文章基本信息

标题：THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING
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作者：Hatice GÜNDÜZ ; Şükriye ARAS HİSAR ; Fettah GÜNDÜZ 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2019
卷号：44
期号：6
页码：1071-1080
DOI：10.15237/gida.GD19114
出版社：Association of Food Technology, Turkey
摘要：In this study, the effect of different ultrasound powers treatment (200 W/L, 300 W/L, 500 W/L) on the chemical, microbiological and physical quality parameters of sardine fillets (Sardina pilchardus W.,1972) packed in vacuum packaging were investigated. The determination of quality parameters were studied to be performed by using pH, TVB-N, TBAR’s analyses and various microbiological analyses and by evaluating texture 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 compared to the other groups in terms of hardness of product (P <0.05). The fact that use of ultrasound technology in seafood didn't effect negatively connective tissue of product and had positive effect on microbial load show that this technology can be developed and used in seafood.
关键词：Ultrases teknolojisi; sardalya balığı; vakum paketleme; TBARs; TVB;N