Pharmacokinetics and Tissue Disposition of the Off-Flavor Compound 2-Methylisoborneol in the Channel Catfish (Ictalurus punctatus)

1990 ◽  
Vol 47 (3) ◽  
pp. 544-547 ◽  
Author(s):  
John F. Martin ◽  
Steven M. Plakas ◽  
Janis H. Holley ◽  
Joseph V. Kitzman ◽  
Anthony M. Guarino
Keyword(s):  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Sampling Period ◽  
Flavor Compound ◽  
Body Tissues ◽  
Tissue Disposition ◽  
Microwave Distillation ◽  
Rapid Clearance ◽  
Related Compounds ◽  
Compartment Open Model

The tissue disposition of the off-flavor compound 2-methylisoborneol (MIB) was examined in market-sized channel catfish (Ictalurus punctatus). Purified MIB was intravascular administered to channel catfish at a dosage of 1 mg∙kg−1 body weight. Body tissues and fluids were collected at intervals following administration and were analyzed for MIB by microwave distillation and capillary gas chromatography. Plasma clearance of MIB was characterized by a two-compartment open model with half-lives of 0.14 and 3.62 h or distribution and elimination phases, respectively. MIB was more concentrated in peritoneal fat and subepidermal adipose tissue than in other tissues. The concentration in the edible flesh decreased from 0.107 μg∙g−1 at 2 h to 0.025 μg∙g−1 at 96 h. There was no evidence of biotransformation of MIB to the related compounds 2-rnethylenebornane and 2-methyl-2-bornene over the 96-h sampling period. The low recoveries of the administered dose in body fluids and tissues and the rapid clearance suggested significant gill excretion of this compound.

Off-Flavor in the Channel Catfish (Ictalurus Punctatus) Due to 2-Methylisoborneol and its Dehydration Products

1988 ◽  
Vol 20 (8-9) ◽  
pp. 99-105 ◽  
Author(s):  
J. F. Martin ◽  
L. W. Bennett ◽  
W. H. Graham
Keyword(s):  
Volatile Compounds ◽  
Muscle Tissue ◽  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Growing Season ◽  
Abdominal Fat ◽  
Culture Industry ◽  
Flowing Water ◽  
Flavor Problem ◽  
Microwave Distillation

Off-flavor in channel catfish is a serious problem in the commercial culture industry affecting 50-80% of growout ponds during the warmer months of the year. A microwave distillation technique has been developed to isolate volatile compounds from affected material. 2-Methylisoborneol (MIB) is the predominant compound isolated from off-flavored catfish during the growing season (April-October) in west Mississippi and is responsible for a musty type of flavor. Geosmin and other as yet unidentified compounds are also important causes of an earthy type off-flavor. 2-Methylenebornane and 2-methyl-2-bornene, dehydration products of MIB, were shown to contribute to the off-flavor problem. The absorption (2 hours) and depuration (48 hours) of MIB in catfish fingerlings were determined. MIB and its dehydration products are concentrated primarily in subepidermal and abdominal fat. Lesser concentration occurs in the liver and muscle tissue of off-flavored fish. Removing fish to clean, flowing water to purge MIB and geosmin could provide a partial means for off-flavor abatement.

Influence of Fat Content on Uptake and Depuration of the Off-flavor 2-Methylisoborneol by Channel Catfish (Ictalurus punctatus)

1992 ◽  
Vol 49 (11) ◽  
pp. 2406-2411 ◽  
Author(s):  
Peter B. Johnsen ◽  
Steven W. Lloyd
Keyword(s):  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Analytical Method ◽  
Free Water ◽  
Fat Content ◽  
Flavor Compound ◽  
Lean Fish ◽  
The Impact

Channel catfish (Ictalurus punctatus) of different tissue fat contents (0.5–11.0%) were held in water containing approximately 0.5 μg/L of the off-flavor compound 2-methylisoborneol (MIB) for various times. A new analytical method was developed to quantify tissue burdens of MIB. Fish showed significant bioconcentration of MIB after 2 h and equilibrium by 24 h. The fatter fish (> 2.5% muscle fat) accumulated nearly three times more MIB than lean fish (< 2%). Purging fish in MIB-free water indicated that leaner fish depurate faster (8 h) than fatter fish (48 h). Fat content had more influence in determining the time for return to acceptable flavor than initial MIB concentration. Managing catfish production to harvest leaner fish could minimize the impact of off-flavor on fish producers.

Preparation and characterization of collagen polypeptide chelated calcium from fish bone powder of channel catfish(Ictalurus punctatus)

2012 ◽  
Vol 36 (2) ◽  
pp. 314
Author(s):  
Jian-feng LU ◽  
Chang-wei MENG ◽  
Jin LI ◽  
Zi-hui GONG ◽  
Lin LIN ◽  
...  
Keyword(s):  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Fish Bone ◽  
Bone Powder

Bioeconomic Analysis of Flavobacterium columnare Vaccine Pond Trials with Channel Catfish Ictalurus punctatus

2021 ◽  
Author(s):  
Jillian K. Malecki ◽  
Luke A. Roy ◽  
Cova R. Arias ◽  
Miles D. Lange ◽  
Craig A. Shoemaker ◽  
...  
Keyword(s):  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Flavobacterium Columnare

Novel polymorphisms in Stearoyl‐CoA Desaturase (SCD) and Fatty Acid Desaturase 2 (FADS2) in channel catfish ( Ictalurus punctatus, Rafinesque, 1818 )

2021 ◽  
Author(s):  
Oliva Mendoza‐Pacheco ◽  
Gaspar Manuel Parra‐Bracamonte ◽  
Xochitl Fabiola De la Rosa‐Reyna ◽  
Ana María Sifuentes‐Rincón ◽  
Isidro Otoniel Montelongo‐Alfaro ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Fatty Acid Desaturase ◽  
Stearoyl Coa Desaturase ◽  
Fatty Acid Desaturase 2
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