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Effects of scale and skin on chemical and sensory quality of marinated sea bass
filets (Dicentrarchus labrax, L. 1758) in sunflower oil during storage at 4║C

Yunus Alparslan*
, Tacnur Baygar, Hatice Hasanhocao­lu and Cansu Metin.

In this study, the effects of descaling and skin removal on chemical changes and sensory attributes of marinatedsea bass filets (Dicentrarchus labrax) in sunflower oil stored at 4║C were investigated. In terms of overallacceptability, although skinless sea bass fillets reached consumable limit values at the 70th day, scaly anddescaled samples did not reach limits even at the end of the 90-day storage. During 90-day storage, (TotalVolatile Basic Nitrogen) TVB-N and (Trimethylamine?nitrogen) TMA-N values of sea bass fillets were foundto be below consumable limits. Thiobarbituric acid (TBA) value reached the consumable limit of 8 mgmalonaldehyde/kg at the 56th day for skinned fillets and at the 70th day for descaled fillets. Scaly fillets did notreach the TBA limit during 90-day storage time. According to obtained results, scaly and descaling sea bassfillets were found to be more appropriate for marination in terms of brightness, juiciness, tenderness, acid andsalt transition and hygiene. It was detected that descaling has some disadvantages on texture (acid and salttransition) and hygiene of fish. Comparing the scaly and descaled fillets, it was found that scales effect thebrightness of brine solution and also cause undesirable colour changes as the scales stick to the fish skin.

Key words: Sea bass, Dicentrarchus labrax, Marinade, Storage, Quality changes

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