Výskumný ústav potravinársky

Chotimarkorn, C. – Punvichai, T.
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
Journal of Food and Nutrition Research, 63, 2024, č. 1, s. 79-90

Chatchawan Chotimarkorn, Integrated High-Value Oleochemical Research Center, Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, 84000 Muang Surat Thani, Thailand. E-mail: chotimarkorn.c@gmail.com

Original article
Received 21 May 2023; 1st revised 13 October 2023; accepted 2 November 2023; published online 26 February 2024.

Súhrn: This research examined how sodium ascorbate, sodium tripolyphosphate (STPP), and their mix 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 analyzed. 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 (TVB-N), 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 suggests that this combined treatment could be a viable strategy for maintaining the quality and shelf-life of snail meat in cold storage, presenting significant contributions to Thailand's seafood industry and the development of efficient preservation methods for seafood.

Kľúčové slová: snail meat; sodium ascorbate; sodium tripolyphosphate; quality

Na stiahnutie:
  jfnr-2024-1-pp079-090-chotimarkorn.pdf (PDF, 487.33 Kb, 68x)