Jellyfish as food | Semantic Scholar (2024)

Table of Contents
197 Citations 30 References Related Papers

197 Citations

Indonesian jellyfish as potential for raw materials of food and drug
    S. YusufI. FahmidN. AbdullahZulhaeriah

    Agricultural and Food Sciences, Medicine

  • 2018

Observation showed that the appearance of jellyfish in Indonesian waters varies based on the fertility of the waters affected by oceanographic conditions, which means jellyfish is a nutritious food source to be developed into food supplements, nutricosmetics and functional foods.

  • 8
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An Alum-Free Jellyfish Treatment for Food Applications
    G. BleveF. A. RamiresS. De DomenicoA. Leone

    Agricultural and Food Sciences

    Frontiers in Nutrition

  • 2021

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.

  • 11
  • PDF
Food Component Characterization and Efficient Use of Jellyfish
    C. LimJin-Soo Kim

    Agricultural and Food Sciences

  • 2014

Research is presented on the ecology, classification, bloom, damage caused, food component characterization, and tissues of jellyfish, with the aim of facilitating further study.

  • 2
  • Highly Influenced
  • PDF
Making sustainable foods (such as jellyfish) delicious
    J. YoussefSteve KellerC. Spence

    Environmental Science, Agricultural and Food Sciences

    International Journal of Gastronomy and Food…

  • 2019
  • 28
  • PDF
Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future
    F. A. RamiresS. De Domenico A. Leone

    Agricultural and Food Sciences

    Foods

  • 2022

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…

Eating jellyfish: safety, chemical and sensory properties.
    A. RaposoA. CoimbraL. AmaralA. GonçalvesZ. Morais

    Agricultural and Food Sciences, Environmental Science

    Journal of the science of food and agriculture

  • 2018

The present study confirmed that jellyfish intake is safe, even for allergic individuals, and its organoleptic properties were accepted by the study population.

  • 33
Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents
    A. LeoneR. LecciG. MilisendaS. Piraino

    Agricultural and Food Sciences, Environmental Science

    European Food Research and Technology

  • 2019

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.

  • 40
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Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products
    G. BleveF. A. RamiresA. GalloA. Leone

    Agricultural and Food Sciences

    Foods

  • 2019

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
    M. OmoriE. Nakano

    Business, Environmental Science

    Hydrobiologia

  • 2004

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…

  • 197
Jellyfish from Fisheries By-Catches as a Sustainable Source of High-Value Compounds with Biotechnological Applications
    I. D’AmbraLouise Merquiol

    Environmental Science, Biology

    Marine drugs

  • 2022

Jellyfish by-catches are a resource which is discarded at present, but needs to be re-evaluated for exploitation within the context of a circular economy in the era of zero waste.

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30 References

Potential of utilizing jellyfish as food in Western countries
    Y. HsiehJ. Rudloe

    Agricultural and Food Sciences

  • 1994
  • 67
  • Highly Influential
Inorganic Constituents in Fresh and Processed Cannonball Jellyfish (Stomolophus meleagris)
    Y. HsiehFui-ming LeongK. Barnes

    Environmental Science, Agricultural and Food Sciences

  • 1996

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…

  • 16
  • Highly Influential
Jellyfish fisheries in southeast Asia
    M. OmoriE. Nakano

    Business, Environmental Science

    Hydrobiologia

  • 2004

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…

  • 197
  • Highly Influential
Cannonball Jellyfish (Stomolophus meleagris) as a Food Resource
    Yao‐wen Huang

    Agricultural and Food Sciences

  • 1988

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%…

  • 27
  • Highly Influential
Collagen as the major edible component of jellyfish (Stomolophus nomural).
    S. KimuraS. MiuraPark Yh

    Biology

  • 1983

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…

  • 50
  • Highly Influential
Distribution oftrans-6-hexadecenoic acid, 7-methyl-7-hexadecenoic acid and common fatty acids in lipids of the ocean sunfishMola mola
    S. N. HooperM. ParadisR. G. Ackman

    Biology, Environmental Science

    Lipids

  • 2006

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.

  • 27
Preliminary studies of nematocysts from the jellyfish Stomolophus meleagris.
    P. M. ToomD. S. Chan

    Biology

    Toxicon : official journal of the International…

  • 1972
  • 26
Hydra mesoglea: similarity of its amino acid and neutral sugar composition to that of vertebrate basal lamina.
    B. BarzanskyH. LenhoffH. Bode

    Biology

    Comparative biochemistry and physiology. B…

  • 1975
  • 27
Synopsis of the Medusae of the World
    R. MansuetiL. Kramp

    Biology, History

  • 1961

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.

  • 711
Zooplankton fisheries of the world: A review
    M. Omori

    Environmental Science, Biology

  • 1978

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.

  • 62

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