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KMID : 0613820020120050535
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Journal of Life Science
2002 Volume.12 No. 5 p.535 ~ p.543
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Preparation of Semi-Dried Jellyfish and Its Stability during Storage
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Yang Seung-Taek
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Abstract
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To investigate the possibility of processing semi-dried jellyfish and to examine its keeping quality, the factors such as moisture content, pH, volatile basic nitrogen (VBN), viable cell counts, color value and texture were analyzed. For processing of the semi-dried product, optimum conditions of drying temperature and drying time were 25℃ and 90min, respectively, under 60 ± 5% of relative humidity and 2 m/sec of air blast speed. The shelf-life of the products, vacuum-packing method in nylon/polyethylene/linear low density polyethylene (0.015/0.045/0.040 mm) laminated film bag, was at least 6 weeks during storage at 4℃, while that of air packaged one was at least 4 weeks. In case of 20℃ storage the shelf-life of the products was at least 3 weeks in both air and vacuum packaged ones.
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KEYWORD
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semi-dried jellyfish, drying temperature, drying time, shelf-life
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