News features and technical articles about the evolution of aquaculture, one of the world’s fastest growing industries.



Feed formulations affect shrimp flavor, texture

Fish-free diets are suitable for shrimp production and can generate high-quality product. Consumer preferences for the flavor of shrimp and texture attributes need exploration. 


Adding flavor complexity to farmed barramundi

Organoleptic attributes such as flavor and aroma are among the most important factors that influence consumer acceptability and demand for fish products. Consumers have identified farmed fish as less complex and lacking “sealike” or “sea-fresh” flavors and aromas. 

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Enzymes in seafood, part 1

Enzymes are responsible for postharvest changes in seafood that impact product character­istics and reduce value. The odor of seafood is a direct result of enzyme activity.