Alteration of the sensory perception of the muddy/earthy odorant 2-methylisoborneol in channel catfish Ictalurus punctatus fillet tissues by additionof seasonings

Commercial production of catfish requires frequent feeding, which contribut es to effusive microbial blooms in ponds. Microbial production of the muddy metabolite 2-methylisoborneol (MIB) can reduce fish flavor quality. Althou gh commercial seasonings may be added to fillets, little information is ava ilable concerning the sensory interaction of seasonings and MIB. The replic ate sensory evaluation of catfish fillet samples containing either 1.0 or 1 0.0 ppb chemically-synthesized MIB conducted under controlled conditions in dicated a more frequent acceptance of fish as on-flavored in samples treate d with a "lemon-pepper" commercial seasoning preparation than either untrea ted samples or those treated with a "cajun-spice" seasoning blend. In addit ion, experimentation conducted with fish containing MIB from biological sou rces within the production pond, indicated a similar reduction in MIB flavo r of lemon-pepper-treated samples. Although a 4-terpenol co-eluted with MIB from lemon-pepper treated samples subjected to gas chromatography mass spe ctroscopy, the compound(s) in the lemon-pepper preparation that interfere w ith the perception of MIB was(were) not identified.