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Preservative Effect of Na2SO3 and Ascorbic Acid on the Inhibition of Clanis bilineata Meat Melanosis

Author(s): Hongbing Wang | Jin Moon Kim

Journal: Advance Journal of Food Science and Technology
ISSN 2042-4868

Volume: 5;
Issue: 9;
Start page: 1143;
Date: 2013;
Original page

Keywords: Ascorbic acid | Clanis bilineata | melanosis | Na2SO3

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

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