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February 12, 2026Foods0 citationsOpen Access

Citrus Juice Marination Enhances Flavor Quality in Sea Bass

Citrus Juice Marination Improves the Flavor of Fish: A Case Study of Sea Bass (Lateolabrax japonicus)

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Authors

YWYuxiang WangCZChenyang ZhaoJZJixiang Zhang

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Overview

This case study demonstrates improved sensory quality in sea bass using citrus juice marination, indicating practical benefits for marine product processing.

Key Points

  • The aim is to evaluate how citrus juice marination affects the flavor and sensory quality of sea bass filets.
  • Marinated sea bass filets in a mixture of orange, grapefruit, and lemon juices.
  • Conducted gas chromatography-ion mobility spectrometry to analyze volatile compounds.
  • Performed texture profile analysis to assess changes in fish texture.
  • Marinating increased fruity esters and pleasant citrus terpenes in the fish.
  • Citrus juice treatments significantly reduced fish hardness and improved sensory scores (p < 0.05).
  • Lemon juice specifically produced a notable whitening effect (p < 0.05).

Cite This Study

Wang et al. (2026) studied this question.

synapsesocial.com/papers/698d6de45be6419ac0d53186https://doi.org/10.3390/foods15040635
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