Related Experiment Video

Updated: Oct 12, 2026

Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Off-flavors in fish: origins, detection, and mitigation strategies

Goutam Roy1, Shankar Namdev Mutkule2, P Senthamil Selvi3

  • 1Bio-Farm Solutions, Doon University Road, Dehradun, Uttarakhand 248001 India.

Journal of Food Science and Technology
|October 11, 2026
PubMed

Keywords:
2-methylisoborneolBlackberry flavorsDetectionFish qualityGeosminLipid oxidationOff-flavorSensory defects

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