文章基本信息

标题：Preservative Effect of Na₂SO₃ and Ascorbic Acid on the Inhibition of Clanis bilineata Meat Melanosis
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作者：Hongbing Wang ; Jin Moon Kim
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：09
页码：1143-1148
出版社：MAXWELL Science Publication
摘要：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.
关键词：Ascorbic acid; Clanis bilineata; melanosis; Na₂SO₃; ; ;