Hydrobiologia

, Volume 451, Issue 1, pp 11–17

Jellyfish as food

Authors

  • Y-H. Peggy Hsieh
    • Department of Nutrition & Food ScienceAuburn University
  • Fui-Ming Leong
    • Perseco Asia Pacific Singapore
  • Jack Rudloe
    • Gulf Specimen Marine Laboratories, Inc.
Article

DOI: 10.1023/A:1011875720415

Cite this article as:
Peggy Hsieh, Y., Leong, F. & Rudloe, J. Hydrobiologia (2001) 451: 11. doi:10.1023/A:1011875720415

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]2ċ12 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.

jellyfish fishery food health arthritis

Copyright information

© Kluwer Academic Publishers 2001