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.
Making sustainable foods (such as jellyfish) delicious
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.
Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products
A set of quality and safety parameters necessary for first-operations and subsequent processing of jellyfish as novel food are established, based on standards and process hygiene criteria used in Europe for other products.
Jellyfish fisheries in southeast Asia
A few large jellyfish species in the order Rhizostomeae constitute an important food in Chinese cooking. For more than 1700 years, they have been exploited along the coasts of China. Such jellyfish
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.


Inorganic Constituents in Fresh and Processed Cannonball Jellyfish (Stomolophus meleagris)
Cannonball jellyfish (Stomolophus meleagris) from the Gulf of Mexico has been under investigation as a potential source to meet the market demand for jellyfish food in Asia. Traditionally, jellyfish
Jellyfish fisheries in southeast Asia
A few large jellyfish species in the order Rhizostomeae constitute an important food in Chinese cooking. For more than 1700 years, they have been exploited along the coasts of China. Such jellyfish
Cannonball Jellyfish (Stomolophus meleagris) as a Food Resource
A pilot plant process was developed to produce salted dried jellyfish product from cannonball jellyfish (Stomolophus meleagris). Processed products containing an average of 68% moisture, 5.5%
The ocean is full of horrible jellyfish. They rule the ocean as people rule the earth. Jellyfish are softer than people but in their own element people are softer than jellyfish. You can see that
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.