Abstract

The objective of this study was to study the combined effect of chlorine dioxide and MAP on shelf life extension of giant salamander cutting meats. Salamander cutting meats were treated in five different concentrations (0, 10, 30, 50 and 70 mg/L, respectively) of chlorine dioxide solutions for 10 min, followed by packaged in the modified atmosphere packaging (10% O₂ 70% CO₂). Then, the meats were storaged at 0°C for 28 days. Physical (drip loss, whiteness), chemical (TVB-N, TBARS) and Microbiological (TVC) indexes of giant salamander cutting meats were periodically assessed. These indexes were used for evaluation targets to evaluate effect on different treatments. Results show that chlorine dioxide in the process of giant salamander cutting meats preserve has a certain preservation effect. When the concentration was up to 70 mg/L, giant salamander cutting meats has the best effect that storage time can be up to 22 days or so.

Keywords:

Chlorine dioxide, cutting meats, giant salamander, preservation, quality,

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The authors have no competing interests.

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