Research Of The Factors That Affecting The Qualities Of Jellyfish

Jellyfish which is wide distributed in the East China Sea,South China Sea,the Huanghai sea and Nanhai sea is a precious ocean food.China is the first country to use it as food in the world.There are two kinds of jellyfish food in the market now:salting and ready-to-eat. Each kind product has its advantage and disadvantage.Salting jellyfish can be stored for a long time-approximately 1-2 years,but it is not convenient to eat.Ready-to-eat jellyfish can be easily eaten,but it cannot be stored for a long time.Many kinds of factors will affect the qualities of ready-to-eat jellyfish such as weight,structure,water holding capacity,colour and mouthfeel etc.These main factors that affecting the qualities of ready-to-eat jellyfish are studied in this paper.The factors includ temperature,sanitary condition,package methods,acetic acid and mineral solution.At first, the main factors that affecting the qualities of ready-to-eat jellyfish and how does the factor affect the qualities are studied.The results show that temperature,different package methods and sanitary condition are the main factors that affecting the qualities of ready-to-eat jellyfish.Three kinds of package method in processing ready-to-eat jellyfish are studied, including plastic film bag that is sealed at vaccum condition,plastic film bag and glass bottle that are sealed at ordinary pressure.Results show that desalted jellyfish that packaged by glass bottle and added some water has the best quality and the lowest weight loss.The analysis of critical point of processing show that desalting and package are the most important procedure in process.Exercising strict control over this two procedures can efficiently reduce the number of microorganism in product. When the cfu of desalting water and water that adding to the package exceed 150cfu/ml, the desalted jellyfish cannot be stored for a long time and deteriorated by microorganism.Adding perservative patassium sorbate only cannot efficiently reduce the number of microorganism.Desalted jellyfish that soaked by 0.1% acetic acid for 5min has low number of cfu and good quality during storage.Desalted jellyfish that proceed by this method can be stored for 6 monthes at or below 25℃.At last,three kinds of mineral salt for improving the structure of jellyfish are studied.The result of single factor experiment and orthogonal experiment show that KCl,MgCl2 and CaCl2 can improving the structure of jellyfish and MgCl2 has the main effect among three salt.The additive amount are KC1 (0.1%), MgCl2 (0.4%), CaCl2 (0.05%).The qualities such as colour,structure,brittleness can be improved by adding these kinds of mineral salt.