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THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING

Year 2019, Volume: 44 Issue: 6, 1071 - 1080, 06.10.2019
https://doi.org/10.15237/gida.GD19114

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 14
th 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.

Supporting Institution

Çanakkale Onsekiz Mart Üniversitesi BAP Birimi

Project Number

FYL-2014-379

Thanks

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).

References

  • Referans1 Aday, M.S., Temizkan, R., Büyükcan, M.B., Caner, C. (2013). An innovative technique for extending shelf life of strawberry: Ultrasound. LWT-Food Science and Technology 52(2): 93-101. doi: 10.1016/j.lwt.2012.09.013
  • Referans2 Alarcon-Rojo, A.D., Carrillo-Lopez, L.M., Reyes-Villagrana, R., Huerta-Jiménez, M., Garcia-Galicia, I.A. (2019). Ultrasound and meat quality: A review. Ultrasonics-Sonochemistry 55: 369–382. doi: 10.1016/j.ultsonch.2018.09.016
  • Referans3 Anese, M., Mirolo, G., Beraldo, P., Lippe, G. (2013). Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility. Food Chemistry 136(2): 458-463. doi: 10.1016/j.foodchem.2012.08.013
  • Referans4 Anonymous. (1988). Unterschung von lebensmitteln bestimmung des gehaltes von flqchtigen stickstoffhaltigen basen (TVB-N) in fischen und fischerzeugnissen referenzerfahren. Amtliche Sammlung von Untersuchunsverfahren nach 35 LMBG, 80.
  • Referans5 Anonymous, 2000. Gıda Mikrobiyolojisi ve Uygulamaları. Genişletilmiş 2. Baskı, Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü Yayını, Sim Matbaası, Ankara, Türkiye, 522 s.
  • Referans6 AOAC. (2000). Official Methods of Analysis. 17 th Edition Vol II. Assoc. Off. Anal. Chem., Wash. D. C., USA.
  • Referans7 Ayvaz, Z., Çakır, F., Gündüz, H., Erdağ, M. (2019). Determination of the effect of different frequency ultrasound waves on the color and shelf life of vacuum packaged marinated anchovy (Engraulis encrasicolus). Turkish Journal of Agriculture-Food Science and Technology 7(3): 405-416. doi: 10.24925/turjaf.v7i3.405-416.2341
  • Referans8 Bligh, E.G., Dyer, W.J. (1959). A rapid method of total lipid ekstraction and purification. Canadian Journal of Biochemistry and Physiology 37(8): 911-917.
  • Referans9 Bourne, M.C. (1978). Texture profile analysis. Food Technology 32 (7): 62-72.
  • Referans10 Carcel, J.A., Benedito, J., Bon. J., Mulet, A. (2007). High intensity ultrasound effects on meat brining. Meat Science 76(4):611-619. doi: 10.1016/j.meatsci.2007.01.022
  • Referans11 Caner, C., Aday, M., Demir, M. (2008). Extending the quality of fresh strawberries by equilibrium modified atmosphere packaging. European Food Research and Technology, 227(6): 1575e1583. doi: 10.1007/s00217-008-0881-3
  • Referans12 Cortesi, M.L., Panebianco, A., Giuffrida, A., Anastasio, A. (2009). Innovations in seafood preservation and storage. Veterinary Research Communications 33(1): 15-23. doi:10.1007/s11259-009-9241-4
  • Referans13 Dolatowski, Z.J., Stadnik, J., Stasiak, D. (2007). Applications of ultrasound in food technology. Acta Scientiarum Polonorum Technologia Alimentaria. 6(3): 89-99.
  • Referans14 Durmuş, M. (2010). Farklı mevsimde avlanan sardalya (Sardinella Aurita Valenciennes, 1847)’nın 4oC’de vakum paketli olarak depolanmasında oluşan duyusal, kimyasal ve mikrobiyolojik değişimler. Yüksek Lisans Tezi, Çukurova Üniversitesi, Türkiye, 81 s.
  • Referans15 El Marrakchi, A., Bennour, M., Bovchritt, N., Hamama, A., Tagafait, H. (1990). Sensory, chemical and microbiological assessments of moroccan sardines (Sardine pilchardus) stored in ice. Journal of Food Protection 53(7): 600-605. doi: 10.4315/0362-028X-53.7.600
  • Referans16 Göğüş, A.K., Kolsarıcı, N. (1992). Su ürünleri teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları: 1243 Ders kitabı: 358, Ankara, s. 38-42.
  • Referans17 Gökalp, H.Y., Kaya, M., Tülek, Y., Zorba, Ö. (2001). Et ve et ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu (4. Basım), Atatürk Üniversitesi Yayınları, Erzurum.
  • Referans18 Gökoğlu, N., Özden, Ö., Erkan, N. (1998). Physical, chemical and sensory analyses of freshly harvested sardines (Sardina pilchardus) stored at 4 oC. Journal of Aquatic Food Product Technology 7(2): 5-15. doi: 10.1300/J030v07n02_02
  • Referans19 Hall, G.M. (2012). Fish processing technology. Springer Science & Business Media.
  • Referans20 Harrigan, WF. (1998). Laboratory methods in food microbiology. Academic Press, San Diego, USA.
  • Referans21 Jayasooriya, S.D., Bhandari, B.R., Torley, P., D'Arcy, B.R. (2004). Effect of high power ultrasound waves on properties of meat: a review. International Journal of Food Properties 7(2): 301-319. doi: 10.1081/JFP-120030039
  • Referans22 Kenar, M. (2009). Aromatik bitkilerden elde edilen doğal antioksidanların balık filetosu üzerindeki duyusal, kimyasal ve mikrobiyolojik etkilerinin incelenmesi. Yüksek Lisans Tezi, Çukurova Üniversitesi, Türkiye, 92 s.
  • Referans23 Kılınç, B. (1998). Dondurularak depolanmış sardalya balıklarında (Sardina pilchardus, W., 1992) kimyasal, fiziksel, duyusal ve mikrobiyolojik değişimler. Yüksek Lisans Tezi, Ege Üniversitesi, Türkiye, 75 s.
  • Referans24 Kietzman, U., Priebe, K., Rakov, D., Reichstein, K. (1969). Seefisch als lebensmittel. Paul Parey Verlag, Hamburg-Berlin, s. 63-79; 99-100.
  • Referans25 Kordowska-Wiater, M., Stasiak, D.M. (2011). Effect of ultrasound on survival of gram-negative bacteria on chicken skin surface. Bulletin of the Veterinary Institute in Pulawy, 55, 207-210.
  • Referans26 Kramer, A. (1975). Food texture: defination, measurement and relation to other food qualıty attributes. In Theory, Determination and Control of Physical Properties of Food Materials, Springer Netherlands, pp. 55-64.
  • Referans27 Lagnika, C., Zhang, M., Mothibe, K.J. (2013). Effects of ultrasound and high pressure argon on physico-chemical properties of white mushrooms (Agaricus bisporus) during postharvest storage. Postharvest Biology and Technology 82: 87-94. doi:10.1016/j.postharvbio.2013.03.006
  • Referans28 Lemon, D.W. (1975). An improved TBA test for rancidity new series circular No: 51. Halifax-Laboratory, Halifax, Canada.
  • Referans29 Li, X., Li, J., Zhu, J., Wang, Y., Fu, L., Xuan, W. (2011). Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0 °C. Food Chemistry 126(3): 896-901. doi: 10.1016/j.foodchem.2010.11.071
  • Referans30 Ohlsson, T., Bengtsson, N. (2002). Minimal processing technologies in the food industry (1th. ed.). Woodhead Publishing, p. 288.
  • Referans31 Özden, Ö. (1995). Sardalya balığının (Sardina pilchardus W, 1972) soğukta depolanması sırasında yağında oluşan bozulmaların belirlenmesi. Yüksek Lisans Tezi, İstanbul Üniversitesi, Türkiye, 45 s.
  • Referans32 Özoğul, F., Polat, A., Özoğul, Y. (2004). The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 85: 49–57. doi: 10.1016/j.foodchem.2003.05.006
  • Referans33 Pacheco-Aguilar, R., Lugo-Sanchez, M.E., Villegas-Ozuna, R.E., Robles-Burgueno, R. (1998). Histamine quantification in monterey sardine muscle and canned products from Northwestern Mexico. Journal of Food Composition and Analysis 11: 188–195. doi:10.1006/jfca.1998.0574
  • Referans34 Pohlman, F.W., Dikeman, M.E., Zayas, J.F. (1997). The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packaged beef semitendinosus and biceps femoris muscles. Meat Science 45(3): 329-337. doi:10.1016/S0309-1740(96)00106-4
  • Referans35 Raso, J., Palop, A., Pagan, R., Condon, S. (1998). Inactivation of bacillus subtilis spores by combining ultrasonic waves under pressure and mild heat treatment. Journal of Applied Microbiology 85(5): 849–854. doi: 10.1046/j.1365-2672.1998.00593.x
  • Referans36 Stamatis, N., Arkoudelos, J.S. (2007). Effect of modified atmosphere and vacuum packaging on microbial, chemical and sensory quality indicators of fresh, filleted Sardina pilchardus at 3 oC. Journal of the Science of Food and Agriculture 87(6): 1164-1171. doi:10.1002/jsfa.2858
  • Referans37 Szczesniak, A.S. (1963). Classification of Textural Characteristics. Journal of Food Science 28: 385-389. doi:10.1111/j.1365-2621.1963.tb00215.x
  • Referans38 Ulusoy, K., Karakaya, M. (2011). Gıda endüstrisinde ultrasonik ses dalgalarının kullanımı. Gıda/The Journal of Food, 36 (2): 113-120.
  • Referans39 Varlık, C., Uğur, M., Gökoğlu, N., Gün, H., (1993). Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri. Gıda Teknolojisi Derneği 17: 16-17.
  • Referans40 Zheng, L., Sun, D.W. (2006). Innovative applications of power ultrasound during food freezing processes-a review. Trends in Food Science & Technology 17(1): 16-23. doi:10.1016/j.tifs.2005.08.010

FARKLI GÜÇTE ULTRASES UYGULAMALARININ VAKUM PAKETLENEN SARDALYA BALIKLARININ (Sardina pilchardus) BAZI KALİTE PARAMETRELERİ ÜZERİNE ETKİSİ

Year 2019, Volume: 44 Issue: 6, 1071 - 1080, 06.10.2019
https://doi.org/10.15237/gida.GD19114

Abstract

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. 

Project Number

FYL-2014-379

References

  • Referans1 Aday, M.S., Temizkan, R., Büyükcan, M.B., Caner, C. (2013). An innovative technique for extending shelf life of strawberry: Ultrasound. LWT-Food Science and Technology 52(2): 93-101. doi: 10.1016/j.lwt.2012.09.013
  • Referans2 Alarcon-Rojo, A.D., Carrillo-Lopez, L.M., Reyes-Villagrana, R., Huerta-Jiménez, M., Garcia-Galicia, I.A. (2019). Ultrasound and meat quality: A review. Ultrasonics-Sonochemistry 55: 369–382. doi: 10.1016/j.ultsonch.2018.09.016
  • Referans3 Anese, M., Mirolo, G., Beraldo, P., Lippe, G. (2013). Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility. Food Chemistry 136(2): 458-463. doi: 10.1016/j.foodchem.2012.08.013
  • Referans4 Anonymous. (1988). Unterschung von lebensmitteln bestimmung des gehaltes von flqchtigen stickstoffhaltigen basen (TVB-N) in fischen und fischerzeugnissen referenzerfahren. Amtliche Sammlung von Untersuchunsverfahren nach 35 LMBG, 80.
  • Referans5 Anonymous, 2000. Gıda Mikrobiyolojisi ve Uygulamaları. Genişletilmiş 2. Baskı, Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü Yayını, Sim Matbaası, Ankara, Türkiye, 522 s.
  • Referans6 AOAC. (2000). Official Methods of Analysis. 17 th Edition Vol II. Assoc. Off. Anal. Chem., Wash. D. C., USA.
  • Referans7 Ayvaz, Z., Çakır, F., Gündüz, H., Erdağ, M. (2019). Determination of the effect of different frequency ultrasound waves on the color and shelf life of vacuum packaged marinated anchovy (Engraulis encrasicolus). Turkish Journal of Agriculture-Food Science and Technology 7(3): 405-416. doi: 10.24925/turjaf.v7i3.405-416.2341
  • Referans8 Bligh, E.G., Dyer, W.J. (1959). A rapid method of total lipid ekstraction and purification. Canadian Journal of Biochemistry and Physiology 37(8): 911-917.
  • Referans9 Bourne, M.C. (1978). Texture profile analysis. Food Technology 32 (7): 62-72.
  • Referans10 Carcel, J.A., Benedito, J., Bon. J., Mulet, A. (2007). High intensity ultrasound effects on meat brining. Meat Science 76(4):611-619. doi: 10.1016/j.meatsci.2007.01.022
  • Referans11 Caner, C., Aday, M., Demir, M. (2008). Extending the quality of fresh strawberries by equilibrium modified atmosphere packaging. European Food Research and Technology, 227(6): 1575e1583. doi: 10.1007/s00217-008-0881-3
  • Referans12 Cortesi, M.L., Panebianco, A., Giuffrida, A., Anastasio, A. (2009). Innovations in seafood preservation and storage. Veterinary Research Communications 33(1): 15-23. doi:10.1007/s11259-009-9241-4
  • Referans13 Dolatowski, Z.J., Stadnik, J., Stasiak, D. (2007). Applications of ultrasound in food technology. Acta Scientiarum Polonorum Technologia Alimentaria. 6(3): 89-99.
  • Referans14 Durmuş, M. (2010). Farklı mevsimde avlanan sardalya (Sardinella Aurita Valenciennes, 1847)’nın 4oC’de vakum paketli olarak depolanmasında oluşan duyusal, kimyasal ve mikrobiyolojik değişimler. Yüksek Lisans Tezi, Çukurova Üniversitesi, Türkiye, 81 s.
  • Referans15 El Marrakchi, A., Bennour, M., Bovchritt, N., Hamama, A., Tagafait, H. (1990). Sensory, chemical and microbiological assessments of moroccan sardines (Sardine pilchardus) stored in ice. Journal of Food Protection 53(7): 600-605. doi: 10.4315/0362-028X-53.7.600
  • Referans16 Göğüş, A.K., Kolsarıcı, N. (1992). Su ürünleri teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları: 1243 Ders kitabı: 358, Ankara, s. 38-42.
  • Referans17 Gökalp, H.Y., Kaya, M., Tülek, Y., Zorba, Ö. (2001). Et ve et ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu (4. Basım), Atatürk Üniversitesi Yayınları, Erzurum.
  • Referans18 Gökoğlu, N., Özden, Ö., Erkan, N. (1998). Physical, chemical and sensory analyses of freshly harvested sardines (Sardina pilchardus) stored at 4 oC. Journal of Aquatic Food Product Technology 7(2): 5-15. doi: 10.1300/J030v07n02_02
  • Referans19 Hall, G.M. (2012). Fish processing technology. Springer Science & Business Media.
  • Referans20 Harrigan, WF. (1998). Laboratory methods in food microbiology. Academic Press, San Diego, USA.
  • Referans21 Jayasooriya, S.D., Bhandari, B.R., Torley, P., D'Arcy, B.R. (2004). Effect of high power ultrasound waves on properties of meat: a review. International Journal of Food Properties 7(2): 301-319. doi: 10.1081/JFP-120030039
  • Referans22 Kenar, M. (2009). Aromatik bitkilerden elde edilen doğal antioksidanların balık filetosu üzerindeki duyusal, kimyasal ve mikrobiyolojik etkilerinin incelenmesi. Yüksek Lisans Tezi, Çukurova Üniversitesi, Türkiye, 92 s.
  • Referans23 Kılınç, B. (1998). Dondurularak depolanmış sardalya balıklarında (Sardina pilchardus, W., 1992) kimyasal, fiziksel, duyusal ve mikrobiyolojik değişimler. Yüksek Lisans Tezi, Ege Üniversitesi, Türkiye, 75 s.
  • Referans24 Kietzman, U., Priebe, K., Rakov, D., Reichstein, K. (1969). Seefisch als lebensmittel. Paul Parey Verlag, Hamburg-Berlin, s. 63-79; 99-100.
  • Referans25 Kordowska-Wiater, M., Stasiak, D.M. (2011). Effect of ultrasound on survival of gram-negative bacteria on chicken skin surface. Bulletin of the Veterinary Institute in Pulawy, 55, 207-210.
  • Referans26 Kramer, A. (1975). Food texture: defination, measurement and relation to other food qualıty attributes. In Theory, Determination and Control of Physical Properties of Food Materials, Springer Netherlands, pp. 55-64.
  • Referans27 Lagnika, C., Zhang, M., Mothibe, K.J. (2013). Effects of ultrasound and high pressure argon on physico-chemical properties of white mushrooms (Agaricus bisporus) during postharvest storage. Postharvest Biology and Technology 82: 87-94. doi:10.1016/j.postharvbio.2013.03.006
  • Referans28 Lemon, D.W. (1975). An improved TBA test for rancidity new series circular No: 51. Halifax-Laboratory, Halifax, Canada.
  • Referans29 Li, X., Li, J., Zhu, J., Wang, Y., Fu, L., Xuan, W. (2011). Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0 °C. Food Chemistry 126(3): 896-901. doi: 10.1016/j.foodchem.2010.11.071
  • Referans30 Ohlsson, T., Bengtsson, N. (2002). Minimal processing technologies in the food industry (1th. ed.). Woodhead Publishing, p. 288.
  • Referans31 Özden, Ö. (1995). Sardalya balığının (Sardina pilchardus W, 1972) soğukta depolanması sırasında yağında oluşan bozulmaların belirlenmesi. Yüksek Lisans Tezi, İstanbul Üniversitesi, Türkiye, 45 s.
  • Referans32 Özoğul, F., Polat, A., Özoğul, Y. (2004). The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 85: 49–57. doi: 10.1016/j.foodchem.2003.05.006
  • Referans33 Pacheco-Aguilar, R., Lugo-Sanchez, M.E., Villegas-Ozuna, R.E., Robles-Burgueno, R. (1998). Histamine quantification in monterey sardine muscle and canned products from Northwestern Mexico. Journal of Food Composition and Analysis 11: 188–195. doi:10.1006/jfca.1998.0574
  • Referans34 Pohlman, F.W., Dikeman, M.E., Zayas, J.F. (1997). The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packaged beef semitendinosus and biceps femoris muscles. Meat Science 45(3): 329-337. doi:10.1016/S0309-1740(96)00106-4
  • Referans35 Raso, J., Palop, A., Pagan, R., Condon, S. (1998). Inactivation of bacillus subtilis spores by combining ultrasonic waves under pressure and mild heat treatment. Journal of Applied Microbiology 85(5): 849–854. doi: 10.1046/j.1365-2672.1998.00593.x
  • Referans36 Stamatis, N., Arkoudelos, J.S. (2007). Effect of modified atmosphere and vacuum packaging on microbial, chemical and sensory quality indicators of fresh, filleted Sardina pilchardus at 3 oC. Journal of the Science of Food and Agriculture 87(6): 1164-1171. doi:10.1002/jsfa.2858
  • Referans37 Szczesniak, A.S. (1963). Classification of Textural Characteristics. Journal of Food Science 28: 385-389. doi:10.1111/j.1365-2621.1963.tb00215.x
  • Referans38 Ulusoy, K., Karakaya, M. (2011). Gıda endüstrisinde ultrasonik ses dalgalarının kullanımı. Gıda/The Journal of Food, 36 (2): 113-120.
  • Referans39 Varlık, C., Uğur, M., Gökoğlu, N., Gün, H., (1993). Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri. Gıda Teknolojisi Derneği 17: 16-17.
  • Referans40 Zheng, L., Sun, D.W. (2006). Innovative applications of power ultrasound during food freezing processes-a review. Trends in Food Science & Technology 17(1): 16-23. doi:10.1016/j.tifs.2005.08.010
There are 40 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Hatice Gündüz 0000-0002-9899-8635

Şükriye Aras Hisar This is me

Fettah Gündüz This is me 0000-0002-0968-3755

Project Number FYL-2014-379
Publication Date October 6, 2019
Published in Issue Year 2019 Volume: 44 Issue: 6

Cite

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. 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. The Journal of Food. October 2019;44(6):1071-1080. doi:10.15237/gida.GD19114
Chicago Gündüz, Hatice, Şükriye Aras Hisar, and Fettah Gündüz. “THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING”. Gıda 44, no. 6 (October 2019): 1071-80. https://doi.org/10.15237/gida.GD19114.
EndNote Gündüz H, Aras Hisar Ş, Gündüz F (October 1, 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.
IEEE H. Gündüz, Ş. Aras Hisar, and F. Gündüz, “THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING”, The Journal of Food, vol. 44, no. 6, pp. 1071–1080, 2019, doi: 10.15237/gida.GD19114.
ISNAD Gündüz, Hatice et al. “THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING”. Gıda 44/6 (October 2019), 1071-1080. https://doi.org/10.15237/gida.GD19114.
JAMA 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. The Journal of Food. 2019;44:1071–1080.
MLA Gündüz, Hatice et al. “THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING”. Gıda, vol. 44, no. 6, 2019, pp. 1071-80, doi:10.15237/gida.GD19114.
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. The Journal of Food. 2019;44(6):1071-80.

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