ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Various seafoods were treated with fresh chlorine dioxide (ClO2) solutions (20, 40, 100, and 200 ppm total available ClO2) in 3.5% brine for 5 min, and bacterial loads and sensory quality were evaluated after 0, 3, and 7 d storage on ice. The ClO2 treated groups at each time period had lower bacterial counts than nontreated and brine-treated groups. The differences in bacterial counts were significant, especially for groups treated with 100 and 200 ppm ClO2. Treated ClO2 solutions contained very low or no bacterial loads. Treated red grouper and salmon with 100 or 200 ppm ClO2 developed skin discoloration (lighter color) and a chocolate color in the gills.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1999.tb12288.x
