Effect of pH on storage quality of desalted jellyfish

Desalted jellyfish was soaked with food additive before package. The pH of the additive solution could change the pH of desalted jellyfish.The effect of pH on storage quality of desalted jellyfish was evaluated in this research, using sensory evaluation, juice wastage rate and pH as indexes. The results showed that the pH of desalted jellyfish was between 4.8 and 5.1 after soaking in additive solution which pH was 5.2 to 5.4.The quality of desalted jellyfish was best in the pH.The pH of desalted jellyfish packed with additive solution was a little more than vacuum-packed desalted jellyfish for the pH balance between desalted jellyfish and additive solution.