Study On The Animal Food Preservation And Quality Influenced By Using Chlorine Dioxide

The paper mainly discussed the interaction of NaClO₃ with H₂SO₄ under the condition of H₂O₂ as catalyst to produce chlorine dioxide gas and then identified its purity and concentration using five steps iodimetry and colorimetry.Also the stability of chlorine dioxide gas was studied.Through the fresh-keeping experiments of three representative samples using chlorine dioxide as a food preservative,the best preserve condition and the most suitable concentration of chlorine dioxide has been identified.And during the preserving time,we emphasized on the quality evaluation of the samples.The results are below:1.Preparation of ClO₂:Under the condition of 1mL H₂O₂ as catalyst and maintained the reaction temperature at 95℃using water heating,20%NaClO₃ interreaction with 30%H₂SO₄ can produce ClO₂ whose purity can reach 96.9%.Theλmax at 360nm was identified thought spectrum scan from 200nm to 700nm and the Standard curve about concentration of ClO₂ to ABS was settled at 360nm.2.The stability of ClO₂:The most suitable pH for preservation of ClO₂ is about 6,higher or lower can accelerate its decomposition and decrease its stability.With the increasing of the temperature,the rate of decomposition becomes faster and faster.Results showed us:The concentration of ClO₂ was 70mg/L under the condition of 5℃and aviod light after 30 days'preservation compared to 12.8mg/L and 2.54mg/L which was under 15℃and 25℃respectively.Avioding light is good for the stability of ClO₂.Under the condition of derectly sunshining for 4.5 h,ClO₂ reduced 92.1%of its concentration compared to only 5.2%under avioding light condition.3.Preservation of chilled meat:ClO₂ can effectively prolong the shelf life of chilled meat by reducing the original CFU and after dealing with ClO₂,CFU of chilled meat decreased with the increase of the concentration of ClO₂.The results showed us:Dealing with 50mg/L ClO₂ 1 min can low the CFU 1.2 lg.And the shelf life of chilled meat can be prolonged almost 6 days more and TVB-N sustained about 16.40mg/100g which is 31.76mg/100g less compared to the contrast's 48.16mg/100g which was preserved under 3±1℃through dealing with 150mg/L ClO₂ at the same time.Through POV and TBARS tests the results showed us:ClO₂ had nothing to do with fat oxidation directly.However the unpleasure odor,color fade,unique flavor disappear causing by using higher concentration of ClO₂ were seriously devalued the quality of cattle stomach.4.Preservation of cattle stomach:The optimal combination we got from preservation of cattle stomach was A₁B₃C₁,the concentration of ClO₂ was 250mg/L,immersion time was 1 min and preservation temperature is 1℃.And primary-secondary factor were:preservtion temperature＞concentration of ClO₂＞time of immersion.5.Preservation of duck intestine:ClO₂ can effectly reduce CFU and TVB-N during the preservation.CFU,TVB-N and pH were decreased with increase of ClO₂,while shelf life prolonged with increase of ClO₂ either.The results showed:Packed with pallet and freshing keeping film covering and stored under the temperature of 3±1℃,s,etting the contrast at the same time,the 9th day's testing and compared to the contrast,CFU was decreased 13.74%,38.32%and 44.27% respectively,TVB-N was decreased 39.24%,69.48%and 75.12%respectively,pH was decreased 17.72%,17.72%and 20.25%respectively.ClO₂ can promote the water losing at the start of the preservation.And at the same time the unpleasure flavor and color fade,water losing which bringed by dealing with ClO₂ seriously devalued the sensory evaluation.