Off-flavor por geosmina e 2-Metilisoborneol na aquicultura

Souza, Silvia Maria Guimarães de; Mathies, Vinicius Dias; Fioravanzo, Renata Facchin

doi:10.5433/1679-0359.2012v33n2p835

Cited by 11 publications

(11 citation statements)

References 10 publications

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“…For instance, some cyanobacteria can excrete toxins such as geosmin and 2‐methylisoborneol, generating the ‘off‐flavour’ in fish and shrimp (Souza et al . ). Therefore, the above negative effects may be avoided and/or controlled by an adequate management of the system.…”

Section: The Role Of Microorganisms In Natural and Aquaculture Ecosysmentioning

confidence: 97%

“…Among the negative effects, the most important are as follows: possible diseases, excretion of nitrogenous metabolites and toxins, and the excessive oxygen consumption under particular circumstances. For instance, some cyanobacteria can excrete toxins such as geosmin and 2-methylisoborneol, generating the 'off-flavour' in fish and shrimp (Souza et al 2012). Therefore, the above negative effects may be avoided and/or controlled by an adequate management of the system.…”

Section: The Role Of Microorganisms In Natural and Aquaculture Ecosysmentioning

confidence: 99%

See 1 more Smart Citation

Microbial‐based systems for aquaculture of fish and shrimp: an updated review

Martínez‐Córdova¹,

Emerenciano

Miranda‐Baeza

et al. 2014

Reviews in Aquaculture

199

114

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The continuous development of world aquaculture demands new strategies and alternatives aimed to achieve sustainability. The use or microorganisms in aquaculture has greatly evolved during the last two decades. From being considered as a potential threat, during the last years, they have been used as probiotics and inclusively as food source for fish and crustacean. The microbial‐based systems represent one of the most viable strategies to achieve a sustainable aquaculture. In short, these systems are based on the promotion of microbial proliferation, either autotrophic or heterotrophic microorganisms; these microbes are expected to use, recycle and transform the excess of nutrients from faeces, dead organisms, unconsumed food and diverse metabolites into biomass, which would be further consumed by the cultured organisms. Successful results on using microbial‐based systems have been documented around the world; however, there are key aspects to consider and yet to experiment before a system could be implemented. Some of those aspects are analysed in this manuscript, while new advances in the use of microbial‐based systems and recommendations are also presented.

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Section: The Role Of Microorganisms In Natural and Aquaculture Ecosysmentioning

confidence: 97%

Section: The Role Of Microorganisms In Natural and Aquaculture Ecosysmentioning

confidence: 99%

Microbial‐based systems for aquaculture of fish and shrimp: an updated review

Martínez‐Córdova¹,

Emerenciano

Miranda‐Baeza

et al. 2014

Reviews in Aquaculture

199

114

View full text Add to dashboard Cite

show abstract

“…Segundo SOUZA et al (2012), os organismos aquáticos são suscetíveis à absorção de substâncias químicas presentes no ambiente de cultivo, como a geosmina e 2-Metilisoborneol que são resultantes da alta taxa de decomposição algal, sendo responsáveis, respectivamente, pelo cheiro de terra e bolor ou mofo na água. Ainda, segundo os mesmos autores o pescado cultivado em água doce é mais suscetível à absorção dessas substâncias por possuírem maior permeabilidade através das brânquias.…”

Section: Resultsunclassified

“…Sabe-se que a presença de certos compostos, mesmo que em pequenas quantidades, resulta em influência marcante nos aspectos sensoriais, a exemplo dos carotenoides para a cor, do colágeno para a maciez, dos ácidos graxos e outras substâncias voláteis para o aroma, sabor ou "flavour" (SOUZA et al 2012).…”

Section: Introductionunclassified

Qualidade física e sensorial do camarão Litopeneaus vannamei cultivado em água de baixa salinidade

Rebouças¹,

Lemos²,

Soares³

et al. 2018

Rev. Ciên. Agrovet.

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RESUMONeste trabalho, objetivou-se avaliar a qualidade do camarão marinho L. vannamei cultivado em água doce e em salgada, com ênfase nos parâmetros físicos e sensoriais. Para os parâmetros físicos foram realizadas determinações de pH, capacidade de retenção de água (CRA), perda de peso na cocção (PPC), textura e cor (todas em triplicata). Para análise sensorial participaram do teste 30 provadores, de ambos os sexos, com idade variando entre 23 a 49 anos, para avaliar os camarões segundo os atributos de sabor, odor, cor, textura e suculência e aspecto de preferência geral. Em relação ao pH não houve diferença significativa (p<0,05) entre os dois tratamentos, assim como para CRA e PPC. Os parâmetros de cor (a*, b* e L*) mostraram uniformidade nos resultados, tanto para o camarão in natura como para o cozido, não havendo diferenças significativas. Destacouse a textura que apresentou diferença significativa (p<0,05) entre os tratamentos, com valores de 1,03 a 1,34, corroborando com os dados reportados pela equipe sensorial. Os parâmetros sensoriais analisados não diferiram significativamente, com exceção para os atributos de odor e cor, que foram superiores para o camarão cultivado em água salgada. Apesar disso os dois tratamentos apresentaram qualidade sensorial, física e química satisfatórias. PALAVRAS-CHAVE: carcinicultura, salinidade, qualidade de carne. ABSTRACTThis experiment aimed to evaluate the quality of the marine shrimp L. vannamei farmed in fresh and salt water, with emphasis on physical and sensory parameters. For the physical parameters pH determinations were performed, water holding capacity (WHC), weight loss during cooking (PPS), texture and color (all in triplicate). For sensory analysis participated in the test 30 tasters, of both sexes, aged between 23-49 years were used to assess the shrimp according to the attributes of taste, odor, color, texture and juiciness and overall preference of appearance. Regarding the pH there was no significant difference (p>0.05) between the two treatments, as well as CRA and PPC. The color parameters (a *, b * and L *) showed uniformity in the results for both the shrimp in nature as for the cooked, with no significant differences. The texture is highlighted where there was a significant difference (p<0.05) between treatments, with values from 1.03 to 1.34, confirming the data reported by the panel. Sensory parameters analyzed did not differ significantly, except for the attributes of odor and color, which were higher for the shrimp grown in salt water. Never the less the two treatments showed sensory quality, as well as satisfactory physical and chemical quality. KEYWORDS:shrimp farming, salinity, water quality. INTRODUÇÃOOs camarões estão distribuídos nos climas tropical e subtropical mundial, e são submetidos a intensa pesca nos locais onde ocorrem, o que tem causado o declínio dos estoques naturais. Por causa da pressão contínua sobre os estoques pesqueiros de camarões para consumo humano, o cultivo de camarão (carcinicultura) se desenvolveu em muitos países...

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“…; Souza et al . ). For these reasons, the farming conditions are carefully controlled in the sturgeon farms, and several attempts have been made in order to contrast the formations of off‐flavours, both chemical (Schrader et al .…”

Section: Caviar and Aquaculture: The Bright Side Of The Moonmentioning

confidence: 97%

The future of caviar production on the light of social changes: a new dawn for caviar?

Sicuro

2018

Reviews in Aquaculture

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Caviar consumption is increasing, and main projections indicate that the presumable maximum production will be of 3000 t year−1. From the productive point of view, the principal difference from the past caviar production is the definitive shift from wild to farmed caviar. Due to the recent advances in sturgeon aquaculture and the expansion of luxury consumers, there remains vast potential to reshape caviar consumption. Luxury market is extremely lucrative, it accounted for €217–€253 billion in 2016 and this is about 1.5 times of world aquaculture production. However, these perspectives are not only positive as this market segment is also affected by the diffusion of imitation (i.e. caviar substitutes, in this case). The proliferation of caviar substitutes can be interpreted as a kind of commercial Müllerian mimicry, while the adoption of new marketing strategy defined ‘Masstige’, which describes a downward luxury extensions directed towards middle‐class consumers and introduces new perspectives to this sector in its totality. What suggestions can be made by observing luxury consumers attitudes? This review takes into consideration the relation between sturgeon farming and quality of caviar on the light of modern societal changes. The main challenge for sturgeon aquaculture will be to spread a positive image of farmed caviar, thus introducing the aspects of excellence related to extensive aquaculture in controlled conditions by the adoption of shared rules on caviar quality. The most interesting aspects emerged are related to potential social expansion of caviar consumption, particularly in the middle‐class consumers.

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Off-flavor por geosmina e 2-Metilisoborneol na aquicultura

Cited by 11 publications

References 10 publications

Microbial‐based systems for aquaculture of fish and shrimp: an updated review

Microbial‐based systems for aquaculture of fish and shrimp: an updated review

Qualidade física e sensorial do camarão Litopeneaus vannamei cultivado em água de baixa salinidade

The future of caviar production on the light of social changes: a new dawn for caviar?

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