Evaluation of depuration procedures to mitigate the off-flavor compounds geosmin and 2-methylisoborneol from Atlantic salmon Salmo salar raised to market-size in recirculating aquaculture systems

Davidson, John; Schrader, Kevin K.; Ruan, Eric Dongliang; Swift, Bruce; Aalhus, J. L.; Juárez, M.; Wolters, William R.; Burr, Gary S.; Good, Christopher; Summerfelt, Steven T.

doi:10.1016/j.aquaeng.2014.05.006

Cited by 62 publications

(59 citation statements)

References 22 publications

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“…Apesar da ampla disponibilidade da espécie para venda, o seu valor comercial é considerado baixo, podendo estar associado à presença de espinhas intramusculares e ao indesejável gosto de terra e mofo (off flavor) absorvido pela carne de peixes retirados de rios, barragens ou viveiros (Ituassú et al, 2005;Souza et al, 2012). Estas alterações sensoriais são mais acentuadas quando os animais são consumidos sem passar previamente pelo processo de depuração, etapa em que o jejum e a circulação contínua de água limpa por algumas horas já possibilitam a eliminação de odores/sabores indesejáveis da carne (Davidson et al, 2014).…”

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Análise bromatológica, microbiológica e sensorial de croquetes de carne de Prochilodus lineatus

et al. 2019

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Resumo: A inclusão de polpa de pescado em formulações alimentícias contribui para um maior aproveitamento de carne subutilizada no processamento e produzir alimento de alto valor nutricional à população. Logo, o objetivo deste estudo foi elaborar formulações de croquete utilizando filé e polpa (carne retirada da carcaça) de Prochilodus lineatus (grumatã) e avaliar composição proximal, características microbiológicas, sensoriais e intenção de compra. Foram elaboradas três formulações de croquetes contendo proteína texturizada de soja, condimentos (sal, alho, cebola e outros) e diferentes proporções da polpa em substituição ao filé, sendo uma à base de filé (0% polpa) e, nas demais, o filé foi substituído por 25 e 50% de polpa. Teor de matéria seca, cinzas, proteína bruta e gordura, além de contagem de coliformes a 45ºC, Estafilococos coagulase positiva e Salmonella sp foram avaliados nos croquetes pré-prontos. Para análise sensorial, os croquetes foram fritos em óleo de soja e avaliados em relação à aparência, cor, sabor, textura e aceitação global. Os croquetes à base de filé apresentaram menor teor de gordura e matéria seca comparados às preparações contendo polpa, enquanto os teores de proteína bruta e cinzas não diferiram entre as formulações. Os microrganismos pesquisados não foram detectados nas formulações. Na avaliação dos provadores, as formulações não diferiram entre si para nenhum dos atributos sensoriais pesquisados, com avaliações variando entre "gostei regularmente" e "gostei muito". A formulação que apresentou maior intenção de compra foi aquela a base de filé. Assim, a carne de grumatã (filé e polpa) pode ser utilizada integralmente em formulações alimentícias, com boa composição nutricional e aceitação pelos consumidores.Palavras-chave: aproveitamento de pescado, formulação alimentícia, grumatã, valor nutricional Abstract: The inclusion of fish pulp in food formulations contributes to a greater utilization of underutilized meat in processing and produces food of high nutritional value. The objective of this study was to elaborate croquette formulations using Prochilodus lineatus (grumatã) fillet and pulp (meat removed from the carcass) and to evaluate the proximal composition and the microbiological, sensory and purchase intention characteristics. Three formulations of croquettes were prepared containing texturized soy protein, condiments (salt, garlic, onion and others) and different proportions of the pulp were substituted for fillet, one being fillet (0% pulp) and the other fillet was replaced with 25 and 50% of pulp. Dry matter, ashes, crude protein, fat contents, coliform counts at 45ºC, Staphylococcus coagulase positive and Salmonella spp were analyzed in the pre-ready croquettes. For sensory analysis, the croquettes were fried in soybean oil and evaluated for appearance, color, taste, texture and overall acceptance. The fillet-based croquettes presented lower fat and dry matter contents compared to those containing pulp, while the crude protein and ash contents did not differ among the form...

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Análise bromatológica, microbiológica e sensorial de croquetes de carne de Prochilodus lineatus

et al. 2019

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“…Off flavor accumulation is commonly observed in cultured fish (Dionigi and others ; Davidson and others ) and is typically associated with intense algal blooms and the microbial load of culture systems (Smith and others ). The most offensive off‐flavors that affect cultured catfish include those caused by the secondary metabolites methylisoborneol (MIB) and geosmin (Dionigi and others ).…”

Section: Resultsmentioning

confidence: 99%

“…The most offensive off‐flavors that affect cultured catfish include those caused by the secondary metabolites methylisoborneol (MIB) and geosmin (Dionigi and others ). The cyanobacteria associated with these metabolites are also present in biosolids and microbial biofilms in recirculating aquaculture systems (Davidson and others ). Prevention of off‐flavor is integral to ensuring product quality and poses a serious threat to the U.S. catfish industry, with an estimated loss of 30% revenue from off flavor contamination (Smith and others ).…”

Section: Resultsmentioning

confidence: 99%

The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets

Ciaramella

Kim

Avery

et al. 2016

Journal of Food Science

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Stress during fish culture alters physiological homeostasis and affects fillet quality. Maintenance of high-quality seafood is important to ensure the production of a marketable product. This study assessed how sequential stressors affect the sensory and quality characteristics of catfish (Ictalurus punctatus) fillets. Three stress trials were conducted where temperature (25 or 33 °C) and dissolved oxygen (DO, approximately 2.5 or >5 mg/L) were manipulated followed by socking and transport stress. After each stage of harvest (environmental stress, socking, and transport), fillet yield, consumer acceptability, descriptive evaluation, cook loss, tenderness, and pH were evaluated. Fillet yield decreased with increasing severity of environmental stress. Fillets from the severe stress treatment (33 °C, approximately 2.5 mg/L) received the highest acceptability scores (P < 0.05). Control fillets (25 °C, >5 mg/L) were the least acceptable (P < 0.05). Increased intensity of less favorable flavor attributes commonly associated with catfish resulted in the differences in acceptability among treatments. As fish progressed through the harvest event, cook loss decreased, tenderness increased, and pH increased, indicating that stress induced textural changes. The data suggest that although environmental stress results in slight changes in flavor attributes, its effects on acceptability are minor with fillets from all treatments still liked (>6 on a 9 point scale). Socking and transport were identified to positively affect textural characteristics of catfish fillets. Although the effects observed were not likely to negatively impact consumer acceptance, a strict management plan should be followed to maintain consistency in the product and avoid changes in stressors that might alter quality more drastically.

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“…They impart an earthy (GSM) and musty (MIB) taint to the water (Izaguirre & Taylor, ) and to fish in aquaculture (Klausen et al, ; Robin et al, ). Due to their lipophilic properties, both MIB and GSM easily cross the gills and guts of fish, causing longer depuration or purging times for the removal of the earthy/moldy flavors accumulated in fish flesh prior to commercialization (Burr et al, ; Davidson et al, ; Howgate, ; Reineccius, ). Each compound exists as (+) and (−) enantiomers, but biological sources produce the (−) stereoisomer (Krasner, ) which is 10 times more potent than its (+) counterpart (Juttner & Watson, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Environmental Factors on the Production of MIB and Geosmin Metabolites by Bacteria in a Eutrophic Reservoir

Clercin

Druschel

2019

Water Resources Research

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Occurrences of odorous bacterial metabolites, 2‐methylisoborneol (MIB) and geosmin (GSM), in drinking water supply reservoirs are considered as a nuisance by the water industry and a source of complaints from customers. In Eagle Creek Reservoir, routine monitoring programs of MIB and GSM highlight intense odorous outbreaks during the spring season when high inflow discharges occur. Cyanobacteria have always been assumed to be source of these metabolites even if no known producers are present in raw water. A copper‐based algaecide is often used to terminate the metabolite production and the algal growth in the reservoir. The current study was designed to investigate and identify other biological sources involved in the biosynthesis of MIB and GSM metabolites as well as environmental factors that could be important triggers for the growth of bacterial producers. The community structure of the bacterioplankton was determined using a 16S rRNA gene sequencing technique, which showed that not only Cyanobacteria but Actinobacteria also were involved in the reservoir internal production. Planktothrix species was identified as the main source of GSM (p < 0.001) while Streptomyces (Actinobacteria) was very likely responsible of MIB (p < 0.01). Application of an algaecide disrupted GSM and the growth of Planktothrix but was less effective against MIB and Streptomyces. Statistical analyses revealed that MIB‐ and GSM‐causing bacteria were found abundant when the water was enriched with nitrogen, temperature cooler, and the water column mixed.

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Evaluation of depuration procedures to mitigate the off-flavor compounds geosmin and 2-methylisoborneol from Atlantic salmon Salmo salar raised to market-size in recirculating aquaculture systems

Cited by 62 publications

References 22 publications

Análise bromatológica, microbiológica e sensorial de croquetes de carne de Prochilodus lineatus

Análise bromatológica, microbiológica e sensorial de croquetes de carne de Prochilodus lineatus

The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets

Influence of Environmental Factors on the Production of MIB and Geosmin Metabolites by Bacteria in a Eutrophic Reservoir

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