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

Citation
Np. Ozer et Ms. Celikkale, Utilization possibilities of jellyfish Rhizostoma pulmo, as a food in the Black Sea, J FD SCI M, 38(2), 2001, pp. 175-178
Citations number
29
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
175 - 178
Database
ISI
SICI code
0022-1155(200103/04)38:2<175:UPOJRP>2.0.ZU;2-D
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, iro n, zinc and nickel were determined in the salted jellyfish. Since the ash a nd protein contents were determined after removing the excess salt and alum from dried samples, the values appeared to be quite different from those p reviously reported. In conclusion, both the processing methods as well as t he storage periods were found to be effective in giving acceptable products .