Volume 18 Issue 3
Jun.  2022
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YAN Li, LI Kang, KAMALA Gharti Chetri, LU Qiang, XU Yan, LIU Rucong, WANG Guixiang, ABDOUL Gadiri Sow, LIU Liping. Cumulative changes of off-flavor compounds of grass carp in two culture systems[J]. South China Fisheries Science, 2022, 18(3): 147-154. DOI: 10.12131/20210167
Citation: YAN Li, LI Kang, KAMALA Gharti Chetri, LU Qiang, XU Yan, LIU Rucong, WANG Guixiang, ABDOUL Gadiri Sow, LIU Liping. Cumulative changes of off-flavor compounds of grass carp in two culture systems[J]. South China Fisheries Science, 2022, 18(3): 147-154. DOI: 10.12131/20210167
shu

Cumulative changes of off-flavor compounds of grass carp in two culture systems

  • 1.

    Shanghai Ocean University/Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Ministry of Education, Shanghai 201306, China

  • 2.

    Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University/National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201306, China

  • 3.

    Faculty of Animal Science, Veterinary and Fisheries, Agriculture and Forestry University, Chitwan 44209, Nepal

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  • Received Date: June 03, 2021
  • Revised Date: July 13, 2021
  • Accepted Date: August 12, 2021
  • Available Online: September 18, 2021
    Graphical Abstract
    • Abstract
  • In order to investigate the influence of culture systems on the accumulation of off-flavor substances in the aquaculture water and grass carp (Ctenopharyngodon idella), we studied the accumulation of geosmin (GSM) and 2-methylisoborneol (2-MIB) in the fish in the in-pond raceway system (IPRS) and the traditional culture system. We dynamicaclly detected the contents of the two compounds in the water and fish muscles in different culture systems and applied the Pearson analysis. The results show that the 2-MIB concentration in the water and fish muscle in the IPRS system increased significantly with the extension of aquaculture time. The GSM concentration also showed a gradual accumulation trend, and the changes in the concentrations of the two compounds in the muscle remained consistent with those in the water. In the traditional pond system, the concentration of 2-MIB gradually increased without significant difference, and the fish muscle had significantly higher concentration at the end of the experiment than at previous stages. The GSM concentration of both pond water and fish muscle first decreased and then increased. Correlation analysis shows that the accumulation of both GSM and 2-MIB was positively correlated with fish body mass and length. In conclusion, the accumulation of off-flavor compounds in pond water and fish muscle is affected by the culture system. Grass carp with body mass of 0.42–1.23 kg accumulates off-flavor compounds faster.
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