| Summary: | Oyster cultivation, particularly the Japanese oyster Crassostrea japonica, in Ecuador, is shown as an alternative to diversify its aquaculture production. One way to add value to bivalve mollusks is to modify their organoleptic properties or refinement, feeding them with high densities of microalgae. In this study, a group of trained taste panelists assessed the organoleptic impact on oysters Crassotrea gigas, from suspended culture, refined with the microalgae Thalassiosira pseuodonana and Tetraselmis suecica, and a control group maintained in the sea, over a period of 3 weeks. After the first week, significant differences were shown in terms of the 2 treatments and control, which were maintained until the third week. The evaluators were able to discriminate oysters fed T. pseudonana, giving them a sweeter taste, fresh fish aroma and a higher degree of acceptance. Tetratselmis suecica was characterized by a taste and smell of algae; while the control group did not present a distinctly defined characteristic in terms of taste and smell, but had a lower acceptance. It is concluded that a specific diet of microalgae applied for a week, caused effects of greater acceptance on the organoleptic properties, both in taste and smell of oysters, which can generate added value. El cultivo de ostras, particularmente de la ostra japonesa Crassostrea gigas, en el Ecuador, se muestra como una alternativa para diversificar su producción acuícola. Una manera de dar valor agregado a los moluscos bivalvos es modificar sus propiedades organolépticas o refinamiento, alimentándolos con densidades altas de microalgas. En el presente estudio, un grupo de panelistas degustadores entrenados evaluaron el impacto organoléptico de ostras Crassostrea gigas, proveniente de un cultivo en suspensión, refinándolas con las microalgas Thalassiosira pseuodonana y Tetraselmis suecica, y un grupo control mantenido en el mar, durante un periodo de 3 semanas. Transcurrida la primera semana, se evidenciaron diferencias significativas en cuanto a los ...
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