High-intensity ultrasound in refrigerated tilapia fillets: emerging preservation technology

Abstract

The objective of this work was to evaluate the effects of high intensity ultrasound exposure at 37 kHz and 100 W of effective power at different durations on the nutritional, physicochemical, and microbiological attributes of tilapia fillets during refrigerated storage. The application time of ultrasound influences both the nutritional attributes and physicochemical aspects of tilapia fillets. Additionally, the 10 min treatment makes the tilapia fillets more acidic. Conversely, extending the treatment to 20 min induced greater physical changes, such as a yellowish-red coloration on the fillets, lower water retention capacity, and lower moisture and ash percentages, which can compromise the nutritional quality of the fish and increase lipid oxidation. Although the count of psychrotrophic aerobes increased during storage, it remained within the safe threshold according to international standards. The application of an ultrasonic frequency of 37 kHz at an effective power of 100W for 10 min demonstrated innovative potential for preserving tilapia fillets, mitigating nutritional losses, and maintaining good technological characteristics.