Effects of Preservatives on the Bacteriological, Chemical and Sensory Qualities of Mangrove Oyster (Crassostrea gasar)

Aims: This work was undertaken to investigate the quality changes in mangrove oysters (Crassostrea gasar ) exposed to various preservative treatments (PTs) including sodium benzoate (NaB), sodium chloride (NaCl), potassium aluminum sulphate (PAS) and green lime juice filtrate (LJF) during ambient temperature storage (30±2oC) to enhance the shelf-life. Study Design: Oyster samples were subjected to various preservative treatments to enhance the shelf-life and the bacteriological, chemical and sensory qualities determined and the data obtained were analyzed.