Effect of chlorine dioxide on colour and sensory parameters of chicken meat under refrigerated storage
A Shivaji, K Santosh, Muthukumar and Shashikumar
A study was carried out to determine the influence of different concentrations (50, 75 and 100 ppm) of chlorine dioxide (ClO2) with a contact time of 10 minutes on chicken meat and the treatments along with control were evaluated for instrumental colour and sensory characteristics of chicken meat on 0th, 3rd, 5th and 7th day under refrigeration storage. Instrumental colour values i.e. L* (lightness), a* (redness) and b* (yellowness) were affected by all the concentrations of chlorine dioxide treatments and sensory evaluation revealed a decrease in the sensory scores for both control and 50 ppm chlorine dioxide treated samples with the advancement of storage but 75 and 100 ppm chlorine dioxide treated samples were better in retaining sensory qualities. From the present study, It can be concluded that chlorine dioxide can be used in decontamination of chicken carcasses and 100 ppm of chlorine dioxide treated poultry carcasses could be safely stored for 7 days under aerobic packaging at refrigerated temperature (4±1 ºC) without any undesirable changes in colour and organoleptic quality of chicken.
How to cite this article:
A Shivaji, K Santosh, Muthukumar and Shashikumar. Effect of chlorine dioxide on colour and sensory parameters of chicken meat under refrigerated storage. The Pharma Innovation Journal. 2023; 12(9S): 355-358.