Effect of Stable Chlorine Dioxide Combined with Vacuum Packaging on the Quality of Pike Eel (Muraenesox cinereus) during Frozen Storage

Comparison and analysis of the effects of three types of packaging treatments on the quality characteristics of pike eels during frozen storage. Pike eel were removed from the internal organs, cleaned and cut into pieces, then simply sealed bag packaging, vacuum packaging, soaked in 0.05 g/L stable chlorine dioxide solution for 10 minutes, then dried up and vacuum packaging treatment, which were recorded as simple packaging group, vacuum packaging group and antibacterial vacuum packaging group, respectively. The samples were stored at −18 ℃ for 120 days and sampled every 20 days. The total number of colonies, total volatile base nitrogen(TVB-N), color difference, myofibril fragmentation index(MFI), Ca²⁺-ATPase activity, carbonyl content, peroxide value and malondialdehyde content were measured. The effects of different packaging treatments on the quality characteristics of frozen pike eel were analyzed. The results showed that with the increase of storage time, the total number of colonies, TVB-N content, MFI value, carbonyl content, peroxide value and malondialdehyde content in each group increased, and the growth rate of the simple packaging group was significantly higher than the other two groups, and the preservation effect of the antibacterial vacuum packaging group was significantly better than the other two groups; the antibacterial vacuum packaging could effectively slow down the color change of pike eel during freezing; the Ca²⁺-ATPase activity of myogenic fibrin decreased with the extension of storage time, and the decreasing trend of the antibacterial vacuum packaging group was significantly smaller than the other two groups. In summary, the stable state chlorine dioxide combined with vacuum packaging treatment had a better effect on inhibiting the growth and reproduction of microorganisms in pike eels, and maintaining the freshness of fish pieces and muscle quality.