Abstract:In recirculating aquaculture systems (RAS), off-flavors can accumulate in fish muscle tissue. They are problematic for consumer acceptance and the reputation of farmed fish products. Although off-flavors are not toxic at low concentrations, they often give fish muscle earthy, muddy, or other unwanted flavors. Traditionally, the study of off-flavors in fish focused on muddy and earthy off-flavors caused by geosmin (GSM) and 2-methylisoborneol (MIB), but other unwanted flavors and compounds have also been identi… Show more
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