Abstract
Rainbow trout were exposed continuously for seven days to sublethal concentrations of diphenyl oxide (DPO) in water. The trout flesh was then analyzed for taste and DPO concentrations. The following conclusions were based on the experimental results: 1. Trout flesh containing 7.5 ± 1.2 μg/g DPO was identified by a panel as characterizing the breakpoint between tainted and untainted taste. Trout exposed continuously to 16 μg/litre of DPO in the water for one week show flesh concentrations of DPO that correspond to this fish-taint threshold. 2. The DPO concentrations in trout flesh increased 1.75 times after baking. This phenomenon could be due to water loss and to possible transfer of DPO from the skin to the flesh during baking. Cooked trout flesh containing 13 ± 2 μg/g DPO were at the fish-taint threshold. 3. A statistically significant correlation was obtained between fish-taint scores and the DPO concentration in flesh, which permits the prediction of fish taint to be made from a given DPO residue in fish. 4. Statistical analysis of the taste data indicated that neither taste fatigue nor taster experience was a factor in this study. 5. This study illustrates that taint in fish can be one of the more sensitive water quality criteria for some chemicals.
Published Version
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