加熱および水漬中の塩蔵クラゲのレオロジ-的性質〔英文〕

概要

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The rheological properties of salted jellyfish were examined by stress-relaxation measurement and rupture strength measurement. The samples used in this work were 6 kinds of salted jellyfish imported from southeast Asia. Differences between the rheological properties was not recognized between these samples. The texture of the samples depended on the heating temperature and the standing time in water. Namely, the elastic modulus of the sample standing in water increased in the first 2 days, and then decreased. Both values of elastic modulus and viscosity rose steeply at 50°C or 60°C. On the contrary the rupture strength increased with heating temperature from 30°C to 50°C, and then fell at 60°C. The results mainly come from the shrinkage of collagen in jellyfish and the destruction of tissue with peeling of the layer structure.
日本水産學會の論文