Off-Flavors In Aquacultured Products - Part III: Effects Of Feeds, Processing, Storage

摘要

Increasing the lipid content in aquafceds results in an increased level of n-6 tatty acids in fish muscles that can contribute negatively to aromas. Off-flavor compounds produced by low-molecular-weight amine compounds normally present in fish are farther degraded into ammonia or other nitrogenous compounds during storage. Gutting also affects flavor. Off-flavors can be reduced through packaging that restricts oxygen transfer, incorporation of antioxidants, low storage temperatures and reduced storage time.