Influence Of Different Treatment On The Quality Of Ready-to-eat Jellyfish(Rhopilema Esculentum Kishinouye) Products

Ready-to-eat jellyfish products are convenient foods made from salted jellyfish. Proper treatment leads to an increase in products’ sensory quality and safety during storage. The experiment aims at studying the effect of different treatments on the characteristics of jellyfish products, such as texture and sensory. Additionally hurdle technology was used in products’ preservation processing to obtain a better manufacturing condition.Salted jellyfish were cut, desalted, and heated under temperatures of 50°C, 60°C, and70°C for 0, 0.5 min, 1 min, 3 min, 5 min, 10 min, and 30 min. Water content, weight loss, and color properties of the outer umbrella were determined. Textural properties were investigated.Masson staining were used to study the micro structure. A sensory evaluation was also performed. Results showed that the microstructure changes caused textural changes. Sensory value, color and texture of the samples didn’t change much when heated at 50°C, When the heating temperature and heating time were increased, weight, water content and whiteness decreased. The higher the heating temperature was, the faster those changes occurred.Samples that were heated at 60°C for 1 min exhibited the highest hardness and sensory score.The influence of acetic acid immersion on the products’ quality was investigated. Total number of bacterial colonies in the samples was counted, and toughness and sensory evaluation were done. Results showed that acetic acid immersion contributed little to the products’ sensory quality and toughness. Furthermore, samples immersed in a concentration of more than 0.02% acetic acid decreased the total number of colonies significantly.Lastly, heating, acetic acid, ultraviolet sterilization and potassium sorbate were used as hurdle factors. A 37°C preservation test was used to detect sensory and bacterial changes in different treated samples. Results indicated that pickling contributed most towards decreasing the number of bacteria. The synergetic effect of all the treatments in products’ processing can inhibit bacterial growth, keep good sensory quality, and extend the products’ shelf life.