Preventing Off-Flavour Tilapia
Off-flavour in cultured tilapia is caused by micro-organisms in the water, such as algae and bacteria, which causes the fish to have an earthy-musty, metallic, sweet-sweet or muddy taste. It is important to note that not all micro-organisms in the water produce off-flavour as phytoplankton and zooplankton are important part of the fishes’ diet. The development of these undesirable micro-organisms such as geosmin is usually caused by excess feed on the bottom of the pond and not by the fish ingesting mud. These off-flavour producing micro-organisms are usually ingested or absorbed through the gill or skin of the fish.
It is of paramount importance that farmers engage in taste testing before their fish are marketed. This is ideally done by cooking fish in a micro-wave oven for about five minutes without seasoning.
Off-flavour taste in cultured Tilapia can easily be prevented by good cultural practices, which include the following:
NB. It is of paramount importance that farmers engage in taste testing before their fish are marketed. This is ideally done by cooking in a microwave oven for about five minutes without seasoning.
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