Inhibition of Enzymatic Browning of the Meat of Clanis bilineata (Lepidoptera) by Glutathione

抄録

Glutathione is an effective antioxidant. This study aims to estimate the efficacy of glutathione as a browning inhibitor for use on the meat of Clanis bilineata larvae (MCBL). Enzymatic browning of MCBL treated with glutathione in combination with ascorbic acid (AA) was monitored during frozen storage of 6 months. 0.06% glutathione in combination with 0.05% AA inhibited the activity of polyphenoloxidase (PPO) from MCBL by 97.1%. 0.05%AA showed a significant synergist effect with glutathione on browning inhibition (P < 0.05). Additionally, MCBL treated with glutathione in combination with AA had no browning formation and no oxidation of unsaturated fatty acids after 6 months of frozen storage compared with the control (P < 0.05). Results indicate that treatment of MCBL with glutathione in combination with AA is a promising way to preserve MCBL.