Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Short Communication
Inhibition of Browning in Canned Clanis bilineata Meat Using Sodium Phytate
Hongbin WANGSaikun PANShengjun WU
Author information

2013 Volume 19 Issue 5 Pages 819-821


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.

Information related to the author
© 2013 by Japanese Society for Food Science and Technology
Previous article Next article