Geosmin and Musty-Muddy Flavors in Pond-Raised Channel Catfish

Lovell, Richard T.; Lelana, Iwan Yusuf Bambang; Boyd, Claude E.; Armstrong, Martin S.

doi:10.1577/1548-8659(1986)115<485:gamfip>2.0.co;2

Cited by 68 publications

(35 citation statements)

References 10 publications

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“…The uptake by fish occurs mainly through the gills or skin and leads to an earthy and musty smell and taste. A number of commercial important species such as Atlantic salmon, Salmo salar (Farmer et al, 1995), rainbow trout, Salmo gairdneri (From and Horlyck, 1984), catfish species (Lovell et al, 1986;Martin et al, 1987;Zimba and Grimm, 2003;Hurlburt et al, 2009) including Nile tilapia (Oreochromis niloticus) (Yamprayoon and Noomhorm, 2000;Gutierrez et al, 2011;Gutierrez et al, 2013) have been reported to be affected by offflavor problems.…”

Section: Introductionmentioning

confidence: 99%

Untitled

Pimolrat¹,

Whangchai²,

Chitmanat³

et al. 2015

Turk. J. Fish. Aquat. Sci.

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The purpose of this research was to determine the levels of odorous compounds (geosmin or 2-methylisoborneol (MIB) that potentially cause off-flavor problems in fish reared in integrated, high-nutrient-load ponds in northern Thailand. Water samples were collected from threetilapia ponds located in Chiangrai province, every month from May 2013 to May 2014. Geosmin and MIB were analyzed by gas chromatography-mass spectrometry. The physico-chemical parameters were determined using standard techniques. The concentration of geosmin in water samples ranged between 0.01 and 0.06 µg L -1 , while that of MIB ranged between 0.09 and 0.11 µg L -1 . The concentration of geosmin was positively correlated (r=0.84; P<0.01) with the density of cyanobacteria and chlorophyll a (r=0.57; P<0.01) in the water. The highest concentration of MIB (0.11 µg L -1 ) was observed in October, and over all samples, concentrations were positively correlated (r=0.56; P<0.01) with culture period but negatively correlated with light intensity (r=-0.39; P<0.05). Seven genera of cyanobacteria were most frequently encountered, namely: Anabaena sp., Oscillatoria sp., Pseudanabaena sp., Lyngbya sp., Phormidium sp., Planktolyngbya sp. and Synchococcus sp. The detailed patterns of association found suggest that Anabaena sp. and Oscillatoria sp. were the biological origins of geosmin, whereas the source of MIB was Pseudanabaena sp.These findings are an important step towards the prediction, control and management of the off-flavor problem in tilapia culture in high-nutrientload ponds.

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Section: Introductionmentioning

confidence: 99%

Untitled

Pimolrat¹,

Whangchai²,

Chitmanat³

et al. 2015

Turk. J. Fish. Aquat. Sci.

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“…Concentrations varied within individual ponds at different sampling times as well as between different ponds. Such variations in the concentration of off-flavour compounds between rearing ponds has been well documented (Lovell 1983, Lovell et al 1986, Martin et al 1988, van der Ploeg & Boyd 1991, van der Ploeg et al 1992. While GSM was undetectable in 12% of all water samples, elevated (> 0.5 µg l −1 ) GSM levels typi cally persisted for 2 to 4 wk.…”

Section: Discussionmentioning

confidence: 70%

“…In temperate localities, the production of offflavour taint is somewhat seasonal, with GSM/2-MIB production often suppressed during winter periods (Lovell et al 1986, Robertson et al 2006, Robin et al 2006. Lower temperatures and decreased solar radiation appear to be the cause, as the microbes responsible for GSM/2-MIB production experience suboptimal conditions.…”

Section: Discussionmentioning

confidence: 99%

Earthy-muddy tainting of cultured barramundi linked to geosmin in tropical northern Australia

Jones¹,

Fuller²,

Carton³

2013

Aquacult. Environ. Interact.

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Tainting of outdoor pond-reared barramundi Lates calcarifer by muddy-earthy offflavours is frequently reported across tropical Australia. To investigate the possible causes and effects of off-flavour tainting, we analysed water samples from outdoor rearing ponds for the presence of geosmin (GSM) and 2-methylisoborneol (2-MIB), 2 microbial metabolites often associated with tainting episodes. We then conducted controlled dose−effect experiments which measured the accumulation of tainting metabolites in the flesh, and the impact tainting had on taste and flavour attributes. GSM was deemed to be the compound most likely responsible for off-flavour tainting, persisting at moderate (~1.00 µg l −1 ) to extreme levels (~14.36 µg l −1 ), while 2-MIB was never detected during the study. Controlled experiments revealed that the accumulation of GSM in the flesh of market-sized barramundi was directly related to GSM levels of the holding water (0 to ~4 µg l −1 ), with higher levels resulting in significant increases in undesirable taste and flavour attributes, particularly muddy-earthy flavour and weedy aftertaste. We identified the sensory detection threshold for GSM in farmed barramundi to be ≤0.74 µg kg −1 , similar to estimates for GSM detection in rainbow trout Oncorhynchus mykiss (~0.9 µg kg ). Quantitative estimation of flesh-bound GSM using gas chromatography-mass spectrometry (GC-MS) agreed well with human sensory assessment scores and highlights the reliability of chemical analysis of GSM in barramundi flesh while also indicating the value of GC-MS analysis in predicting the impact of GSM on the sensory properties of farmed barramundi.

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“…The major differences in water quality were higher pH (8.57 vs 8.32 at afternoon and 8.13 vs 7.32 at dawn), total alkalinity (244. Geosmin and 2-methylisoborneol (MIB) are the most common causes of off-flavour in catfish [12,13]. These compounds are produced by species of cyanobacteria (blue-green algae) found in catfish aquaculture ponds [14].…”

Section: Resultsmentioning

confidence: 99%