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United States Department of Agriculture

Agricultural Research Service

Research Project: Management of Off-flavors and Undesirable Bacteria in Aquaculture

Location: Natural Products Utilization Research

Title: Evaluation of geosmin and 2-methylisoborneol off-flavor in smoked rainbow trout fillets by instrumental and sensory analyses)

Author
item Zimba, Paul
item Schrader, Kevin
item Hyldig, Grethe
item Strobel, Bjarne
item Jorgensen, Niels o.g.

Submitted to: Aquaculture Research
Publication Type: Peer reviewed journal
Publication Acceptance Date: 12/3/2010
Publication Date: 1/2/2012
Publication URL: http://handle.nal.usda.gov/10113/55940
Citation: Zimba, P.V., Schrader, K., Hyldig, G., Strobel, B.W., Jorgensen, N. 2012. Evaluation of geosmin and 2-methylisoborneol off-flavor in smoked rainbow trout fillets by instrumental and sensory analyses. Aquaculture Research. 43:149-153.

Interpretive Summary: Commercially-produced rainbow trout fillets contained the “musty” compound 2-methylisoborneol at levels high enough to cause off-flavor. The “smoked” flavor imparted to the fillets was not adequate in masking the musty off-flavor.

Technical Abstract: Secondary metabolites produced by cyanobacteria and other microorganisms include odorous compounds that can taint aquaculture products, rendering them unsalable. Many wild and cultured fish species are affected by off-flavour. Herein, we describe off-flavour occurrence in rainbow trout raised in a recirculation trout production system in Denmark. Smoked fish from two facilities contained MIB concentrations as much as 100X sensory threshold levels.

Last Modified: 8/24/2016
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