Farklı Yoğunluktaki Ses Dalgalarının Vakum Ambalajlanmış Hamsi (Engraulis encrasicolus) Marinatının Rengine ve Raf Ömrüne Etkisinin Belirlenmesi

Abstract

Suitability of marinated anchovies for ultra sound application as well as the effect of ultra sound on the shelf-life and color properties of marinated anchovies were investigated. In this regard, TVB-N, TBAR’s, pH, texture profile, water activity and color analyses were conducted on varying level of ultra sound (250 W/L, 500 W/L, 750 W/L for group A, B and C, respectively) applied vacuum-packaged marinated anchovies (Engraulis encrasicolus) during their shelf-lives. Based on the TVB-N results obtained, shelf-lives of marinated anchovies for group A and B were determined as 4 months; while the shelf-life of group C was only 3 months. It was found that the ultra sound treatment of 750 W/L shorten the shelf life of marinated anchovies. No microbiological growth was observed in any group during the shelf-life. According to the color values obtained using computer vision technology and sensory test results, group A was determined as the best group. Considering all the results, low-density ultra sound application was found to be beneficial on the color and texture profiles of marinated anchovies and these products were preferred by the sensory panelists and ultra sound process was found to be feasible for processed seafood products which have not been studied intensively, yet. Additionally, the commercial value of the resulting product obtained with ultra sound technology is expected to be high and will contribute to the national economy.

The Effect of Different Ultrasound Powers Treatment on Some Quality Parameters of Sardines (Sardina Pilchardus) Packed in Vacuum Packaging

“…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.…”

“…It was observed that the application of ultrasound had no effect on the water activity of sardine fish (P >0.05). Similar results were obtained from Ayvaz et al (2019) that applied ultrasound to marinated anchovy.…”

“…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 during storage.However, the results of our study showed that the use of ultrasound increases the amount of TVB-N. Similar results were obtained fromAyvaz et al (2019). Researchers have reported that this is related to the easier breakdown of compounds found in muscles by the effect of cavitation.…”

“…There are many studies investigating the effect of ultrasound on the structure of products such as vegetables, fruits and meat products (Aday et al, 2013;Anese et al, 2013;Lagnika et al, 2013;Kordowska-Wiater and Stasiak, 2011;Cárcel et al, 2007;Pohlman et al, 1997). While there are a limited number of studies on processed seafood (Ayvaz et al, 2019), any study has not been found investigating the effect of this technology on the quality of raw seafood in the literature. In this study, it is aimed to investigate the effect of ultrasound technology on quality parameters of vacuum packed sardine fillets (Sardina pilchardus W., 1972).…”