Effect of sodium ascorbate and sodium tripolyphosphate treatments on the quality and shelf life of snail meat during chilled storage for commercial application in Thailand
2024
Chotimarkorn, Chatchawan | Punvichai, Teerasak
This research examined how sodium ascorbate, sodium tripolyphosphate (STPP) and their mixture influence the preservation of snail meat stored at 4 °C for a week, with a focus on commercial use in Thailand. Four treatments were applied to the snail meat: soaking in sodium ascorbate, STPP, a combination of both and a control group. Various quality parameters were analysed. The most effective treatment was the combination of 25.0 g·l-1 sodium ascorbate and 25.0 g·l-1 STPP, which enhanced pH stability, minimized K-values, total volatile basic nitrogen and p-anisidine values, reduced microbial growth and maintained the amino acid profile. Additionally, this treatment lowered biogenic amines and certain acids, indicating the suppression of enzymatic and microbial activities. This study suggested that the combined treatment could be a viable procedure for maintaining the quality and shelf life of snail meat in cold storage, presenting significant contribution to Thailand‘s seafood industry and the development of efficient preserva tion methods for seafood.
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