Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Quality of Chicken Legs during Storage

  • Hong, Yun-Hee (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Ku, Gyeong-Ju (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Kim, Min-Ki (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)
  • Published : 2008.03.31
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Abstract

The effect of aqueous chlorine dioxide ($ClO_2$) treatment on microbial growth and quality of chicken leg during storage was examined. Chicken leg samples were treated with 0, 50, and 100 ppm of $ClO_2$ solution and stored at $4^{\circ}C$. Aqueous $ClO_2$ treatment significantly decreased the populations of total aerobic bacteria, yeast and mold, and coliforms in chicken leg. One hundred ppm $ClO_2$ treatment reduced the initial populations of total aerobic bacteria, yeast and mold, and coliforms by 0.93, 1.15, and 0.94 log CFU/g, respectively. The pH and volatile basic nitrogen values in the chicken leg decreased with increasing aqueous $ClO_2$ concentration, while concentrations thiobarbituric acid reactive substances (TBARS) increased during storage regardless of aqueous $ClO_2$ concentration. Sensory evaluation results revealed that the quality of the chicken leg treated with aqueous $ClO_2$ during storage was better than that of the control. These results indicate that aqueous $ClO_2$ treatment can be useful for improving the microbial safety of chicken leg during storage.

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References

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