Abstract
A headspace solid-phase micro-extraction (SPME) coupled with GS-MS method was used to measure volatile compounds in fillets from musty off-flavor, muddy off-flavor, and on-flavor channel catfish (Ictalurus punctatus), along with water and soil samples from the farm ponds in which the fish had been raised. Two ponds of each type of flavor were selected, and five fish, water, and soil samples were collected from each pond. Linear and multiple linear regression analyses were carried out between/among off-flavor strength and volatile compound contents to investigate their possible correlations. The combination of two strong off-flavor compounds, 2-methylisoborneol (MIB) and geosmin (GSM), was probably mainly responsible for the musty off-flavor in the catfish fillets, and an odorous alcohol, 1-hexanol, was correlated with muddy off-flavor (p = 0.015). There was a strong correlation between beta-cyclocitral and MIB in a pond that gave musty off-flavor catfish contents (p = 0.006), suggesting that these compounds might be generated by similar cyanobacteria. The contents of GSM, MIB, and beta-cyclocitral were high in the water of ponds that yielded off-flavor fish, indicating that catfish might acquire these compounds from pond water.
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Acknowledgements
Our gratitude is expressed to the United Soybean Board and Troy University for partially funding this project and to Harvest Select Catfish Co. for donating the catfish fillets. The authors also want to thank Alice Moore and Richard Thompson at Harvest Select for sensory evaluation, and Sunni Dahl for sample preparation.
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McCrummen, S.T., Wang, Y., Hanson, T.R. et al. Culture environment and the odorous volatile compounds present in pond-raised channel catfish (Ictalurus punctatus). Aquacult Int 26, 685–694 (2018). https://doi.org/10.1007/s10499-018-0247-1
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DOI: https://doi.org/10.1007/s10499-018-0247-1