Off-Flavors in Fish: A Review of Potential Development Mechanisms, Identification and Prevention Methods

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MOHAMMADI MANSOUREH; MIRZA ALIZADEH ADEL; MOLLAKHALILI MEYBODI NEDA

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Journal Paper

Paper Information

Journal: Journal of Human Environment and Health Promotion Year:2021 | Volume:7 | Issue:3 Page(s): 120-128

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Information Journal Paper

Title

Off-Flavors in Fish: A Review of Potential Development Mechanisms, Identification and Prevention Methods

Author(s)

MOHAMMADI MANSOUREH | MIRZA ALIZADEH ADEL | MOLLAKHALILI MEYBODI NEDA | Issue Writer Certificate

Keywords

Off-flavor

Oxidation

Contaminant

Fish

Abstract

Off-flavor, unpleasant and unacceptable tastes and odors, is a global problem in the Fishery industries which causes many economic losses and health hazards. Off-flavors can be developed in the Fish during the pre-or post-hunting phase. Pre-hunting Off-flavors can be caused by environmental factors, feeding, and Contaminants. However, post-hunting spoilage creates different Off-flavors in the Fish due to the growth of microorganisms, activity of enzymes, and oxidative processes. Identifying the sources of Off-flavors can sometimes help the processors to perform corrective actions. Therefore, this study aims to discuss the different types of Off-flavors, mechanisms, and effective compounds in their development. Further, the methods for identifying and reducing the Off-flavors are introduced.

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References

Streptophage-Mediated Control of Off-Flavour Taint Producing Streptomycetes Isolated from Barramundi Ponds

Cite

APA: Copy

MIRZA ALIZADEH, ADEL, & MOLLAKHALILI MEYBODI, NEDA. (2021). Off-Flavors in Fish: A Review of Potential Development Mechanisms, Identification and Prevention Methods. JOURNAL OF HUMAN, ENVIRONMENT AND HEALTH PROMOTION, 7(3), 120-128. SID. https://sid.ir/paper/679709/en

Vancouver: Copy

MIRZA ALIZADEH ADEL, MOLLAKHALILI MEYBODI NEDA. Off-Flavors in Fish: A Review of Potential Development Mechanisms, Identification and Prevention Methods. JOURNAL OF HUMAN, ENVIRONMENT AND HEALTH PROMOTION[Internet]. 2021;7(3):120-128. Available from: https://sid.ir/paper/679709/en

IEEE: Copy

ADEL MIRZA ALIZADEH, and NEDA MOLLAKHALILI MEYBODI, “Off-Flavors in Fish: A Review of Potential Development Mechanisms, Identification and Prevention Methods,” JOURNAL OF HUMAN, ENVIRONMENT AND HEALTH PROMOTION, vol. 7, no. 3, pp. 120–128, 2021, [Online]. Available: https://sid.ir/paper/679709/en

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