ULTRASONICATION: A DEVELOPING TECHNOLOGY FOR FISH PROCESSING AND PRESERVATION

Abstract

New, potent technologies have emerged as a result of growing consumer demand, stronger food and environmental regulations, and higher customer demand. Ultrasonic technology has been used in the food industry mainly because it is rapid, versatile, new, and promising. Ultrasound is a promising pretreatment approach when combined with other treatments. In addition to enhanced quality, fewer process steps, efficient microbial inactivation, increased process efficiency, preservation of desirable qualitative traits like texture, nutrition, and organoleptic aspects, and longer shelf life, ultrasound demonstrates a number of important characteristics. It is primarily employed as a non-destructive analytical technique for quality assurance and process control with regard to physicochemical parameters, including composition, structure, and physical state of foods. Key words Ultrasonication, cavitation, sponge effect, microbial inactivation, preservation