Tainted Fish Caused by Petroleum Compounds – A Review

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Abstract
A number of compounds present in petroleum can produce an oily flavour in fish. These are saturated and unsaturated paraffins, aromatic hydrocarbons and sulphur compounds. The intensity of oily flavour to some extent depends upon type, number of carbons and molecular structure of causative hydrocarbons. The qualitative and quantitative analyses indicate that there are many different types of petroleum compounds to which off-flavours are attributed, since feeding behaviour to oil tainted food, differs with species of aquatic organisms. Benzothiophene, toluene, xylene and benzene may not only produce an oily flavour in fish, but also they inhibit the enzyme reactions in the energy transfer system. Methionine synthesis in fresh sea weeds can also be inhibited as indicated by lower levels of dimethyl-β-propiothetin in sea weeds grown on the oiled rock.

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