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 editors: Pettersson, Samu Johannes; Lindholm-Lehto, Petra Camilla; Pulkkinen, Jani Tapio; Kiuru, Tapio; Vielma, Jouni

Journal or series: Aquacultural Engineering

ISSN: 0144-8609

eISSN: 1873-5614

Publication year: 2022

Volume: 98

Article number: 102277

Publisher: Elsevier BV

Publication country: United Kingdom

Publication language: English

DOI: https://doi.org/10.1016/j.aquaeng.2022.102277

Publication open access: Openly available

Publication channel open access: Partially open access channel

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

Abstract

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.

Keywords: fishes; production; aquaculture; flavour; oxidation (active); ozone; hydrogen peroxide; water quality; environmental effects

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

Contributing organizations

Ministry reporting: Yes

Reporting Year: 2022

JUFO rating: 1