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Sources of off-flavor in pangasius catfish (Pangasianodon hypophthalmus) ponds

Journal of Aquaculture & Marine Biology
Atiar Rahman,1 Mohammed Nurul Absar Khan,2 Kamal,1 Shaheed Reza1


With the intensification of aquaculture system, off-flavor in cultured pangasius catfish(Pangasianodon hypophthalmus) has become a problem in Bangladesh, resulting in poor acceptability and reduced market price. Since water quality parameters and sediment have greater implications on fish quality, studies were undertaken to identify potential off-flavor agents by investigating water temperature, dissolved oxygen (DO) pH, phytoplankton diversity and sediment organic carbon in 3 randomly selected ponds of 3upazilain Mymensingh district viz., Sadar, Trishal and Muktagachha. Water temperature and DO was found to be significantly different in ponds of Trishalupazila along with significantly high sediment organic carbon (p<0.05). Correspondingly, the Algal Genus Pollution Index (AGPI) estimated to study the water quality revealed that ponds in this upazila has the highest organic nutrient level (25.33±3.21). These values, along with strong positive correlation of cyanobacteria abundance and water temperature, sediment organic carbonindicate higher risk of off-flavor production in pond water. Adoption of proper management strategies need to taken immediately so that off-flavor producing organisms can be minimized. This will ensure higher acceptability of pangasius catfish produced in this region and safeguard livelihoods of the fish producers


off-flavor, cyanobacteria, pangasius catfish, pangasianodon hypophtalmus, fish farming, fish breeding pond, microphytes, microorganisms