Abstract
Salted jellyfish, which had been desalted in water and immersed in water at 80°for 2 seconds, was then soaked in soy sauce, rice vinegar, or sesame oil for up to 24 hours. After 30 minutes of soaking in soy sauce, the cutting resistance of jellyfish measured by a Worner-Blaztler meat shear meter was significantly lower than that of the unsoaked jellyfish. Soaking in rice vinegar progressively decreased the cutting resistance, while there was no change in cutting resistance of the sample soaked in sesame oil. The results of a sensory examination show that the texture of the sample soaked in soy sauce or rice vinegar for 30 minutes became soft and unpalatable.
The sample soaked in rice vinegar began to soften faster than that in soy sauce. This result suggests that the softening of jellyfish while soaking in soy sauce or rice vinegar was due to the denaturation of the collagen, which is a major component of the proteins in salted jellyfish, under acidic conditions.
