Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
J Agric Food Chem. 2011 Dec 14;59(23):12561-8. doi: 10.1021/jf2033494. Epub 2011 Nov 9.
Globally, aquaculture systems with water recirculation experience increasing problems with microbial taste and odor compounds (TOCs) such as geosmin and 2-methylisoborneol (MIB). This study investigated the content of geosmin and MIB in water and the flesh of 200 rainbow trouts from eight recirculated aquaculture systems in Denmark. TOC content in the fish flesh was measured by a dynamic headspace extraction method and was evaluated by a sensory panel. The results showed significant correlations between TOC content in water and fish and between chemical analysis and sensory perception. When geosmin exceeded 20 ng/L in the water, 96% of the fish had an intense muddy flavor, but below 10 ng geosmin/L, 18% of the fish (only 3% in special depuration ponds) had an intense muddy flavor. The results indicate that TOC levels <10 ng/L will ensure that a negligible portion of the fish obtains an unpalatable taste and flavor due to TOCs.
全球范围内，采用水再循环系统的水产养殖面临着微生物异味化合物（T0Cs）如土臭素和 2-甲基异莰醇（MIB）日益严重的问题。本研究调查了丹麦 8 个水再循环水产养殖系统的 200 条虹鳟鱼的水中和鱼肉中的土臭素和 MIB 含量。鱼肉中的 TOC 含量通过动态顶空提取法进行测量，并由感官小组进行评估。结果表明，水中和鱼肉中的 TOC 含量之间以及化学分析与感官感知之间存在显著相关性。当水中的土臭素超过 20ng/L 时，96%的鱼有强烈的泥土味，但在土臭素低于 10ng/L 时，只有 18%的鱼（仅 3%在特殊净化池塘中）有强烈的泥土味。结果表明，TOC 水平<10ng/L 可确保只有一小部分鱼因 TOC 而产生不可接受的味道和风味。
