한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제47권5호
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  • Pages.482-488
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  • 2014
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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동남아시아산 염장해파리의 이화학적 성분 특성 비교

Physicochemical Characteristics of Salted Jellyfish Processed in Southeast Asia

  • 최지일 (국립수산과학원 식품안전과) ;
  • 심길보 (국립수산과학원 식품안전과) ;
  • 윤나영 (국립수산과학원 식품안전과) ;
  • 김민아 (국립수산과학원 식품안전과) ;
  • 박재승 (국립수산과학원 식품안전과) ;
  • 임치원 (국립수산과학원 식품안전과)
  • Choi, Ji Il (Food and Safety Research Division, National Fisheries Research and Development Institute) ;
  • Shim, Kil Bo (Food and Safety Research Division, National Fisheries Research and Development Institute) ;
  • Yoon, Na Young (Food and Safety Research Division, National Fisheries Research and Development Institute) ;
  • Kim, Min A (Food and Safety Research Division, National Fisheries Research and Development Institute) ;
  • Park, Jae Sung (Food and Safety Research Division, National Fisheries Research and Development Institute) ;
  • Lim, Chi Won (Food and Safety Research Division, National Fisheries Research and Development Institute)
  • 투고 : 2014.07.16
  • 심사 : 2014.08.27
  • 발행 : 2014.10.31
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초록

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 coastal waters. The 14 samples of salted jellyfish included processed umbrella and oral arms and consisted of 68.4-78.3 g/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 content was 2.30-4.69 g/100 g and glycine accounted for 20.07-37.37% of the total amino acids. Salting jellyfish reduces the possibility of microbial growth and enhances the shelf life because the samples have a pH of 3.77-4.35, salinity of 18.53-24.02%, and lower water activity of 0.77-0.80. The lightness (L), redness (a), and yellowness (b) of the samples were 53.98-61.32, 1.76-6.26, and 14.08-29.0, respectively. The springiness, strength, and hardness of the salted 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, there were no significant effects of the country of manufacture. These results will enable the determination of quality index parameters for salted processed Nemopilema nomurai caught in Korean coastal.

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