Off-Flavor Problems in Aquaculture

By C. Tucker. 2000

273 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/58ee1ff0c049b7395602afaa6e9f05399bae27d2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Environmental Chemistry

Citations in the corpus

Comparing denitrification rates and carbon sources in commercial scale upflow denitrification biological filters in aquaculture (2008, background): “The most common types of off-flavors that have been cited in aquaculture products are ‘‘earthy’’ and ‘‘musty’’ and these off-flavors are due to the accumulation of geosmin and 2-methylisoborneol, respectively, in the flesh of the cultured organism (Tucker, 2000).”
A review of cyanobacterial odorous and bioactive metabolites: Impacts and management alternatives in aquaculture (2008, background): “…referenced therein. results have conclusively shown no mutagenic effects of the off-flavor compound geosmin (Dionigi et al., 1993), consumers purchasing farmraised aquaculture products (or potable water) expect uniform quality, with no disagreeable taste/odor compounds present (Tucker, 2000).”
Identification of conditions underlying production of geosmin and 2-methylisoborneol in a recirculating system (2008, background): “While cyanobacteria are often associated with geosmin and MIB production in conventional, outdoor ponds (Tucker, 2000), streptomyces are thought to be the organisms responsible for”
Distribution of Off-Flavor Compounds and Isolation of Geosmin-Producing Bacteria in a Series of Water Recirculating Systems for Rainbow Trout Culture (2010, background): “Microbial sources of preharvest off-flavor in aquaculture products create large economic losses to the industry due to delays in harvest and reduction of market demand from inconsistent product quality (Tucker 2000).”
Macroalgae as a sustainable aquafeed ingredient (2019, background): “In relation to taste, freshwater finfish can often have a muddy and earth-like taste which results in a lowered market value compared to marine finfish (Tucker, 2000).”
Quality differences of gilthead sea bream from distinct production systems in Southern Europe: Intensive, integrated, semi-intensive or extensive systems (2011, background): “In most cases, this was due to the presence of geosmin or 2-methyl iso-borneol produced by cyanobacteria and actinomycetes in certain aquaculture ponds (Tucker, 2000; Vallod, Cravedi, Hillenweck, & Robin, 2007).”