Sea Bass Fillets Research Articles

Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage

Freezing is an effective way to maintain seafood quality. In this study, sea bass fillets were frozen at −20 °C and −40 °C via ultrasonic-assisted immersion freezing (UIF) and quick-freezing (QF). The ice crystal morphology, thawing loss, cooking loss, texture, water distribution, tissue structure, and protein structure of the fish samples were then determined after 2, 4, 6, 8, 10, and 12 weeks of storage. Compared with the QF treated samples, the UIF samples frozen at −40 °C exhibited better quality parameters. Particularly, the ice crystals in the UIF samples were significantly smaller, rounder, and more regular. Moreover, the thawing and cooking loss, hardness, elasticity, and intrinsic fluorescence intensity of the samples decreased steadily throughout the 12 weeks experiment; however, these indices remained higher in the −40 °C UIF treatment than in the −40 °C QF treatment. Additionally, the muscle fibers of the samples were smoother in the −40 °C UIF treatment and the content of α-helices and β-turns was significantly higher (P < 0.05), indicating that −40 °C UIF treatment preserves protein stability more effectively than other treatments. Taken together, our findings provide novel insights into the effect of different freezing methods on the quality of aquatic products.

Quality evaluation of fish protein soluble (FPS) injected seabass (Lates calcarifer) fillets through texture profile analysis during chilled storage

Fish fillets are very popular products that have been dominating the world fish market. Seafood industry is always looking for innovative processing technologies to improve the quality of raw fish fillets. Texture profile analysis is a modern technique to indicate the quality of fish muscle by measuring various parameters like hardness, cohesiveness, springiness, chewiness, resilience and adhesiveness. Texture of the fish muscle is dependent on its composition which can be treated in various ways to maintain and/or improve the quality throughout cold chain. Soluble protein injection is an alternative method to improve the fillet texture and quality. In this study, fish protein soluble (FPS) was recovered from seabass filleting waste and injected to fish fillets prepared from same fish species i.e. seabass (Lates calcarifer). FPS was injected in 4 different incorporation levels at 0, 5, 10 and 15% (v/w) and denoted as C, TI1, TI2, TI3 respectively. Texture profile of the samples was analysed during chilled storage and highest hardness values were obtained in TI2 samples (13451.67±27.45 g) and lowest in control (C). TI1 samples showed better adhesiveness (-1338.20±12.32 g/s) compared to other samples. Cohesiveness, gumminess, springiness, chewiness and resilience showed that the protein injection had significant effect (p&lt;0.05) on the textural attributes of fish fillets. The texture profile analysis clearly indicated fillet injected with 10% FPS to have better results compared to control under chilled storage. Keywords: Fish fillets, Fish protein soluble, Protein injection, Texture profile analysis

Farklı balık türleri kullanarak fermente balık sucuklarının üretimi ve mikrobiyal kalitelerinin belirlenmesi

In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB), yeast–mould (YM), lactic acid bacteria (LB), Enterobactericeae (EB), Staphylococcus aureus (SA) changes of these dry fermented sausages were examined in the refrigerated storage at 6-8˚C. At the end of the storage period of 90 days, the results of the TMAB, TPAB, YM, LB, EB and SA counts of dry fermented seabass sausages were determined as 6.25, 7.01, 3.61, 5.31, &lt;1.0 ve &lt;1.0 log cfu/g, while, TMAB, TPAB, YM, LB, EB and SA counts of dry fermented trout sausages were found as 6.57, 7.20, 4.44, 5.14, &lt;1.0 ve &lt;1.0 log cfu/g, respectively. In this study both fermented fish sausages were determined as too much dried and exceeded the microbiological limit of TMAB at the end of the storage period of 90 days in the refrigerator. However, fermented seabass sausage reached the maximum level of YM count on the 10th day of storage, whereas fermented trout sausage reached this level on the 30th day of storage. Therefore, it is suggested that they should be packaged in vacuum packaging because of preventing too much drying and the growth of undesirable moulds. Additionally, the identification of microorganisms in fermented fish sausages would also be advised to determine desirable and undesirable microorganisms. Dry fermented fish sausage would be an alternative product to traditional dry fermented meat sausage in Turkey because of the health benefits of fish.

The effects of nisin on the growth of foodborne pathogens and biogenic amine formation: in vivo and in vitro studies

The effects of different concentrations of nisin on the biogenic amine formation in seabass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C (in vivo) and also on foodborne pathogens (in vitro) in amino acid decarboxylase broth were investigated. The in vitro impact of nisin on microbial growth and biogenic amine production was observed in histidine and tyrosine decarboxylase broth (TDB). The results showed that Gram-positive foodborne pathogens were more sensitive (especially 1ml/100 ml nisin) than Gram-negative groups. Bacterial loads in histidine decarboxylase broth (HDB) and TDB were not always correlated with biogenic amine formation. The impact of nisin on biogenic amine production varied with specific microbial strains and broth used. The results demonstrated that nisin inhibited the microbial growth, resulting in reduced biogenic amine production in seabass fillets. The application of nisin (especially 0.8 %) as in vivo preserved the microbiologic quality and thus reduced biogenic amine production. Consequently, nisin has the potential to be used as a novel antimicrobial agent against foodborne pathogen and food spoilage bacteria that produce biogenic amines in foods.

The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p &lt; 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p &lt; 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.

Effect of a chitosan-based nanocomposite containing ZnO and Zataria multiflora essential oil on quality properties of Asian sea bass (Lates calcarifer) fillet.

This research aimed to estimate the effects of chitosan (CH) coating in combination with zinc oxide nanoparticles (ZnONPS) andZataria multifloraessential oil (ZEO) on the bacterial and biochemical properties of the Asian sea bass (Lates calcarifer) fillets during refrigeration storage (4 ± 1 °C). The fillets were randomly divided into five treatments (CH, CH-ZnONPS, CH-ZEO, CH-ZnONPs-ZEO, and control). Then, the treated fillets were kept at 4°C and quality analysis was performed on days 0, 4, 8, 12, and 16. The results revealed that the combination of ZnONPs and ZEO with CH coating is an active coating with antimicrobial effects. Also, the coated fillets improved the biochemical properties (such as FFA, TBA, TVBN, pH) as well as color properties during refrigeration storage. The highest rate of FFA (3.59 ± 0.08%oleic acid), TBA (1.43 ± 0.00mg MDA/kg), TVBN (30.82 ± 0.30mg/N100g), and pH (7.38 ± 0.03) was recorded in control fillets while the lowest rate of FFA (2.19 ± 0.00%oleic acid), TBA (0.61 ± 0.00mg MDA/kg), TVBN (19.60 ± 0.20mg/N100g), and pH (6.99 ± 0.04) was recorded in CH-ZnONPs-ZEO coated fillets (p < 0.05) on day 16. The sensory acceptance score was better than that of the control treatment on days 8 and 12 in Sea bass fillet coated with CH-ZnONPs, and CH-ZnONPS/CH-ZEO, respectively, and it was lower the critical score for fishery products. The combination of nanoparticles or essential oils (individually or in combination together) with edible coatings (chitosan) could increase and optimize the storage time of refrigerated seafood.

Primary Processing and Storage Affect the Dominant Microbiota of Fresh and Chill-Stored Sea Bass Products.

The cultivable microbiota isolated from three sea bass products (whole, gutted, and filleted fish from the same batch) during chilled storage and the effect of primary processing on microbial communities in gutted and filleted fish were studied. Microbiological and sensory changes were also monitored. A total of 200 colonies were collected from TSA plates at the beginning and the end of fish shelf-life, differentiated by High Resolution Sequencing (HRM) and identified by sequencing analysis of the V3–V4 region of the 16S rRNA gene. Pseudomonas spp. followed by potential pathogenic bacteria were initially found, while Pseudomonas gessardii followed by other Pseudomonas or Shewanella species dominated at the end of fish shelf-life. P. gessardii was the most dominant phylotype in the whole sea bass, P. gessardii and S. baltica in gutted fish, while P. gessardii and P. fluorescens were the most dominant bacteria in sea bass fillets. To conclude, primary processing and storage affect microbial communities of gutted and filleted fish compared to the whole fish. HRM analysis can easily differentiate bacteria isolated from fish products and reveal the contamination due to handling and/or processing, and so help stakeholders to immediately tackle problems related with microbial quality or safety of fish.

Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets

The effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and moisture state of fish was unexplored. Herein, this study aimed to evaluate the single and combined (FGG) effects on seabass during storage (4 °C) with assistant of vacuum impregnation and to elucidate the underlying preservative mechanism. As suggested by low-field NMR and magnetic resonance imaging, FGG-treated seabass presented higher water holding capacity by controlling transformation from immobilised to free water. Moreover, the total viable count and spoilage bacteria were reduced by > 1 log CFU/g as compared to the control. Changes in microbial flora analysed using high throughput sequencing further indicated that GSE contributed to the notably suppressed growth of Pseudomonas. Also, the accumulation of biogenic amines especially putrescine was decreased (over 0.5-fold) under the combination treatment as compared to the control (P < 0.05). The results suggest that FGG is promising for seabass preservation.

Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass ( Dicentrarchus labrax ) fillets

In this study, the effects of gelatin films enriched with 2% of citrus (orange ([OSE] and lemon [LSE]) seed extracts (CSE) on the quality of sea bass (Dicentrarchus labrax) fillets during refrigerated storage (4 ± 1°C) for 15 days were determined. The results showed that lipid oxidation delayed in OSE and LSE groups compared with control and gelatin-film (without extract)-coated groups. According to microbial results, the addition of CSE enhanced the antimicrobial activity of gelatin films and, therefore, delayed the microbial growth. The incorporation of CSE with gelatin films showed a positive effect on the sensorial parameters of fillets. The shelf life of fillets was found as 6 days for the control, 9 days for GF group, and 12 days for both OSE and LSE groups. In conclusion, the supplementation of CSE raised the effectiveness of the gelatin films and can be recommended to maintain the quality of sea bass fillets. Practical applications Seafoods are highly perishable products and maintaining the quality of seafoods is a very important issue. As excessive citrus wastes are produced in the food industry, possible ways of their utilization are need to be searched. Citrus seed extract (CSE) was evaluated as natural antioxidant and antimicrobial agent in prolonging the shelf life of sea bass fillets in this study. The results revealed that CSE contributed to maintain the oxidative, microbiological, and sensory quality of sea bass fillets during storage. Thus, considering the consumers concerns about the synthetic ingredients, CSE can be suggested as a natural antioxidant and antimicrobial source in foods. Additionally, finding of this research could help to evaluate food wastes and the industrial usage of these products as a natural preservative.

Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis.

The aim of the present study was to assess the microbiological quality of farmed sea bass (Dicentrarchus labrax) fillets stored under aerobic conditions and modified atmosphere packaging (MAP) (31% CO2, 23% O2, 46% Ν2,) at 0, 4, 8, and 12 °C using Fourier transform infrared (FTIR) spectroscopy and multispectral imaging (MSI) in tandem with data analytics, taking into account the results of conventional microbiological analysis. Fish samples were subjected to microbiological analysis (total viable counts (TVC), Pseudomonas spp., H2S producing bacteria, Brochothrix thermosphacta, lactic acid bacteria (LAB), Enterobacteriaceae, and yeasts) and sensory evaluation, together with FTIR and MSI spectral data acquisition. Pseudomonas spp. and H2S-producing bacteria were enumerated at higher population levels compared to other microorganisms, regardless of storage temperature and packaging condition. The developed partial least squares regression (PLS-R) models based on the FTIR spectra of fish stored aerobically and under MAP exhibited satisfactory performance in the estimation of TVC, with coefficients of determination (R2) at 0.78 and 0.99, respectively. In contrast, the performances of PLS-R models based on MSI spectral data were less accurate, with R2 values of 0.44 and 0.62 for fish samples stored aerobically and under MAP, respectively. FTIR spectroscopy is a promising tool to assess the microbiological quality of sea bass fillets stored in air and under MAP that could be effectively employed in the future as an alternative method to conventional microbiological analysis.

An Active Gelatin Coating Containing Eugenol and Vacuum Delays the Decay of Chinese Seabass (Lateolabrax maculatus) Fillets during Cold Storage: A Microbiome Perspective

The purpose of this study was to evaluate the effect of an active gelatin coating containing eugenol and vacuum on the microbial diversity of Chinese seabass (Lateolabrax maculatus) during cold (−0.9 °C) storage. The bacterial sequences in Chinese seabass were observed using a high-throughput sequencing technique targeting the V3–V4 region of the 16S Ribosomal DNA (rDNA) on 0, 12th, and 24th day, which showed a more comprehensive estimate of the microbial diversity in seabass samples compared with microbial enumeration. The results revealed that the species diversity of fresh seabass was rich, mainly including Carnobacterium, Glutamicibacter, and Pseudomonas, with abundance ratios of 0.286, 0.160, and 0.130, respectively. Pseudomonas and Shewanella were the primary contaminants in the spoiled control samples, where the abundance ratios increased from 0.220 and 0.174 on the 12th day to 0.802 and 0.163 on the 24th day, respectively. Vacuum treatment could inhibit the growth of Pseudomonas and Shewanella such that when stored on the 12th day, Brochothrix became the superior genus. However, Pseudomonas and Shewanella dominated the storage until the 24th day, where their abundance ratios were 0.343 and 0.279, respectively. The inhibition of Pseudomonas and Carnobacterium was gradually enhanced with increasing concentrations of eugenol. Furthermore, an active gelatin coating containing eugenol and vacuum treatment was more effective at inhibiting the increase of the total volatile basic nitrogen. This study confirmed that an active gelatin coating containing eugenol and vacuum could reduce the species of bacteria, inhibit the growth and reproduction of the main dominant spoilage bacteria, and delay the spoilage of seabass.

Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products

Simple SummaryThe growing fish consumption driven by the increased production, the concomitant reduction in wastage, and the huge amount of fish food traded globally, makes it important to address the sustainability, profitability, security, and safety issues related to the seafood production sector. Toward this direction, innovative methods extending shelf-life, maintaining seafood quality, safety and nutritional characteristics and that open new market opportunities, satisfy consumer preferences, and improve product traceability are required. Answering this call, this study aimed to develop a new value added product exploiting a species largely cultured in Italy (i.e., European sea bass). In particular, sea bass fillets were cold smoked using both fresh and frozen fillets to understand the effectiveness of this kind of processing on developing a new fish product and whether the quality of the raw material that could be affected by freezing and thawing could change the quality of the final product. It was seen that the quality of the raw material was affected by the time of frozen storage and that these starting conditions consequently impaired the quality of the smoked fillets. However, cold smoking was proven to be an effective process to develop a valuable product contributing to the growth of the aquaculture sector.Aquaculture is playing a leading role in both meeting the growing demand for seafood and increasing the sustainability of the fish production sector. Thus, innovative technologies that improve its sustainability, competitiveness, and safety are necessary for growth in the sector. This study aimed to develop cold smoked sea bass fillets from aquaculture. The aptitude of frozen and fresh fillets for cold smoking was investigated by processing both fresh and thawed fillets kept previously at −20 °C for 15, 30, 60, and 90 days. Moreover, to develop a low-salt product, fillets were immersed in low-sodium or standard brine. Sensory, biochemical, and physical-chemical analyses were performed on both the raw fillets and the smoked fillets during vacuum packaged storage for 35 days at 1 ± 0.5 °C. Young modulus values, representative of texture and sensory evaluation, showed that the quality of fresh fillets was better compared to the thawed ones, thus affecting the quality of the final product as the correlation between parameters showed (principal component analysis). Cold smoking was effective in both maintaining the total volatile basic nitrogen (TVB-N) below the threshold for spoilage and preventing lipid peroxidation. Moreover, partial sodium replacement by potassium did not alter the sensory attributes of smoked fillets, which maintained high scores up to 21 days.

Combined Effects of Ultrasound and Slightly Acidic Electrolyzed Water on Quality of Sea Bass ( &lt;i&gt;Lateolabrax Japonicus&lt;/i&gt;) Fillets During Refrigerated Storage

Combined Effects of Ultrasound and Slightly Acidic Electrolyzed Water on Quality of Sea Bass ( &lt;i&gt;Lateolabrax Japonicus&lt;/i&gt;) Fillets During Refrigerated Storage

Effects of gallic acid combined with epsilon-polylysine hydrochloride incorporated in a pullulan-CMC edible coating on the storage quality of sea bass.

The effects of edbile coatings, based on pullulan and sodium carboxymethylcellulose (PUL–CMC) with gallic acid (GA) and/or ε-polylysine hydrochloride (PL), on the quality of sea bass (Lateolabrax maculatus) fillets during storage at 4 °C for 20 days were assessed in this study. Total viable counts (TVC), thiobarbituric acid (TBA), pH value, total volatile basic nitrogen (TVB-N), water holding capacity (WHC), water migration, texture profiles, and electronic nose results were measured at five day intervals. The results showed that treatments with PUL–CMC–GA, PUL–CMC–PL, and PUL–CMC–GA–PL coatings retarded the increase of the TVC, TBA, pH, and TVB-N value when compared with the results of the control group. These coatings significantly maintained the content of immobile water, WHC, texture and flavor properties of the fish. In addition, use of PUL–CMC–GA–PL was more effective than use of PUL–CMC–GA and PUL–CMC–PL. The TVC, TVB-N, and pH in the PUL–CMC–GA–PL group were all lower than those in the other groups during the whole storage time. The TBA value in the PUL–CMC–GA–PL group remained below 0.7 mg malonaldehyde (MDA) per kg at 20 d, which was extended by 10 d when compared with the values for the other groups. The WHC in PUL–CMC–GA–PL only decreased by 6.53% during 20 d of storage. The results indicated that GA combined with PL had a synergistic effect on improving the preservation properties of PUL–CMC, which could inhibit lipid oxidation, protein degradation and microbial growth, and maintain better texture characteristics during the storage of sea bass fillets.

Quality and Shelf-Life Modeling of Frozen Fish at Constant and Variable Temperature Conditions.

The objective of this study was the investigation of the effect of variable conditions on quality parameters and the shelf life of fish during frozen storage. Three different fish products were tested, i.e., gilthead sea bream (Sparus aurata) fillets, sea bass (Dicentrarchus labrax) fillets, and yellowfin tuna (Thunnus albacares) slices stored in the range of −5 to −15 °C. The kinetic modeling of different shelf-life indices was conducted. Sensory scoring of frozen fish showed high correlation with color (L-value) and total volatile basic nitrogen (TVBN). The temperature dependence of the rates of quality degradation was expressed via the activation energy values, calculated via the Arrhenius equation, and ranged, for the tested quality indices, between 49 and 84 kJ/mol. The estimated kinetic parameters were validated at dynamic conditions and their applicability in real conditions was established, allowing for their practical application as tools for cold chain management.

Enhancing effect of nanoemulsion on antimicrobial activity of cinnamon essential oil against foodborne pathogens in refrigerated Asian seabass (Lates calcarifer) fillets

A nanoemulsion approach to enhance antimicrobial performance of cinnamon essential oil as a natural preservative for the real food system was studied. The antimicrobial activity of cinnamon essential oil nanoemulsion (1429 and 11429 mg/L), in comparison to bulk cinnamon oil (488 and 11429 mg/L) and food industrial used sanitizer, sodium hypochlorite (10 mg/L), was investigated against refrigerated Asian seabass fillets artificially contaminated with Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Vibrio parahaemolyticus. The results showed that cinnamon essential oil nanoemulsion (11429 mg/L) decreased approximately 0.5–1.5 log CFU/g of the initial number of bacteria when compared to the untreated samples. It also successfully inhibited the growth of those bacteria, especially V. parahaemolyticus, in fish fillets during storage (4 ± 2 °C), resulting to be the more effective agent when compared to bulk cinnamon oil and sodium hypochlorite. The improved antimicrobial activity of cinnamon essential oil against the pathogenic bacteria in fish fillets can be achieved by using nanoemulsion formulation.

Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets

Fresh fish are highly perishable because their high content of protein and unsaturated fatty acids are easily oxidized and/or degraded under the influence of bacteria and the external environment. In this study, four natural preservatives (phenyllactic acid, kojic acid, tea polyphenols and thymol) were initially screened for antimicrobial activity against spoilage bacteria commonly found in fish by in vitro antibacterial tests. The results suggested that kojic acid (KA) and tea polyphenols (TP) exhibited a strong synergistic antibacterial effect against spoilage bacteria. Hence, the effects of KA and/or TP on the preservation of refrigerated sea bass (Lateolabrax japonicus) fillets after soaking treatments were determined. Changes in physicochemical parameters, indexes of fish freshness and microbial enumeration were examined. KA, TP and KA-TP treatments were effective in inhibiting bacterial growth and delaying lipid oxidation in fish flesh, resulting in lower TVB-N and TBARS than the control. Meanwhile, the freshness and physical qualities (color and texture) of fish fillets were also stabilized by the three treatments. Moreover, the KA-TP treatment showed the best effect on refrigerated fish preservation among the three treatments and extended the shelf-life by 5–6 days, suggesting that KA-TP have the potential to become a compound preservative for aquatic products.

Potency and use of chia mucilage coating containing propolis liquid extract for improves shelf-life of sea bass fillets [pdf

Potency and use of chia mucilage coating containing propolis liquid extract for improves shelf-life of sea bass fillets [pdf

Potency and use of chia mucilage coating containing propolis liquid extract for improves shelf-life of sea bass fillets.

In this study the effects of the use of chia mucilage - CM coating in combination with propolis liquid extract - PLE on the physico-chemical (total volatile basic nitrogen - TVB-N, peroxide value - PV, thiobarbituric acid - TBA) and bacteriological (total viable count - TVC, psychrophilic bacteria count -PBC) quality properties of sea bass fillets during storage at 2°C, as well as its potency, were investigated. The fillets were randomly separated into four lots and subjected to the following treatments by dipping: chia mucilage - CM, chia mucilage + 0.1% PLE, chia mucilage + 0.3% PLE and control (uncoated), then stored at 2°C. The results showed that the chia musilage coating containing PLE was effective on TVC and PCA. While the shelf life of the control group was 8 days, the CM + 0.3% PLE group was 20 days. According to these results, it can be said that chia mucilage coating preserves the shelf life and quality of chilled seafood and can be used safely as a coating material.

Yeşil çay ekstresinin soğuk muhafaza koşullarında depolanan levrek (Dicentrarchus labrax) filetolarında kaliteye etkisi

Despite its high nutritional value, antioxidants are used in aquaculture products that have a short lifetime, as in other foods, to maintain quality during preservation. The purpose of this study; It is to observe the oxidative stability of sea bass (Dicentrarchus labrax) fillets at 0-4 ℃ using green tea extract obtained by classical brewing method, which is a method that can be applied by the consumer with ease. Determined concentrations (0.4-0.8-1.2 g / ml) and immersion times (10-20 min) green tea extract is applied and the fillets stored at 0-4 Thiobarbituric acid reagents (TBARs) analysis, sensory analysis and color analysis were performed on days 0, 3, 6 and 9 of storage. Depending on the literature, although no significant effect is expected, total aerobic mesophilic bacteria (TAMB) analysis was also performed additionally. As a result of the analyzes, significant differences were found when the TBARs results of all samples with green tea extract applied were compared with the results of the control group after 9 days of storage (p &lt;0.05). At the end of storage, the 4th group (0.8% g / ml-20min) gave the best results with 0.31 ± 0.009 μ mol MDA / g and there is a significant difference was found between the other groups (p &lt;0.05). Green tea extract; As expected, it was determined that it did not have a significant antimicrobial and sensory effect. The color values caused a negative increase in the a * value, which expresses its green color as expected due to the color substances in its content, and a positive increase in the b * values, which express the yellow color. As a result of this study, it was found that green tea extract can be used as natural antioxidant in sea bass fillets.