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

off-flavors

Health & Welfare

Off-flavors in salmonids raised in RAS

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. 

Intelligence

Off-flavors in aquaculture products, part 2

Off-flavors in seafood can stem from a variety of sources. Industrial effluents can at least secondarily contribute to off-flavors in fish. Off-flavor oxidative carbonyl compounds increase during cold storage of some farmed fish. 

Intelligence

Off-flavors in aquaculture products, part 3

Off-flavor compounds produced by low-molecular-weight amine compounds present in fish are degraded into ammonia or other nitrogenous compounds during storage. 

Intelligence

Off-flavors in aquaculture products, part 1

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.