The Impact of Different Drying Modes of Scyphozoan Jellyfish Rhopilema Esculentum and Aurelia Aurita on the Protein and Carbohydrate Components in their Composition and the Possibility of Their Use as Dried Prepared Food

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• 作者：Aleksandra Aleksandrovna Yuferova
• 刊名：Journal of Food Process Engineering
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：40
• 期：1
• 全文大小：217K
• ISSN：1745-4530

文摘

The article studied the impact of convection drying on the stability of proteins and sugars in jellyfish species Rhopilema esculentum and Aurelia aurita. The interdependence of the drying time and the process parameters was studied. Stability of the proteins was evaluated by their denaturation degree, using the method of Ds-Na-PAAG-electrophoresis; the stability of monosaccharides was evaluated with regard to change in their composition using the Gas Liquid Chromatography method. Fixation of the dried jellyfish structure after hydration was performed by reducing the pH of the solution by adding the 70% acetic acid in quantity 0.3% into the 4% solution of salt. Acetic acid restrained the distinct smell of dried jellyfish, stabilized its structure. The dried semifinished product that has passed the hydration without adding acetic acid had an unstable, moist structure. Marinated products have gained good taste in 3 days; the smell of raw jellyfish disappeared completely after 5 days.