Effect of Chlorine Dioxide Treatment on Microbial Growth and Qualities of Chicken Breast

Abstract

Chlorine dioxide (ClO₂) treatment was evaluated for microbial growth inhibition and its effects on the quality of vacuum-packaged chicken breasts. Chicken breast samples were treated with 3, 50, and 100 ppm of ClO₂ solution, respectively. After ClO₂ treatment, chicken breast samples were individually vacuumpackaged and stored at 4℃, a typical storage temperature for meat and meat product, for 7 days. The vacuum-packaged chicken breasts treated with ClO₂ had significantly lower total bacteria, yeast and mold, total coliform, and Salmonella spp. were significantly reduced by ClO₂ treatment. D_(10)-values of total bacteria count, yeast and mold, total coliform, and Salmonella spp. in vacuum-packaged chicken breasts was 93, 83, 85, and 50 ppm, respectively. The pH of vacuum-packaged chicken breasts decreased with increasing ClO₂ concentration. Thiobarbituric acid reacted substance (TBARS) values of vacuum-packaged chicken breasts increased during storage, regardless of ClO₂ concentration. ClO₂ treatment caused negligible changes in Hunter L, a, and b values in the vacuum-packaged chicken breasts. Sensory evaluation of the vacuumpackaged chicken breasts showed that there were no significant changes among the samples treated with various ClO₂ concentration. These results indicate that ClO₂ treatment could be useful in improving the microbial safety and quality of meat products.