Agnes M. Rimando, Kevin K. Schrader's Off-Flavors in Aquaculture PDF

By Agnes M. Rimando, Kevin K. Schrader

ISBN-10: 0841219524

ISBN-13: 9780841219526

ISBN-10: 0841238219

ISBN-13: 9780841238213

Off-Flavors in Aquaculture discusses different types of off-flavors, analytical detection equipment for off-flavor compounds, and pre-harvest and post-harvest administration practices for combating and working with off-flavor in aquaculture items similar to catfish, shellfish, shrimp, tilapia, and trout.

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Example text

Off-flavor compounds are soluble in lipid and tend to concentrate in shrimp heads. Thus, off-flavor usually is not a major concern unless shrimp enter the "heads-on" market. As in fish, the main cause of off-flavor in shrimp is compounds produced by blue-green algae (cyanobacteria). Blue-green algae can be expected in shrimp ponds when salinity of water is below 5 or 10 parts per thousand (ppt). Shrimp farming has extended into low-salinity areas and into inland areas where salinities of 2 to 5 ppt are achieved by mixing saline well water or brine solution with freshwater.

Operating expenses incurred because of off-flavor harvest delays From Hanson's (9) survey of Mississippi catfish farmers, operating cost estimates were calculated for additional feed, labor and other costs of maintaining fish until harvest could occur after off-flavor episodes. For 1999, the total additional production cost attributed to off-flavor was estimated at $195 per hectare. Breaking down the total into component costs, additional feed costs averaged $143 per hectare, labor cost $10 per hectare, and other expenses cost $42 per hectare.

T. J. Food Sci. 1992, 57, 923-927. 49. N. Prog. Fish Cult. 1997, 59, 94-105. 50. ; Prakash, C. Fish. Chimes. 1996, 16, 11-12. 51. W. ; 1991; pp 180-187. 52. FDA. GRAS Status of Ozone. Fed Reg. 1982, 47, 50209-50210. 53. FDA. 368. 54. J. J. Am. Water Works Assoc. 1990, 82, 7984. 55. M. Abstracts of the Institute of Food Technologists Annual Meeting, June, 2001, New Orleans, LA, Abstr. No. 88A-6. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2003. Chapter 4 Off-Flavor in Pond-Cultured Marine Shrimp Claude E.

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Off-Flavors in Aquaculture by Agnes M. Rimando, Kevin K. Schrader


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