|Statement||APHIS Veterinary Services, Centers for Epidemiology and Animal Health.|
|Series||APHIS Veterinary Services info sheet|
|Contributions||United States. Animal and Plant Health Inspection Service. Veterinary Services. Centers for Epidemiology and Animal Health.|
|The Physical Object|
|Pagination||1 sheet ( p.) :|
Algae management and off-flavor in U.S. catfish operations, (OCoLC) Material Type: Document, Government publication, National government publication, Internet resource: Document Type: Internet Resource, Computer File: All Authors / Contributors: Centers for Epidemiology and Animal Health (U.S.) OCLC Number: Notes. Woody off-flavor purges from fish much more slowly than off-fla-vors caused by MIB or geosmin. In one study, channel catfish with woody off-flavor were held in clean, flowing well water at 75 degrees F (24 degrees C) for 21 days with only modest improve-ment in flavor quality. Intense MIB off-flavor was completely purged from fish in 4 days under. Off-flavor in U.S. catfish operations / APHIS Veterinary Services, Centers for Epidemiology and Animal Health. Fort Collins, CO: USDA, APHIS, VS, CEAH,  SHC32 E83 The importance of this report is that it shows that a number of diverse off-flavors occur in pond-cultured channel catfish. The earthy-musty flavors were previously thought to cause most of the off-flavor in pond-cultured catfish but in this study other flavors dominated in 75% of the fish evaluated.
Off-flavor problems are estimated to cost channel catfish producers $15 - $23 million annually and to affect up to 70% of catfish operations. Bioluminescent bioreporters are bacterial strains that produce bioluminescence in response to specific chemicals. These off-flavors may be due to incidental contamination of the food from environmental sources (e.g., air, water or packaging materials) or may arise in the food itself (e.g., lipid oxidation, non-enzymatic browning or enzymatic action). This chapter discusses some of the more common off-flavors. Jason’s storytelling vividly captures the cast of characters that made up the Athletics of the 70’s, starting with their ringleader, Charlie Finley. The stories of those memorable teams come to life in the pages of this fascinating book." – Billy Beane, executive vice president of baseball operations, Oakland A’sReviews: The Catfish Institute Industry Info Farming and Processing Catfish Farmers of The Year U.S. Farm-Raised Catfish Certified Processors Aquaculture Culinary Professionals FAQs Delacata Videos Catfish Is Life Video Gallery.
Algae Management and Off-flavor in U.S. Catfish Operations, (pdf 59kb 8/11) Use of Channel x Blue Hybrid in U.S. Catfish Operations (pdf 91kb 8/11) Losses Caused by Enteric Septicemia of Catfish (ESC), (pdf 26kb 8/11) Feeding Protocols for U.S. Catfish Operations, (pdf 32kb 8/11) Catfish study questionnaire. What is the Flavor Ingredient Library? The Flavor Ingredient Library provides information on ingredients that have been determined to be generally recognized as safe under conditions of intended use as flavor ingredients by the FEMA Expert Panel. 1. Introduction. For decades, the pond-raised channel catfish (Ictalurus punctatus) industry in the southeastern United States has been hampered by common off-flavor problems caused by the bioaccumulation of compounds in the catfish flesh that result in an “earthy” and/or “musty” h that are determined to be off-flavor must be held in ponds until flavor quality improves. Catfish has a mild flavor and is high in protein and low in calories. According to the National Statistics Service, ,, pounds of U.S. farm-raised catfish were processed in Farmers received an average price of $ per pound. Additional catfish were processed locally or sold for pond stocking and pay lakes (fee fishing operations).