Investigation of taste tainting in salmon flesh in the Ribble catchment
This report presents the findings of the first phase of an investigation into the cause(s) of taints in salmonid fish in the River Ribble, commissioned by the North West Region of the Environment Agency. There have been reports of tainting in fish taken from both the estuary and the freshwater river...
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ftoceandocs:oai:aquadocs.org:1834/24886 2023-05-15T18:10:01+02:00 Investigation of taste tainting in salmon flesh in the Ribble catchment James, H.A. Naismith, I.A. Crane, R.I. Williams, D. 1997-05 application/pdf 79 http://hdl.handle.net/1834/24886 en eng EA North West http://www.fba.org.uk/ CO 4338 http://hdl.handle.net/1834/24886 dis@fba.org.uk http://aquaticcommons.org/id/eprint/8084 1256 2012-03-07 14:50:11 8084 Environment Agency, UK (Freshwater Biological Association) Ecology Fisheries Limnology England Lune Catchment Freshwater pollution Freshwater fish Salmonid fisheries Discolouration Taste Hydrocarbons Quality control Salmo salar Salmo trutta monograph 1997 ftoceandocs 2023-04-06T17:02:45Z This report presents the findings of the first phase of an investigation into the cause(s) of taints in salmonid fish in the River Ribble, commissioned by the North West Region of the Environment Agency. There have been reports of tainting in fish taken from both the estuary and the freshwater river for many years, but the contaminants involved and their source and transport pathway are unknown. Tainting by phenols has been of specific concern in the past. The work programme comprised: examination of tainting reports; collection of salmonids; their submission for taste testing; literature review; analysis of fish flesh using gas chromatography-mass spectrometry (GCMS) and analysis of river bed sediments. From enquiries, three common descriptors of the 'taint' were identified: disinfectanty; diesely; and muddy. The incidence of taints appears transient/irregular and may therefore relate to the incidence of discharges and specific threshold concentrations of pollutants. The literature review showed that a wide range of organic compounds including many industrial chemicals, and others which are naturally occurring, can taint fish flesh. Taste testing confirmed the presence of tainted salmon and trout in the Ribbie Catchment. It identified a low incidence of 'untainted' fish but demonstrated the 'taint' to be not specific to one tainting substance. Differences were found both between the species and fish from different parts of the catchment. Overall, most fish exhibited an unpleasant flavour, though this may have been influenced to some extent by the fact that most were sexually mature. The worst tainting was found in trout from the river Calder: a soapy/chemical aftertaste. An unpleasant earthy/musty flavour distinguished the salmon from the trout. Phenol was shown to have been a minor issue during the present study, whilst no hydrocarbon taints were identified. Examination of tissue from the eight salmon exhibiting the worst taints revealed the presence of aromatic hydrocarbons, but no phenolic compounds. Other ... Book Salmo salar IODE-UNESCO: OceanDocs - E-Repository of Ocean Publications |
institution |
Open Polar |
collection |
IODE-UNESCO: OceanDocs - E-Repository of Ocean Publications |
op_collection_id |
ftoceandocs |
language |
English |
topic |
Ecology Fisheries Limnology England Lune Catchment Freshwater pollution Freshwater fish Salmonid fisheries Discolouration Taste Hydrocarbons Quality control Salmo salar Salmo trutta |
spellingShingle |
Ecology Fisheries Limnology England Lune Catchment Freshwater pollution Freshwater fish Salmonid fisheries Discolouration Taste Hydrocarbons Quality control Salmo salar Salmo trutta James, H.A. Naismith, I.A. Crane, R.I. Williams, D. Investigation of taste tainting in salmon flesh in the Ribble catchment |
topic_facet |
Ecology Fisheries Limnology England Lune Catchment Freshwater pollution Freshwater fish Salmonid fisheries Discolouration Taste Hydrocarbons Quality control Salmo salar Salmo trutta |
description |
This report presents the findings of the first phase of an investigation into the cause(s) of taints in salmonid fish in the River Ribble, commissioned by the North West Region of the Environment Agency. There have been reports of tainting in fish taken from both the estuary and the freshwater river for many years, but the contaminants involved and their source and transport pathway are unknown. Tainting by phenols has been of specific concern in the past. The work programme comprised: examination of tainting reports; collection of salmonids; their submission for taste testing; literature review; analysis of fish flesh using gas chromatography-mass spectrometry (GCMS) and analysis of river bed sediments. From enquiries, three common descriptors of the 'taint' were identified: disinfectanty; diesely; and muddy. The incidence of taints appears transient/irregular and may therefore relate to the incidence of discharges and specific threshold concentrations of pollutants. The literature review showed that a wide range of organic compounds including many industrial chemicals, and others which are naturally occurring, can taint fish flesh. Taste testing confirmed the presence of tainted salmon and trout in the Ribbie Catchment. It identified a low incidence of 'untainted' fish but demonstrated the 'taint' to be not specific to one tainting substance. Differences were found both between the species and fish from different parts of the catchment. Overall, most fish exhibited an unpleasant flavour, though this may have been influenced to some extent by the fact that most were sexually mature. The worst tainting was found in trout from the river Calder: a soapy/chemical aftertaste. An unpleasant earthy/musty flavour distinguished the salmon from the trout. Phenol was shown to have been a minor issue during the present study, whilst no hydrocarbon taints were identified. Examination of tissue from the eight salmon exhibiting the worst taints revealed the presence of aromatic hydrocarbons, but no phenolic compounds. Other ... |
format |
Book |
author |
James, H.A. Naismith, I.A. Crane, R.I. Williams, D. |
author_facet |
James, H.A. Naismith, I.A. Crane, R.I. Williams, D. |
author_sort |
James, H.A. |
title |
Investigation of taste tainting in salmon flesh in the Ribble catchment |
title_short |
Investigation of taste tainting in salmon flesh in the Ribble catchment |
title_full |
Investigation of taste tainting in salmon flesh in the Ribble catchment |
title_fullStr |
Investigation of taste tainting in salmon flesh in the Ribble catchment |
title_full_unstemmed |
Investigation of taste tainting in salmon flesh in the Ribble catchment |
title_sort |
investigation of taste tainting in salmon flesh in the ribble catchment |
publisher |
EA North West |
publishDate |
1997 |
url |
http://hdl.handle.net/1834/24886 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
dis@fba.org.uk http://aquaticcommons.org/id/eprint/8084 1256 2012-03-07 14:50:11 8084 Environment Agency, UK (Freshwater Biological Association) |
op_relation |
http://www.fba.org.uk/ CO 4338 http://hdl.handle.net/1834/24886 |
_version_ |
1766182743989813248 |