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

• Published in: Journal of food science and nutrition (Pusan, Korea : 2003) Vol. 12; no. 3; pp. 181 - 184
• Main Authors: Kim, Yun-Jung, Nam, Sa-Uk, Chae, Hyeon-Seok, Lee, Seoung-Gyu, Song, Kyung-Bin
• Format: Journal Article
• Language: Korean
• Published: 2007
• Subjects: aqueous chlorine dioxide; storage; mackerel; microbial change
• ISSN: 1226-332X

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.