Sources, determination, prevention and elimination of off-flavour compounds in aquatic animals

The off-flavor has always been one of the main factors affecting the quality and consumption behavior of aquatic products, which has long plagued aquaculture-related industries. Carrying out researches on the source, accumulation, detection, and prevention and control methods of off-flavour substances geosmin and 2-methylisoborneol (2-MIB) in aquatic animals is of great significance for improving the quality. This paper reviewed the sources of off-flavor coumpounds, including actinomycetes and cyanobacteria, then illustrated the accumulation pathway of off-flavor during culture as well. Recently, there have been different detecting methods to evaluate the content of off-flavor coumpounds in aquatic products. This review compared the physical, chemical and biological treatments to control the off-flavor problem, and in particular, the microbial control and ecological pond management methods are the most promising ways. This review summarized the relevant information to date and provides insights to improve quality of aquatic products and how biological treatment options can be implemented in treatment of off-flavor.