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 degrees C

Abstract

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