Sensory Characteristics of Oysters, Clams, and Cultured and Wild Shrimp

An 18 member panel was used to identify descriptive terms that could be used for the sensory evaluation of oysters, clams and shrimp. Twenty‐two descriptive terms were developed for the sensory evaluation of clams and shrimp, and 29 were developed for oysters. The descriptive vocabulary that was developed for shrimp was used to determine sensory differences between wild and cultured shrimp and the effect of size on the sensory properties of shrimp. The cultured shrimp were judged as good or better than wild shrimp. Large shrimp (11–15g) were scored as having a better texture than small shrimp (3–5g).