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dc.contributor.authorXu, Chao
dc.date.accessioned2014-04-18T04:30:14Z
dc.date.available2014-04-18T04:30:14Z
dc.date.issued2013-08
dc.identifier.otherxu_chao_201308_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/xu_chao_201308_ms
dc.identifier.urihttp://hdl.handle.net/10724/29691
dc.description.abstractThis study analyzed texture properties and mineral profiles of jellyfish products, which can provide valuable information for utilizing jellyfish as a potential food resource, as well as developing appropriate strategies to control the product quality. Desalting cured jellyfish in water is a critical step to create jellyfish a desirable texture. Inorganic elements in processed jellyfish were also under investigation. Fresh jellyfish are processed with mixture of salt and alum, and then the cured jellyfish are desalted in water before consumption. Very little is known about the inorganic constituents of jellyfish. In this study desalted jellyfish were examined for 7 elements, including Al, Ca, K, Mg, Na, Fe, and Zn, using inductively coupled plasma optical emission spectrometry. High amount of aluminum was found in cannonball jellyfish samples. High performance liquid chromatography (HPLC) with spectrophotometric detection using quercetin is developed to determine aluminum content.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectJellyfish
dc.subjectTexture
dc.subjectMineral Profile
dc.subjectAluminum
dc.subjectHPLC
dc.subjectInstrumental Texture Properties
dc.titleDetermination of aluminum content in food products and texture profile of jellyfish products
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorYao-wen Huang
dc.description.committeeYao-wen Huang
dc.description.committeeRobert Shewfelt
dc.description.committeeWilliam L. Kerr


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