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Evaluation of geosmin and 2-methylisoborneol off-flavour in smoked rainbow trout fillets using instrumental and sensory analyses
- Zimba, Paul V., Schrader, Kevin K., Hyldig, Grethe, Strobel, Bjarne W., Jorgensen, Niels O. G.
- Aquaculture research 2012 v.43 no.1 pp. 149
- 2-methylisoborneol, Oncorhynchus mykiss, farmed fish, fish fillets, fish production, geosmin, microorganisms, off flavors, production technology, recirculating aquaculture systems, secondary metabolites, sensory evaluation, smoked fish, wild fish, Denmark
- 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.