Startup companies in Ireland and the United States offer solutions for RAS operators seeking to mitigate the metabolites that cause off-flavors.
Researchers, feed manufacturers and recirculating aquaculture system producers are working tirelessly to ensure their fish tastes better than ever.
Study evaluates production characteristics, minerals, off-flavors and water quality dynamics on channel catfish reared in used and in new biofloc water.
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 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.
Off-flavor compounds produced by low-molecular-weight amine compounds present in fish are degraded into ammonia or other nitrogenous compounds during storage.
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.
The most important quality issue for tilapia is the presence of off-flavors that derive from cyanobacteria and actinomycetes, which can be addressed by depuration.