Off-Flavors in Aquacultured Fish: Origins and Implications for Consumers

Characterization of volatile compounds in the water samples from rainbow trout aquaculture ponds eliciting off-odors: understanding locational and seasonal effects

The quality of water used in aquaculture ponds is one of the crucial factors influencing the smell and sensory properties of fish. The water samples were taken from the rainbow trout fish ponds from three different fish farms in three provinces in Türkiye in four different seasons. The samples were analyzed for the volatile components by employing HS-SPME/GC-MS. Seven different volatile groups including aldehydes, ketones, esters, alcohols, volatile phenols, terpenes and other aromatic substances were identified in the samples. Among these, aldehydes were found to be the most dominant. (E)-2-Heptenal, nonanal, acetophenone, and 2-ethyl-1-hexanol are thought to be responsible for the off-odors in the water that have the potential to cause off-odors in fish. It was also determined that the amounts of these compounds increases in winter due to lower water temperature. Fish producers should monitor water quality on a regular basis to prevent off-odor compounds that degrade fish quality.

Identification of odor-active compounds in Nile tilapia (Oreochromis niloticus) from recirculated aquaculture systems: A case study with different depuration procedures

Off-flavors are a major challenge for companies using recirculated aquaculture systems (RAS). In the presented work, we comprehensively characterize the odorant composition of Nile tilapia (Oreochromis niloticus) raised in RAS and compare the impact of two depuration processes on the odorant composition and aroma profile of the fish. Fish collected from the production tank and after two different tank pre-disinfection approaches in the depuration process (high pH versus H2O2) were investigated. A combined sensory-instrumental investigation revealed the presence of 115 odorants, of which 83 were successfully identified. The compounds decanal, tridecanal, (Z)-1,5-octadien-3-one, octane-2,3-dione, benzophenone, non-3-yn-1-ol, γ-dodecalactone, (Z)-geranylacetone, 2,3-diethyl-5-methylpyrazine, 1-methylpyrrolidin-2-one, 2-acetyl-2-thiazoline, benzothiazole, skatole, and 5α-androst-16-en-3-one were detected with the highest flavor dilution factors and are described for the first time as odor-active compounds in fish from RAS. The results indicate that depuration decreased the levels of 78 different odorants from the fish, including the potent earthy smelling odorants geosmin, isoborneol and 2,3-diethyl-5-methylpyrazine.

Microbial Community Response to Granular Peroxide-Based Algaecide Treatment of a Cyanobacterial Harmful Algal Bloom in Lake Okeechobee, Florida (USA)

Cyanobacterial harmful algal blooms (cyanoHABs) occur in fresh water globally. These can degrade water quality and produce toxins, resulting in ecological and economic damages. Thus, short-term management methods (i.e., algaecides) are necessary to rapidly mitigate the negative impacts of cyanoHABs. In this study, we assess the efficacy of a hydrogen peroxide-based algaecide (PAK® 27) on a Microcystis dominated bloom which occurred within the Pahokee Marina on Lake Okeechobee, Florida, USA. We observed a significant reduction in chlorophyll a (96.81%), phycocyanin (93.17%), and Microcystis cell counts (99.92%), and a substantial reduction in microcystins (86.7%) 48 h after treatment (HAT). Additionally, there was a significant shift in bacterial community structure 48 HAT, which coincided with an increase in the relative abundance of photosynthetic protists. These results indicate that hydrogen peroxide-based algaecides are an effective treatment method for cyanoHAB control and highlight their effects on non-target microorganisms (i.e., bacteria and protists).

Depuration and Starvation Regulate Metabolism and Improve Flesh Quality of Yellow Catfish (Pelteobagrus fulvidraco)

Fat deposition and off-flavor in the muscle are the main problems affecting flesh quality in aquaculture fish, especially in catfish, leading to low acceptability and reduced market price. Yellow catfish is an important aquaculture fish in China. In this study, 40 days of depuration and starvation treatment were explored to improve the muscle quality of aquaculture yellow catfish. After depuration and starvation, the body weight, condition factor (CF) and mesenteric fat index (MFI) were all significantly decreased 20 days after treatment. The metabolomic profiles in muscle were characterized to analyze the muscle quality in yellow catfish. The results showed that the content of ADP, AMP, IMP, glutamic acid and taurine were significantly increased between 20 and 40 days post-treatment in the muscle of yellow catfish during the treatment, which was positively associated with the flesh tenderness and quality. In contrast, aldehydes and ketones associated with off-flavors and corticosterone associated with bitter taste were all decreased at 20 days post-treatment. Considering the balance of body weight loss and flesh quality improvement, depuration and starvation for around 20 days is suitable for aquaculture yellow catfish. Our study not only provides an effective method to improve the flesh quality of aquaculture yellow catfish but also reveals the potential mechanism in this process.

Fragile Effects of Climatic Variation on Goat Protein and its Products: A Review

Goats are useful to smaller communities because of their low production costs, limited feed requirements, rapid generation rates, and ability to consistently provide modest volumes of milk that are suitable for immediate use in home. The flavour of dairy dishes is greatly influenced by the proteins found in goat milk and contributing in texture, viscosity, and structure to dairy dishes, all of which enhance the dining experience. Amino acids like glycine, alanine, and peptides can act as precursors to other volatile aroma-active molecules and so set off basic flavours. Increasing temperatures have major consequences for goat milk by-products, including as altering their flavour through denaturation of proteins, the emission of sulfuric chemicals, and an eggy fragrance in the case of scaled milk. Although there has been increasing evidence that environmental changes have an impact on food availability and quality in recent decades, the impacts of these changes on food composition are still largely understood. The potential impact of climate change on food quality must be disclosed. This study suggests a fundamental, but as of yet unexplored, method by which climate change can impact global food and nutrition security: changes in food nutritional content beyond those caused by agricultural production.

The Effects of Algaecides and Herbicides on a Nuisance Microcystis wesenbergii-Dominated Bloom

Microcystis-dominated cyanobacterial harmful algal blooms (cyanoHABs) are a reoccurring problem globally, resulting in widespread economic and health impacts. As public awareness of the risks of blooms increases, there is an urgent need for studies on both short-term and long-term management of cyanoHABs. In order to provide science-based best management practices and treatment options, we tested various concentrations and combinations of USEPA-registered algaecides and herbicides on a Microcystis wesenbergii-dominated bloom. The bloom material was exposed to fifteen different algaecides, herbicides, or combinations, using four different concentrations. Cell abundance and morphology as well as microscopic analyses were undertaken at the time of collection and 72 h post-treatment. Overall, the effectiveness of the chemicals varied with the most efficacious treatments being SeClear®, and a combination of Hydrothol® 191 and GreenClean® Liquid 5.0, both of which resulted in a significant decrease at all tested concentrations after 72 h. Interestingly, Microcystis wesenbergii is more resistant to algaecides than M. aeruginosa. Results from this study provide valuable data for treating cyanoHABs and show the varied efficacy of different algaecidal formulations.