Off-flavor of red sea bream Pagrus major reared in recirculating aquaculture systems with low salinity is caused by 2-methylisoborneol
2019
Kawaguchi, O. (Fisheries and Ocean technologies Center, Hiroshima Prefectural Technology Research Institute, Kure, Hiroshima (Japan)) | Tanaka, M. | Yoshii, M. | Iwamoto, Y. | Midooka, A. | Toutani, F. | Nagao, N. | Matsumoto, T. | Mabuchi, R. | Tanimoto, S.
We detected an earthy/musty off-flavor in the flesh of red sea bream Pagrus major cultured under low saline water conditions using two types of recirculating aquaculture systems (RAS). The compound causing the off-flavor was identified, and we investigated how the ultraviolet (UV) equipment of the RAS affected the concentrations of off-flavor compounds in fish flesh and rearing water. Odor intensity was lower in the muscle of fish from RAS equipped with a UV device (UV+) compared to RAS with no UV device (UV-). In total, 107 volatiles were identified in the muscles of fish from each RAS and sea cage (control) by gas chromatography-mass spectrometry. The volatile compounds previously reported to be responsible for the off-flavor were not detected. The odorous compound that caused the off-flavor in red sea bream flesh from both of the RAS was identified by gas chromatography-olfactometry as 2-methylisoborneol (2-MIB). The concentrations of 2-MIB in the fish flesh and rearing water were lower in UV+ compared to UV-. In conclusion, the problem of an off-flavor in marine fish reared in RAS-type temporary rearing tanks with diluted seawater will likely increase as more marine fish species are reared under these conditions.
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