Browse > Article

Effect of Chlorine Dioxide Treatment on Microbial Growth and Qualities of Fish Paste during Storage  

Shin, Hee-Young (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Lee, Yeon-Ju (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Park, In-Young (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Kim, Ju-Yeon (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Oh, Su-Jin (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Song, Kyung-Bin (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Publication Information
Applied Biological Chemistry / v.50, no.1, 2007 , pp. 42-47 More about this Journal
Abstract
Effect of chlorine dioxide ($ClO_2$) treatment on the microbial and physicochemical changes of fish paste was investigated. Fish paste samples were treated with 5, 10, and 50 ppm of $ClO_2$ solution, respectively, After $ClO_2$ treatment, fish paste samples were individually packaged and stored at 4$^{\circ}C$. 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 $ClO_2$ treatment. In particular, the treatment of 50 ppm $ClO_2$ decreased total bacterial count the most significantly among the $ClO_2$ treated fish pastes. The pH and VBN of fish paste decreased with increasing $ClO_2$ concentration. Thiobarbituric acid reacted substance (TBARS) values of treated fish paste increased during storage, regardless of $ClO_2$ concentration. This study showed that 50 ppm chloride dioxide was the optimum dose level to extend the shelf-life of fish paste.
Keywords
fish paste; chlorine dioxide; storage; microbial growth;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Kim, J. S., Cho, M. L. and Heu, M. S. (2003) Quality improvement of heart-induced surimi gel using calcium powder of cuttle, Sepia esculenta bone treated with acetic acid. J. Kor. Fish. Soc. 36, 198-203   과학기술학회마을
2 Youm, H. J., Ko, J. K., Kim, M. R., Cho, Y. S., Chun, H. K. and Song, K. B. (2005) Effect of aqueous chlorine dioxide and citric acid treatment on microbial safety and quality control of minimally processed and refrigerated (MPR) salad. Korean J. Sci. Food Technol. 37, 129-133   과학기술학회마을
3 Kraybill, H. F. (1978) Origin, classification and distribution of chemicals in drinking water with an assessment of their carcinogenic potential. In Water chlorination, environmental impact and health effects, Jolly, R. L. (eds.), Ann Arbor Scientific Publishers, Inc., Ann Arbor, Mich, pp. 211-228
4 Tsai, L.S., Wilson, R. and Randall, V. (1997) Mutagenicity of poultry chiller water treated with either chlorine dioxide or chlorine. J. Agric. Food Chem. 45, 2267-2272   DOI   ScienceOn
5 SAS (2001) SAS User's Guide. Statistical Analysis Systems Institute Inc., Cary, NC, USA
6 Kraybill, H. F. (1978) Origin, classification and distribution of chemicals in drinking water with an assessment of their carcinogenic potential. In: Water Chlorination. Jplly, R. L. (ed.), pp. 211-228. Ann Arbor Science, Ann Arbor, MI, USA
7 Park, I. K., Kim, S. Y. and Kim, S. D. (1994) Storage of soybean curd prepared with ozone treated soybean. J. East Asian Soc. Dietary Life 4, 69-74
8 Shin, H. Y., Ku, K. U., Park, S. K. and Song, K. B. (2006) Use of freshness indicator for determination of freshness quality change of tofu during storage. J. Korean Soc. Appl. Biol. Chem. 49, 158-162   과학기술학회마을
9 Kim, J. M. (2001) Use of chlorine dioxide as a biocide in the food industry. Food Ind. Nutr. 6, 33-39
10 Park, Y. K., Kim, H. H. and Kim, M. H. (2004) Quality characteristics of fried fish paste added with ethanol extract of onion. J. Korean Soc. Food Sci. Nutr. 33, 1049-1055   과학기술학회마을   DOI
11 Cho, H. T., Chang, D. S., Lee, W. D., Jeong, E. T. and Lee, E. W. (1998) Utilization of chitosan hydrolysate as a natural food preservative for fish meat paste products. Korean J. Food Sci. Technol. 30, 817-822   과학기술학회마을
12 Jimenez-Villarreal, J. R., Pohlman, F. W., Johnson, Z. B., Brown Jr, A. H. and Baublits, R. T. (2003) Effect of chlorine dioxide, cetylpyridinium chlorine, lactic acid and trisodium phosphate on physical and sensory properties of ground beef. Meat Sci. 65, 1055-1062   DOI   ScienceOn
13 Korea Food and Drug Administration. (2002) In Food code. South Korea. pp. 222-223
14 Ahn, D. U., Olsin, D. G., Jo, C., Chen, X., Wu, C. and Lee, J. I. (1998) Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, color in raw pork patties. Meat Sci. 49, 27-39   DOI   ScienceOn
15 Brewer, M. S., Ikins, W. G. and Harbers C. A. (1992) TBA values, sensory characteristics and volatiles in ground pork during long-term frozen storage: Effects of packaging. J. Food Sci. 57, 558-563   DOI
16 Kim, S. K., Ma, Y. H., Gu, K. J., Lee, Y. J., Kim, E. J. and Song, K. B. (2005) Effect of chlorine dioxide treatment on microbial safety and quality of saury during storage. J. Korean Soc. Food Sci. Nutr. 34, 1258-1264   과학기술학회마을   DOI
17 Brewer, M. S. and Harbers, C. A. Z. (1993) Effect of packaging on physical and sensory characteristic of ground pork in long-term frozen storage. J. Food Sci. 56, 627-631
18 Cho, H. O., Kwon, J. H., Byun, M. W. and Lee, M. K. (1985) Preservation of fried fish meat paste by irradiation. Korean J. Food Sci. Technol. 17, 474-481   과학기술학회마을
19 Zhu, M. J., Mendonca, A. and Ahn, D. U. (2004) Temperature abuse affects the quality of irradiation pork loin. Meat Sci. 67, 673-649
20 Du, J., Han, Y. and Linton, R. H. (2003) Efficacy of chlorine dioxide gas in reducing Escherichia coli O157:H7 on apple surfaces. Food Microbiol. 20, 583-591   DOI   ScienceOn
21 Hanm Y., Linton, R. H., Nielsen, S. S. and Nelson, P. E. (2000) Inactivation of Escherichia coli O157:H7 on surface-uninjured and injured green pepper (Capsicum annuum L.) by chlorine dioxide gas as demonstrated by confocal laser scanning microscopy. Food Microbiol. 17, 643-655   DOI   ScienceOn
22 Kim, J. M., Du, W. X., Steven Otwel, L. W., Marshall, M. R. and Wei, C. I. (1998) Nutrients in salmon and red grouper fillets as affected by chlorine dioxide (ClO2) treatment. J. Food Sci. 36, 629-633   DOI
23 Malle, P. and Poumeyrol, M. (1989) A new chemical criterion for the quality control of fish. Trimethylamine/total volatile basic nitrogen. J. Food Protect 52, 419-423   DOI
24 Jimenez-Villarreal, J. R., Pohlman, F. W., Johnson, Z. B. and Brown Jr, A. H. and Baublits, R. T. (2003) The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics. Meat Sci. 65, 977-984   DOI   ScienceOn
25 Singh, N., Sing, R. K., Bhunia, A. K. and Stroshine, R. L. (2002) Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots. Lebensm.-Wiss. u.-Technol. 36, 720-729
26 Kim, I. S., Min, J. S., Shin, D. K., Lee, J. I. and Lee, M. (1998) Physicochemical and sensory characteristic of domestic vacuum package pork loins for export during chilled storage. Korean J. Anim. Sci. 40, 401-412
27 Moore, G. S., Calabrese, E. J., DiNardi, S. R. and Tuthill, R. W. (1978) Potential health effect of chlorine dioxide as a disinfectant in potable water supplies. Med. Hypotheses 4, 481- 496   DOI   ScienceOn
28 Nonaka, J., Hashimoto, H., Takabashi, H. and Suyama, M. (1971) Freshness determination method of fish and shellfish. In seafood science. Kouseishow Kouseigaku, Tokyo, pp. 72-77
29 APHA. (1995) Standard methods for the examination of water and wastewater. 19th ed. Method 4-54. American Public Health Association, Washington DC, USA
30 Andrews, L. S., Key, A. M., Martin, R. L., Grodner, R. and Park, D. L. (2002) Chlorine dioxide wash of shrimp and crawfish an alternative to aqueous chlorine. Food Microbiol. 19, 261-267   DOI   ScienceOn
31 Kim, J. M., Du, W. X., Steven Otwel, L. W., Marshall, M. R. and Wei, C. I. (1998) Nutrients in salmon and red grouper fillets as affected by chlorine dioxide ($ClO_2$) treatment. J. Food Sci. 36, 629-633   DOI
32 Cho, S. H., Joo, I. S., Soo, I. W. and Kim, Z. W. (1991) Preservative effect of grapefruit seed extract on fish meat product. Korean J. Food Hygiene. 6, 67-72   과학기술학회마을