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Melanosis formation in the Meat of Clanis Bilineata Larvae (MCBL) treated with Na2SO 3 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% Na 2SO3 in combination with 0.04% AA (p<0.05). Total viable number of Mesophilic and psychrophilic bacterial in MCBL treated with Na 2SO 3 (0.05%) in combination with AA (0.04%) decreased, while that in the control MCBL increased. Results indicated that the treatment developed in this study was a promising way to preserve MCBL during extended frozen storage.

advance journal of food science and technology/advance journal of food science and technology

Preservative Effect of Na&lt;sub&gt;2&lt;/sub&gt;SO&lt;sub&gt;3&lt;/sub&gt; and Ascorbic Acid on the Inhibition of &lt;em&gt;Clanis bilineata&lt;/em&gt; Meat Melanosis