Yıl 2019, Cilt 44 , Sayı 6, Sayfalar 1071 - 1080 2019-10-06

THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING
FARKLI GÜÇTE ULTRASES UYGULAMALARININ VAKUM PAKETLENEN SARDALYA BALIKLARININ (Sardina pilchardus) BAZI KALİTE PARAMETRELERİ ÜZERİNE ETKİSİ

Hatice Gündüz [1] , Şükriye Aras Hisar [2] , Fettah Gündüz [3]


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.

Bu çalışmada farklı güçte ultrases uygulamalarının (200 W/L, 300 W/L, 500 W/L) vakum ambalajlanmış sardalya balığı filetolarının (Sardina pilchardus W.,1972) kimyasal, mikrobiyel ve fiziksel kalite parametreleri üzerine etkisi araştırılmıştır. 0, 2, 4, 6, 8, 10, 12. ve 14. günlerde pH, TVB-N, TBAR’s analizleri ile mikrobiyolojik analizler yapılmış ve su aktivitesi ile tekstür özelliklerinin değişimleri de değerlendirilmeye çalışılmıştır. Elde edilen sonuçlardan 200 W/L yoğunlukta ultrases kullanımının mikrobiyal bozulmayı geciktirdiği ve ürünlerin sertlik özelliği açısından diğer gruplara kıyasla daha iyi sonuçlar verdiği gözlemlenmiştir (P <0.05). Ultrases teknolojisinin su ürünlerinin bağ dokusunu olumsuz yönde etkilemediği ve mikrobiyel yük üzerine olumlu etkisinin olduğu belirlenmiştir. Bu nedenle, ultrases teknolojisinin su ürünlerinde geliştirilerek kullanılabileceği sonucuna varılmıştır. 

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Birincil Dil en
Konular Fen
Yayımlanma Tarihi 2019
Bölüm Makaleler
Yazarlar

Orcid: 0000-0002-9899-8635
Yazar: Hatice Gündüz (Sorumlu Yazar)
Kurum: İZMİR KATİP ÇELEBİ ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
Ülke: Turkey


Yazar: Şükriye Aras Hisar

Orcid: 0000-0002-0968-3755
Yazar: Fettah Gündüz

Destekleyen Kurum Çanakkale Onsekiz Mart Üniversitesi BAP Birimi
Proje Numarası FYL-2014-379
Teşekkür This study is the part of the master thesis of Hatice GÜNDÜZ. This study has been supported by Çanakkale Onsekiz Mart University Scientific Research Project Coordination (Project number: FYL-2014-379).
Tarihler

Yayımlanma Tarihi : 6 Ekim 2019

Bibtex @araştırma makalesi { gida599545, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {1071 - 1080}, doi = {10.15237/gida.GD19114}, title = {THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING}, key = {cite}, author = {Gündüz, Hatice and Aras Hisar, Şükriye and Gündüz, Fettah} }
APA Gündüz, H , Aras Hisar, Ş , Gündüz, F . (2019). THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING. Gıda , 44 (6) , 1071-1080 . DOI: 10.15237/gida.GD19114
MLA Gündüz, H , Aras Hisar, Ş , Gündüz, F . "THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING". Gıda 44 (2019 ): 1071-1080 <https://dergipark.org.tr/tr/pub/gida/issue/49361/599545>
Chicago Gündüz, H , Aras Hisar, Ş , Gündüz, F . "THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING". Gıda 44 (2019 ): 1071-1080
RIS TY - JOUR T1 - THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING AU - Hatice Gündüz , Şükriye Aras Hisar , Fettah Gündüz Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19114 DO - 10.15237/gida.GD19114 T2 - Gıda JF - Journal JO - JOR SP - 1071 EP - 1080 VL - 44 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19114 UR - https://doi.org/10.15237/gida.GD19114 Y2 - 2019 ER -
EndNote %0 Gıda THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING %A Hatice Gündüz , Şükriye Aras Hisar , Fettah Gündüz %T THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 44 %N 6 %R doi: 10.15237/gida.GD19114 %U 10.15237/gida.GD19114
ISNAD Gündüz, Hatice , Aras Hisar, Şükriye , Gündüz, Fettah . "THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING". Gıda 44 / 6 (Ekim 2019): 1071-1080 . https://doi.org/10.15237/gida.GD19114
AMA Gündüz H , Aras Hisar Ş , Gündüz F . THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING. GIDA. 2019; 44(6): 1071-1080.
Vancouver Gündüz H , Aras Hisar Ş , Gündüz F . THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING. Gıda. 2019; 44(6): 1080-1071.