Inhibition of Browning in Canned Clanis bilineata Meat Using Sodium Phytate

スポンサーリンク

概要

• 論文の詳細を見る

• Browning decreases the commercial value of the canned Clanis bilineata larvae meat (CCBLM), and therefore colour preservation during processing and storage is the main objective of manufacturers. In this study, the efficacy of sodium phytate as a browning inhibitor for use on the CCBLM was investigated. Browning of the CCBLM treated with sodium phytate was monitored during processing and storage. The CCBLM treated with 0.20% sodium phytate had significantly lower browning during processing and after 12 months of storage at room temperature compared with the control (P < 0.05). Results indicate that treatment with 0.20% sodium phytate is a promising way to inhibit CCBLM from browning.

• 社団法人 日本食品科学工学会の論文

著者

• Wang Hongbin

  School Of Life Science Beijing Institute Of Technology

• PAN Saikun

  School of Marine Science and Technology, Huaihai Institute of Technology

• WU Shengjun

  School of Marine Science and Technology, Huaihai Institute of Technology

関連論文

• Optimization and quality assessment of the post-digestion ^O labeling based on urea for protein denaturation by HPLC/ESI-TOF mass spectrometry
• Inhibition of Browning in Canned Clanis bilineata Meat Using Sodium Phytate

スポンサーリンク