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Jellyfish as food
Hsieh, Y.-H.P.; Leong, F.-M.; Rudloe, J. (2001). Jellyfish as food. Hydrobiologia 451(1-3): 11-17. hdl.handle.net/10.1023/A:1011875720415
In: Hydrobiologia. Springer: The Hague. ISSN 0018-8158, more
Peer reviewed article  

Available in Authors 

Keywords
    Seafood; Scyphozoa [WoRMS]; Marine

Authors  Top 
  • Hsieh, Y.-H.P.
  • Leong, F.-M.
  • Rudloe, J.

Abstract
    Jellyfish have been exploited commercially by Chinese as an important food for more than a thousand years. Semi-dried jellyfish represent a multi-million dollar seafood business in Asia. Traditional processing methods involve a multi-phase processing procedure using a mixture of salt (NaCl) and alum (AlK[SO4]2cdot12 H2O) to reduce the water content, decrease the pH, and firm the texture. Processed jellyfish have a special crunchy and crispy texture. They are then desalted in water before preparing for consumption. Interest in utilizing Stomolophus meleagris L. Agassiz, cannonball jellyfish, from the U. S. as food has increased recently because of high consumer demand in Asia. Desalted ready-to-use (RTU) cannonball jellyfish consists of approximately 95% water and 4–5% protein, which provides a very low caloric value. Cannonball jellyfish collagen has shown a suppressing effect on antigen-induced arthritis in laboratory rats. With the great abundance of cannonball jellyfish in the U. S. coastal waters, turning this jellyfish into value-added products could have tremendous environmental and economic benefits.

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