Reduction of off-flavor in RAS through microbial management and optimalisation of the depuration procedure. (FLAVOREDUC)
This project examines solutions to resolve the fundamental problem of off-flavor in fish cultured in recirculating aquaculture systems (RAS), at one hand by reducing the off-flavor molecules geosmine and 2-MIB (2 -methylisoborneol) and the prevention of microbial community growth in RAS that produces these off-flavor molecules, and otherwise by optimizing the procedure of off-swimming.
In a first phase, a data management plan is made up to keep all project partners informed on the state-of-the-art technologies and research in relartion to off-flavor problems. Simultaneously, new research will be carried out on the growth of the off-flavor producing microbiome and how this can be inhibited. The methodological research on how to improve the detection techniques for geosmin and 2-MIB at very low concentrations is coupled to this. Finally, we investigate on how we can reduce the off-swim costs as end-of-pipe measure.
Off-flavor in cultured fish is a world wide problem. Currently, the off-flavor is washed from the cultured fish by a rinsing process just before the harvest called "off-swim". For this, a continuous water flow is provided, leading to a heavy financial burden and a very high water consumption, and also creates problems with scheduling as the product cannot be sold directly. By reducing the off-flavor molecules in the water and an optimized off-swim proces, Flavoreduc will generate a potential solution to this problem.
KULeuven - Dept. Aard- en omgevingswetenschappen
Ugent - Fac. Bio-ingenieurswetenschappen