Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Quality of Chicken Legs during Storage

Abstract

The effect of aqueous chlorine dioxide (ClO₂) 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 ClO₂ solution and stored at 4℃. Aqueous ClO₂ treatment significantly decreased the populations of total aerobic bacteria, yeast and mold, and coliforms in chicken leg. One hundred ppm ClO₂ 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 ClO₂ concentration, while concentrations thiobarbituric acid reactive substances (TBARS) increased during storage regardless of aqueous ClO₂ concentration. Sensory evaluation results revealed that the quality of the chicken leg treated with aqueous ClO₂ during storage was better than that of the control. These results indicate that aqueous ClO₂ treatment can be useful for improving the microbial safety of chicken leg during storage.