Off-flavors in fish: origins, detection, and mitigation strategies.

Authors

Goutam Roy, Shankar Namdev Mutkule, P Senthamil Selvi, Nivedita Datta

Published in

Journal of food science and technology. Volume 63. Issue 10. Pages 1803-1816. Epub Jun 23, 2026.

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.
The online version contains supplementary material available at https://doi.org/10.1007/s13197-026-06788-4.

PMID:
42859606
Bibliographic data and abstract were imported from PubMed on 11 Oct 2026.

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