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Title: Off-Flavors in Aquaculture: An Overview

Author
item Schrader, Kevin
item Rimando, Agnes

Submitted to: American Chemical Society Symposium Series
Publication Type: Book / Chapter
Publication Acceptance Date: 10/1/2002
Publication Date: 5/1/2003
Citation: Schrader, K., Rimando, A.M. 2003. Off-Flavors in Aquaculture: An Overview. In "Off-flavors in Aquaculture. Rimando, A.M. and Schrader, K.K. (Eds.) American Chemical Society Symposium Series 848. American Chemical Society, Washington, DC. pp. 1-12. (Preface).

Interpretive Summary: This is a peer-reviewed book chapter for an American Chemical Society Symposium Book series.

Technical Abstract: The demand for aquaculture products continues to accelerate worldwide. One of the most economically significant problems encountered in aquaculture is "off-flavor" in the cultured product. Off-flavors can be related to the diet of the cultured animal, caused by inadequate post-harvest management strategies, and/or environmentally derived. The latter has received the most attention in terms of research approaches for developing methods to prevent off-flavors in aquaculture products. The production of off-flavor compounds by certain species of cyanobacteria is the greatest contributing factor to off-flavor in fishery products. In this chapter, the types and causes of off-flavor that may occur in a wide variety of aquaculture products are discussed. In addition, the most recent developments in research for the prevention of off-flavor in aquaculture are discussed, and recent technological advances in off-flavor detection are presented.