Determination of changes in chemical and sensory quality of sea bass marinades stored at +4 (±1)°C in marinating solution

Figures & data

Table 1. The overall acceptability scores with storage time at 4°C in marinating solutions.
Tabla 1. Resultados de aceptabilidad global con tiempo de almacenamiento a 4°C en soluciones de marinado.

	Overall acceptability
Storage period (day)	Scales	Descaled	Skinned
0	8.35 ± 0.14	8.40 ± 0.11	8.17 ± 0.22
1	7.48 ± 0.16	7.74 ± 0.14	7.85 ± 0.14
2	7.00 ± 0.12	7.25 ± 0.21	7.52 ± 0.16
3	7.25 ± 0.26	7.34 ± 0.19	6.88 ± 0.18
4	7.08 ± 0.11	7.15 ± 0.21	6.24 ± 0.17
5	7.17 ± 0.24	7.22 ± 0.12	6.08 ± 0.14
6	6.87 ± 0.28	7.05 ± 0.34	6.15 ± 0.16
7	6.74 ± 0.10	7.11 ± 0.16	6.21 ± 0.22
14	6.56 ± 0.33	7.02 ± 0.31	5.98 ± 0.12
21	6.37 ± 0.21	6.95 ± 0.12	5.75 ± 0.04
28	6.02 ± 0.15	6.77 ± 0.15	5.38 ± 0.11
42	6.10 ± 0.12	6.38 ± 0.10	5.45 ± 0.19
56	5.75 ± 0.39	5.92 ± 0.24	5.12 ± 0.21
70	5.38 ± 0.21	6.01 ± 0.21	5.03 ± 0.12
90	5.07 ± 0.24	5.66 ± 0.13	4.28 ± 0.28
Note: The values are expressed as means ± SD (n = 6). Nota: Los valores se expresan como media ± desviación estándar (n = 6).

Figure 1. Changes in pH values of sea bass fillets with scales, descaled and skinned.

Figura 1. Cambios en valores de pH de filetes lubina con escama, desescamado y sin piel.

Figure 2. Changes in TVB-N values of sea bass fillets with scales, descaled and skinned.

Figura 2. Cambios en valores de TVB-N de filetes de lubina con escama, desescamado y sin piel.

Figure 3. Changes in TMA-N values of sea bass fillets with scales, descaled and skinned.

Figura 3. Cambios en valores de TMA-N de filetes de lubina con escama, desescamado y sin piel.

Figure 4. Changes in TBA values of sea bass fillets with scales, descaled and skinned.

Figura 4. Cambios en valores de TBA de filetes de lubina con escamas, desescamado y sin piel.