Research Article | OPEN ACCESS
Preservative Effect of Na2SO3 and Ascorbic Acid on the Inhibition of Clanis bilineata Meat Melanosis
1Hongbing Wang and 2Jin Moon Kim
1School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu, 222005, China
2Food Safety and Inspection Services, Office of Field Operations, US Department of Agriculture, 230 Washington Avenue Extension, Albany, NY 12203, USA
Advance Journal of Food Science and Technology 2013 9:1143-1148
Received: May 03, 2013 | Accepted: June 01, 2013 | Published: September 05, 2013
Abstract
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.
Keywords:
Ascorbic acid, Clanis bilineata, melanosis, Na2SO3,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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