Journal article
Chemical and Sensory Quantification of Geosmin and 2-Methylisoborneol in Rainbow Trout (Oncorhynchus mykiss) from Recirculated Aquacultures in Relation to Concentrations in Basin Water
Department of Food Science1
National Food Institute, Division of Industrial Food Research2
Department of Basic Sciences and Environment3
Vejlsøvej 51, 8600 Silkeborg, Denmark4
Department of Agriculture and Ecology5
Globally, aquaculture systems with water recirculation experience increasing problems with microbial taste and odor compounds (TOCs) such as geosmin and 2-methylisoborneol (MIB). This study investigated the content of geosmin and MIB in water and the flesh of 200 rainbow trouts from eight recirculated aquaculture systems in Denmark.
TOC content in the fish flesh was measured by a dynamic headspace extraction method and was evaluated by a sensory panel. The results showed significant correlations between TOC content in water and fish and between chemical analysis and sensory perception. When geosmin exceeded 20 ng/L in the water, 96% of the fish had an intense muddy flavor, but below 10 ng geosmin/L, 18% of the fish (only 3% in special depuration ponds) had an intense muddy flavor.
The results indicate that TOC levels <10 ng/L will ensure that a negligible portion of the fish obtains an unpalatable taste and flavor due to TOCs.
| Language: | English |
|---|---|
| Publisher: | American Chemical Society |
| Year: | 2011 |
| Pages: | 12561-12568 |
| ISSN: | 15205118 and 00218561 |
| Types: | Journal article |
| DOI: | 10.1021/jf2033494 |
