1. Control of off-flavor compounds in a full-scale recirculating aquaculture system rearing rainbow trout Oncorhynchus mykiss.
- Author
-
Lindholm-Lehto, P. C., Kiuru, T., and Hannelin, P.
- Subjects
RAINBOW trout ,FLAVOR ,AQUACULTURE ,PERACETIC acid ,HYDROGEN peroxide ,WATER purification - Abstract
Fish is increasingly produced in recirculating aquaculture systems (RAS), which can offer some production and environmental benefits. Unfortunately, there is a tendency to develop off-flavors in RAS, mainly caused by geosmin (GSM) and 2-methyl isoborneol (MIB) accumulating in the fish flesh from the circulating water. These off-flavors are objectionable to consumers, reducing the profitability of production and causing an unwanted reputation for this fish production sector. In this study, combinations of oxidative chemicals: ozone (O
3 ), hydrogen peroxide (H2 O2 ), and peracetic acid (PAA) were applied in a commercial, full-scale (1.3 M kg a−1 ) RAS rearing rainbow trout (Oncorhynchus mykiss). Inlet water from a nearby lake, circulating water, and depuration water were treated to increase their quality and enhance the depuration procedure. The results showed a decrease of 77% (MIB) and 93% (GSM) in the concentrations of off-flavors in circulating water after the treatments with oxidative chemicals. [ABSTRACT FROM AUTHOR]- Published
- 2022
- Full Text
- View/download PDF