Effect of Chlorine Dioxide Treatment on Microbial Growth and Qualities of Fish Paste during Storage
2007
Shin, H.Y. (Chungnam National University, Daejeon, Republic of Korea) | Lee, Y.J. (Chungnam National University, Daejeon, Republic of Korea) | Park, I.Y. (Chungnam National University, Daejeon, Republic of Korea) | Kim, J.Y. (Chungnam National University, Daejeon, Republic of Korea) | Oh, S.J. (Chungnam National University, Daejeon, Republic of Korea) | Song, K.B. (Chungnam National University, Daejeon, Republic of Korea), E-mail: [email protected]
Effect of chlorine dioxide (ClO₂) treatment on the microbial and physicochemical changes of fish paste was investigated. Fish paste samples were treated with 5, 10, and 50 ppm of ClO₂ solution, respectively, After ClO₂ treatment, fish paste samples were individually packaged and stored at 4℃. 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 ClO₂ treatment.
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