DEVELOPMENT OF MANAGEMENT STRATEGIES FOR REDUCING MICROBIAL-DERIVED OFF-FLAVORS IN BARRAMUNDI CULTURED IN RECIRCULATING AQUACULTURE SYSTEMS
Natural Products Utilization Research
2011 Annual Report
1a.Objectives (from AD-416)
The objectives of this cooperative agreement are to develop management strategies to manage the common microbial-derived off-flavors in barramundi (Lates calcarifer) including the following:.
1)identify the microorganisms responsible for production of the common off-flavor compounds in recirculating aquaculture system (RAS);.
2)determination of the rates and conditions to enhance depuration of common off-flavor compounds; and.
3)evaluate methods for reducing levels or removal of common off-flavor compounds in RAS water and subsequently RAS-cultured barramundi.
1b.Approach (from AD-416)
In order to identify geosmin and methylisoborneol (MIB)-producing microorganisms, biosolids (organic matter) samples from the RAS will be used to inoculate various types of media that can support the growth of certain types of microorganisms known to be capable of geosmin and/or MIB production. Geosmin and MIB production by microbial isolates producing earthy-musty odors will be confirmed by instrumental methods. Instrumental analytical methods [solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS)] will be used to identify and quantify levels of the common microbial metabolites geosmin and 2-methylisoborneol (MIB) responsible for “earthy” and “musty” off-flavors, respectively, in the following:.
1)microbial isolates identified as producing earthy and/or musty odors;.
2)water and biosolids samples obtained from within the RAS; and.
3)the flesh of barramundi from the RAS. The conditions required to increase depuration rates or enhance removal of common off-flavor compounds from barramundi will be determined through depuration studies that include instrumental analysis of fish fillets. The evaluation of management methods for reducing common off-flavor compounds in RAS will include monitoring the effects of the addition of oxidizing agents (e.g., hydrogen peroxide) on levels of off-flavor compounds in the water and subsequently in the flesh of barramundi.
Instrumental and sensory analyses were performed on barramundi fillet samples to monitor the reduction of off-flavors in the fish flesh during depuration. Results from both types of analyses were used to determine the human sensory detection threshold for a common earthy off-flavor compound in barramundi. This novel information can be used in conjunction with instrumental analysis to identify that the depuration practices have sufficiently reduced the earthy off-flavor compound in the barramundi flesh to levels that provide consumers with a high-quality, good-tasting product. This research is aligned with the objectives of the discovery of management approaches to mitigate common off-flavors that can occur in fish raised in recirculating aquaculture systems. Monitoring activities used by the ADODR included telephone calls and email.