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|Utilization possibilities of jellyfish Rhizostoma pulmo as a food in the Black Sea|
|Ozer, N.P.; Celikkale, M.S. (2001). Utilization possibilities of jellyfish Rhizostoma pulmo as a food in the Black Sea. J. Food Sci. Technol. 38(2): 175-178|
|In: Journal of Food Science and Technology. Association of Food Scientists and Technologists: Mysore. ISSN 0022-1155, more|
Seafood; Rhizostoma pulmo (Macri, 1778) [WoRMS]; MED, Black Sea [gazetteer]; Marine
|Authors|| || Top |
- Ozer, N.P.
- Celikkale, M.S.
Jellyfish, Rhizostoma pulmo, from the Black Sea were processed according to Maruichi and Wootton processing methods and stored at - 4°C for two different periods, i.e., 1 and 24 months. Moisture, ash and protein values were determined. In addition, the levels of calcium, magnesium, copper, iron, zinc and nickel were determined in the salted jellyfish. Since the ash and protein contents were determined after removing the excess salt and alum from dried samples, the values appeared to be quite different from those previously reported. In conclusion, both the processing methods as well as the storage periods were found to be effective in giving acceptable products.