Off-Flavors in Aquacultured Fish: Origins and Implications for Consumers
Off-flavors in fish and water are considered a worldwide problem. Several factors, such as the presence of phosphorus, micronutrients, and organic matter, contribute to phytoplankton proliferation and the production of off-flavors. Geosmin and 2-methylisoborneol are the most common off-flavors that...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-01-01
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| Series: | Fishes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2410-3888/7/1/34 |