeding regime during the products grow out phase, processing, the release of volatile compounds or various cultural expectations Here, we related the abalone diet during the grow out phase to the sensory quality of the product as a function of abalone diet and the tasters preference A quantitative descriptive analysis of the flavour and texture of abalone raised on sp kelp, a mixed diet of various macroalgae and a formulated compound feed as well as of wild collected abalone was undertaken Raw and cooked samples of abalone meat from each of four feed categories (Ulva spp kelp manufactured pellets and mixed diets) and of wild caught abalone were offered to a taste panel (comprising abalone farmers abalone buyers and local consumers) which was asked to score each sample for 20 sensory attributes the sensory attributes responsible for differentiating between the samples were then Identified Complex interactions among the sensory variables were identified as important drivers of the ability of panellists to distinguish between samples For the raw samples visual characteristics were particularly important Conversely, taste became generally more important in the cooked samples The experience of the tasters (e g producers, local consumers or buyers) also Influenced how the panellists perceived the sensory quality with the abalone buyers having a more discerning palate