Off-Flavors in Aquaculture

268 Pages·2003·29.72 MB·English

by  Agnes M. Rimando and Kevin K. Schrader (Eds.)

Off-Flavors in Aquaculture
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In Off-Flavors in Aquaculture; Rimando, A., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2003.
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In Off-Flavors in Aquaculture; Rimando, A., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2003.
ACS SYMPOSIUM SERIES 848
Off-Flavors in Aquaculture
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Sponsored by the
ACS Division of Agricultural and
Food Chemistry, Inc.
American Chemical Society, Washington, DC
In Off-Flavors in Aquaculture; Rimando, A., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2003.
SH 174 .044 2003 C. 1
Off-flavors in aquaculture
Library of Congress Cataloging-in-Publication Data
Off-flavors in aquaculture / Agnes M. Rimando, Kevin K. Schrader, editors.
p. cm.—(ACS symposium series ; 848)
Based on a symposium held at the 223rd National Meeting of ACS on April 7-11, 2002,
in Orlando, Florida.
Includes bibliographical references and index.
ISBN 0-8412-3821-9
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26, 2010.1021/ 6S3H9.I87—4.0d4c241 2003 2002043914
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1320 Materials, ANSI Z39.48-1984.
163.34.May 7, Copyright © 2003 American Chemical Society
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In Off-Flavors in Aquaculture; Rimando, A., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2003.
Foreword
The ACS Symposium Series was first published in 1974 to pro
vide a mechanism for publishing symposia quickly in book form. The
purpose of the series is to publish timely, comprehensive books devel
oped from ACS sponsored symposia based on current scientific re
search. Occasionally, books are developed from symposia sponsored by
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In Off-Flavors in Aquaculture; Rimando, A., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2003.
Preface
Aquaeulture is the production of aquatic organisms under con
trolled conditions and is a rapidly growing segment of agriculture attri
butable to increasing human population and the desire for healthier food
items. Attempts to meet the increasing demands for aquaeulture products
have been hindered by unmarketable aquaeulture products caused by off-
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d n volume is based on a symposium entitled Off-Flavors in Aquaeulture
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wnlubli in Orlando, Florida. This symposium is the first and most comprehensive
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worldwide. This book includes 17 chapters covering topics such as the
following: (1) the physiological attributes of cyanobacteria and the
environmental conditions that favor their dominance of phytoplankton
communities in aquaeulture ponds; (2) approaches to control noxious
cyanobacteria using synthetic compounds, naturally occurring secondary
metabolites, and by biological means; (3) analytical methods for the
quantification of off-flavor compounds; (4) storage sites of off-flavor
compounds in fish; and (5) the economic impact of off-flavor on catfish
aquaeulture, the largest and fastest growing type of aquaeulture in the
United States. Included are chapters discussing off-flavor in catfish,
ix
In Off-Flavors in Aquaculture; Rimando, A., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2003.
shrimp, salmon, Nile tilapia, blue mussels, trout, and sea urchin gonads.
Several recent technological advances concerning management of off-
flavor are reported.
We believe that this book will serve as a valuable information
source for scientists and aquaculturists and will also be an important
reference book for students interested in the field of aquaeulture.
We thank the symposium participants and all of the authors who
contributed to this book. We are grateful to the ACS Division of Agri
cultural and Food Chemistry for providing financial assistance and a
forum for this symposium. We are also thankful to the reviewers for
their valuable critique of these chapters.
cs.org pr001 Agnes M. Rimando
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In Off-Flavors in Aquaculture; Rimando, A., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2003.
Off-Flavors in Aquaculture
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In Off-Flavors in Aquaculture; Rimando, A., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2003.
Chapter 1
Off-Flavors in Aquaculture: An Overview
Kevin K. Schrader and Agnes M. Rimando
Natural Products Utilization Research Unit, Agricultural Research Service,
U.S. Department of Agriculture, P.O. Box 8048, University, MS 38677-8048
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Within the last half century, there has been a great increase in the demand
for aquaeulture (fanned) products worldwide due to the rapid growth of the
human population and excessive harvesting and overexploitation of fish and
other aquatic animals from the world's oceans. Also, the demand for fishery
U.S. government work. Published 2003 American Chemical Society 1
In Off-Flavors in Aquaculture; Rimando, A., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2003.