Geosmin and 2-Methylisoborneol Implicated as a Cause of Muddy Odor and Flavor in Commercial Fish from Cedar Lake, Manitoba

Yurkowski, M.; Tabachek, Jo-Anne L.

doi:10.1139/f80-185

Cited by 37 publications

(15 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Van der Ploeg (1989) For personal use only. lake in Germany (Jiittner et al 1986), and several Oscillatoria species have been implicated in the development of earthymusty flavors in several fish (Aschner et al 1967;Persson 1979;Yurkowski and Tabachek 1980;Brown and Boyd 1982). Martin et al (1991) have recently shown MIB production by a monoalgal culture of Oscillatoria sp.…”

Section: Introductionmentioning

confidence: 99%

Geosmin-producing species of Streptomyces and Lyngbya from aquaculture ponds

Schrader¹,

Blevins²

1993

Can. J. Microbiol.

View full text Add to dashboard Cite

1993. Geosmin-producing species of Streptomyces and Lyngbya from aquaculture ponds. Can. J. Microbiol. 39: 834-840. Water and sediment samples collected monthly from six aquaculture ponds in east-central Alabama were analyzed for the presence of actinomycetes and cyanobacteria capable of producing geosmin and (or) 2-methylisoborneol, which cause earthy-musty off-flavors in fish. Six actinomycetous isolates were identified as geosmin producers, five of which were capable of producing 2-methylisoborneol. The one actinomycetous isolate producing geosmin but not 2-methylisoborneol was identified as Streptomyces halstedii. Only one of several cyanobacterial isolates was found to produce geosmin. This isolate was identified as Lyngbya cf. subtilis and was prevalent throughout the sampling period in a pond with a history of off-flavor problems. None of the cyanobacterial isolates produced 2-methylisoborneol in laboratory culture.

show abstract

Section: Introductionmentioning

confidence: 99%

Geosmin-producing species of Streptomyces and Lyngbya from aquaculture ponds

Schrader¹,

Blevins²

1993

Can. J. Microbiol.

View full text Add to dashboard Cite

show abstract

“…The stronger foreign odour intensity of fish from Lake Chivero could have been due to compounds found in the fish environment. Some of the compounds include those that are produced by blue-green algae and actinomycetes called geosmin and 2-methylisoborneol [50]. These compounds have strong odour characteristics that influence the odour of fish.…”

Section: Discussionmentioning

confidence: 99%

A Comparative Evaluation of Carcass Quality, Nutritional Value, and Consumer Preference of Oreochromis niloticus from Two Impoundments with Different Pollution Levels in Zimbabwe

Hamandishe

Saidi

Imbayarwo-Chikosi

et al. 2018

International Journal of Food Science

View full text Add to dashboard Cite

The objective of the study was to determine the quality and consumer preferences of Nile tilapia (Oreochromis niloticus) from two water bodies with different pollution levels and trophic states. Water quality assessment of the two impoundments was carried out. Fish were sampled from hypereutrophic Lake Chivero and oligomesotrophic Lake Kariba for proximate analysis, carcass quality, and sensory evaluation. Conductivity, dissolved oxygen, transparency, ammonia, total phosphates, reactive phosphates, and chlorophyll a were significantly different (P<0.05). Fish from Lake Kariba had significantly higher condition factors and lower fillet yields, while fish of length 10-20 cm, from Lake Chivero had significantly more fat. Lake Chivero fish were darker, greener, and less red while Lake Kariba fish were lighter, less green, and less red. Raw fish from Lake Kariba were significantly firmer, were less green and redder, had a stronger typical fish odour, and were more acceptable than Lake Chivero fish. Lake Chivero fish had a stronger foreign fish odour than their counterparts. No statistical differences were observed on fillet cooking losses, cooked fish sensory parameters, and acceptability. The fish could, however, not be safe due to possibility of toxins in water and feed (algae) which may bioaccumulate and ultimately affect other attributes of fish quality.

show abstract

“…These problems have been reported in pond-reared catfish (Lovell et at., 1986;Martin et at., 1988). Yurkowski and Tabachek (1980) described an outbreak which affected the commercial fishery in Cedar Lake, Manitoba.…”

Section: Developments In Consumer Testingmentioning

confidence: 99%

Seafoods: Chemistry, Processing Technology and Quality

Shahidi¹,

Botta²

1994

View full text Add to dashboard Cite

Geosmin and 2-Methylisoborneol Implicated as a Cause of Muddy Odor and Flavor in Commercial Fish from Cedar Lake, Manitoba

Cited by 37 publications

References 0 publications

Geosmin-producing species of Streptomyces and Lyngbya from aquaculture ponds

Geosmin-producing species of Streptomyces and Lyngbya from aquaculture ponds

A Comparative Evaluation of Carcass Quality, Nutritional Value, and Consumer Preference of Oreochromis niloticus from Two Impoundments with Different Pollution Levels in Zimbabwe

Seafoods: Chemistry, Processing Technology and Quality

Contact Info

Product

Resources

About