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 4oC 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.
Highlights
Marinating process is one of the oldest methods of conservation of fish and it is popular in Europe
For appearence, descaled samples were detected to be under limit values at day 90, skinned samples were detected to be under limit values at day 70; for colour, texture and softness assessment, skinned group was detected to be under limit values at day 70; for rancidity, scaly and descaled samples at day 70, skinned samples were detected to be under limit values at day 56; for acetic acid rancidity and salinity skinned samples were detected to be under limit values at day 56
It was concluded that Thiobarbituric acid (TBA) values depending on the level of fatty oxidation and sensory evaluation determined the shelf life of marinated anchovies under vacuum and MAP conditions during storage at 2±2°C (Gunsen et al, 2011)
Summary
Marinating process is one of the oldest methods of conservation of fish and it is popular in Europe. The term ‘‘marinades’’ or ‘‘marinated fish’’ is used to define fish products which consists of fresh, frozen or salted fish or portions of fish processed by treatment with an edible organic acid, usually acetic acid, and salt and put into brines, sauces or oil (Duyar and Eke, 2008). Salt and acetic acid uptake depends on many factors including species, muscle type, fish size, fillet thickness, weight, composition (lipid content and distribution), physiological state, salting method, brine concentration, duration of salting step, and fish-tosalt ratio, ambient temperature, freezing and thawing (Gallart-Jornet et al, 2007). The marinating process has many positive effects on the palatability and shelf-life of meat and seafood products. The main aims of marinating are to tenderize and enhance the flavour, safety and shelflife of meat products owing to inhibition of microbial growth (Bjö rkroth, 2005; Ozogul et al, 2008)
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