Off-flavor of red sea bream Pagrus major reared in recirculating aquaculture systems with low salinity is caused by 2-methylisoborneol

Kawaguchi, Osamu; Tanaka, Mao; Yoshii, Minami; Iwamoto, Yoshiki; Midooka, Anise; Toutani, Fukutarou; Nagao, Norio; Matsumoto, Takuya; Mabuchi, Ryota; Tanimoto, Shota

doi:10.1007/s12562-019-01307-1

Cited by 7 publications

(3 citation statements)

References 19 publications

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“…However, 'earthy' odours are reported far more frequently in freshwater animals and the causatives for these odours occur more often in freshwater systems. 7,[61][62][63] These is also substantial evidence that supports the observation that 'seafood', 'marine' and 'crustacean-like' odours occur more often in saltwater animals and these odours have been directly linked to dietary components that occur preferentially in saltwater systems. 30,54,64,65 As these odour components are directly affected by external conditions, there is high potential to manipulate their presence in tissues, which may provide a means by which the flavour quality of aquaculture products can be actively enhanced.…”

Section: Predominant Odour Properties Of the Ovcs Of Saltwater And Fr...supporting

confidence: 53%

“…There is a general paucity of published research that has directly compared the flavour of fresh‐ and saltwater grown products. However, ‘earthy’ odours are reported far more frequently in freshwater animals and the causatives for these odours occur more often in freshwater systems 7,61–63 . These is also substantial evidence that supports the observation that ‘seafood’, ‘marine’ and ‘crustacean‐like’ odours occur more often in saltwater animals and these odours have been directly linked to dietary components that occur preferentially in saltwater systems 30,54,64,65 .…”

Section: Resultsmentioning

confidence: 55%

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Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Jones

Rocker

Keast

et al. 2022

Reviews in Aquaculture

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The flavour of aquatic animal products is distinct from terrestrial foods, facilitating a competitive marketing advantage. However, the flavour of aquatic animals can also be highly variable. Importantly, differences are reported in the flavour of animals from aquaculture and wild‐capture systems. These differences can erode consumer acceptance of aquaculture products and reduce financial returns to producers. Mild ‘fish‐like’, ‘marine’, ‘crustacean‐like’, ‘seafood’ and ‘sweet’ odours are desirable. However, overt ‘fish‐like’, ‘fatty’ and ‘earthy’ odours are quality deficits and cause products to become unpalatable. Odorous volatile compounds are responsible for eliciting these characteristic odours. In this literature review, the odorous volatile compounds of 96 aquatic animal samples are reported, revealing 291 different compounds. Generalist compounds that are integral to the odour of aquatic animals are presented in addition to 86 compounds that elicit key characteristic odours. The influence of these compounds on aquatic animal flavour is explored and the specific factors likely to affect their manipulation in aquaculture products are discussed. The culture environment and diet are critical factors affecting volatile profiles of aquatic animals and are the variables that can be controlled by aquaculture producers. The information presented in this review can underpin the development of innovative aquaculture strategies that prevent environmental exposure of aquatic animals to unpalatable volatile compounds and facilitate the development of aquaculture diets that optimise the volatile profile of edible tissues.

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Section: Predominant Odour Properties Of the Ovcs Of Saltwater And Fr...supporting

confidence: 53%

Section: Resultsmentioning

confidence: 55%

Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Jones

Rocker

Keast

et al. 2022

Reviews in Aquaculture

View full text Add to dashboard Cite

show abstract

“…Due to their hydrophobic nature (log K ow is 3.57 and 3.31 for geosmin and MIB, respectively), they accumulate in the fatty tissues of fish and render the fish unmarketable [18]. These compounds have been observed in conventional fish farms [19], as well as in fresh water [20] and marine [21,22] RAS facilities. People reported an earthy or musty smell and flavor when MIB or geosmin concentrations exceeded 10 ng/L [23].…”

Section: Removal Of Taste and Odor Molecules From Water In Fish Pondsmentioning

confidence: 99%

Removal of Emerging Contaminants by Degradation during Filtration: A Review of Experimental Procedures and Modeling

Undabeytia,

Jiménez-Barrera,

Nir

2023

Water

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Here, we review the efficient removal of organic micropollutants from water by degradation during filtration using specialized bacteria and enzymes. In both approaches, the filter provides essential binding sites where efficient degradation can occur. A model is presented that enables the simulation and prediction of the kinetics of filtration for a given pollutant concentration, flow rate, and filter dimensions and can facilitate the design of experiments and capacity estimates; it predicts the establishment of a steady state, during which the emerging concentrations of the pollutants remain constant. One method to remove cyanotoxins produced by Microcystis cyanobacteria, which pose a threat at concentrations above 1.0 µg L−1, is to use an activated granular carbon filter with a biofilm; this method resulted in the complete removal of the filtered toxins (5 µg L−1) during a long experiment (225 d). This system was analyzed using a model which predicted complete toxin removal when applied at a 10-fold-higher concentration. Enzymes are also used in filtration processes for the degradation of trace organic contaminants, mostly through the use of membrane bioreactors, where the enzyme is continuously introduced or maintained in the bioreactor, or it is immobilized on the membrane.

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Shift of phytoplankton and microbial communities cause seasonal dynamics of odor compounds in Oncorhynchus mykiss cultured in a freshwater reservoir

Wei

Dong

et al. 2023

Aquaculture

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Off-flavor of red sea bream Pagrus major reared in recirculating aquaculture systems with low salinity is caused by 2-methylisoborneol

Cited by 7 publications

References 19 publications

Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Removal of Emerging Contaminants by Degradation during Filtration: A Review of Experimental Procedures and Modeling

Shift of phytoplankton and microbial communities cause seasonal dynamics of odor compounds in Oncorhynchus mykiss cultured in a freshwater reservoir

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