Ambient conditions (23 plus or minus 4 degree C) On Several Disentanglement process of sea bass (Dicentrarchus labrax, L., 1758) The Effect meat quality

This study aim to establish quality changes occur in whole, gutted and fillet frozen (18 plus or minus 2 degree C) sea bass (Dicentrarchus labrax) were thawed in ambient conditions (23 plus or minus 4 degree C) and froze again more than once. In study internal acceptability value in term of sensory of whole, gutted and fillet fresh sea bass were 3.83 plus or minus 0.02, 3.78 plus or minus 0.04 and 3.77 plus or minus 0.01 respectively. Crude protein, crude lipid, pH, Toplam Ucucu Bazik Azot (TVB-N), Trimetilamin Azot (TMA-N) and Tiyobarbiturik Asit (TBA) of fresh sea bass were also 19.69 plus or minus 0.27 %, 8.54 plus or minus 0.12 %, 6.48 plus or minus 0.00, 18.85 plus or minus 0.10 mg/100g, 3.16 plus or minus 0.00 mg/100g and 0.43 plus or minus 0.01 mg malonaldehyde/kg respectively. After fourth thawing in ambient condition, acceptability value in term of sensory, crude protein, crude lipit, pH, TVB-N, TMA-N and TBA of sea bass were 1.70 plus or minus 0.01, 1.65 plus or minus 0.03 and 1.63 plus or minus 0.02; 19.57 plus or minus 0.14 %, 18.82 plus or minus 0.08 % and 19.56 plus or minus 0.31 %; 7.92 plus or minus 0.22 %, 7.80 plus or minus 0.38 % and 8.03 plus or minus 0.35 %; 6.58 plus or minus 0.001, 6.53 plus or minus 0.001 and 6.52 plus or minus 0.001; 20.50 plus or minus 0.20, 20.89 plus or minus 0.28 and 21.70 plus or minus 0.10 mg/100g; 3.61 plus or minus 0.03, 3.72 plus or minus 0.02 and 3.71 plus or minus 0.01 mg/100g; 0.55 plus or minus 0.02, 0.62 plus or minus 0.02 and 0.66 plus or minus 0.02 mg malonaldehyde/kg respectively. According to study results after multiple freeze/thaw cycle in ambient conditions, there were softhing in muscle tissue, development of undesirable odor in fish meat, loss of brightness of leather and stamps, color and odor changes in the gills. It has seen that samples with leather and stamps had better quality than fillets after the study. Samples exceeded acceptable limits in terms of sensory after fourth thawing in amibient conditions. Thus separating into pieces can be consumed at a time before freezing and thawing has been recommended to consumers.