Goutam Roy, Shankar Namdev Mutkule, P. Senthamil Selvi, Nivedita Datta
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引用次数: 0
Abstract
Off-flavors in farmed fish are a major sensory challenge, causing global losses over $1 billion annually. These undesirable taste and odor compounds compromise product quality and consumer acceptance, reducing competitiveness against wild-caught alternatives. Although many studies exist, few provide an integrated analysis of biochemical origins, molecular mechanisms, and practical mitigation strategies. This review synthesizes recent advances (2020–2025) in biochemical characterization, microbial ecology, and detection technologies. Emphasis is placed on muscle composition, lipid oxidation, and pH-dependent microbial metabolism in shaping sensory defects. Mitigation strategies including electrooxidation, bioaugmentation, and tissue-targeted depuration are critically assessed for sustainability and commercial relevance. Integrating sensory, instrumental, and molecular perspectives, the article identifies research gaps and proposes future directions for aquaculture producers, processors, and researchers.
期刊介绍：
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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