Absorption by Channel Catfish of Earthy-musty Flavor Compounds Synthesized by Cultures of Blue-green Algae
作者:
RichardT. Lovell,
LewisA. Sackey,
期刊:
Transactions of the American Fisheries Society
(Taylor Available online 1973)
卷期:
Volume 102,
issue 4
页码: 774-777
ISSN:0002-8487
年代: 1973
DOI:10.1577/1548-8659(1973)102<774:ABCCOE>2.0.CO;2
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
An objectionable “earthy-musty” flavor is frequently found in intensively-cultured catfish which renders the fish unmarketable. Fifty-gram channel catfish were held in 150-liter stainless-steel tanks containing dense masses of either Symploca muscorum or Oscillatoria tenuis to determine the capability of these geosmin-producing blue-green algae to impart this type of offflavor in the fish. Within 2 days the fish had acquired distinct earthy-musty flavor similar to the odor of the algae. Flavor intensity reached a maximum at 10 days. When fish which had been in the algae tanks for 14 days were transferred to flowing, charcoal-filtered water, the flavor disappeared after 10 days. Fish held in tanks containing algae-free filtrate from the algae culture tanks acquired the off-flavor but at a slower rate than the fish in the culture tanks. This indicated that the fish could absorb the flavor compounds without ingesting the algae, possibly across the gill membranes.
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