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2013 (Vol. 5, Issue: 09)
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 

Key words:  Ascorbic acid, Clanis bilineata, melanosis, Na2SO3, , ,
Vol. 5 , (09): 1143-1148
Submitted Accepted Published
May 03, 2013 June 01, 2013 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.
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  Cite this Reference:
Hongbing Wang and Jin Moon Kim, 2013. Preservative Effect of Na2SO3 and Ascorbic Acid on the Inhibition of Clanis bilineata Meat Melanosis.  Advance Journal of Food Science and Technology, 5(09): 1143-1148.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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