Abstract:

In this study, crisped grass carp fillets were used as the materials to investigate the effect of the treatment using ozone or chlorine dioxide on quality of crisped grass carp fillets stored at ice temperature. Crisped grass carp fillets were washed by water as the control. Results indicated that the optimal ozone treatment condition was leaching of the fillets using water containing 2 mg/L ozone at the flow rate of 150 ml/min for 10 min. The optimal chlorine dioxide treatment condition was leaching of the fillets using water containing 100 mg/L chlorine dioxide at the flow rate of 100 ml/min for 6 min. Under their optimal treatment conditions, ozone treatment was superior to chlorine dioxide treatment based on the residual bacteria rate, total volatility basis nitrogen, rigidity, chewiness and sensory quality of the treated fillets. The shelf life of crisped grass carp fillets treated by ozone was 14 days during storage at ice temperature, which was 9 days more than that of the control group. Therefore, this investigation provided a theoretical basis for pre-treatment of crisped grass carp fillets during storage.

Key words: crisped grass carp, ozone, chlorine dioxide, quality