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).

(a)

(b)

(c)

(d)

(e)

(f)

(g)