Abstract
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.
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