Research Article
Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis
Figure 1
Concentrations of off-flavor compounds in fish muscle tissue in RAS before the depuration (day 0, ng kg−1, ±SD, n = 8), days in depuration (days 1–16, ng kg−1, ±SD, n = 6), day 26 used as reference (REF, ng kg−1, ±SD, n = 8), fitted in 2nd-degree polynomial. hexanal, octanal (a); hexenoic acid, octanoic acid (b); IBMP, 3-isobutyl-2-methoxypyrazine; IPMP, 3-isopropyl-2-methoxypyrazine (c); GSM, geosmin; MIB, 2-methylisoborneol; (d); PhenA, phenylacetaldehyde, methional (e); acetoin, vanillin (f); α-terpineol, TCA, 2,4,6-trichloroanisole (g).
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