Cannonball Jellyfish (Stomolophus meleagris) as a Food Resource
1988; Wiley; Volume: 53; Issue: 2 Linguagem: Inglês
10.1111/j.1365-2621.1988.tb07701.x
ISSN1750-3841
Autores Tópico(s)Marine Sponges and Natural Products
ResumoABSTRACT 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% protein, 26% ash and 25% salt were obtained by brining with different mixtures of salt (7.5–25%) and alum (1–2.5%) over 1 wk. Mechanical drying was also tested by using a heat pump system dryer. Chemical and physical analyses and sensory properties of cannonball jellyfish products compared favorably with market products. Levels of calcium, magnesium and iron in the jellyfish were higher than those of zinc and copper.
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