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.
