Effects of chlorine dioxide on the microbial, chemical and sensory characteristics of Lateolabrax japonicus
The technique of pretreatment and storaged in flake ice of ClO2 was investigated in this experiment using Lateolabrax japonicus as raw material to explore its feasibility of application for the storage and freshkeeping of Lateolabrax japonicus. Results showed that this technology could effectively reduce the total amounts of bacteria, delay the increment of pH and volatile base nitrogen(TVB-N), retain its quality and lengthen its shelf-life.