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Title:   Author  item
                                            Schrader, Kevinitem
                                            Rimando, Agnes
  Submitted to: American Chemical Society Symposium Series
                                    Publication Type: Book / Chapter
                                    Publication Acceptance Date: 10/1/2002
                                    Publication  Date: 5/1/2003
                                    Citation: Schrader, K., Rimando, A.M. 2003. Off-Flavors in Aquaculture: An Overview. In "Off-flavors in Aquaculture. Rimando, A.M. and Schrader, K.K. (Eds.) American Chemical Society Symposium Series 848. American Chemical Society, Washington, DC. pp. 1-12. (Preface).Interpretive Summary: This is a peer-reviewed book chapter for an American Chemical Society Symposium Book series.
                                Technical Abstract: The demand for aquaculture products continues to accelerate worldwide.  One of the most economically significant problems encountered in aquaculture is "off-flavor" in the cultured product.  Off-flavors can be related to the diet of the cultured animal, caused by inadequate post-harvest management strategies, and/or environmentally derived.  The latter has received the most attention in terms of research approaches for developing methods to prevent off-flavors in aquaculture products.  The production of off-flavor compounds by certain species of cyanobacteria is the greatest contributing factor to off-flavor in fishery products.  In this chapter, the types and causes of off-flavor that may occur in a wide variety of aquaculture products are discussed.  In addition, the most recent developments in research for the prevention of off-flavor in aquaculture are discussed, and recent technological advances in off-flavor detection are presented.


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