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Vol. 11, Special Issue 4 (2022)

Effect of chlorine dioxide as a decontaminant on physico-chemical and microbiological parameters of chicken meat under refrigeration storage

Author(s):
A Shivaji, K Santosh, Muthukumar and Shashikumar
Abstract:
A study was conducted to evaluate the decontamination efficiencies of chlorine dioxide at 50, 75 and 100 ppm concentrations with a contact time of 10 min on naturally contaminated chicken carcasses and the treatments along with control were evaluated for Physico-chemical (pH and TBARS) and Microbiological (Total plate count, Psychrophilic count, coliform count and Salmonella count) of chicken meat on 0th, 3rd, 5th and 7th day under refrigeration storage. There was significant (P<0.05) increase in the physico-chemical and Microbiological qualities as storage progressed from 0-7 days in both control and chlorine dioxide treated samples. From the present study, it was concluded that chlorine dioxide can be used in decontamination of chicken carcasses as it effectively reduced bacteria on the surface of carcasses and among the chlorine dioxide treated samples 50, 75 and 100 ppm concentrations, 100 ppm of chlorine dioxide treatment showed much better results by greater reduction of mesophilic, psychrophillic and coliforms with acceptable quality. Based on the results it may be concluded that 100 ppm of chlorine dioxide treated chicken carcasses could be safely stored for 7 days under aerobic packaging at refrigerated temperature (4±1 ᵒC) without any undesirable changes in quality.
Pages: 2007-2011  |  304 Views  111 Downloads
How to cite this article:
A Shivaji, K Santosh, Muthukumar and Shashikumar. Effect of chlorine dioxide as a decontaminant on physico-chemical and microbiological parameters of chicken meat under refrigeration storage. The Pharma Innovation Journal. 2022; 11(4S): 2007-2011.

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