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

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 dur...