Evaluation of geosmin and 2-methylisoborneol off-flavour in smoked rainbow trout fillets using instrumental and sensory analyses.

摘要

Taste and odour compounds (TOCs) produced by certain species of cyanobacteria (Smith, Boyer & Zimba 2008) and actinomycete bacteria (Guttman & van Rijn 2008) can accumulate in the ￡esh of ￠sh and subsequently have signi￠cant negative impacts on the aquaculture industry including the following: (1) economic losses to the producers from delayed harvest due to an unpalatable and unmarketable product; and (2) consumer dissatisfaction, which hampers the growth of the industry. Common TOC problems are believed to decrease the sale of channel cat￠sh Ictalurus punctatus (Ra￠nesque) by 30% in the United States of America (Engle, Pounds & van der Ploeg 1995). In Europe, tainting of ￠sh by TOCs has been observed in several countries, e.g. in the French rainbow trout aquaculture industry (Selli, Prost & Serot 2009), and, in the United Kingdom, up to 20% of the trout producers have experienced seasonal problems (Robertson, Hammond, Jauncey, Beveridge & Lawton 2006). Smith et al. (2008) cited studies identifying o?-￡avour occurrence in Nile tilapia, shrimp, Atlantic salmon, rainbow trout, cat￠sh species, American lobster, largemouth bass and white sturgeon. The latter two occurrences involved water recirculation systems