Gündüz, HaticeHisar, Aras ŞükriyeGündüz, Fettah2025-01-272025-01-2720191300-30701309-6273https://doi.org/10.15237/gida.GD19114https://search.trdizin.gov.tr/tr/yayin/detay/393844https://hdl.handle.net/20.500.12428/14750In 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.eninfo:eu-repo/semantics/openAccessBalıkçılıkGıda Bilimi ve TeknolojisiArticle4461071108010.15237/gida.GD19114393844