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ARS Home » Southeast Area » Stoneville, Mississippi » Warmwater Aquaculture Research Unit » Research » Publications at this Location » Publication #416379
Research Project: Umbrella Project for Food Safety

Location: Warmwater Aquaculture Research Unit

Title: From formation to solutions: Off-flavors and innovative removal strategies for farmed freshwater fish

Author
item ZHOU, YONGJIE - China Agricultural University
item ZHANG, YAN - Mississippi State University
item LIANG, JIAMIN - China Agricultural University
item HONG, HUI - China Agricultural University
item LUO, YONGKANG - China Agricultural University
item LI, BO - China Agricultural University
item TAN, YUQING - China Agricultural University

Submitted to: American Journal of Medicine
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/22/2023
Publication Date: 1/5/2024
Citation: Zhou, Y., Zhang, Y., Liang, J., Hong, H., Luo, Y., Li, B., Tan, Y. 2024. From formation to solutions: Off-flavors and innovative removal strategies for farmed freshwater fish. American Journal of Medicine. 144:104318. https://doi.org/10.1016/j.tifs.2023.104318.
DOI: https://doi.org/10.1016/j.tifs.2023.104318

Interpretive Summary: Farmed freshwater fish are crucial for meeting global protein needs, but off-flavors limit their appeal. Off-flavors of freshwater fish are the major obstacle that impedes consumer acceptance. Identifying and removing these off-flavors is essential for consumer and industry acceptance. This review explores off-flavor formation mechanisms in farmed freshwater fish and innovative removal methods in aquaculture and post-harvest stages. Freshwater fish off-flavors (OFs) include fishy, grassy, earthy, mushroom, muddy, metallic, etc. Key strategies include ozone treatment, cold plasma, molecular sieves, edible coatings, photocatalysis, and probiotics. Protein degradation, microbial action, and lipid oxidation on OFs were summarized. The fish exhibit eight off-flavors like fishy, earthy, and metallic, primarily due to these factors.

Technical Abstract: Background Framed freshwater fish, integral to “blue food,” address global protein demands for population growth. Rising concerns about inherent off-flavors limit consumer and industry acceptance. Thus, it's vital to identify off-flavor formation in farmed freshwater fish and develop innovative removal strategies. Scope and approach This review highlights off-flavor formation in framed freshwater fish and innovative removal strategies, exploring mechanisms in aquaculture and post-harvest stages. Six strategies—ozone treatment, cold plasma, molecular sieves, edible coatings/films, photocatalysis, and probiotics—were summarized for their removal principles and applicability. Obstacles and potential research trajectories of these strategies were also discussed. Key findings and conclusions Farmed freshwater fish exhibit eight distinct off-flavors: fishy, grassy, earthy, mushroom, muddy, metallic, camphor, and musty. Post-harvest unpleasant odors, such as trimethylamine, amines, and aldehydes, result from three major factors: protein degradation, microbial action, and lipid oxidation. Six innovative strategies aim to alleviate these off-flavors post-harvest and during aquaculture. Ozone treatment, cold plasma, molecular sieves, and edible films/coatings target post-harvest off-flavors, while photocatalysis and probiotics address aquaculture-stage off-flavors. Future research should optimize these strategies for efficient off-flavor removal, considering safety and environmental impact. Comprehensive studies are needed to evaluate the long-term effects on fish quality and shelf life.