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| Effect of Chlorine Dioxide on Pomfret Quality during Superchilled Storage |
| JI Xiaotong1,2, NIAN Yiying1,2, XUE Peng1,2, WANG Ling1,2, CUI Yuting1, SUN Liming1,2,* |
| 1.School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; 2.National Engineering Research Center of Seafood, Dalian 116034, China |
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Abstract In this paper, pomfret fillet was pretreated with ClO2 and subsequently stored at superchilled temperature (?3 ℃). During storage, meat quality was evaluated by total plate count (TPC), microflora, total volatile basic nitrogen (TVB-N) content, K value, pH value and rheological property (storage modulus) of myofibrillar protein. Results showed that treatment with 30 μg/mL ClO2 (1:20 of solid-to-liquid ratio (m/V), soaking for 10 min) reduced the initial TPC by 2 (lg(CFU/g)). The ClO2 group demonstrated lower TPC than the control throughout the storage period. But during the initial stage, the growth rate of residual bacteria in the ClO2 group was higher than that of the control group. For both groups, the dominant spoilage bacteria were Shewanella and Pseudomonas at the initial and final stages, respectively. According to the TVB-N content, the freshness of the control decreased to second grade after 20 days of storage, whereas that of the ClO2 group remained the same (first grade) throughout the 32-day storage period. ClO2 treatment lowered the pH of fresh fillet by 0.52 and the pH value of the ClO2 group was always 0.2–0.4 lower than that of the control. The K values of the control and ClO2 groups reached 40% on days 12 and 16, respectively, with no significant difference being observed between the two groups during storage. The peak value of storage modulus of myofibrillar protein in the ClO2 group was higher than that of the control during the whole storage period. The above results suggested that the use of ClO2 pretreatment in conjunction with superchilled storage could maintain the freshness and extend the shelf-life of pomfret fillet.
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2018, Vol. 32 
