Identification, Analysis, and Removal of Geosmin from Muddy-Flavored Trout

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

doi:10.1139/f74-240

Cited by 59 publications

(27 citation statements)

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“…MIB is a musty offflavor compound also shown to be a contributor to offflavor problems in channel catfish (Martin et al 1988a(Martin et al , 1988b, and is reportedly the primary cause of off-flavor in pond-raised catfish in Mississippi (Martin et al 1988a(Martin et al , 1988b. Other cultured species such as carp (Aschner et al 1967), bream (Persson 1979), trout (Yurkowski and Tabachek 1974), and shrimp (Lovell and Broce 1985) may also become tainted with earthy-musty flavors.…”

Section: Introductionmentioning

confidence: 99%

Geosmin-producing species of Streptomyces and Lyngbya from aquaculture ponds

Schrader¹,

Blevins²

1993

Can. J. Microbiol.

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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.

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Section: Introductionmentioning

confidence: 99%

Geosmin-producing species of Streptomyces and Lyngbya from aquaculture ponds

Schrader¹,

Blevins²

1993

Can. J. Microbiol.

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“…Mann (1969) reported that carp (Cyprinus carpio) developed off-flavors when fed diets of maize or barley, and Snow and Lovell (1974) have reported that marine fish oil in the Oregon Moist Pellet formulation was responsible for the development of objectionable off-flavors in largemouth bass (Micropterus salrnoides). Similarly, channel catfish (Ictulurus punctatus) have developed off-flavor from feeds containing marine fish oils (Hublou 1963 have been shown to acquire earthy-musty flavors produced by blue-green algae and actinomycetes growing in ponds and potholes (Lovell 1974;Maligalig et al 1973;Yurokowski and Tabachek 1974).…”

Section: Introductionmentioning

confidence: 99%

COMPARATIVE SENSORY ANALYSIS OF AQUACULTURED AND WILD YELLOW PERCH (PERCA FLAVESCENS) FILLETS

Lindsay

1980

Journal of Food Quality

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Tank-reared yellow perch in the round were bluish-green, and were coated with more slime than typical yellowish-green wild perch. Cooked fillets from aquacultured perch were whiter than those from wild fish, but were equal to wild fish in firmness and overall preference. Off-flavors were absent in aquacultured perch except in an instance when influenced by earthy flavors from microorganisms contaminating the recirculating water system.

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“…A sensibilidade humana para a geosmina pode variar muito, mas, segundo Butteryet al (1976), se aceita que o limiar de detecção seja em torno de 0,02 μg/L na água e de 6 μg/kg na truta (YURKOWSKI;TABACHEK, 1974). Já para o MIB, o limiar de detecção para humanos é em torno de 0,04 μg/L na água, de acordo com Persson (1979), e de 0,6 μg/kg em peixes (JOHNSEN; KELLY, 1990).…”

Section: Análise Sensorialunclassified

Off-flavor por geosmina e 2-Metilisoborneol na aquicultura

2012

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ResumoA aquicultura entra numa nova era nas últimas décadas, em que os sistemas extensivos tradicionais estão sendo substituídos por criações intensivas e tecnificadas. No intuito de auferir maior lucratividade, a qualidade do pescado tem sido relegada a segundo plano, fato que gera ou agrava problemas antes toleráveis, a exemplo do off-flavor. Assim, a presente revisão tem por objetivo esclarecer, de forma sucinta, o problema do off-flavor na aquicultura, bem como apontar as soluções atuais e as perspectivas futuras para reverter a situação que se apresenta. Palavras-chave: Off-flavor, geosmina, cianobactérias, actinomicetos, MIB AbstractThe aquaculture has reached a new age, in which traditional extensive systems are being substituted by technology-intensive aquaculture systems. In order to achieve higher yields, aspects of fish quality have been neglected, a fact that causes or aggravates hitherto tolerable problems, such as off-flavor. The main purpose of this review is to clarify, briefly, the problem of off-flavor in aquaculture, as well as put forward present solutions and future perspectives.

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Identification, Analysis, and Removal of Geosmin from Muddy-Flavored Trout

Cited by 59 publications

References 0 publications

Geosmin-producing species of Streptomyces and Lyngbya from aquaculture ponds

Geosmin-producing species of Streptomyces and Lyngbya from aquaculture ponds

COMPARATIVE SENSORY ANALYSIS OF AQUACULTURED AND WILD YELLOW PERCH (PERCA FLAVESCENS) FILLETS

Off-flavor por geosmina e 2-Metilisoborneol na aquicultura

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