Skip to main content
ARS Home » Southeast Area » Oxford, Mississippi » Natural Products Utilization Research » Research » Research Project #428236

Research Project: Development of Management Strategies to Mitigate Pre-harvest Microbial-derived Off-flavors in Fish Grown in Aquaculture

Location: Natural Products Utilization Research

Project Number: 6060-41000-011-00-D
Project Type: In-House Appropriated

Start Date: Nov 17, 2014
End Date: Nov 16, 2019

Objective:
1. Develop management strategies to mitigate pre-harvest microbial-derived off-flavors in fish cultured in recirculating aquaculture systems (RAS) to reduce off-flavor delayed harvest. 2. Discover and develop management strategies to mitigate pre-harvest microbial-derived off-flavors in fish cultured in outdoor earthen ponds to reduce off-flavor delayed harvest. 2.A. Evaluate and identify the impact of split-pond production practices in reducing or enhancing the incidences and intensities of common pre-harvest off-flavors in channel catfish. 2.B. Further evaluation of biofloc technology (BFT) production systems for the benefits in managing common pre-harvest off-flavors in cultured finfish. 2.C. Evaluation of a biocontrol approach in reducing the abundance of common off-flavor producing cyanobacteria in catfish production ponds.

Approach:
Develop management strategies to mitigate pre-harvest microbial-derived off-flavors in fish cultured in recirculating aquaculture systems (RAS) to reduce off-flavor delayed harvest. Discover and develop management strategies to mitigate pre-harvest microbial-derived off-flavors in fish cultured in outdoor earthen ponds to reduce off-flavor delayed harvest. Evaluate and identify the impact of split-pond production practices in reducing or enhancing the incidences and intensities of common pre-harvest off-flavors in channel catfish. Further evaluation of biofloc technology (BFT) production systems for the benefits in managing common pre-harvest off-flavors in cultured finfish. Evaluation of a biocontrol approach in reducing the abundance of common off-flavor producing cyanobacteria in catfish production ponds.