Effect of wash cycle on physical and chemical properties of rehydrated jellyfish by-products and jellyfish protein powder
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Abstract
Production of salted jellyfish for export generates many minced or broken pieces as by-products, which have been sold as feed at a low price. From an economic perspective, changing the jellyfish by-products to a valued powder is needed. The washing of the salted by-products is a preparative step that has been changed from general washing to a mechanical washing machine for cost benefits. Little research on reducing salts and changes in mechanical washed jellyfish has been reported to date. Thus, this research aimed to determine the wash cycle’s effect using the washing machine on loss and washed jellyfish by-products qualities. Results showed that the reduction of the salt content was from 14.28±0.03% to 3.08±0.11%, 1.10±0.11%, and 0.85±0.07%, and the washing losses were 27.39±0.94%, 38.92±0.93%, and 42.18±0.85% after performing the first, second, and third wash cycle, respectively. Results also showed that the increased wash cycle decreased the volatile compounds of hexanal, heptanal, octanal, nonanal, and 2,2-dimethyl-propanoic acid indicated as unsatisfied fishy grassy, fatty, green, ether, and pineapple odors, respectively. The quality of jellyfish powder selected from the second wash cycle had the protein, fat, moisture, and ash content of 76.41±0.14%, 1.35±0.00%, 7.69±0.00%, and 15.76±0.13% with brown color and minimal fishy odor.
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