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Effect of different ultrasound powers treatment on chemical parameters [TVB-N (a), TBARS values (b), pH (c) and Water activity (d)] of the sardine fillet stored at +4˚C+4˚C during storage. However, the results of our study showed that the use of ultrasound increases the amount of TVB-N. Similar results were obtained from Ayvaz et al. (2019). Researchers have reported that this is related to the easier breakdown of compounds found in muscles by the effect of cavitation. TBARs are an indicator of lipid oxidation. Changes in the TBARs values of sardine fillets that applied different ultrasound powers treatment during the storage period at +4 °C are presented in Figure 1b. TBARs showed fluctuations between 0.64-2.04 μmol/kg in all groups. Kenar et al. (2010) investigated the effects of natural antioxidants in vacuum packed sardine fish fillets. The researchers observed fluctuations in TBARs in the control and antioxidant groups.
Source publication
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...
Contexts in source publication
Context 1
... terms of TVB-N, seafood products are evaluated as "very good" up to 25 mg/100 g, "good" up to 30 mg/100 g, "marketable" up to 35 mg/100 g and "spoiled" for more than 35 mg/100 g ( Varlık et al., 1993). Changes in the TVB-N values of sardine fillets that applied different ultrasound powers treatment during the storage period at +4 °C are presented in Figure 1a. TVB-N was 20.22 mg N/100 g in fresh sardine fillets. ...
Context 2
... to this study, Gökoğlu et al. (1998) and Özden (1995) stated that TVB-N in sardine fish exceeded the consumption limit of 35 mg/100 g on the 6th day of storage. Changes in the pH values of sardine fillets that applied different ultrasound powers treatment during the storage period at +4 °C are presented in Figure 1c. At the start of storage, while the lowest pH was observed in 200-U group (6.17), the highest pH was observed in 500-U group (6.35) (P >0.05). ...
Context 3
... in the water activity of sardine fillets that applied different ultrasound powers treatment during the storage period at +4 °C are presented in Figure 1d. ...
Context 4
... terms of TVB-N, seafood products are evaluated as "very good" up to 25 mg/100 g, "good" up to 30 mg/100 g, "marketable" up to 35 mg/100 g and "spoiled" for more than 35 mg/100 g ( Varlık et al., 1993). Changes in the TVB-N values of sardine fillets that applied different ultrasound powers treatment during the storage period at +4 °C are presented in Figure 1a. TVB-N was 20.22 mg N/100 g in fresh sardine fillets. ...
Context 5
... to this study, Gökoğlu et al. (1998) and Özden (1995) stated that TVB-N in sardine fish exceeded the consumption limit of 35 mg/100 g on the 6th day of storage. Changes in the pH values of sardine fillets that applied different ultrasound powers treatment during the storage period at +4 °C are presented in Figure 1c. At the start of storage, while the lowest pH was observed in 200-U group (6.17), the highest pH was observed in 500-U group (6.35) (P >0.05). ...
Citations
Ultrasound, whose use has increased in recent years, is one of the most important food processing methods that provides to maintain food quality and increase food safety. The effect of ultrasound treatment on some quality characteristics of vacuum packed rainbow trout (Oncorhynchus mykiss W.) fillets during cold storage was determined. Experimental groups were formed using different power and duration variables (30%W/5 min.; 30%W/15 min.; 80%W/5 min, and 80%W/15 min.).The samples were stored at 4±1ºC until physico-chemical (moisture, pH, color, and texture), sensory, and microbiological analyses were performed. The effect rates of ultrasound application on the evaluated quality characteristics differed from each other. While there was a significant difference between the groups in the decrease in moisture, increase in pH value and changes in sensory parameters, the change depending on storage was not observed within the group. The decrease in colour and texture values was prevented to a certain extent. It was observed that the effect of ultrasound applications on microbiological inactivation varied according to the type of bacteria and application conditions. The lowest increase in the number of the total mesophilic aerobic bacteria, the total psychrophilic aerobic bacteria, and the lactic acid bacteria was detected in the (80% W/5 min) group, while Enterobactericeae and Pseudomonas spp. were detected in the (80% W/15 min) group. The highest inactivation was observed in Pseudomonas spp. bacteria. Our results showed that ultrasound can be an important alternative food processing method to maintain the quality characteristics and food safety of fish meat.
Ultrasound is a contemporary non-thermal technology that is currently being extensively evaluated for its potential to preserve highly perishable foods, while also contributing positively to the economy and environment. There has been a rise in the demand for food products that have undergone minimal processing or have been subjected to non-thermal techniques. Livestock-derived food products, such as meat, milk, eggs, and seafood, are widely recognized for their high nutritional value. These products are notably rich in proteins and quality fats, rendering them particularly vulnerable to oxidative and microbial spoilage. Ultrasound has exhibited significant antimicrobial properties, as well as the ability to deactivate enzymes and enhance mass transfer. The present review centers on the production and classification of ultrasound, as well as its recent implementation in the context of livestock-derived food products. The commercial applications, advantages, and limitations of the subject matter are also subject to scrutiny. The review indicated that ultrasound technology can be effectively utilized in food products derived from livestock, leading to favorable outcomes in terms of prolonging the shelf life of food while preserving its nutritional, functional, and sensory attributes. It is recommended that additional research be conducted to investigate the effects of ultrasound processing on nutrient bioavailability and extraction. The implementation of hurdle technology can effectively identify and mitigate the lower inactivation of certain microorganisms or vegetative cells.
