| Stomolophus meleagris belonging to Stomolophus and enjoyed by more and more people because of its nutrition, active substance, high nutritional and medicinal value. Stomolophus meleagris was easy to perish. It was hard to preserve in normal temperature. In addition to an extremely small part was eaten frescamente, the main part was processed into stung, stung top. Processing method is not only a single, but widely used in the processing of the "three alum two salt" curing process, the final product contains a lot of aluminum, security has been restricting the development of its product quality and became industry bottlenecks. It is important to develop new products and processingtechnology of Stomolophus meleagris.In this paper, the structure and rheological property changes of raw, stored, heated Stomolophus meleagris were studied.Firstly, the major compositional components of live Stomolophus meleagris were determined. The results showed that the content of water of raw Stomolophus meleagris was high, the umbrella was 96.95%. The content of ash of raw Stomolophus meleagris umbrella was high, it was 22.95% account for dry matter. Because the raw Stomolophus meleagris had high salt. The structural changes were observed using a light microscope and Scanning electron microscopic and texture analyzer to determine the rheological parameters (E0,τ1,η1 and rupture strength) quantitively. The result showed that the structure of the different position of raw Stomolophus meleagris was dyed red, proving that there was plenty of collagen in Stomolophus meleagris. Through the stress relaxation and rupture strength experiment, it was found that umbrella border was hardness than middle part and correspond to head.Secondly, Tissue structure and rheological properties of both raw and stored Stomolophus meleagris with different time were investigated, texture profile analysis were experimentized, The relationship between texture profile analysis and sensory evaluation was evaluated. The structural changes were observed using a light microscope, the rheological parameters were determined by stress-relaxation and rupture experimentation. The results showed that water content, quality and volume showed a significant trend of decreasing during storing; storing and its time had made great difference on the tissue structure of Stomolophus meleagris. As the storing time the filamentous collagen fiber bundles are gradually disappearing, the gap between the collagen fibers showed the trend of increasing Rheological parameters showed that the raw Stomolophus meleagris had big hardness, elasticity and adhesiveness. The hardness,elasticity and adhesiveness became smaller when Stomolophus meleagris stored. The Stomolophus meleagris stored for 4 hours had the biggest hardness,elasticity and Chewiness. There is a correlation between rheological parameters and texture structure. The other part had similar ruleThirdly the structural and rheological properties of Stomolophus meleagris heated at different temperature(50,70,80,90,and 100℃,respectively)at different time(15min,30min,45min,and 60min,respectively)were studied by Van Gieson staining, DSC, stress-relaxation experiment and rupture strength experiment in this part. The resultsof DSC showed that Ts of raw Stomolophus meleagris was67.27℃, respectively.Through the result of histology structure observe, it was found that the structure of heated Stomolophus meleagris was greatly different from that of raw Stomolophus meleagris. Comparing with raw Stomolophus meleagris, the apertures among muscles fibrils of heated samples were small, and the width of muscle fibrils shrank. With the growth of the temperature, the proportion of the apertures gradually increased, and the width of muscle fibrils gradually expanded. The results suggested that rheological parameters changed greatly during heat treatment The elastic modulus Eo, viscosityη1, stress—relaxation timeτ1, rupture strength of raw jellyfish umbrella were lower than heated jellyfish umbrella at 50℃. With a rise of temperature, the viscosityη1 increased. The elastic modulus of sample which treated at 70℃was higher than other treated samples. Rheological parameters showed that the raw Stomolophus meleagris had big hardness while small elasticity and adhesiveness. The Stomolophus meleagris heated at 80℃had the bigger elasticity and smaller hardness correspond to raw sample.Heating at the same temperature for different time, the changes of structure of Stomolophus meleagris were great, especially at 70℃and 80℃heating for 60min separately.It was indicated that the rheological parameters (E0,τ1,η1 and rupturestrength) changed gradually with the heating temperature and time and structure of fiber change. There was a correlation between rheological parameters and texture structure.
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