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KMID : 1160620070120030181
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Preventive Nutrition and Food Science
2007 Volume.12 No. 3 p.181 ~ p.184
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Aqueous Chlorine Dioxide Treatment Decreases Microbial Contamination and Preserves Sensory Properties of Mackerel During Storage
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Kim Yun-Jung
Nam Sa-Uk
Chae Hyeon-Seok
Lee Seoung-Gyu
Song Kyung-Bin
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Abstract
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Effect of aqueous chlorine dioxide (ClO2) treatment on quality change of mackerel during storage was examined. Mackerel treated with 0, 5, 10, and 50 ppm of ClO2 solution, respectively was stored at 4oC. ClO2 treatment decreased populations of aerobic bacteria in mackerel during storage. The number of total aerobic bacteria of mackerel treated with 50 ppm ClO2 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 ClO2 treatment. Quality of mackerel treated with ClO2 was better than that of the control during storage based on sensory evaluation. These results indicate that aqueous ClO2 treatment could be useful for improving the microbial safety and qualities of mackerel.
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KEYWORD
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mackerel, aqueous chlorine dioxide, microbial change, storage
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