کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7535016 | 1488310 | 2017 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
On the gastrophysics of jellyfish preparation
ترجمه فارسی عنوان
در گیاه فیزیک آماده سازی چتر دریایی
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم کشاورزی و بیولوژیک (عمومی)
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Gastronomy and Food Science - Volume 9, October 2017, Pages 34-38
Journal: International Journal of Gastronomy and Food Science - Volume 9, October 2017, Pages 34-38
نویسندگان
M.T. Pedersen, J.R. Brewer, L. Duelund, P.L. Hansen,