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Effect of chlorine dioxide and phosphates on the quality of tiger frog ( Rana tigrina ) meat during 4 °C storage
Author(s) -
Chen Xueying,
Hu Linyan,
Chen Ronghui,
Chen Dong
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15123
Subject(s) - chemistry , sodium hexametaphosphate , food science , chlorine dioxide , thiobarbituric acid , sodium , chlorine , tbars , shelf life , zoology , biochemistry , biology , antioxidant , inorganic chemistry , organic chemistry , lipid peroxidation
Tiger frog ( Rana tigrina ) meat is extremely perishable. This study investigated the antimicrobial efficacy of chlorine dioxide (ClO 2 ) on frog meat, optimized the formulation of a phosphate‐based enhancement solution by response surface methodology (RSM), and determined the quality parameters (i.e., total aerobic counts [TAC], pH, drip loss, cooking loss, color measurements, shear force, total volatile basic nitrogen [TVB‐N], and thiobarbituric acid–reactive substances [TBARS]) of refrigerated frog meat pretreated with ClO 2 and the optimized blend of phosphates. Treatments of frog meat with 35 and 70 ppm ClO 2 for 3, 5, and 10 min achieved a 0.7‐, 0.9‐ and 0.9‐, and 0.8‐, 1.4‐ and 1.6‐log CFU/g reduction of TAC, respectively, indicating the antimicrobial efficacy of ClO 2 was concentration‐ and time‐dependent with such that higher concentrations and/or longer exposure time achieved greater bacterial reductions. The concentrations of the phosphates, including sodium tripolyphosphate (STPP), sodium pyrophosphate (SPP), and sodium hexametaphosphate (SHMP), were optimized as the formula of 0.3% STPP and 0.45% SPP obtaining the highest water retention of the frog meat. After washed with 70 ppm ClO 2 for 10 min and subsequently soaked with 0.3% STPP and 0.45% SPP for 30 min, the frog meat stored at 4 °C shown significantly ( P < 0.05) lower TAC (<4.4 log CFU/g) and higher water holding capacity during the whole storage of 12 days, compared to the control. Results indicated that the two‐step process may be applicable to slow down deterioration and maintain quality frog meat during refrigeration. Practical Application This research provides a means to slow down deterioration, maintain quality frog meat, and improve stability during refrigeration. Refrigerated frog meat products, which are preferred by consumers with juicier and more tender texture compared to the frozen‐thawed meat, could be developed by the frog industry based on the data from this study.