Jellyfish as food
- Y-H. Peggy HsiehAffiliated withDepartment of Nutrition & Food Science, Auburn University
- , Fui-Ming LeongAffiliated withPerseco Asia Pacific Singapore
- , Jack RudloeAffiliated withGulf Specimen Marine Laboratories, Inc.
Rent the article at a discountRent now
* Final gross prices may vary according to local VAT.Get Access
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 as food
Volume 451, Issue 1-3 , pp 11-17
- Cover Date
- Print ISSN
- Online ISSN
- Kluwer Academic Publishers
- Additional Links
- Industry Sectors
- Author Affiliations
- 1. Department of Nutrition & Food Science, Auburn University, Auburn, AL, 36849, U.S.A.
- 2. Perseco Asia Pacific Singapore, Blk 511, Kampong Bahru Road, Unit No 05-03, Keppel Distripark, Singapore, 099447
- 3. Gulf Specimen Marine Laboratories, Inc., P.O. Box 237, Panacea, FL, 32346, U.S.A.