On the percentage edibility and the index of condition of the oyster Crassostrea gryphoides (Schlotheim)

Abstract

The oysters are known to show a variation in the quality of their meat depending on their physiological condition, environmental factors and also the seasons. Several methods have been in vogue to assess this quality. The use of dry weights, glycogen estimation or even the total chemical analysis has been widely adopted (Coulson, 1933 ; Humphrey, 1941 ; Galtsoif et al. 1947 ; Jacob, 1951 and Fieger et al. 1958). These methods though more precise, cannot be employed for the examination of larger samples. They are also time consuming.