The effect of different pretreatments on the quality of ready-to-eat jellyfish Rhopilema esculentum Kishinouye products
Dong, Xiuping | Fan, Xinru | Wang, Yang | Qi, Libo | Liang, Shuang | Qin, Lei | Yu, Chenxu | Zhu, Beiwei
The aim of this study was to characterize the effects of different pretreatments on ready-to-eat jellyfish products. Salted jellyfish umbrella edges were used as raw materials. After desalting, samples were blanched under different temperatures for different periods of time. Moisture contents and color characteristics of the pretreated samples were determined, and texture characterized. Masson staining was used to image microstructures, and sensory evaluation was performed. Microbial growth at 37 °C was monitored for samples which underwent the different treatments. Moisture content and whiteness decreased with extended heating, and the higher the temperature, the faster these changes occurred. The moisture content of samples with no heat treatment was 97.89 ± 0.23%, which was nearly 3% higher than that of samples which had undergone heating. The 70 °C heat treatment had a greater effect on the whiteness of jellyfish. Samples exposed to the 60 °C treatment for 1 min had the highest sensory scores, and in conjunction with other results, this temperature was chosen to be the optimal heat treatment. The combination of heating, acid soaking, ultraviolet sterilization and potassium sorbate treatment was shown to prolong the shelf life of jellyfish products effectively.
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Эту запись предоставил National Agricultural Library