Masking or Neutralizing Muddy Flavor in Rainbow Trout (Salmo gairdneri) by Smoking and Canning Processes

Abstract

Smoke processing methods and canning treatments were applied to muddy-flavored rainbow trout in an attempt to minimize this undesirable condition. The final smoking method, which can be readily applied commercially, resulted in a product which was highly acceptable to a "consumer" panel, although the muddy taint remained discernible to an expert panel. The most successful canning method, which consisted of steam precooking fillet strips of rainbow trout and subsequently adding vegetable oil or smoke-flavored vegetable oil to the cans, resulted in an end product which was rated as "not muddy" by an expert panel.

Musty/earthy aromas

“…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).…”