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PALATABILITY OF THREE SPECIES OF FISH AND AROMA OF WATER FROM SITES ON THE MISSISSIPPI RIVER
Author(s) -
BALDWIN RUTH E.,
SIDES KAY GONNERMAN,
CLONINGER MARION,
KORSCHGEN BERNICE,
ROBINSON JOHN W.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb00946.x
Subject(s) - cyprinus , common carp , aroma , odor , fishery , carp , palatability , fish <actinopterygii> , environmental science , catfish , freshwater fish , biology , food science , neuroscience
SUMMARY –Since commercial fishery on the Mississippi River has been declining, an attempt was made to assess the palatablilty of fish from selected sites above and below the entry of effluent from St. Louis. Also, the relationship between palatability of fish and aroma of water was studied. Carp (Cyprinus carpio Linnaeusl, flathead catfish (Pylodictus olivaris Rafinesque), freshwater drum (Aplodinotus grunniens Rafinesque) and water were sampled from 5 sites on the Mississippi River. In the first sampling period (August 15‐September 9, 1967), sensory scores for flavor were low for fish from the site immediately below the source of pollution and gradually improved as the sites were separated geographically from this point. This trend was repeated in the second sampling period (October 3l–November 30. 1967) for freshwater drum, but scores for flavor of carp in this period decreased as distance of the site from the entry of effluent increased. In the third sampling (April 11–May 14, 1968). no such trends were apparent. Fewer significant differences were observed for aroma of the fish than for flavor. In the second sampling period, aroma of water from the control site, odor‐free water and tap water did not differ significantly from each other, but differed from water from all other sites which did not differ from each other. Water from the control site was more odorous when evaluated at 60°C than when tested at 46°C.