Purpose: This study determined aluminum and other mineral levels in existing processed jellyfish products commercially available in the markets in China and the United States, in order to evaluate the effectiveness of fresh water or vinegar treatment prior to serving for reduction of aluminum residue in ready-to-eat forms.
Methods: Both jellyfish products produced in both China and the United States were collected from supermarkets and manufacturers, respectively. All the jellyfish products are currently produced using different phases of brining techniques with 24% salt and 5% potassium aluminum sulfate addition. After slicing, the processed jellyfish products were treated with either fresh water or vinegar solution for 2, 4, 8, and 24 h. Aluminum levels were determined by using ICP as well as HPLC methods. Other minerals, including sodium, potassium, calcium, magnesium, iron and zinc, were also determined by using ICP technique. All data collected were analyzed using ANOVA.
Results: The commercial jellyfish products produced in both the U.S. and China contain 70% moisture, 5% protein and 24% slat. The production techniques are similar. They all used brining solutions with alum. The tested jellyfish samples treated with 3% vinegar showed a significant reduction of aluminum levels from 350 ppm to 195 ppm; while those treated with fresh water only reduced to 225 ppm. For sodium, potassium and magnesium, immersing in both vinegar and fresh water showed a significant reduction, while iron and zinc were not showing any significant changes. Since the composition of jellyfish is collagen, further study on the relationship among minerals and collagen is needed.
Significance: The vinegar treatment reduced aluminum residue more than fresh water treatment did. However, the texture of vinegar treated samples may be comprised. Optimizing the treatment with accept sensory texture will be the next study topic for ensuring a safe and healthy jellyfish product.