Off-Flavors in Aquaculture

2003 ◽  
Keyword(s):  
Off Flavors

Increase in Anti-Oxidant Components and Reduction of Off-Flavors on Radish Leaf Extracts by Extrusion Process

2016 ◽  
Vol 45 (12) ◽  
pp. 1769-1775 ◽  
Author(s):  
Nak-Yun Sung ◽  
Woo-Young Park ◽  
Yi-Eun Kim ◽  
Eun-Ji Cho ◽  
Hayeon Song ◽  
...  
Keyword(s):  
Extrusion Process ◽  
Leaf Extracts ◽  
Off Flavors ◽  
Anti Oxidant

scholarly journals Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4571
Author(s):  
Antonio Morata ◽  
Iris Loira ◽  
Carmen González ◽  
Carlos Escott
Keyword(s):  
Global Warming ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wine Quality ◽  
Microbial Spoilage ◽  
Spoilage Yeasts ◽  
Off Flavors ◽  
Chemical Preservatives ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these processes, while reducing the use of chemical preservatives such as SO2. Bioacidification reduces the development of spoilage yeasts and bacteria, but also increases the amount of molecular SO2, which allows for lower total levels. The use of non-Saccharomyces yeasts, such as Lachancea thermotolerans, results in effective acidification through the production of lactic acid from sugars. Furthermore, high lactic acid contents (>4 g/L) inhibit lactic acid bacteria and have some effect on Brettanomyces. Additionally, the use of yeasts with hydroxycinnamate decarboxylase (HCDC) activity can be useful to promote the fermentative formation of stable vinylphenolic pyranoanthocyanins, reducing the amount of ethylphenol precursors. This biotechnology increases the amount of stable pigments and simultaneously prevents the formation of high contents of ethylphenols, even when the wine is contaminated by Brettanomyces.

The Source of Muddy Odor in Bream (Abramis brama) from the Porvoo Sea Area (Gulf of Finland)

1979 ◽  
Vol 36 (8) ◽  
pp. 883-890 ◽  
Author(s):  
Per-Edvin Persson
Keyword(s):  
Abramis Brama ◽  
Blue Green Alga ◽  
Bream Abramis Brama ◽  
High Nutrient ◽  
Off Flavors ◽  
Odor Compounds ◽  
High Concentrations ◽  
High Nutrient Concentration ◽  
Oscillatoria Agardhii ◽  
Sea Area

The study area was a shallow, extremely eutrophic, somewhat brackish water bay on the south coast of Finland. Muddy odor in bream (Abramis brama) was significantly correlated with the amount of the blue-green alga Oscillatoria agardhii occurring in the phytoplankton. Cultures dominated by this alga contained the muddy odor compound geosmin. The high concentrations of O. agardhii in the study area were caused by several interacting factors, of which the high nutrient concentration and the temperature of the water seemed to be especially important. Odoriferous actinomycetes isolated from the water produced the muddy odor compounds geosmin and 2-methylisoborneol, but there seemed to be a lag time of several weeks between maximal concentrations of actinomycetes and development of off-flavors in the fish. Key words: geosmin, 2-methylisoborneol, Oscillatoria agardhii, actinomycetes, flavor, fish, eutrophication

Light Effects on Food

1990 ◽  
Vol 53 (5) ◽  
pp. 430-440 ◽  
Author(s):  
MIRAY BEKBÖLET
Keyword(s):  
Dairy Products ◽  
Light Exposure ◽  
Meat Products ◽  
Fats And Oils ◽  
Food Groups ◽  
Visual Appearance ◽  
Factors Affecting ◽  
Off Flavors ◽  
Interval Type ◽  
Induced Changes

Current research studies carried out on light-induced changes in dairy products, fats and oils, and meat products are reviewed. General factors affecting thus formed off-flavors in these food groups are the intensity of light, exposure interval, type of packaging, and some specific nutritive constituents. In dairy products, riboflavin degradation, losses of vitamin A and C are the major effects, whereas in fats and oils the effective constituents are ß-carotene, tocopherols, the undesirable flavors being related mainly to photosensitized oxidation. In case of meat products, the visual appearance seems to be the most important effect due to the formation of oxidized pigment metmyoglobin from oxymyoglobin upon light exposure. The effects of packaging materials and types on photooxidation are also being discussed for each of the above three food commodity groups.

scholarly journals Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

2014 ◽  
Vol 80 (14) ◽  
pp. 4398-4413 ◽  
Author(s):  
Sam Crauwels ◽  
Bo Zhu ◽  
Jan Steensels ◽  
Pieter Busschaert ◽  
Gorik De Samblanx ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Dna Fingerprinting ◽  
Wine Industry ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Content Type ◽  
Carbon And Nitrogen ◽  
Spoilage Yeasts ◽  
Off Flavors ◽  
Carbon And Nitrogen Metabolism

ABSTRACTBrettanomycesyeasts, with the speciesBrettanomyces(Dekkera)bruxellensisbeing the most important one, are generally reported to be spoilage yeasts in the beer and wine industry due to the production of phenolic off flavors. However,B. bruxellensisis also known to be a beneficial contributor in certain fermentation processes, such as the production of certain specialty beers. Nevertheless, despite its economic importance,Brettanomycesyeasts remain poorly understood at the genetic and genomic levels. In this study, the genetic relationship between more than 50Brettanomycesstrains from all presently known species and from several sources was studied using a combination of DNA fingerprinting techniques. This revealed an intriguing correlation between theB. bruxellensisfingerprints and the respective isolation source. To further explore this relationship, we sequenced a (beneficial) beer isolate ofB. bruxellensis(VIB X9085; ST05.12/22) and compared its genome sequence with the genome sequences of two wine spoilage strains (AWRI 1499 and CBS 2499). ST05.12/22 was found to be substantially different from both wine strains, especially at the level of single nucleotide polymorphisms (SNPs). In addition, there were major differences in the genome structures between the strains investigated, including the presence of large duplications and deletions. Gene content analysis revealed the presence of 20 genes which were present in both wine strains but absent in the beer strain, including many genes involved in carbon and nitrogen metabolism, and vice versa, no genes that were missing in both AWRI 1499 and CBS 2499 were found in ST05.12/22. Together, this study provides tools to discriminateBrettanomycesstrains and provides a first glimpse at the genetic diversity and genome plasticity ofB. bruxellensis.

Fluorescent light-Activated Flavor in Milk1

1975 ◽  
Vol 38 (7) ◽  
pp. 388-392 ◽  
Author(s):  
A. P. HANSEN ◽  
L. G. TURNER ◽  
L. W. AURAND
Keyword(s):  
Ascorbic Acid ◽  
Light Exposure ◽  
Fluorescent Light ◽  
Lighting System ◽  
Off Flavors ◽  
Flavor Development ◽  
Fluid Milk

Homogenized milk packaged in polyethylene containers exposed to fluorescent lights showed flavor and vitamin deterioration. Off-flavor development began within 2 to 4 h after exposure to a lighting system simulating commercial display cases. Detection of light-induced flavor was slight, medium, and strong after 4, 7 and 24 h of exposure. Decreases in riboflavin and ascorbic acid were directly proportional to the amount of light exposure. Various types of colored lamps and lamp filters were tested to prevent this off-flavor and vitamin degradation in milk. Yellow lamps or yellow and green filters protected milk from off-flavor development for 30 to 40 h. It is evident that light-induced off-flavors and vitamin destruction in fluid milk packaged in polyethylene containers can be reduced by colored lamps and lamp filters.

scholarly journals Effects of Replacing Antibiotics in Finishing Cattle Diets with Plant-Based Additives on Meat Quality and Sensory Attributes

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
L. M. Wang ◽  
B. M. Bohrer
Keyword(s):  
Benzoic Acid ◽  
Essential Oils ◽  
Meat Quality ◽  
Fixed Effects ◽  
Cooking Loss ◽  
Post Mortem ◽  
Finishing Cattle ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Off Flavors

ObjectivesLimited research has investigated the effects of plant-based additives fed to feedlot cattle beyond cattle growth performance and carcass characteristics. Thus, the objective of this study was to investigate the effects of feeding antibiotic supplements versus essential oils and/or benzoic acid to finishing cattle on meat quality and sensory attributes of the longissimus thoracis (LT) muscle.Materials and MethodsCrossbred steers (N = 63) were placed into 3 blocks based on initial weight. Within each block, 1 of 5 treatments were randomly applied using an Insentec feeding system for 98 d: (1) control (CON) diet (no supplement); (2) monensin/tylosin (M/T) diet (monensin supplemented at 33 mg/kg on dry matter (DM) basis; tylosin supplemented at 11 mg/kg on DM basis); (3) essential oils (EO) diet (supplemented at 1.0 g/steer/day); (4) benzoic acid (BA) diet (supplemented at 0.5% on DM basis); and (5) combination (COMBO) diet (essential oils supplemented at 1.0 g/steer/day and benzoic acid supplemented at 0.5% on DM basis). Beef rib (IMPS#107) sections from the right side of carcasses were collected from a commercial processing facility and transported to the U of Guelph meat science laboratory and processed into 2.54 cm LT steaks. pH and objective color were collected for the LT steaks at 6 d post-mortem. Samples for cooking loss and shear force were aged for 7 d and 14 d post-mortem. Samples for sensory were aged for 7 d post-mortem. Duplicate 5 to 6 g homogeneously blended LT samples were analyzed for moisture content by forced-air convection oven drying at 100°C for 24 h (Method 950.46, AOAC. Lipid content of the dried samples were determined by Soxhlet extraction with petroleum ether, followed by 24 h of oven drying at 100°C. Cooking loss was measured after cooking samples to an internal temperature of 72°C. Warner-Bratzler shear force (WBSF) was measured on 1.3 cm diameter cores that were cut parallel to muscle fibers. Meat quality results were analyzed as a randomized complete block design (RCBD) with fixed effects of treatment, block and their interaction using PROC GLIMMIX of SAS. For sensory analysis, 8 highly trained panelists evaluated the tenderness, juiciness, chewiness, beef flavor intensity, and off-flavor intensity of steaks using a 15-cm line scale. Each steak was cooked to 68°C and served to each panelist as two 1-cm cubes. Results were analyzed as a RCBD with the fixed effects of treatment, panelist, and their interaction and the random effect of session.ResultsThere were no significant differences (P > 0.07) among treatments in this study for pH, objective color, % moisture, WBSF, or cooking loss of LT samples. Ribeye from the CON diet had significantly less % crude fat (P = 0.05) compared to other treatments. There was an effect of diet on the tenderness, chewiness, juiciness and beef flavor intensity of steaks as determined by the panelist. Specifically, CON and COMBO steaks were tougher, chewier and less juicy. All steaks had strong beef flavor, especially the BA steaks. Off-flavors were barely detectable.ConclusionResults showed that EO and BA when fed to finishing cattle do not affect meat quality. Trained panelists reported steaks in the M/T, EO, and BA diet were tender, juicier, and had stronger beef flavors. Potential off-flavors and off-aromas in finishing feed did not translate to beef products.

Off-flavor as the consumer's measure of drinking water safety

1995 ◽  
Vol 31 (11) ◽  
pp. 1-8 ◽  
Author(s):  
Michael J. McGuire
Keyword(s):  
Water Quality ◽  
Drinking Water ◽  
Water Utilities ◽  
Regulatory Environment ◽  
Safe Drinking Water ◽  
Water Safety ◽  
Safe Water ◽  
Drinking Water Safety ◽  
Off Flavors ◽  
Health Related

If consumers detect an off-flavor in their drinking water, they are likely to believe that it probably is not safe. Water utilities will be defeating their best efforts to provide safe drinking water if they only meet health-related regulations and do not provide water that is free of off-flavor problems. The purpose of this paper is to explore the current U.S. regulatory environment and discuss how these regulations can adversely impact the control of off-flavors in drinking water. Utilities should adopt a water quality goal that allows them to not only meet the minimums of the regulations, but also meet the customer's highest standards - water that is free of off-flavors.

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