Structural change of salted jellyfish during cooking.

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  • Kimura Hiromi
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Mizuno Haruo
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Saito Takahide
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Suyama Yoshio
    Department of Agricultural Chemistry, Meiji University
  • Ogawa Hiroo
    Yamamoto Nori Research Laboratory
  • Iso Naomichi
    Department of Food Science and Technology, Tokyo University of Fisheries

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Other Title
  • 塩蔵クラゲの調理中における構造変化
  • 塩蔵クラゲの調理中における構造変化〔英文〕
  • エンゾウ クラゲ ノ チョウリチュウ ニ オケル コウゾウ ヘンカ エイブン

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Abstract

Salted jellyfish are eaten after desalting in water, boiling, and dipping in water for several days. In this work, the structural change of salted jellyfish during the process described above has been studied by observation with a scanning electron microscope and with ordinary microscopes. The samples became shortened in the direction along the surface of the skin by boiling at 80°C for 30min, so that the thickness which was perpendicular to the surface increased. The change is due to the shrinkage of collagen in a part of the umbrella of the jellyfish by heating, which is ascertained by the stain method and differential scanning calorimetrical measurement.<br> A network structure was observed on the surface of the heated sample. The network structure of the heated sample was destroyed after dipping in water for 6 days. Also, the surface of the both the unheated and heated sample was peeled by dipping in water, and the change was larger in the heated one. Not only the thermal denaturation of collagen but these structural changes may contribute to the texture of cooked jellyfish.

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