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

## TL;DR

Marinating sea bass in citrus juices enhances flavor and sensory quality, reducing fishy smell and improving texture.

## Contribution

This study demonstrates that citrus juice marinades effectively improve the sensory and flavor properties of sea bass.

## Key findings

- Citrus juice marinades increased volatile compounds like ethyl butyrate and limonene, enhancing flavor.
- Orange and grapefruit juice marinades reduced fish hardness and improved sensory scores (p < 0.05).
- Lemon juice treatment caused significant whitening of the fish (p < 0.05).

## Abstract

Although aquatic products are abundant in premium proteins and other vital nutrients, their unique fishy smell often restricts public acceptance and the development of related products. Therefore, pre-marinating is usually used to improve sensory quality and mitigate fishy smell. In this study, sea bass filets were marinated for 1 h at a solid–liquid ratio of 3:5 (w/w) using 15% orange juice, 15% grapefruit juice, and 10% lemon juice. Subsequently, their effects on the flavor and sensory quality of sea bass were examined. The results of gas chromatography-ion mobility spectrometry (GC-IMS) showed that marinating the filets in citrus juice led to a notable increase in volatile compounds, including esters with fruity flavor such as ethyl butyrate and terpenes with pleasant citrus aromas such as limonene. The results of texture profile analysis (TPA) showed that pre-marinading with orange juice and grapefruit juice significantly reduced the hardness of fish and resulted in higher sensory evaluation scores (p < 0.05). Lemon juice treatment produced the most noticeable whitening effect (p < 0.05). These findings suggest that citrus juices can be effectively incorporated as marinade ingredients for sea bass, providing both theoretical insight and practical guidance for improving the marinating technology for aquatic products.