Fish: quality management of seafood - off-flavour in fish
4 important questions on Fish: quality management of seafood - off-flavour in fish
What are the problems of off-flavour aquacultured fish?
- Quality problem
- causes low appreciation / consumer rejection
- low market potential and price
- depuration is expensive
- depuration = putting fish in clean water to get rid of off-flavour components
What are the dimensions of the off-flavour problem?
- Global problem
- occurs in aquatic systems with:
- high fish density
- high feed/nutrient load
- where microbial communities are present
- in RAS as filtration system
- in natural habitats
- in fresh and marine systems
- in farmed and wild fish
- across different species
How does geosmine saturation in fish work?
goes from water to fat tissue of fish, until equilibrium has formed
how to get rid of it? -> when geosmine levels in the waters lower, the geosmine will flow out of the fish again.
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What are the economic impacts of off-flavour?
- Depuration
- depuration facilities and investments
- Biomass loss: fish are not fed during depuration and lose weight
- Consumer rejection/ low appreciation
- market withdraws fish
- reduced market volume and price
- has impact on farmed fish in general
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