Sodium Content of Oysters (Crassostrea virginica) and the Effect of Processing Method

Authors

  • D. R. WARD,

    1. Authors Ward, Lopez, and Williams are affiliated with the Dept. of Food Science & Technology, Virginia Polytechnic Institute & State Univ., Blacksburg, VA 24061.
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  • A. LOPEZ,

    1. Authors Ward, Lopez, and Williams are affiliated with the Dept. of Food Science & Technology, Virginia Polytechnic Institute & State Univ., Blacksburg, VA 24061.
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  • H. L. WILLIAMS

    1. Authors Ward, Lopez, and Williams are affiliated with the Dept. of Food Science & Technology, Virginia Polytechnic Institute & State Univ., Blacksburg, VA 24061.
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ABSTRACT

The issue of the sodium content of foods and the labeling of food products as to their sodium content has become the target for legislative debate. Oysters, processed by three methods currently employed within the oyster processing industry, were analyzed for sodium content using atomic absorption spectrophotometry. Significant differences in the sodium levels were observed among the processes. Indications were that the variations observed were in part due to the viability of the mollusk during processing. The data indicate that it would be a significant problem for the oyster industry to declare in the label sodium content within a reasonable limit of certainty.

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