Effect of stable chlorine dioxide on preservation of tilapia fish-ball

YANG Xian-qing; ZHANG Xiao-li; MA Hai-xia; LI Chun-sheng; YANG Shao-ling; RONG Hui; QI Bo

doi:10.13386/j.issn1002-0306.2017.10.056

YANG Xian-qing, ZHANG Xiao-li, MA Hai-xia, LI Chun-sheng, YANG Shao-ling, RONG Hui, QI Bo. Effect of stable chlorine dioxide on preservation of tilapia fish-ball[J]. Science and Technology of Food Industry, 2017, (10): 337-340. DOI: 10.13386/j.issn1002-0306.2017.10.056

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Effect of stable chlorine dioxide on preservation of tilapia fish-ball

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The effects of stable chlorine dioxide on the preservation of tilapia fish-ball were researched by using sensory evaluation ( whiteness, hardness and elasticity) , total bacterial counts, p H, TVB-N and TBAvalue under cold storage conditions ( 4 ± 1) ℃.The results indicated that stable chlorine dioxide had good sterilization and preservation effects.It could inhibit microbial growth, delay oxidation of protein and fat and extend the shelf life 6~10 d of tilapia fish-ball.The preservation effects of adding 50 mg/L stable chlorine dioxide were significantly.

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Effect of stable chlorine dioxide on preservation of tilapia fish-ball

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