Effects of Temperature on the Uptake and Depuration of 2-Methylisoborneol (MIB) in Channel Catfish Ictalurus punctatus

The microbial metabolite 2-methylisoborneol (MIB) imparts a muddy off-flavor to channel catfish Ictalurus punctatus . Uptake and depuration of MIB from fish are important considerations in the design and implementation of systems to remove off-flavors from fish prior to processing. The kinetics of MIB uptake by channel catfish were determined by placing fish in 6.5, 14.0, 25.0, and 34.0 C water containing approximately 1.0 μg/L chemically-synthesized MIB. Fish were sacrificed following 0, 2, 4, 8, and 24 h exposure to MIB. Fillet tissue samples were subjected to gas chromatographic and fat content analysis. The model for MIB uptake was:
MIB in fillet tissue (μg/kg) =?0.61 ± 4.2 log( h ± 1)] ± 0.0076( T ) ( h ) ± 0.089( T ),
where h is the duration of exposure to MIB in hours and T is the water temperature in degrees C. The model accounted for 74% of the total variation observed in the tissue MIB concentrations and indicated that the fillet fat content was not strongly correlated with MIB uptake. To investigate the depuration of off-flavors, exposure to MIB was halted. Tissue samples were obtained 4, 8, 24, 48, and 72 h from fish held at 6.5, 14.0, 25.0, and 34.0 C. These data yielded the model:
MIB in fillet tissue (μg/kg) = 3.6 ± 0.176( T ) – 2.06 log( h ± 1)] – 0.00296( T ) ( h ) ± 0.197 (% fat),
where h is the duration of exposure to MIB in hours, T is the water temperature in degrees C, and % fat is the % fat in the fillet tissue. The model accounted for 67% of the total observed variation in tissue MIB concentrations. Reducing the fat content of fish and optimizing water temperatures may augment MIB removal from fish tissues prior to processing.