Tiger frog (Rana tigrina) meat is extremely perishable. This study investigated the antimicrobial efficacy of chlorine dioxide (ClO2 ) 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 ClO2 and the optimized blend of phosphates. Treatments of frog meat with 35 and 70 ppm ClO2 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 ClO2 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 ClO2 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.

中文翻译：

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二氧化氯和磷酸盐对虎蛙（Rana tigrina）肉4°C贮藏品质的影响

虎蛙（Rana tigrina）的肉极易腐烂。本研究调查了二氧化氯 (ClO2) 对蛙肉的抗菌功效，通过响应面法 (RSM) 优化了基于磷酸盐的增强溶液的配方，并确定了质量参数（即总需氧量 [TAC]、pH 、滴水损失、蒸煮损失、颜色测量、剪切力、总挥发性碱性氮 [TVB-N] 和硫代巴比妥酸反应性物质 [TBARS])，用二氧化氯和优化的磷酸盐混合物预处理过的冷藏蛙肉。用 35 和 70 ppm ClO2 处理蛙肉 3、5 和 10 分钟分别实现了 0.7-、0.9- 和 0.9- 以及 0.8-、1.4- 和 1.6-log CFU/g 的 TAC 减少量，表明 ClO2 的抗菌功效是浓度和时间依赖性的，因此更高的浓度和/或更长的暴露时间可以实现更大的细菌减少。对三聚磷酸钠（STPP）、焦磷酸钠（SPP）和六偏磷酸钠（SHMP）三种磷酸盐的浓度进行了优化，配方为0.3% STPP和0.45% SPP，获得蛙肉的最高保水性。在用 70 ppm ClO2 洗涤 10 分钟并随后用 0.3% STPP 和 0.45% SPP 浸泡 30 分钟后，4 °C 下储存的蛙肉显示出显着 (P < 0.05) 较低的 TAC (<4.4 log CFU/g) 和与对照相比，在 12 天的整个储存期间具有更高的持水能力。结果表明，两步法可能适用于在冷藏过程中减缓变质并保持蛙肉质量。实际应用：这项研究提供了一种减缓变质、保持蛙肉质量和提高冷藏稳定性的方法。根据这项研究的数据，青蛙产业可以开发出比冻融肉更多汁、质地更嫩的冷藏蛙肉产品，更受消费者青睐。