FISH QUALITY

Understanding Sea Bream Flavour Profiles: The Hidden Secrets of Farmed Fish Unveiled

Italy, 21 January 2025 | A Cutting-Edge Research is Redefining the Taste of Farmed Fish Through Science and Innovation

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Employing state-of-the-art Proton Transfer Reaction–Time of Flight–Mass Spectrometry (PTR-ToF-MS), a team of international scientists, led by Iuliia Khomenko from the Research and Innovation Centre, Fondazione Edmund Mach, Italy, has uncovered groundbreaking insights into the flavour and aroma profile of gilthead sea bream (Sparus aurata), one of the Mediterranean’s most iconic fish species.

The research analysed the volatile organic compounds (VOCs) that define the sensory qualities of this prized seafood, revealing that cooking significantly enhances the aroma of sea bream. Approximately 64% of volatile compounds increased during the process, with key contributors like methanethiol and hydrogen sulphide formed during protein and lipid breakdown, adding to the seafood’s characteristic flavours.

Researchers tested fish from different locations, including the Adriatic Sea, the Tyrrhenian Sea, in Italy, and the Levant Sea, in Turkey, examining both wild and reared fish.

Beyond cooking, geographical origin and rearing conditions (wild or farmed) play a pivotal role. Wild fish exhibited a more robust flavour profile, with higher concentrations of volatile organic compounds appealing to consumers who value rich, natural tastes. Conversely, reared fish—particularly those from the Adriatic Sea—showed unique volatile patterns shaped by their environment and diet.

Seasonal changes were also significant, with fish harvested during non-breeding months displaying distinct aromatic profiles linked to variations in lipid content and environmental factors.

Practical Applications for the Seafood Industry

The technology employed offers a rapid, real-time alternative to traditional quality assessments, enabling fish farmers to extend their reach far beyond academic research. By using volatile organic compounds profiling as a benchmark, farmers can ensure consistent quality, detecting deviations that indicate spoilage or substandard products.

Farmers can also refine feed composition and rearing environments to optimise flavour profiles, bridging the gap between wild and farmed fish. This understanding of how diet and conditions influence volatile compounds offers a pathway to improving sensory qualities.

Seafood companies can capitalise on the geographical origin and seasonal harvest of their products, leveraging the unique flavour profiles associated with locations like the Adriatic or Tyrrhenian Seas. Highlighting these characteristics through labelling could command premium prices in niche markets.

This research comes at a critical time, as consumer demand for high-quality, sustainable seafood continues to rise. With global aquaculture production growing at 3% annually, aligning product quality with consumer expectations has never been more important.

By unlocking the molecular secrets of gilthead sea bream, researchers have opened doors to applications in environmental monitoring, culinary innovations, and even alternative protein development.

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