A1 Journal article (refereed)
Effect of ozone and hydrogen peroxide on off-flavor compounds and water quality in a recirculating aquaculture system (2022)

Pettersson, S. J., Lindholm-Lehto, P. C., Pulkkinen, J. T., Kiuru, T., & Vielma, J. (2022). Effect of ozone and hydrogen peroxide on off-flavor compounds and water quality in a recirculating aquaculture system. Aquacultural Engineering, 98, Article 102277. https://doi.org/10.1016/j.aquaeng.2022.102277

JYU authors or editors

Publication details

All authors or editorsPettersson, Samu Johannes; Lindholm-Lehto, Petra Camilla; Pulkkinen, Jani Tapio; Kiuru, Tapio; Vielma, Jouni

Journal or seriesAquacultural Engineering



Publication year2022


Article number102277

PublisherElsevier BV

Publication countryUnited Kingdom

Publication languageEnglish


Publication open accessOpenly available

Publication channel open accessPartially open access channel

Publication is parallel published (JYX)https://jyx.jyu.fi/handle/123456789/82558


The recirculating aquaculture system (RAS) is an ever-developing technology for producing fish with a low environmental impact. However, off-flavors can be a major problem in RAS fish production. Off-flavor compounds are of microbial origin and are accumulated in fish flesh. They typically cause a musty and earthy taste and odor, which consumers find unacceptable. Here we hypothesized that oxidizing compounds such as ozone (O3), hydrogen peroxide (H2O2), and their combinations, referred to as advanced oxidation processes (AOP)s, can remove or decrease these compounds in water and prevent their accumulation in fish. In this study, four different oxidative treatments (O3 low (0.4 mg O3 L−1), O3 high (0.8 mg O3 L−1), H2O2 (0.15 µl L−1), AOP (0.4 mg O3 L−1 & H2O2 0.10 µl L−1), and controls were applied to 10 experimental RASs for four months. The results showed that the treatments can reduce dissolved organic carbon (DOC) and the off-flavor compounds (geosmin, GSM and 2-methyl isoborneol, MIB) in circulating water, but they were not able to prevent the accumulated off-flavors in fish flesh below the sensory threshold. There was no significant difference in off-flavor removal between the treatments, which indicates that O3 treatment was ineffective in these conditions. However, H2O2 could still reduce the off-flavor concentrations in water.

Keywordsfishesproductionaquacultureflavouroxidation (active)ozonehydrogen peroxidewater qualityenvironmental effects

Free keywordsadvanced oxidation process (AOP); hydrogen peroxide; off-flavors; oxidizing agents; ozone; recirculating aquaculture system (RAS)

Contributing organizations

Ministry reportingYes

Reporting Year2022

JUFO rating1

Last updated on 2024-15-06 at 21:26