Study of sea bass (Dicentrarchus labrax L.) salting process: Kinetic and thermodynamic control

Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality

This paper developed novel fermented stinky sea bass (FSSB) products and reports the first analysis of its taste active compounds, flavor compounds, and quality. The FSSB with Xian Hen stinky tofu (F-XH) had the best sensory quality. After fermentation, the texture of FSSB improved, and the umami amino and sweet amino acid contents significantly increased, whereas that of the bitter amino acids decreased. Moreover, the IMP content and EUC in FSSB increased significantly. Of the six key volatile flavor compounds distinguished, the key volatile flavor compounds of F-XH are Ethyl Acetate, Propan-2-ol, alpha-pinene, 2-methylbutanal, acetol, 4-Methylpentan-2-one. Ethyl Acetate and 2-propanol were thought to give F-XH its unique wine flavor after cooking. The quality evaluation results demonstrated that the six FSSB complied with the Chinese Standard (GB10136-2015) (2015) animal aquatic products. Six types of FSSB products with unique flavors were developed, and a reference was provided for their industrial application.

Predicting Gilthead Sea Bream (Sparus aurata) Freshness by a Novel Combined Technique of 3D Imaging and SW-NIR Spectral Analysis

A technique that combines the spatial resolution of a 3D structured-light (SL) imaging system with the spectral analysis of a hyperspectral short-wave near infrared system was developed for freshness predictions of gilthead sea bream on the first storage days (Days 0–6). This novel approach allows the hyperspectral analysis of very specific fish areas, which provides more information for freshness estimations. The SL system obtains a 3D reconstruction of fish, and an automatic method locates gilthead’s pupils and irises. Once these regions are positioned, the hyperspectral camera acquires spectral information and a multivariate statistical study is done. The best region is the pupil with an R² of 0.92 and an RMSE of 0.651 for predictions. We conclude that the combination of 3D technology with the hyperspectral analysis offers plenty of potential and is a very promising technique to non destructively predict gilthead freshness.

Detecting the specific parameters that affect the maturation of farmed sea bass (Dicentrarchus labrax) fillets stored in sunflower oil

In this study, it was aimed to detect the specific parameters that effect the maturation of farmed sea bass fillets stored in sunflower oil. Sea bass fillets were taken into the pickling solution (2.5% acetic acid and 11% sodium chloride) at 4 °C(±1). Fish meat in each group was analysed for the following parameters; pH, moisture%, acetic acid% and NaCl% in the maturation pickling solution and in sunflower oil. At the end of the 90 days storage, there were not any negative situations about the fish in terms of the scientific approach. It was detected that the skinless samples had the less NaCl and acidity values but scaly and scaleless samples had the higher values. Main reasons are: for the scaly and scaleless samples, the skin acted as a barrier in the pickling solution or oil and for scaly samples, scales depart from the skin and defeat the passing of NaCl and acid to the meat. When evaluating this study results, the fillet group samples which contain more salt and acetic acid are thought to be more appropriate for marinating in terms of shelf-life and quality.