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dc.contributor.authorLovell, Richard T.
dc.contributor.authorLivant, Emily J.
dc.contributor.editorTaki, Yasuhiko
dc.contributor.editorPrimavera, Jurgenne H.
dc.contributor.editorLlobrera, Jose A.
dc.date.accessioned2012-04-20T03:41:11Z
dc.date.available2012-04-20T03:41:11Z
dc.date.issued1985
dc.identifier.citationLovell, R. T., & Livant, E. J. (1985). Cause of musty flavor in pond-cultured penaeid shrimp (Abstract only). In Taki Y., Primavera J.H. and Llobrera J.A. (Eds.). Proceedings of the First International Conference on the Culture of Penaeid Prawns/Shrimps, 4-7 December 1984, Iloilo City, Philippines (p. 173). Iloilo City, Philippines: Aquaculture Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9718511008
dc.identifier.urihttp://hdl.handle.net/10862/910
dc.descriptionAbstract only.en
dc.description.abstractIn 1983, penaeid shrimp shipped into the United States from culture ponds in Ecuador were found to have an intense earthy-musty flavor which made them unmarketable. High concentrations of geosmin (trans, 1-10-dimethyl-1-9 decalol), a musty odorous compound, were found in the tail muscle of the shrimp. The level of geosmin, 78 mg/kg muscle, was much higher than levels usually found in pond-cultured freshwater catfish of 13±3 mg/kg muscle. Cause of the rare occurrence of off-flavor in the shrimp is hypothesized to be severe reduction in salinity in the coastal culture ponds which allowed growth of odor-producing blue-green algae.en
dc.language.isoenen
dc.publisherAquaculture Department, Southeast Asian Fisheries Development Centeren
dc.subjectOrganoleptic propertiesen
dc.subjectPond cultureen
dc.subjectSalinity effectsen
dc.subjectShrimp cultureen
dc.subjectCyanophytaen
dc.subjectPenaeidaeen
dc.subjectEcuadoren
dc.titleCause of musty flavor in pond-cultured penaeid shrimpen
dc.typeOral presentationen
dc.citation.spage173
dc.citation.conferenceTitleProceedings of the First International Conference on the Culture of Penaeid Prawns/Shrimps, 4-7 December 1984, Iloilo City, Philippinesen


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