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KMID : 0903520070500010042
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2007 Volume.50 No. 1 p.42 ~ p.47
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Effect of Chlorine Dioxide Treatment on Microbial Growth and Qualities of Fish Paste during Storage
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Shin Hee-Young
Lee Yeon-Ju
Park In-Young
Kim Ju-Yeon
Oh Su-Jin
Song Kyung-Bin
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Abstract
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Effect of chlorine dioxide (ClO2) treatment on the microbial and physicochemical changes of fish paste was investigated. Fish paste samples were treated with 5, 10, and 50 ppm of ClO2 solution, respectively. After ClO2 treatment, fish paste samples were individually packaged and stored at 4oC. The initial microbial loads of samples were 3.8 log CFU/g in total bacterial count, and 2.5 log CFU/g in yeasts and molds. Microbial growth of fish paste during storage showed that populations of total bacteria, yeast and mold were significantly reduced by ClO2 treatment. In particular, the treatment of 50 ppm ClO2 decreased total bacterial count the most significantly among the ClO2 treated fish pastes. The pH and VBN of fish paste decreased with increasing ClO2 concentration. Thiobarbituric acid reacted substance (TBARS) values of treated fish paste increased during storage, regardless of ClO2 concentration. This study showed that 50 ppm chloride dioxide was the optimum dose level to extend the shelf-life of fish paste.
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KEYWORD
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fish paste, chlorine dioxide, storage, microbial growth
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