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Abstract
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Article Information:
Preservative Effect of Na2SO3 and Ascorbic Acid on the Inhibition of Clanis bilineata Meat Melanosis
Hongbing Wang and Jin Moon Kim
Corresponding Author: Jin Moon Kim
Submitted: May 03, 2013
Accepted: June 01, 2013
Published: September 05, 2013 |
Abstract:
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Melanosis formation in the Meat of Clanis Bilineata Larvae (MCBL) treated with Na2SO3 in combination with Ascorbic Acid (AA) was monitored during frozen storage of 6 months. No melanosis occurred in MCBL when the meat was treated with 0.05% Na2SO3 in combination with 0.04% AA (p<0.05). Total viable number of Mesophilic and psychrophilic bacterial in MCBL treated with Na2SO3 (0.05%) in combination with AA (0.04%) decreased, while that in the control MCBL increased. Results indicated that the treatment developed in this study was a promising way to preserve MCBL during extended frozen storage.
Key words: Ascorbic acid, Clanis bilineata, melanosis, Na2SO3, , ,
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Cite this Reference:
Hongbing Wang and Jin Moon Kim, . Preservative Effect of Na2SO3 and Ascorbic Acid on the Inhibition of Clanis bilineata Meat Melanosis. Advance Journal of Food Science and Technology, (09): 1143-1148.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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