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Sun D, Zhou C, Hu J, Li L, Ye H. Off-flavor profiling of cultured salmonids using hyperspectral imaging combined with machine learning. Food Chem 2023; 408:135166. [PMID: 36521293 DOI: 10.1016/j.foodchem.2022.135166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 11/24/2022] [Accepted: 12/04/2022] [Indexed: 12/13/2022]
Abstract
Off-flavors can have significant impacts on the quality of salmonid products. This study investigated the possibility of comprehensive off-flavor profiling considering both olfactory and taste sensory perspectives by combining near-infrared hyperspectral imaging (NIR-HSI) and machine/deep learning. Four feature extraction algorithms were employed for the extraction and interpretation of spectral fingerprint information regarding off-flavor-related compounds. Classification models, including the partial least squares discriminant analysis, least-squares support vector machine, extreme learning machine, and one-dimensional convolutional neural network (1DCNN) were constructed using the full wavelengths and selected spectral features for the identification of off-flavor salmonids. The 1DCNN achieved the highest discrimination accuracy with full and selected wavelengths (i.e., 91.11 and 86.39 %, respectively). Furthermore, the prediction and visualization of off-flavor-related compounds were achieved with acceptable performances (R2 > 0.6) for practical applications. These results indicate the potential of NIR-HSI for the off-flavor profiling of salmonid muscle samples for producers and researchers.
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Affiliation(s)
- Dawei Sun
- Institute of Agricultural Equipment, Zhejiang Academy of Agricultural Sciences, Hangzhou 310000, PR China.
| | - Chengquan Zhou
- Institute of Agricultural Equipment, Zhejiang Academy of Agricultural Sciences, Hangzhou 310000, PR China.
| | - Jun Hu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, 310000 Hangzhou, PR China.
| | - Li Li
- Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Qingdao 266003, PR China.
| | - Hongbao Ye
- Institute of Agricultural Equipment, Zhejiang Academy of Agricultural Sciences, Hangzhou 310000, PR China.
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Advances in the Formation and Control Methods of Undesirable Flavors in Fish. Foods 2022; 11:foods11162504. [PMID: 36010504 PMCID: PMC9407384 DOI: 10.3390/foods11162504] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/11/2022] [Accepted: 08/16/2022] [Indexed: 11/17/2022] Open
Abstract
Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish. This review extensively summarizes chemical compounds contributing to undesirable flavors and their sources or formation. Specifically, hexanal, heptanal, nonanal, 1−octen−3−ol, 1−penten−3−ol, (E,E)−2,4−heptadienal, (E,E)−2,4−decadienal, trimethylamine, dimethyl sulfide, 2−methyl−butanol, etc., are characteristic compounds causing off−odors. These volatile compounds are mainly generated via enzymatic reactions, lipid autoxidation, environmentally derived reactions, and microbial actions. A brief description of progress in existing deodorization methods for controlling undesirable flavors in fish, e.g., proper fermenting, defatting, appropriate use of food additives, and packaging, is also presented. Lastly, we propose a developmental method regarding the multifunctional natural active substances made available during fish processing or packaging, which hold great potential in controlling undesirable flavors in fish due to their safety and efficiency in deodorization.
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Lindholm-Lehto PC. Developing a robust and sensitive analytical method to detect off-flavor compounds in fish. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:55866-55876. [PMID: 35322358 PMCID: PMC9374641 DOI: 10.1007/s11356-022-19738-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Accepted: 03/11/2022] [Indexed: 06/14/2023]
Abstract
In recirculating aquaculture systems (RAS), off-flavors that accumulate in fish muscle tissue can be problematic in terms of consumer acceptance and the reputation of farmed fish products. Although off-flavors are not toxic at low concentrations, they often give fish muscle earthy, muddy, or other unwanted flavors. Traditionally, muddy off-flavors caused by geosmin (GSM) and 2-methylisoborneol (MIB) have been detected, but a variety of other compounds and flavors have also been identified. In this study, a method based on solid phase micro extraction (SPME) coupled with gas chromatography and mass spectroscopy was developed to identify and quantify 14 off-flavor-inducing compounds in RAS-farmed fish. The selected off-flavors were quantified in circulating water and in fish from a pilot-scale RAS rearing rainbow trout (Oncorhynchus mykiss). The method showed high accuracy and precision with limits of detection and quantification at a low ng L-1 level. In this study, 13 compounds were found in the fish muscle which decreased in concentrations during the 15-day depuration period. This study showed that off-flavors in fish can also be induced by other compounds besides GSM and MIB. This emphasizes the need for sufficient off-flavor control in the RAS, but also the importance of an accurate and reliable analytical quantitation method.
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Affiliation(s)
- Petra Camilla Lindholm-Lehto
- Aquatic Production Systems, Natural Resources Institute Finland (Luke), Survontie 9A, FI-40500, Jyväskylä, Finland.
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Wang X, Le B, Na Z, Bak KH, Zhang Y, Fu Y. Off‐flavor compounds in collagen peptides from fish: Formation, detection and removal. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xilong Wang
- College of Food Science Southwest University Chongqing 400715 China
| | - Bei Le
- College of Food Science Southwest University Chongqing 400715 China
| | - Zhang Na
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of 4Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Kathrine H. Bak
- Institute of Food Safety Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1 1210 Vienna Austria
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
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Is Aquaponics Beneficial in Terms of Fish and Plant Growth and Water Quality in Comparison to Separate Recirculating Aquaculture and Hydroponic Systems? WATER 2022. [DOI: 10.3390/w14091447] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Aquaponics is a technique where a recirculating aquaculture system (RAS) and hydroponics are integrated to grow plants and fish in a closed system. We investigated if the growth of rainbow trout (Oncorhynchus mykiss) and baby spinach (Spinacia oleracea) would be affected in a coupled aquaponic system compared to the growth of the fish in RAS or plants in a hydroponic system, all systems as three replicates. We also investigated the possible effects of plants on the onset of nitrification in biofilters and on the concentration of off-flavor-causing agents geosmin (GSM) and 2-methylisoborneol (MIB) in rainbow trout flesh and spinach. For the fish grown in aquaponics, the weight gain and specific growth rates were higher, and the feed conversion ratio was lower than those grown in RAS. In spinach, there were no significant differences in growth between aquaponic and hydroponic treatments. The concentration of GSM was significantly higher in the roots and MIB in the shoots of spinach grown in aquaponics than in hydroponics. In fish, the concentrations of MIB did not differ, but the concentrations of GSM were lower in aquaponics than in RAS. The onset of nitrification was faster in the aquaponic system than in RAS. In conclusion, spinach grew equally well in aquaponics and hydroponic systems. However, the aquaponic system was better than RAS in terms of onset of nitrification, fish growth, and lower concentrations of GSM in fish flesh.
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Abstract
Off-flavors in fish and water are considered a worldwide problem. Several factors, such as the presence of phosphorus, micronutrients, and organic matter, contribute to phytoplankton proliferation and the production of off-flavors. Geosmin and 2-methylisoborneol are the most common off-flavors that confer the smell of earth or mold to water and fish. These metabolites are not considered toxic, but they can be easily transferred from water to living organisms and accumulate in the biota, up the trophic levels and to consumers, including fish species. Numerous processes have been studied to eliminate or reduce the presence of off-flavors in recirculating aquaculture systems. Managing off-flavors must be eco-friendly and consumer-friendly. Strategies against off-flavors must be efficient and low-cost. However, these solutions may be different for each fish production system. We review herein the main compounds produced by cyanobacteria that can accumulate in fish used in aquaculture that can affect the quality of food, as well as production costs and consumer preference.
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UEHARA SA, COUTINHO CER, ARONOVICH M, WALTER EHM, FURTADO AAL, CALIXTO FAA, TAKATA R, MESQUITA EDFMD. Influence of saline environment and depuration time on quality and proximate composition of Nile tilapia fillet (Oreochromis niloticus). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.69322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Silvio Akira UEHARA
- Fundação Instituto de Pesca do Estado do Rio de Janeiro, Brasil; Universidade Federal Fluminense, Brasil
| | | | - Marcos ARONOVICH
- Empresa de Pesquisa Agropecuária do Estado do Rio de Janeiro, Brasil
| | | | | | | | - Rodrigo TAKATA
- Fundação Instituto de Pesca do Estado do Rio de Janeiro, Brasil
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Lindholm-Lehto PC, Pulkkinen JT, Kiuru T, Koskela J, Vielma J. Efficient water treatment achieved in recirculating aquaculture system using woodchip denitrification and slow sand filtration. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:65333-65348. [PMID: 34235689 PMCID: PMC8636402 DOI: 10.1007/s11356-021-15162-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Accepted: 06/23/2021] [Indexed: 06/13/2023]
Abstract
For a recirculating aquaculture system (RAS), a passive water treatment system was designed for efficient discharge nutrient removal and water reuse in RAS production. Denitrification in a woodchip bioreactor filled with birch wood (Betula pendula) followed by sand filtration was introduced into a side-loop of an experimental RAS rearing rainbow trout (Oncorhynchus mykiss). Denitrification efficiency remained high (96%) throughout the experiment and reached a nitrogen removal rate of 15 g NO3-N m-3 per day. Sand filtration was used to remove dissolved and particulate matter and improve water quality before being returned to water circulation. To ensure the absence of harmful substances in the system, heavy metals were quantified. Additionally, off-flavor-inducing compounds were quantified in the circulating water and in fish flesh. Significantly higher concentrations of geosmin (GSM) (p<0.05) were observed in the controls compared to side-looped systems, but a similar effect was not observed in the case of 2-methylisoborneol (MIB). Among heavy metals, concentrations of Co (30 μg L-1), Ni (40 μg L-1), and Pb (140 μg L-1) decreased to below 10 μg L-1 in the side-loop water after the start-up of the system. Only low concentrations of Cu (5-30 μg L-1) were found in the rearing tank water, in both the side-loop and controls. The results indicated that this type of process design is suitable for safely producing fish of high quality.
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Affiliation(s)
- Petra Camilla Lindholm-Lehto
- Aquatic Production Systems, Natural Resources Institute Finland (Luke), Survontie 9A, FI-40500, Jyväskylä, Finland.
| | - Jani Tapio Pulkkinen
- Aquatic Production Systems, Natural Resources Institute Finland (Luke), Survontie 9A, FI-40500, Jyväskylä, Finland
| | - Tapio Kiuru
- Aquatic Production Systems, Natural Resources Institute Finland (Luke), Survontie 9A, FI-40500, Jyväskylä, Finland
| | - Juha Koskela
- Aquatic Production Systems, Natural Resources Institute Finland (Luke), Survontie 9A, FI-40500, Jyväskylä, Finland
| | - Jouni Vielma
- Aquatic Production Systems, Natural Resources Institute Finland (Luke), Survontie 9A, FI-40500, Jyväskylä, Finland
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Baer J, DeWeber JT, Rösch R, Brinker A. Aquaculture of Coregonid Species — Quo vadis? ANN ZOOL FENN 2021. [DOI: 10.5735/086.058.0414] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jan Baer
- Fisheries Research Station Baden-Württemberg (LAZBW), Argenweg 50/1, D-88085 Langenargen, Germany
| | - J. Tyrell DeWeber
- Fisheries Research Station Baden-Württemberg (LAZBW), Argenweg 50/1, D-88085 Langenargen, Germany
| | - Roland Rösch
- Fisheries Research Station Baden-Württemberg (LAZBW), Argenweg 50/1, D-88085 Langenargen, Germany
| | - Alexander Brinker
- Fisheries Research Station Baden-Württemberg (LAZBW), Argenweg 50/1, D-88085 Langenargen, Germany
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Accumulation of Geosmin and 2-methylisoborneol in European Whitefish Coregonus Lavaretus and Rainbow Trout Oncorhynchus Mykiss in RAS. FISHES 2020. [DOI: 10.3390/fishes5020013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Geosmin (GSM) and 2-methylisoborneol (MIB)-induced off-flavors can cause serious problems in a recirculating aquaculture system (RAS), such as delayed harvest and increased production costs, but also damage producers’ reputation. Traditionally, off-flavors have been removed by depuration before harvesting. Rainbow trout (Oncorhynchus mykiss) and European whitefish (Coregonus lavaretus) are commercially valuable species produced for consumers, both being suitable for rearing in RAS. In this study, European whitefish and rainbow trout were raised from juvenile up to 240 g (European whitefish) and 660 g (rainbow trout) to monitor the long-term accumulation of off-flavors. The concentrations in fillet of rainbow trout reached 3.6 ng·g−1 (MIB) and 5.6 ng∙g−11 (GSM) with lipid content of 22.5%, while for European whitefish up to 3.2 ng·g−1 (MIB) and 3.9 ng·g−1 (GSM) were found with 14.8% in lipid content. Concentrations up to 58 ng·L−1 (MIB) and 49 ng·L−1 (GSM) were found in the circulating water. Based on the results, the accumulation of MIB proceeds at similar pace for both species. In the case of GSM, the accumulation started similarly for both species but proceeded more quickly for rainbow trout after 140 days of the experiment, with a statistically significant difference (p < 0.05).
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