THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING

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dc.contributor.authorGündüz, Hatice
dc.contributor.authorHisar, Aras Şükriye
dc.contributor.authorGündüz, Fettah
dc.date.accessioned2025-01-27T19:15:12Z
dc.date.available2025-01-27T19:15:12Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, the effect of different ultrasound powers treatment (200 W/L, 300 W/L, 500 W/L) on thechemical, microbiological and physical quality parameters of sardine fillets (Sardina pilchardus W.,1972) packedin vacuum packaging were investigated. The determination of quality parameters were studied to beperformed by using pH, TVB-N, TBAR’s analyses and various microbiological analyses and by evaluatingtexture properties and water activity changes in 0, 2, 4, 6, 8, 10, 12, and 14th day of storage. Consequently,it was observed to use of 200 W/L ultrasound delayed microbial spoilage and gave better results comparedto the other groups in terms of hardness of product (P <0.05). The fact that use of ultrasound technologyin seafood didn't effect negatively connective tissue of product and had positive effect on microbial loadshow that this technology can be developed and used in seafood.
dc.identifier.doi10.15237/gida.GD19114
dc.identifier.endpage1080
dc.identifier.issn1300-3070
dc.identifier.issn1309-6273
dc.identifier.issue6
dc.identifier.startpage1071
dc.identifier.trdizinid393844
dc.identifier.urihttps://doi.org/10.15237/gida.GD19114
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/393844
dc.identifier.urihttps://hdl.handle.net/20.500.12428/14750
dc.identifier.volume44
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofGIDA
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TRD_20250125
dc.subjectBalıkçılık
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleTHE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING
dc.typeArticle

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