Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future.

ABSTRACT: Edible jellyfish are a traditional Southeast Asian food, usually prepared as a rehydrated product using a salt and alum mixture, whereas they are uncommon in Western Countries and considered as a novel food in Europe. Here, a recently developed, new approach for jellyfish processing and stabilization with calcium salt brining was upgraded by modifying the pre-treatment step of freshly caught jellyfish and successfully applied to several edible species. Treated jellyfish obtained by the application of the optimized version of this method respected both quality and safety parameters set by EU law, including no pathogenic microorganisms, absence or negligible levels of histamine and of total volatile basic nitrogen, no heavy metals; and the total bacterial, yeast, and mold counts were either

SUBMITTER: Ramires FA 

PROVIDER: S-EPMC9455609 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature