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Preface Aquaeulture is the production o f aquatic organisms under controlled conditions and is a rapidly growing segment o f agriculture attributable to increasing human population and the desire for healthier food items. Attempts to meet the increasing demands for aquaeulture products have been hindered b y unmarketable aquaeulture products caused b y offflavor. Off-flavor is most commonly associated with specific cyanobacteria (blue-green algae) growing i n the water systems used for aquaculture. Control o f these off-flavor compound-producing microbes is difficult and an ideal management approach has not yet been achieved. Challenged w i t h this problem, scientists have engaged i n a variety o f research approaches to help aquaculturists manage flavor-related problems. In a previous scientific meeting (special session entitled "Management o f Blue-green Algae and Off-flavor" held at the 1994 W o r l d Aquaeulture Society meeting, N e w Orleans, Louisiana), scientists presented their research findings. This special session focused mainly on off-flavors i n catfish aquaeulture and the proceedings from the symposium were never published collectively i n a book. This A m e r i c a n Chemical Society ( A C S ) Symposium Series volume is based on a symposium entitled Off-Flavors in Aquaeulture that took place at the A C S 223rd National Meeting o n A p r i l 7 - 1 1 , 2002, in Orlando, Florida. This symposium is the first and most comprehensive one ever held to date and encompasses many types o f aquaeulture worldwide. T h i s book includes 17 chapters covering topics such as the following: (1) the physiological attributes o f cyanobacteria and the environmental conditions that favor their dominance o f phytoplankton communities i n aquaeulture ponds; (2) approaches to control noxious cyanobacteria using synthetic compounds, naturally occurring secondary metabolites, and by biological means; (3) analytical methods for the quantification o f off-flavor compounds; (4) storage sites o f off-flavor compounds i n fish; and (5) the economic impact o f off-flavor on catfish aquaeulture, the largest and fastest growing type o f aquaeulture i n the United States. Included are chapters discussing off-flavor i n catfish,
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Rimando and Schrader; Off-Flavors in Aquaculture ACS Symposium Series; American Chemical Society: Washington, DC, 2003.
shrimp, salmon, N i l e tilapia, blue mussels, trout, and sea urchin gonads. Several recent technological advances concerning management o f offflavor are reported. W e believe that this book w i l l serve as a valuable information source for scientists and aquaculturists and w i l l also be an important reference book for students interested i n the field o f aquaeulture.
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W e thank the symposium participants and all o f the authors who contributed to this book. W e are grateful to the A C S D i v i s i o n o f A g r i cultural and F o o d Chemistry for providing financial assistance and a forum for this symposium. W e are also thankful to the reviewers for their valuable critique o f these chapters.
Agnes M. Rimando Natural Products Utilization Research U n i t Agricultural Research Service U . S . Department o f Agriculture P.O. B o x 8048 University, MS 38677
Kevin K. Schrader Natural Products Utilization Research U n i t Agricultural Research Service U . S . Department o f Agriculture P.O. B o x 8048 University, MS 38677
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Rimando and Schrader; Off-Flavors in Aquaculture ACS Symposium Series; American Chemical Society: Washington, DC, 2003.
Downloaded by 80.82.77.83 on May 26, 2018 | https://pubs.acs.org Publication Date: May 7, 2003 | doi: 10.1021/bk-2003-0848.pr001
Off-Flavors in Aquaculture
Rimando and Schrader; Off-Flavors in Aquaculture ACS Symposium Series; American Chemical Society: Washington, DC, 2003.
