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United States Department of Agriculture

Agricultural Research Service

Research Project: GENETIC IMPROVEMENT OF COLD WATER MARINE FINFISH

Location: National Cold Water Marine Aquaculture Center

Title: Off-flavor characterization and depuration in Atlantic salmon cultured to food-size within closed-containment systems

Authors
item Wolters, William
item Burr, Gary
item Schrader, Kevin
item Summerfelt, Steven -

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: February 3, 2011
Publication Date: May 15, 2011
Citation: Wolters, W.R., Burr, G.S., Schrader, K., Summerfelt, S.T. 2011. Off-flavor characterization and depuration in Atlantic salmon cultured to food-size within closed-containment systems [abstract]. Second International Marine Conservation Congress Special Session. p. 123.

Technical Abstract: Atlantic salmon are typically cultured in marine net pens. However, technological advancements in recirculating aquaculture systems have increased the feasibility of culturing Atlantic salmon in land-based systems. One problem encountered when fish are harvested from recirculating systems is the presence of off-flavors. Moving fish from recirculating systems to tanks supplied with clean water for purging has been proposed to reduce or eliminate off-flavors, but effects on weight loss and fillet characteristics has not been adequately evaluated. Salmon were cultured in tanks equipped with recirculating biological filtration systems. Fish were sampled at multiple days. All fish were measured for body weight at the start of purging, weight at sampling day, fillet fat and color, and water and fillet samples were collected to measure levels of geosmin and 2-methylisoborneol (MIB). There was a significant effect of sampling day, but no effect of whether the fish were held in a purge tank or kept in the recirculating system on weight and fillet characteristics. There was a significant decrease in weight, fillet fat, and fillet yield over 20 days. Fillet and water samples were evaluated to determine if geosmin and MIB are contributing to off-flavors; depuration for 10 or 15 days minimized off-flavor.

Last Modified: 8/1/2014
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