Utilization possibilities of jellyfish Rhizostoma pulmo, as a food in the Black Sea

Ozer N. P., Celikkale M.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.38, no.2, pp.175-178, 2001 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 38 Issue: 2
  • Publication Date: 2001
  • Journal Name: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.175-178
  • Kocaeli University Affiliated: Yes

Abstract

Jellyfish, Rhizostoma pulmo, from the Black Sea were processed according to Maruichi and Wootton processing methods and stored at -4 degreesC 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.