Analysis and Control of Less Desirable Flavors in Fish and Shellfish

Flick, George J.; Burnette, Janis A.; Legendre, Michael G.; Angelo, Allen J. St.; Ory, Robert L.

doi:10.1016/b978-0-12-169065-6.50008-8

Cited by 7 publications

(4 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Research on identifying microbial sources of GSM has been mainly focused on cyanobacteria (blue‐green algae). Flick Burnette Legendre St. Angelo and Ory () were among the first reporting on the potential microbial sources of GSM and MIB in RAS. They detected the presence of streptomycetes spp.…”

Section: Origin Of Off‐flavoursmentioning

confidence: 99%

Controlling of geosmin and 2‐methylisoborneol induced off‐flavours in recirculating aquaculture system farmed fish—A review

Lindholm‐Lehto

Vielma

2018

Aquac Res

View full text Add to dashboard Cite

Recirculating aquaculture system (RAS) is an increasingly popular alternative to open aquaculture production systems. However, off-flavours and odours can accumulate in the fish flesh from the circulating water and decrease the fish meat quality. Offflavours are typically caused by geosmin (GSM) and 2-methylisoborneol (MIB) that are lipophilic compounds formed as secondary by-products of bacterial metabolism.Even though GSM and MIB are not toxic, they often are disliked by consumers, and both have very low human sensory detection limits. Multiple methods have been suggested to remove or decrease GSM and MIB in fish, including ozonation, advanced oxidation processes (AOP)s and adsorption removal from water using activated carbon and/or zeolites. So far, purging with fresh water is the only efficient method available to remove the off-flavours. There are multiple analytical methods available for the extraction and separation of GSM and MIB from fish flesh and water. This review discusses the current knowledge of GSM and MIB formation, the challenges faced by RAS farms due to these compounds and process solutions available for their removal. K E Y W O R D S2-methylisoborneol (MIB), geosmin (GSM), off-flavours, purging

show abstract

Section: Origin Of Off‐flavoursmentioning

confidence: 99%

Controlling of geosmin and 2‐methylisoborneol induced off‐flavours in recirculating aquaculture system farmed fish—A review

Lindholm‐Lehto

Vielma

2018

Aquac Res

View full text Add to dashboard Cite

show abstract

“…This method has been used quite successfully to assess food quality of many different food types, such as, peanut butter (7,8), vegetable oils (9)(10)(11)(12), mayonnaise (13), rice and corn products (14), seafoods (15,16), Southern pea seeds (17), dried legumes (18), meat products (19,20), salad dressings (21), eggs (22), and molasses (23). Its versatility was further demonstrated when the method was used to study linoleic acid/ lipoxygenase reaction products (24,25).…”

mentioning

confidence: 99%

Gas Chromatographic Profile of Good Quality Raw Peanuts

Lovegren¹,

Vinnett²,

Angelo

1982

Peanut Science

View full text Add to dashboard Cite

Raw Virginia peanuts were evaluated from volatiles obtained by a modified direct gas chromatographic procedure. The volatiles were eluted and absorbed onto a Tenax-MPE column which was at ambient temperatures. After the peanut sample was removed, the column was temperature programmed for the analysis. The combined peak areas of methanol, acetaldehyde, ethanol, and the acetone group (pentane, 2-propano1, propanal, and acetone) usually comprised about 80% of the total volatile peak area. Sensory data and their correlation with volatile profiles are reported.Several procedures have been used to obtain volatiles from peanuts in an attempt to evaluate peanut quality (1-5). Pattee and co-workers (3) used a procedure in which raw peanuts were slurried with water in a blender and the volatiles (present or produced) were separated, and analyzed the head space gases by gas chromatography (GC). They found that methanol, acetaldehyde, ethanol, pentane, acetone, pentanal, and hexanal constituted most of the volatiles. In most cases pentane was the largest component. They indicated that both pentane and hexanal appear to be related to lipoxidase activity.Brown and co-workers (5) used a procedure in which the raw peanuts were ground for one min in a blender; 740 mg of this sample was stripped at 130 with the carrier gas (N2) onto the top of the cold (about 30 C) GC column for 23 minutes. After the sample was removed, the GC column was temperature programmed to 190 C to determine the volatiles. Very little pentane was found, but a few major and minor components were found in the volatile profile. This procedure has the advantage of determining the volatile profile directly from the ground sample and it also minimizes artifacts caused from solvent extraction or chemical modifications except for those that may occur by heating in the inlet. The procedure requires 'Research Chemist, Food Technologist, and Research Chemist, respectively,

show abstract

“…As can be seen from the number of studies in Table 2, freshwater fish is another food category that has been especially susceptible to musty/earthy off-aromas (14,31,32,(67)(68)(69)(70)(71)(72)(73)(74)(75)(76)(77)(78)(79)(80)(81)(82). The problem usually centers around the absorption of geosmin and/or 2-methylisoborneol from the water in which the fish are reared, either through their gill membranes (68,74) or through their alimentary tract in conjunction with their food intake (74,80).…”

Section: Food Occurrencesmentioning

confidence: 97%