Impact of depuration of earthy-musty off-flavors on fillet quality of Atlantic salmon, Salmo salar, cultured in a recirculating aquaculture system

Aquacultural Engineering

Volumn 50, Issue , 2012, Pages 28-36

  Burr, Gary S ^a   Wolters, William R ^a   Schrader, Kevin K ^b   Summerfelt, Steven T ^c  

^a USDA ARS National Cold Water Marine Aquaculture Center   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c Freshwater Institute Shepherdstown   (United States)

Author keywords

2 Methylisoborneol; Actinomycetes; Atlantic salmon; Cyanobacteria; Geosmin

Indexed keywords

2-METHYLISOBORNEOL; ACTINOMYCETES; ATLANTIC SALMON; CYANOBACTERIA; GEOSMIN;

AQUACULTURE; BACTERIA; COLOR; FLAVOR COMPOUNDS; TANKS (CONTAINERS);

FISH;

ALCOHOL; ARTIFICIAL DIET; BACTERIUM; CYANOBACTERIUM; DEPURATION; HARVESTING; LIPID; PUMP; RECIRCULATING SYSTEM; SALMONID CULTURE; WEIGHT;

UNITED STATES;

ACTINOBACTERIA; ACTINOBACTERIA (CLASS); BACTERIA (MICROORGANISMS); CYANOBACTERIA; SALMO SALAR; SALMONIDAE;

EID: 84863869772     PISSN: 01448609     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaeng.2012.03.002     Document Type: Article

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