Jellyfish as food

  title={Jellyfish as food},
  author={Y-H. Peggy Hsieh and Fui-ming Leong and J. J. Rudloe},
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… 
Indonesian jellyfish as potential for raw materials of food and drug
Jellyfish used to be considered as a pest of fish and a nuisance to fishing operations. Yet, forty years ago this jellyfish was found to be materials of food, medicine and cosmetics and the
An Alum-Free Jellyfish Treatment for Food Applications
A new procedure for JF treatment and stabilization useful for future potential food applications in Western countries is proposed for the first time and the application of phenolic compounds to improve JF technological and nutritional features was verified.
Food Component Characterization and Efficient Use of Jellyfish
Research is presented on the ecology, classification, bloom, damage caused, food component characterization, and tissues of jellyfish, with the aim of facilitating further study.
Eating jellyfish: safety, chemical and sensory properties.
The present study confirmed that jellyfish intake is safe, even for allergic individuals, and its organoleptic properties were accepted by the study population.
Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents
It is shown thermal treatment can be used as a first stabilization step on three common Mediterranean jellyfish, the scyphomedusae Aurelia coerulea, Cotylorhiza tuberculata, Rhizostoma pulmo, differently affecting protein and phenolic contents of their main body parts.
Jellyfish from Fisheries By-Catches as a Sustainable Source of High-Value Compounds with Biotechnological Applications
The world’s population growth and consequent increased demand for food, energy and materials together with the decrease of some natural resources have highlighted the compelling need to use
The Large Jellyfish Rhizostoma luteum as Sustainable a Resource for Antioxidant Properties, Nutraceutical Value and Biomedical Applications
The results presented here suggested this jellyfish has the highest antioxidant activity ever measured in a jellyfish, but also with high content in polyunsaturated fatty acids (PUFAs), including the essential fatty acid linoleic.
Jellyfish as an Alternative Source of Bioactive Antiproliferative Compounds
Results showed that the fraction C of CM can reduce the expression of genes involved in apoptosis inhibition in melanoma-treated cells, which makes jellyfish a potential new source of antiproliferative drugs to be exploited in the future.
The Bright Side of Gelatinous Blooms: Nutraceutical Value and Antioxidant Properties of Three Mediterranean Jellyfish (Scyphozoa)
The abundance of collagen, peptides and other bioactive molecules make these Mediterranean gelatinous biomasses a largely untapped source of natural compounds of nutraceutical, cosmeceutical and pharmacological interest.


Collagen as the major edible component of jellyfish (Stomolophus nomural).
The mesogloea and skin of a common edible jellyfish, Stomolophus nomurai, were characterized with respect to amino acid composition and compared with a commercially salted jellyfish. Then the
Distribution oftrans-6-hexadecenoic acid, 7-methyl-7-hexadecenoic acid and common fatty acids in lipids of the ocean sunfishMola mola
In a sample of lipids from intestinal contentstrans-6- hexadecenoic acid was found to be the predominant C16 monoene, and was accompanied by comparatively large amounts of the 7-methyl-7-hexadecenosic acid, which is compatible with an exogenous origin for these acids and jellyfish, etc., as a predominant dietary material for the ocean sunfish.
Preliminary studies of nematocysts from the jellyfish Stomolophus meleagris.
  • P. M. Toom, D. S. Chan
  • Biology
    Toxicon : official journal of the International Society on Toxinology
  • 1972
Hydra mesoglea: similarity of its amino acid and neutral sugar composition to that of vertebrate basal lamina.
Synopsis of the Medusae of the world
This work was started many years ago in the form of a card-index for my own use, but later on it saved me time for my studies, and it was not difficult to keep it up to date.
Zooplankton fisheries of the world: A review
About 20 species of zooplankters (copepods, mysids, euphausiids, sergestids, and Scyphomedusae) are commercially fished and utilised as food or feed today and accounts for 11% of the total crustacean catch in the world.
Suppression of antigen-induced arthritis in Lewis rats by oral administration of type II collagen.
Oral CII can suppress arthritis in an animal model in which immunity to collagen does not play a role, and the effect is dose dependent and occurs at lower doses of CII.
Biology and Distribution of the Macrocoelenterates of Mississippi Sound and Adjacent Waters
Studies conducted in Mississippi Sound from April 1971 through June 1973 elucidated the seasonal and areal distribution of seven species of macrocoelenterates: Aurelia aurita (L), Chrysaora
Autoimmunity to type II collagen an experimental model of arthritis
Since homologous type II collagen emulsified in oil without bacterial preparations regularly causes the disease, this new animal model of arthritis represents a unique example of experimentally-inducible autoimmunity to a tissue component.