Location: Food Processing and Sensory Quality Research
Project Number: 6054-10600-001-000-D
Project Type: In-House Appropriated
Start Date: Feb 13, 2025
End Date: Feb 12, 2030
Objective:
Objective 1: Identify and quantify pre-harvest factors affecting catfish product quality.
Objective 2: Identify and quantify pre-harvest factors causing off-flavor in salmonid aquaculture.
Approach:
This project aims to address critical questions in aquaculture related to pre-harvest factors that influence post-harvest quality of catfish and salmonids. For these issues, significant challenges span from understanding the genetic factors affecting fish texture to identifying rejection thresholds for off-flavored fish, understanding and managing the variance in GSM and MIB uptake in salmonids, examining the persistence of these compounds throughout feed processing, and determining the interaction of GSM and MIB with the aquaculture system environment. Off-flavors in catfish and salmonids are primarily caused by geosmin (GSM) and 2-methylisoborneol (MIB), compounds characterized as having earthy and musty flavor and aroma. Both GSM and MIB are ubiquitous in terrestrial and aquatic environments. The present approach encompasses experiments to determine sources and persistence of off flavors yet to be investigated both chemically and sensorially, such as those related to feed and materials. It will also determine the genetic and biochemical sources of texture variability in catfish fillets. When completed, the key achievements will include the establishment of consumer thresholds for off-flavor rejection, quantifying the prevalence of off-flavored fish on the market, insight into the physical quality attributes of catfish fillets, strategies for mitigating off-flavors, and a deeper understanding of how fish physiology impacts off-flavor uptake and retention. The outcomes of this research will significantly benefit stakeholders including aquaculture producers, feed manufacturers, and distributors by enabling them to provide higher quality fish that consistently meet consumer standards. The broader implications include improving consumer satisfaction and promoting sustainable industry practices. Ultimately, the goal of this research is to maintain and improve the palatability of aquaculture products.
