Evaluating off-flavor depuration time in Nile tilapia shows it is strongly reduced when farmers adopt a practice of feeding the fish.
This study in an outdoor biofloc technology production system evaluated impacts on fish production indices, common microbial off-flavors and water quality dynamics for hybrid tilapia.
A study to evaluated operating practices and system designs that could potentially enhance depuration of off-flavors from Atlantic salmon cultured in a semi-commercial-scale freshwater recirculating aquaculture system.
The presence of compounds such as geosmin and 2-methylisoborneol (MIB) in recirculating aquaculture systems (RAS) can result in earthy or musty off-flavors in salmonids raised in the systems.
The authors conducted a study to determine whether channel catfish systematically develop off-flavors after partial harvest as well as the possible origins of the flavors.
Off-flavors in pond and recirculating aquaculture systems have occurred through the biological production of geosmin and 2-methylisoborneol. The compounds are rapidly absorbed through the gills of fish, but depuration can require days or weeks.
Flavor is an important seafood quality attribute that can be affected by preharvest conditions. Off-flavors are a result of natural enzymatic, oxidative and bacterial spoilage processes.