Determining factors affecting muddy-flavour taint in farmed barramundi, Lates calcarifer

Percival, S.; Drabsch, Paul; Glencross, Brett

doi:10.1016/j.aquaculture.2008.07.056

Cited by 33 publications

(53 citation statements)

References 20 publications

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“…Episodes of off-flavour tainting are ultimately eroding the market value of end products and returns to producers. Similar issues have previously been reported for barramundi cultured in floating cages in Lake Argyle (Percival et al 2008). In this instance, 2-MIB was identified as the primary compound responsible for tainting.…”

Section: Introductionsupporting

confidence: 57%

See 1 more Smart Citation

Earthy-muddy tainting of cultured barramundi linked to geosmin in tropical northern Australia

Jones¹,

Fuller²,

Carton³

2013

Aquacult. Environ. Interact.

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Tainting of outdoor pond-reared barramundi Lates calcarifer by muddy-earthy offflavours is frequently reported across tropical Australia. To investigate the possible causes and effects of off-flavour tainting, we analysed water samples from outdoor rearing ponds for the presence of geosmin (GSM) and 2-methylisoborneol (2-MIB), 2 microbial metabolites often associated with tainting episodes. We then conducted controlled dose−effect experiments which measured the accumulation of tainting metabolites in the flesh, and the impact tainting had on taste and flavour attributes. GSM was deemed to be the compound most likely responsible for off-flavour tainting, persisting at moderate (~1.00 µg l −1 ) to extreme levels (~14.36 µg l −1 ), while 2-MIB was never detected during the study. Controlled experiments revealed that the accumulation of GSM in the flesh of market-sized barramundi was directly related to GSM levels of the holding water (0 to ~4 µg l −1 ), with higher levels resulting in significant increases in undesirable taste and flavour attributes, particularly muddy-earthy flavour and weedy aftertaste. We identified the sensory detection threshold for GSM in farmed barramundi to be ≤0.74 µg kg −1 , similar to estimates for GSM detection in rainbow trout Oncorhynchus mykiss (~0.9 µg kg ). Quantitative estimation of flesh-bound GSM using gas chromatography-mass spectrometry (GC-MS) agreed well with human sensory assessment scores and highlights the reliability of chemical analysis of GSM in barramundi flesh while also indicating the value of GC-MS analysis in predicting the impact of GSM on the sensory properties of farmed barramundi.

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Section: Introductionsupporting

confidence: 57%

“…The sensory characteristics of fish from each uptake treatment were assessed using human sensory evaluation following the methods previously outlined by Percival et al (2008). Six panellists were selected from an initial group of 22 and specifically trained in the sensory assessment of barramundi.…”

Section: Sensory Assessment Of Barramundi Filletsmentioning

confidence: 99%

Earthy-muddy tainting of cultured barramundi linked to geosmin in tropical northern Australia

Jones¹,

Fuller²,

Carton³

2013

Aquacult. Environ. Interact.

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“…In warm water, tainting by geosmin and MIB was observed in barramundi Lates calcarifer from freshwater lakes in northern Australia (Percival et al 2008), in catfish Ictalurus punctatus from ponds in Mississippi and Alabama, USA (Schrader & Dennis 2005), and in tilapia Oreochromis niloticus reared in pond cages in Thailand (Gutierrez et al 2013). In cold-water systems, tainting of rainbow trout Oncorhynchus mykiss by geosmin and MIB was detected in outdoor tanks with recirculation in Denmark (Petersen et al 2011) and in arctic charr Salvelinus alpinus from an indoor system with water recirculation in West Virginia, USA (Houle et al 2011).…”

Section: Introductionmentioning

confidence: 99%

“…In large and industrial aquaculture systems, offflavours in fish may be reduced by depuration for few to several days in clean water and without feed before slaughtering (Robertson et al 2005, Percival et al 2008. Depuration is an efficient procedure for off-flavour reduction, but access to clean and offflavour-free water may be limited, and the fish lose weight (and hereby value) during the treatment (Burr et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Geosmin off-flavour in pond-raised fish in southern Bangladesh and occurrence of potential off-flavour producing organisms

Petersen¹,

Alam²,

Rahman³

et al. 2014

Aquacult. Environ. Interact.

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Pangas Pangasianodon hypophthalmus and tilapia Oreochromis niloticus were cultivated for 6 mo in earthen ponds in Bangladesh to examine occurrence of the off-flavour geosmin in water and fish and to test procedures for reduction of off-flavour. In the ponds (~1 m depth and area of 400 m 2 ), the average geosmin concentration was 3.9 ng l −1 (range 0.2 to 20 ng l ) for tilapia. Water treatment reduced the geosmin content by 56 to 74% in pangas, but no effect was found in tilapia. Likewise, depuration for ≥12 h in groundwater lowered the geosmin content in pangas (by 65 to 90%) but not in tilapia. Sensory analysis indicated a positive effect of both water treatment and depuration, and the fish were graded 'no or mild flavour' after such treatment, compared to 'strong off-flavour' in controls. Abundance analyses of known offflavour producing microorganisms (streptomycete bacteria and cyanobacteria) showed a high density of streptomycetes (0.5 to 13% of the bacterial population), while cyanobacteria made up a maximum of 9.3% of the phytoplankton biomass or were absent. This first study on off-flavours in pangas and tilapia in Bangladeshi ponds indicates that geosmin was not a major off-flavour in the fish, but improvement of sensory quality by water treatment and depuration suggests that other, unidentified off-flavours were present in the fish.

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“…It was found that the violet-taint problem was greater in the larger C. ectenes than in the smaller ones. Percival et al (2008) ever found there was a significantly greater GEO and MIB taints concentration in large compared to small barramundi in a reservoir in Australia. This observation together with our study indicated that differences in lipid content of the fish might result in the different levels of taint compounds detected within these aquatic species.…”

Section: Resultsmentioning

confidence: 99%

Concentration and Bioaccumulation of Cyanobacterial Bioactive and Odorous Metabolites Occurred in a Large, Shallow Chinese Lake

Jiang

Xie

Nie

2014

Bull Environ Contam Toxicol

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The distributions of cyanobacterial bioactive and odorous metabolites were investigated in the fifth largest lake in China in the fishing season 2012. The highest microcystins (MCs) concentration in water reached 3.4 lg L -1. A high b-ionone concentration reached 35.6 ng L -1 in water. Mean MCs concentration in muscle was highest in omnivorous Carassius auratus (20.9 ng g -1 dry weight), followed by phytoplanktivorous Hypophthalmichthys molitrix (7.4 ng g -1 DW) and carnivorous Coilia ectenes (3.0 ng g -1 DW). The maximum off-flavor concentrations kept 9.5 lg kg -1 wet weight for geosmin (C. auratus), 5.5 lg kg -1 WW for b-cyclocitral (C. ectenes) and 25.5 lg kg -1 WW for b-ionone (C. ectenes). Positive correlation was found between the offflavor and fat contents in C. ectenes. To be different with MCs, b-cyclocitral content was highest in fore-gut contents (87.6 lg kg -1 WW) in H. molitrix. It should not be reliable to predict odorous compounds level in fish muscle by only measuring the off-flavor in lake water only.

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Determining factors affecting muddy-flavour taint in farmed barramundi, Lates calcarifer

Cited by 33 publications

References 20 publications

Earthy-muddy tainting of cultured barramundi linked to geosmin in tropical northern Australia

Earthy-muddy tainting of cultured barramundi linked to geosmin in tropical northern Australia

Geosmin off-flavour in pond-raised fish in southern Bangladesh and occurrence of potential off-flavour producing organisms

Concentration and Bioaccumulation of Cyanobacterial Bioactive and Odorous Metabolites Occurred in a Large, Shallow Chinese Lake

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