Studies on Quality Criteria for Preserved Jellyfish Treated with Salt and Alum

摘要

Based on extensively sampling of preserved jellyfish produced in ten regions of six different provinces in China, a systematic study on the analytical methods for preserved jellyfish was carried out during the five-year research. As a sresult, a correlation existed between physicochemical indices and organoleptic attributes of jellyfish. The following indices are now commonly used as criteria for the quality ins pection of preserved jellyfish for export: Chemical indices-water<70