On the gastrophysics of jellyfish preparation

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Abstract

Eating jellyfish is a delicacy in some parts of Asia. Jellyfish are preserved through a month long step-wise saltning process with a mixture of sodium chloride and alum. During this process the jellyfish texture undergoes a transformation from a gel-like substance to a rubber-like texture. However, this transformation is only poorly understood. Experiments presented in this paper indicate a tanning analogy to the jellyfish preservation technique, and we show that jellyfish can be preserved with other tanning salts than alum. We further suggest a new method to preserve jellyfish without any metal salts based on polyelectrolyte theory that describes ionic gel collapse in a poor solvent. Specifically, we find that jellyfish mesoglea collapses in ethanol, and that the final crispy product could be of gastronomic interest.

OriginalsprogEngelsk
TidsskriftInternational Journal of Gastronomy and Food Science
Vol/bind9
Sider (fra-til)34-38
ISSN1878-450X
DOI
StatusUdgivet - 2017

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