Figure 5.

The effects of ultrasonic treatment on the physico‐chemical characteristics of whelk meat. Whelk meat sample was tenderized by ultrasonic treatment at RSM optimized condition. Changes of (a) pH, (b) water‐holding activity, (c) cooking yield, (d) TBARS, and (e) total viable count of ultrasonic‐treated samples were measured and compared with control samples without ultrasonic treatment. All samples were stored at 0°C during the storage. Data were represented as mean ± SEM. Statistical significance was assessed by one‐way ANOVA and Tukey's multiple comparison test with *^* p<0.01 and **^* p<0.001 when compared with untreated controls