Influence of 2,4-dichlorophenol on the flavor of fish Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/t722hd42c

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  • A laboratory investigation was performed to determine the influence of 2,4-dichlorophenol on the flavor of fish. The study was conducted at the Oak Creek Fisheries Laboratory of the Department of Fisheries and Wildlife, Oregon State University. The three experimental apparatus used in this study were designed to deliver 250 ml/min of contaminant solution to each of 14 exposure chambers. The dissolved oxygen concentration, pH, and water temperature could be controlled. At the completion of an experiment, test fish were evaluated for off-flavor by a panel of trained judges. The flavor of rainbow trout, Salmo gairdneri, was impaired by exposure to 100 ppb of 2,4-dichlorophenol for only 0.25 hr. Trout exposed to 100 ppb required more than 33.5 hr in clean water to lose the acquired off-flavor. Trout were exposed to 10 and 100 ppb of 2,4-dichlorophenol at pH levels ranging from 6 to 9. The level of flavor-impairment in fish exposed at each concentration decreased as pH increased. Dissolved oxygen concentrations between 3.9 and 10.6 mg/l and weights of fish exposed per chamber from 133 to 1418 g had no effect on the degree of flavor-impairment of trout exposed to concentrations of 2,4-dichlorophenol. Off-flavor levels obtained for trout exposed to 100 ppm of pyridine in combination with 1, 10, and 100 ppb of 2,4-dichlorophenol suggested that the two compounds were interacting and that the flavor-imparting capacity of pyridine was being masked or lessened by the presence of 2, 4-dichlorophenol. The estimated threshold concentrations of 2,4-dichlorophenol for trout exposed for 96 hr at 15 C and for largemouth bass, Micropterus salmoides, and bluegill, Lepomis macrochirus, exposed for 48 hr at 20 C were determined as 1, 4, and 14 ppb, respectively.
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