Aqueous Chlorine Dioxide Treatment Decreases Microbial Contamination and Preserves Sensory Properties of Mackerel During Storage

  • Kim, Yun-Jung (Department of Food Science and Technology, Chungnam National University) ;
  • Nam, Sa-Uk (Department of Food Science and Technology, Chungnam National University) ;
  • Chae, Hyeon-Seok (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Seoung-Gyu (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2007.09.30


Effect of aqueous chlorine dioxide ($ClO_{2}$) treatment on quality change of mackerel during storage was examined. Mackerel treated with 0, 5, 10, and 50 ppm of $ClO_{2}$ solution, respectively was stored at $4^{\circ}C$. $ClO_{2}$ treatment decreased populations of aerobic bacteria in mackerel during storage. The number of total aerobic bacteria of mackerel treated with 50 ppm $ClO_{2}$ increased from 2.45 to 3.44 log CFU/g after 9 days of storage, while that of the control increased from 3.47 to 4.72 log CFU/g. The pH values of mackerel increased during storage, with no significant changes among treatments. Volatile basic nitrogen values of mackerel were decreased by $ClO_{2}$ treatment. Quality of mackerel treated with $ClO_{2}$ was better than that of the control during storage based on sensory evaluation. These results indicate that aqueous $ClO_{2}$ treatment could be useful for improving the microbial safety and qualities of mackerel.


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