Control of off-flavor compounds in a full-scale recirculating aquaculture system rearing rainbow trout <i>Oncorhynchus mykiss</i>

Lindholm‐Lehto, Petra; Kiuru, Tapio; Hannelin, P.

doi:10.1080/10454438.2020.1866733

Cited by 11 publications

(4 citation statements)

References 64 publications

(79 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This study was performed in the winter of 2022, and the overall concentrations were very low in the inlet water. The concentrations detected here were lower than those reported in our previous study [32], probably due to seasonal variations (June-July 2021 [15] and January 2022 in this study).…”

Section: Discussioncontrasting

confidence: 88%

“…Off-flavor compounds are typically produced as metabolic by-products of certain microbial species such as Cyanobacteria, Actinobacteria [11], Myxobacteria, and Sorangium [12]. Accumulated offflavors are typically removed from the fish flesh by depurating the fish in clean water up to 15 days before sale [13][14][15]. The fish are not fed during depuration to ensure as clean water as possible, but the fish often lose weight which can lead to substantial increase in production costs [15,16].…”

Section: Introductionmentioning

confidence: 99%

“…Accumulated offflavors are typically removed from the fish flesh by depurating the fish in clean water up to 15 days before sale [13][14][15]. The fish are not fed during depuration to ensure as clean water as possible, but the fish often lose weight which can lead to substantial increase in production costs [15,16].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis

Lindholm‐Lehto

Logrén

Mattila

et al. 2023

Aquaculture Research

View full text Add to dashboard Cite

In recirculating aquaculture systems (RAS), off-flavors can accumulate in fish muscle tissue. They are problematic for consumer acceptance and the reputation of farmed fish products. Although off-flavors are not toxic at low concentrations, they often give fish muscle earthy, muddy, or other unwanted flavors. Traditionally, the study of off-flavors in fish focused on muddy and earthy off-flavors caused by geosmin (GSM) and 2-methylisoborneol (MIB), but other unwanted flavors and compounds have also been identified. In this study, the selected off-flavors were chemically quantified in fish from a RAS-rearing rainbow trout (Oncorhynchus mykiss) and in different stages of depuration. A group of trained panelists with experience in sensory evaluation was specifically trained in analyzing rainbow trout samples. The panelists evaluated the fish with a sensory profile of 29 sensory attributes (12 odor, 5 taste, and 12 flavor properties). Overall, the concentrations of all the studied off-flavor compounds decreased, some to below the limit of detection and others (e.g., octanal, octanoic acid, phenylacetaldehyde, and acetoin) to a certain low level. Moldy, earthy, and musty odors and flavors especially decreased during depuration compared to fish in RAS. This study shows the consistency of the chemical analysis and sensory profiling. It also provides important information about the effects of the depuration period in RAS and on the chemical and sensorial quality of rainbow trout.

show abstract

Section: Discussioncontrasting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis

Lindholm‐Lehto

Logrén

Mattila

et al. 2023

Aquaculture Research

View full text Add to dashboard Cite

show abstract

“…Besides that, ozone treatment could remove the off-flavor compounds by oxidizing the off-flavor compounds. This reaction yields hydroxyl radical throughout the interaction with hydroxide ions (OH-) [18]. Based on the consumer perspective, the chili paste without off-flavor is preferable to the other one.…”

Section: Discussionmentioning

confidence: 99%

Consumer Perception on the Redness and Off Flavor Upon Stored Red Chili Paste with Ozone Treatment

Al-Baarri,

Hadipernata,

Hidayat

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Since red chili has a high moisture content and a rapid respiration rate, it is regarded as a perishable item. The redness and scent of the chili can be used to detect a quality decline during storage. It has long been common practice to employ ozone to prevent horticultural products from degrading. The purpose of this study is to ascertain the impact of ozone pretreatment on the redness and scent of chili paste during storage as a quality indicator of customer perception level. Red chilies were treated by soaking in ozonated water for 15 minutes using an ozone generator, as opposed to the control treatment, which used only pure water. Samples were kept for seven days, and each day the redness and scent were evaluated. Data were obtained by calculating the average and standard deviation, then presented in a graph with error bars. The results showed that the redness value of control and ozone treatment started from 51.55 and 46.04 and on the seventh day became 42.94 and 43.81. The control treatment showed off-flavor on the third day of storage while the ozone treatment did not show off-flavor until seventh day of storage. In conclusion, ozone treatment slowed down the decrease of red chili paste’s redness value and off-flavor.

show abstract

Off‐Flavour Removal With Advanced Oxidation Process and Hydrogen Peroxide Treatments in Recirculating Aquaculture Systems

Pettersson,

Lindholm‐Lehto,

Pulkkinen

et al. 2024

Aquaculture Fish & Fisheries

View full text Add to dashboard Cite

Aquaculture is becoming increasingly important for the world's food production. Recirculating aquaculture system (RAS) has a reduced water requirement and better possibilities for waste handling. Unfortunately, off‐flavours can be formed in RAS and concentrate on fish flesh. Off‐flavour compounds cause earthy, musty or other unwanted flavours to fish flesh that consumers find objectionable. Typically, off‐flavours are removed by depurating the fish in clean water, but it often takes from days to weeks to fully remove these unwanted flavours that causes additional costs to fish producers. Therefore, reliable methods to reduce the need for depuration are needed. In this study, two methods were investigated for the removal of off‐flavours in RAS rearing rainbow trout Oncorhynchus mykiss: an advanced oxidation process (AOP) using a combination of ozone (O3) and hydrogen peroxide (H2O2), and a treatment with H2O2 alone. Two treatments (AOP and H2O2) and a control without oxidants were applied across nine identical experimental RASs for 8 h day−1 over 10 days, and selected off‐flavour compounds in water and fish were analysed. In fish, the concentrations of GSM and MIB were on average 776 and 962 ng kg−1 (AOP) and 688 and 919 ng kg−1 (H2O2) compared to 1071 and 1205 ng kg−1 in the controls. The results showed that intensive oxidant treatments reduced the off‐flavour concentrations in the recirculating water and in fish, which can potentially lead to reduced depuration time and production costs. Further optimization of the treatment is needed to improve off‐flavour removal efficiencies.

show abstract

Control of off-flavor compounds in a full-scale recirculating aquaculture system rearing rainbow trout Oncorhynchus mykiss

Cited by 11 publications

References 64 publications

Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis

Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis

Consumer Perception on the Redness and Off Flavor Upon Stored Red Chili Paste with Ozone Treatment

Off‐Flavour Removal With Advanced Oxidation Process and Hydrogen Peroxide Treatments in Recirculating Aquaculture Systems

Contact Info

Product

Resources

About