Kavixton
Sustainable solution for geosmin and 2-MIB removal in sturgeon farming and caviar production with Advanced Oxidation
Fish raised in recirculating systems can exhibit an undesirable off-flavor taste. To remove this taste, fish are traditionally "purged" for consumption in fresh water without feeding, a process that consumes a lot of water and is not optimal for fish welfare. We are investigating a new technology that can rapidly break down off-flavor molecules in closed systems via oxidation reactions. As a result, less water is consumed and purging time can be reduced. During this project, we aim to demonstrate the safety, effectiveness and economic feasibility of the technology in purging sturgeon for caviar production.
Fish raised in recirculating systems tend to accumulate off-flavor molecules in the tissues. These molecules affect the taste of the fish and are not desirable. To reduce the concentration of these molecules (geosmin and 2-MIB) in fish fillets, or eggs in the case of caviar production, the fish are "purged" before consumption.
During the purging process, the fish are not fed, and the culture water is constantly refreshed with water that is free of off-flavor molecules. As a result, these unwanted molecules disappear from the tissues of the fish by diffusion. However, this process consumes a lot of fresh water, and due to its long duration is not ideal for the well-being of the fish.
The patented eAOP® technology (Exiton Advanced Oxidation Process) recently developed by the American company Exciton Clean may offer a solution to this problem. The farmed fish remain in a closed system to which the eAOP reactor is connected. The reactor uses oxidation reactions to rapidly break down the off-flavor molecules into water in the system. This significantly reduces water consumption and promotes animal welfare by shortening purging time.
The objective of this project is to demonstrate the safety, effectiveness, and economic profitability of the eAOP® technology during the purging of sturgeon in aquaculture for caviar production.
#aquaculture, sturgeon, caviar, advanced oxidation process, geosmin, off-flavor
Our partners
- Ghent University - Department of Pathobiology, Pharmacology and Special Animals
- Ghent University - Laboratory for Aquaculture and Artemia Reference Centre
- KU Leuven - Surface Chemistry and Catalysis: Characterization and Application Team (COK-KAT).
- ILVO
- Aqua Bio
