동남아시아산 염장해파리의 이화학적 성분 특성 비교
Physicochemical Characteristics of Salted Jellyfish Processed in South east Asia
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The study investigated the chemical composition, pH, and texture of salted jellyfish processed in Indonesia, Thailand,and China as a pilot study for processing the jellyfish Nemopilema nomurai, which occurs in Korean coastalwaters. The 14 samples of salted jellyfish included processed umbrella and oral arms and consisted of 68.4–78.3g/100 g moisture, 1.79–4.37 g/100 g crude protein, and 0.07–0.41 g/100 g crude lipid. The total amino acid contentwas 2.30–4.69 g/100 g and glycine accounted for 20.07–37.37% of the total amino acids. Salting jellyfish reducesthe possibility of microbial growth and enhances the shelf life because the samples have a pH of 3.77–4.35, salinityof 18.53–24.02%, and lower water activity of 0.77–0.80. The lightness (L), redness (a), and yellowness (b) of thesamples were 53.98–61.32, 1.76–6.26, and 14.08–29.0, respectively. The springiness, strength, and hardness of thesalted jellyfish differed significantly among the products. The sample processed in Indonesia had the highest springiness. While the chemical composition, pH, water activity, and color differed significantly among the products, therewere no significant effects of the country of manufacture. These results will enable the determination of quality indexparameters for salted processed Nemopilema nomurai caught in Korean coastal.
Abstract
The study investigated the chemical composition, pH, and texture of salted jellyfish processed in Indonesia, Thailand,and China as a pilot study for processing the jellyfish Nemopilema nomurai, which occurs in Korean coastalwaters. The 14 samples of salted jellyfish included processed umbrella and oral arms and consisted of 68.4–78.3g/100 g moisture, 1.79–4.37 g/100 g crude protein, and 0.07–0.41 g/100 g crude lipid. The total amino acid contentwas 2.30–4.69 g/100 g and glycine accounted for 20.07–37.37% of the total amino acids. Salting jellyfish reducesthe possibility of microbial growth and enhances the shelf life because the samples have a pH of 3.77–4.35, salinityof 18.53–24.02%, and lower water activity of 0.77–0.80. The lightness (L), redness (a), and yellowness (b) of thesamples were 53.98–61.32, 1.76–6.26, and 14.08–29.0, respectively. The springiness, strength, and hardness of thesalted jellyfish differed significantly among the products. The sample processed in Indonesia had the highest springiness. While the chemical composition, pH, water activity, and color differed significantly among the products, therewere no significant effects of the country of manufacture. These results will enable the determination of quality indexparameters for salted processed Nemopilema nomurai caught in Korean coastal.
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