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Sensory, chemical [pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), thiobarbituric acid (TBA)] and composition (crude protein and crude lipid) analyses were carried out on whole, gutted and fillets of seabass that were frozen (−18±2°C) and thawed more than once in microwave. It was detected that the sensorial acceptability values decreased certainly for all fish samples (whole, gutted and fillets of sea bass) when compared with control group. While chemical (pH, TVB-N, TMA-N, TBA) values increased, crude protein and crude lipid values decreased after the multiple freezing and thawing cycles under microwave. The obtained results offered that thawing by microwave is not appropriate sea bass because of the undesirable cooking effect of microwave to the some parts of fish such as tail, eye and fins. Also skin dryness, moisture losses in eye fluids and textural deteriorations were observed. Significant differences (P<0.05) were found in general acceptability values and pH, TVB-N, TBA and crude protein results among the sea bass groups thawed in microwave conditions.

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Determination of changes in chemical and sensory quality of sea bass marinades stored at þ4 (+1)8C in marinating solution Determinacio´n de cambios en cualidades quı´mica y sensorial de lubina marinada almacenada a þ4 (+1)8C en solucio´n de marinado Sea bass (Dicentrarchus labrax) fish fillets (scaly, descaled and skinned) were marinated in a solution composed of 2.5% acetic acid and 11% sodium chloride and stored at þ 4 (+1)8C. Chemical and sensory attributes of the marinated sea bass fillets were monitored during the storage period of 90 days. According to sensory analysis results, only the skinned fillets failed to sum up the overall acceptability score of 5 at the end of the storage period. Of those chemical quality parameters total volatile basis nitrogen (TVB-N), trimethylamine (TMA-N), and pH measured for both marinated scaly and descaled fillets fluctuated within the acceptability limits during the entire storage period. Only the thiobarbituric acid (TBA) values exceeded the acceptability limits on days 70 and 56 for the marinated descaled and skinned fillets, respectively. These results showed that marinating may be used as a reliable preserving method for sea bass.Keywords: sea bass; Dicentrarchus labrax; marinating; refrigerated storage; chemical changes; sensory assessment Filetes (con escama, desescamados y sin piel) de lubina (Dicentrarchus labrax) fueron marinados en una solucio´n compuesta de 2,5% de a´cido ace´tico y 11% de cloruro de sodio y se almacenaron a þ 4 (+1)8C. Los atributos quı´micos y sensoriales de los filetes de lubina marinados se monitorizaron durante un perı´odo de almacenamiento de 90 dı´as. De acuerdo con los resultados del ana´lisis sensorial, solo los filetes sin piel no reunieron los resultados globales de aceptabilidad de 5 al final del perı´odo de almacenamiento. De aquellos para´metros de cualidad quı´mica, el nitro´geno ba´sico vola´til total (TVB-N), nitro´geno de trimecilamina (TMA-N) y pH medidos en ambos, filetes marinados con escama y descamados, variaron dentro de los lı´mites de aceptabilidad durante todo el perı´odo de almacenamiento. Solo los valores de a´cido tiobarbiturico (TBA) sobrepasaron los lı´mites de aceptabilidad a los 70 y 56 dı´as para filetes marinados descamados y sin piel, respectivamente. Los resultados mostraron que el marinado puede ser usado como un me´todo fiable para conserva de lubina.