Abstract: One-factor-at-a-time method in combination with response surface analysis based on Box-Behnken experimental design was employed to understand the effect of ClO2 concentration, H2O2 concentration and soaking time on cold sterilization of grass carp meat in terms of total bacterial count and reduction rate. The optimal conditions for maximum bacterial reduction rate were soaking in 157 mg/L ClO2-1.1 g/L H2O2 mixed solution for 6.4 min. Under the optimal conditions, the total bacteria count was reduced from 1.36 × 105 CFU/g to 1.50 × 104 CFU/g and the bacteria reduction was up to 89.01%.

Key words: grass carp, cold sterilization, bacterial reduction, response surface analysis