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. 2021 Aug 10;78:105715. doi: 10.1016/j.ultsonch.2021.105715

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© 2021 The Author(s)

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 2 — Bactericidal effects of SPDT on shrimp surimi. (a-c) The effects of curcumin concentration, ultrasonic power and treatment duration on the total viable count (TVC) of shrimp surimi samples after refrigerated storage for 3 days. (d) The changes in total viable count (TVC) of shrimp surimi samples during the refrigerated storage for 6 days. Control: the samples without treatment before refrigerated storage; PDT: the samples with photodynamic treatment for 30 min with 400 nmol/g curcumin before storage; SPDT: the samples with sono/photodynamic treatment for 30 min at 600 W with 400 nmol/g curcumin before storage.)