Studies on Effect of Slightly Acidic Electrolyzed Water on Dealumination of Salted Jellyfish

被引：0
|
作者：
Sun W. [1 ,2 ]
Cen J. [1 ]
Chen S. [1 ,3 ]
Li C. [1 ,3 ]
Deng J. [1 ]
Pan C. [1 ]
Yang S. [1 ]
Feng Y. [1 ]
机构：
[1] Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou
[2] College of Food Science and Technology, Guangdong Ocean University, Guangdong, Zhanjiang
[3] Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Hainan, Sanya
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 01期
关键词：
dealumination; quality change; salted jellyfish; slightly acidic electrolyzed water;
D O I：
10.16429/j.1009-7848.2023.01.016
中图分类号：
学科分类号：
摘要：
Using salted jellyfish as raw material, the dealuminization effect of slightly acidic electrolytic water (SAEW) on salted jellyfish by soaking was studied in this article. After screening the parameters of soak time, material-to-liquid ratio, and available chlorine concentration by single factor experiments, the response surface model was used to optimize the soaking conditions, and the influence of dealumination treatment on quality changes was evaluated from the perspectives of color difference, texture and microscopic analysis. The results showed that the best dealumination conditions were the available chlorine concentration of 37 mg/L, the soak time of 27 min, and the solid-liquid ratio of 1:4. Under the conditions, the amount of aluminum removed from jellyfish was 120.17 mg/kg, and the removal rate was 30.41%. The order of the intensity of each factor on dealumination effect was available chlorine concentration > soak time> material-to-liquid ratio. With the increase of soaking time, material-to-liquid ratio and available chlorine concentration, the hardness and chewiness of all the products of test group gradually decreased, the change of elasticity showed a trend of rise first and then decline. After treatment, the L* value and W value of the salted jellyfish were significantly increased. In addition, the results in microstructure images showed that the microstructure of the experimental group and the control group were uniform, and no obvious destruction were observed. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：160 / 170
页数：10
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