Study on preservation of ready-to eat jellyfish with several hurdle factors

The effect of several physical hurdle factors,such as temperature,pH,modified atmosphere packaging on ready-to-eat jellyfish preservation were studied,using sensory evaluation and determination of Clostridium botulinum,total bacterial count,TVB-N value,drip loss.Salted jellyfish,after preliminary treatment,was stored at 3℃ and room temperature using different packaging:common packaging,vacuum packaging,modified atmosphere packaging(MAP)(A:60%CO2/40%N2,B:60%CO2/35%N2/5%O2,C:60%CO2/30%N2/10%O2,D:50%CO2/45%N2/5%O2,E:50%CO2/40%N2/10%O2,F:40%CO2/55%N2/5%O2,G:40%CO2/50%N2/10%O2).The result showed that:Clostridium botulinum was not detected in all samples.The combination of low temperature and simple D can significantly prolong the shelf life of ready-to-eat jellyfish products,1.5 times than simple A stored at room temperature.The jellyfish,which was soaked in citric acid solutions of three different concentration(Ⅰ:1%,Ⅱ:0.5%,Ⅲ:0.1%),using MAP D,was stored at 3℃.The texture of samples(Ⅰ:1% and Ⅱ:0.5%)softened after 56d,becoming unacceptable.The sensory score of sample Ⅲ:0.1% was 14.4,TVB-N value was3.6152mgN/100g,total bacterial count was 2.85×104cfu/g after 70d.