Abstract
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 4℃. 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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