Innovation & Investment
Surge of off-flavor solutions for RAS continues
Startup companies in Ireland and the United States offer solutions for RAS operators seeking to mitigate the metabolites that cause off-flavors.
Innovation & Investment
U.S. catfish industry seeking ‘tangential expertise’ to tackle off-flavors
A HeroX challenge has fielded ideas for preventing or eliminating off-flavors in farmed catfish, with potential solutions coming from unexpected places.
Intelligence
Efforts to address off-flavors in RAS fish are off the charts
Researchers, feed manufacturers and recirculating aquaculture system producers are working tirelessly to ensure their fish tastes better than ever.
Responsibility
Channel catfish production in biofloc technology systems
Study evaluates production characteristics, minerals, off-flavors and water quality dynamics on channel catfish reared in used and in new biofloc water.
Health & Welfare
Off-flavors in salmonids raised in RAS
The presence of compounds such as geosmin and 2-methylisoborneol (MIB) in recirculating aquaculture systems (RAS) can result in earthy or musty off-flavors in salmonids raised in the systems.
Intelligence
Common off-flavors in channel catfish following partial pond harvest
The authors conducted a study to determine whether channel catfish systematically develop off-flavors after partial harvest as well as the possible origins of the flavors.
Intelligence
Off-flavors in aquaculture products, part 2
Off-flavors in seafood can stem from a variety of sources. Industrial effluents can at least secondarily contribute to off-flavors in fish. Off-flavor oxidative carbonyl compounds increase during cold storage of some farmed fish.
Intelligence
Off-flavors in aquaculture products, part 3
Off-flavor compounds produced by low-molecular-weight amine compounds present in fish are degraded into ammonia or other nitrogenous compounds during storage.
Intelligence
Off-flavors in aquaculture products, part 1
Off-flavors in pond and recirculating aquaculture systems have occurred through the biological production of geosmin and 2-methylisoborneol. The compounds are rapidly absorbed through the gills of fish, but depuration can require days or weeks.
Intelligence
Food safety, quality control in tilapia products
The most important quality issue for tilapia is the presence of off-flavors that derive from cyanobacteria and actinomycetes, which can be addressed by depuration.
Health & Welfare
Off-flavors in channel catfish managed with low-dose applications of copper sulfate
Off-flavors in farmed fish cost the U.S. catfish industry millions but their prevalence can be greatly reduced by copper sulfate treatment of pond water.