ULTRASONICATION: A DEVELOPING TECHNOLOGY FOR FISH PROCESSING AND PRESERVATION


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Authors

  • N. SURESHCHANDRA SINGH Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Lembucherra, West Tripura- 799 210, Tripura, India
  • ANAND VAISHNAV Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Lembucherra, West Tripura- 799 210, Tripura, India
  • BIKASH PATI Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Lembucherra, West Tripura- 799 210, Tripura, India
  • LALBIAKNGURI Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Lembucherra, West Tripura- 799 210, Tripura, India
  • TANUJA KULSHRESTHA Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Lembucherra, West Tripura- 799 210, Tripura, India
  • PRASANTA MAHANTA Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Lembucherra, West Tripura- 799 210, Tripura, India
  • NARESH KUMAR MEHTA Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Lembucherra, West Tripura- 799 210, Tripura, India.
  • M. BHARGAVI PRIYADARSHINI Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Lembucherra, West Tripura- 799 210, Tripura, India.

https://doi.org/10.56093/jifsi.v55i2.2023.141476

Keywords:

Ultrasonication, cavitation, sponge effect, microbial inactivation, 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

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Submitted

2023-08-25

Published

2026-09-01

Issue

Vol. 55 No. 2 (2023): Journal of the Inland Fisheries Society of India

Section

Articles

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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

In case of publication of the article in the journal, author(s) are required to assign copyright to the Journal of the Inland Fisheries Society of India for its publication in any form/language including all media (print and electronic, or presently unknown), and exclusive right to use the matter for the life of the work (no time restriction on re use of matter).

How to Cite

SINGH, N. S., VAISHNAV, A. ., PATI, B. ., LALBIAKNGURI, KULSHRESTHA, T. ., MAHANTA, P. ., MEHTA, N. K. ., & PRIYADARSHINI, M. B. . (2026). ULTRASONICATION: A DEVELOPING TECHNOLOGY FOR FISH PROCESSING AND PRESERVATION. Journal of the Inland Fisheries Society of India, 55(2), 195-210. https://doi.org/10.56093/jifsi.v55i2.2023.141476