Inhibition of Browning in Canned Clanis bilineata Meat Using Sodium Phytate

Abstract

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.