Geosmin off-flavour in pond-raised fish in southern Bangladesh and occurrence of potential off-flavour producing organisms
Pangas Pangasianodon hypophthalmus and tilapia Oreochromis niloticus were cultivated for 6 mo in earthen ponds in Bangladesh to examine occurrence of the off-flavour geosmin in water and fish and to test procedures for reduction of off-flavour. In the ponds (~1 m depth and area of 400 m2), the avera...
Guardado en:
| Autores principales: | , , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Inter-Research
2014
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/3af8f9e06e464313a480217645ad0aa0 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | Pangas Pangasianodon hypophthalmus and tilapia Oreochromis niloticus were cultivated for 6 mo in earthen ponds in Bangladesh to examine occurrence of the off-flavour geosmin in water and fish and to test procedures for reduction of off-flavour. In the ponds (~1 m depth and area of 400 m2), the average geosmin concentration was 3.9 ng l-1 (range 0.2 to 20 ng l-1). No effects of season or water treatment (sand filtration or probiotic microbes) were found. The content of geosmin in the fish was 21 ng kg-1 (range: 0.0 to 91 ng kg-1) for pangas and 17 ng kg-1 (range: 0.0 to 68 ng kg-1) for tilapia. Water treatment reduced the geosmin content by 56 to 74% in pangas, but no effect was found in tilapia. Likewise, depuration for ≥12 h in groundwater lowered the geosmin content in pangas (by 65 to 90%) but not in tilapia. Sensory analysis indicated a positive effect of both water treatment and depuration, and the fish were graded ‘no or mild flavour’ after such treatment, compared to ‘strong off-flavour’ in controls. Abundance analyses of known off-flavour producing microorganisms (streptomycete bacteria and cyanobacteria) showed a high density of streptomycetes (0.5 to 13% of the bacterial population), while cyanobacteria made up a maximum of 9.3% of the phytoplankton biomass or were absent. This first study on off-flavours in pangas and tilapia in Bangladeshi ponds indicates that geosmin was not a major off-flavour in the fish, but improvement of sensory quality by water treatment and depuration suggests that other, unidentified off-flavours were present in the fish. |
|---|