Off-flavors and lipid components in rainbow trout (Oncorhynchus mykiss) reared in RAS: Differences in families of low and high lipid contents

Lindholm‐Lehto, Petra; Koskela, Juha; Leskinen, Heidi; Vielma, Jouni; Kause, Antti

doi:10.1016/j.aquaculture.2022.738418

Cited by 6 publications

(4 citation statements)

References 49 publications

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“…In this context, the study of Johnsen and Lloyd showed that fish meat with a fat content of 2.5% accumulated three times more MIB (log K OW ∼ 2.93) than fish with <2% fat . Further, it was reported that fish with a higher PUFA content accumulated lower levels of geosmin (log K OW ∼ 4.11) in trout fish . Both reports are in line with our results, where wild fish exhibited better sensory properties compared to farmed fish.…”

Section: Resultssupporting

confidence: 91%

“…42 Further, it was reported that fish with a higher PUFA content accumulated lower levels of geosmin (log K OW ∼ 4.11) in trout fish. 43 Both reports are in line with our results, where wild fish exhibited better sensory properties compared to farmed fish. Further, other malodors can be generated endogenously due to the oxidation of the polyunsaturated fatty acids.…”

Section: Hydrogeochemical and Stable Isotope Evaluationsupporting

confidence: 91%

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Comparative Evaluation of Wild and Farmed Rainbow Trout Fish Based on Representative Chemosensory and Microbial Indicators of Their Habitats

Mahmoud

Magdy

Tybussek

et al. 2023

J. Agric. Food Chem.

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Wild and farmed rainbow trout were compared with chemical profiling, chemosensory properties, carbon concentration and isotope analyses, 1-and 2-GC/O-MS, GC-FID, and aroma profile analyses. Results were linked with the prokaryotic and eukaryotic microbiological profile of the fish sources using multivariate statistical analysis. Fish from natural environments proved to have better sensory properties in terms of fruity, sweet, and citrusy attributes, compared to farmed fish. However, the farmed fish were found to have higher nutritional value based on their lipid contents. These differences might relate to the introduction of feed extrudates, which could influence the overall quality of fish products. Thereby, malodor episodes linked to musty/earthy off-odor notes related to odorants including geosmin, β-caryophyllene, (E,Z)-2,4-nonadienal, and (E,E)-2,4nonadienal. These compounds, in turn, correlated with Asticcacaulis benevestitus, Curvibacter sp., Albidiferax sp., Aquabacterium commune, and Aquabacterium citratiphilum abundance and were further affected by oxygen levels in the water column.

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Section: Resultssupporting

confidence: 91%

Section: Hydrogeochemical and Stable Isotope Evaluationsupporting

confidence: 91%

Comparative Evaluation of Wild and Farmed Rainbow Trout Fish Based on Representative Chemosensory and Microbial Indicators of Their Habitats

Mahmoud

Magdy

Tybussek

et al. 2023

J. Agric. Food Chem.

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“…7,8 When present in fish-rearing waters, MIB and GSM accumulate within the lipophilic regions of fish. 5,9,10 Because the off-flavors concentrate in fish flesh, nanogram per liter quantities of MIB or GSM in water can result in objectionable products. 11,12 The only recourse to salvage fish with these undesirable flavors is to depurate in GSM-and MIB-free water.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Off-flavors in pond-raised catfish and farmed salmonids are commonly linked to two terpenoids, 2-methylisoborneol (MIB) and geosmin (GSM). , These semi-volatile organic compounds originate from cyanobacteria and algae and have a distinctive “earthy” scent detectable by humans at concentrations of only 10 ng/L in drinking water. , When present in fish-rearing waters, MIB and GSM accumulate within the lipophilic regions of fish. ,, Because the off-flavors concentrate in fish flesh, nanogram per liter quantities of MIB or GSM in water can result in objectionable products. , The only recourse to salvage fish with these undesirable flavors is to depurate in GSM- and MIB-free water. , Depuration is typically done under no-feed conditions, decreasing the final weight and economic yield of fish harvested. , …”

Section: Introductionmentioning

confidence: 99%

Improved Quantification of Geosmin and 2-Methylisoborneol in Farmed Fish Using Stable Isotope Dilution Gas Chromatography–Mass Spectrometry

Dupre,

Smith,

Lloyd

et al. 2024

J. Agric. Food Chem.

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A requisite to improving the taste and odor attributes of farmed fish is the availability of accurate and practical analytical methods to quantify 2-methylisoborneol (MIB) and geosmin (GSM). Solid-phase microextraction (SPME) enables reliable measurement of nanogram per liter quantities of MIB and GSM in water. In contrast, direct headspace (HS)-SPME of biological matrices with variable proximate compositions can increase bias and uncertainty in off-flavor determinations. Analytical recovery plays a crucial role in the accurate determination of MIB and GSM in fish, and this study investigates strategies to maximize and account for this recovery factor. MIB and GSM values in off-flavor catfish and trout were measured using direct HS-SPME and distillation as sample preparation techniques. Trout samples prepared by distillation yielded 10-fold higher GSM recoveries than those from direct HS-SPME (31% versus 3%). A stable isotope dilution method (SIDM) was implemented by routinely spiking samples with known quantities of deuterium-labeled MIB and GSM, allowing for the correction of sample-to-sample recovery deviations. SIDM-determined GSM values generated recoveries of 106 and 95% for direct HS-SPME and distilled trout, respectively. Aspects of the strategies and techniques presented can be incorporated into existing analytical methods to improve the accuracy and sample throughput. Particularly, routine inclusion of SIDM in the evaluation of MIB and GSM can facilitate identification of reliable practices to control off-flavors in aquaculture.

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Growth and Depuration of Off‐Flavors in Rainbow Trout Oncorhynchus Mykiss in a Partial Recirculating Aquaculture System (PRAS)

Lindholm‐Lehto,

Kiuru

2024

Aquaculture Fish & Fisheries

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In recirculating aquaculture systems (RAS), off‐flavours accumulated in fish muscle tissue can be problematic in terms of consumer acceptance and the reputation of farmed fish products. Off‐flavours often give fish earthy, muddy, or other undesirable flavours. Typically, off‐flavours are removed during a depuration period in which fish are fasted and held in clean water. Unfortunately, this causes additional costs and delayed sales, while fish lose weight and show a decrease in lipid content. First, we studied fish growth in a partial RAS (PRAS) where the conditions are very similar to those in depuration with a water exchange rate of 4000 L kg−1 feed, compared to RAS with a 650‐L water kg−1 feed. Rainbow trout (Oncorhynchus mykiss) was reared in both systems. Our aim was to combine the benefits of a higher water exchange rate: the lack of need for biofilters and a lower accumulation of off‐flavours while obtaining stable rearing conditions. Additionally, we studied the effects of moderate feeding and H2O2 addition during depuration. The fish grew faster in a PRAS than in a RAS when fed ad libitum. Thirteen off‐flavour compounds were found in the fish flesh and 11 in the circulating water. The H2O2 addition led to decreased levels of off‐flavours in the tank water and in fish muscle. The results showed no significant differences in off‐flavours between the fed and not‐fed systems, showing that moderate feeding did not prevent a good depuration result. However, the lipid content and the overall fish weight were higher in the fed systems, which suggests more effective depuration. Increased depuration efficiency can be an important tool when considering ways to improve the profitability of production.

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Off-flavors and lipid components in rainbow trout (Oncorhynchus mykiss) reared in RAS: Differences in families of low and high lipid contents

Cited by 6 publications

References 49 publications

Comparative Evaluation of Wild and Farmed Rainbow Trout Fish Based on Representative Chemosensory and Microbial Indicators of Their Habitats

Comparative Evaluation of Wild and Farmed Rainbow Trout Fish Based on Representative Chemosensory and Microbial Indicators of Their Habitats

Improved Quantification of Geosmin and 2-Methylisoborneol in Farmed Fish Using Stable Isotope Dilution Gas Chromatography–Mass Spectrometry

Growth and Depuration of Off‐Flavors in Rainbow Trout Oncorhynchus Mykiss in a Partial Recirculating Aquaculture System (PRAS)

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