Ictalurid catfish grown in ponds often acquire undesirable off‐flavors prior to harvest. Off‐flavors develop when odorous, lipophilic substances in food or water are absorbed across gut or gill epithelium and concentrated in edible tissues. The most common causes of catfish off‐flavors are two nontoxic secondary metabolites of planktonic cyanobacteria: geosmin (causing an earthy off‐flavor) and 2‐methylisoborneol (causing a musty off‐flavor). Off‐flavored fish are unacceptable for processing, and harvest must be postponed until the source of the odorous compound disappears and the compound purges from edible fish tissue. Harvest delays caused by episodes of off‐flavor increase production time, interrupt cash flow, and increase the risk of fish loss. Catfish farmers consider off‐flavor to be one of their most important production‐related problems. This paper reviews the causes of off‐flavor in catfish, pharmacokinetics of uptake and loss of odorous compounds in catfish, seasonality and prevalence of off‐flavors, farm‐ and industry‐level impacts, the ecology of cyanobacteria in catfish ponds, and various strategies for preventing or treating cyanobacterial (and other) off‐flavors. A decision‐making system based on knowledge gained from research is presented as a guide to effective use of the limited tools available to manage off‐flavors.

中文翻译：

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池塘种植的tal鱼的异味：原因和管理选择

在池塘中生长的捕食uri鱼通常在收获前会产生不良的异味。当食物或水中的臭味，亲脂性物质通过肠道或g上皮吸收并集中在可食组织中时，就会产生异味。fish鱼异味的最常见原因是浮游性蓝细菌的两种无毒次生代谢产物：土臭味素（引起泥土味）和2-甲基异冰片醇（引起霉味）。异味鱼无法加工，必须推迟收获，直到有味化合物的来源消失并且该化合物从食用鱼组织中清除。由异味引起的收获延迟会延长生产时间，中断现金流并增加鱼类损失的风险。farmers鱼养殖者认为异味是他们最重要的与生产有关的问题之一。本文综述了fish鱼异味的成因，cat鱼中有味化合物的吸收和损失的药代动力学，异味的季节性和盛行率，农场和行业的影响、,鱼池塘中蓝细菌的生态学以及各种策略用于预防或治疗蓝细菌（和其他）异味。提出了基于从研究中获得的知识的决策系统，作为有效利用有限的工具来管理异味的指南。