Jellyfish processing technology

Duyar H. A., Sonmez G.

SU URUNLERI DERGISI, cilt.23, ss.403-405, 2006 (ESCI, TRDizin) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 23
  • Basım Tarihi: 2006
  • Dergi Adı: SU URUNLERI DERGISI
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.403-405
  • Anahtar Kelimeler: Jellyfish, processing, consume
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

Seafood having a wide quality and quantity perspective are not only human nutrient but also they are row materials for a lot of industries. When it is first mentioned about seafood, firstly fish are thought but many countries use other seafood because of their high nutriment value. Jellyfish which is one of them has been using for its commercial aim by Chinese for thousand years and 58000 tones are consumed every year in China. Semi-dried jellyfish is popular in many Asian countries and has role in millions dollars seafood trade. Traditional processing methods of jellyfish includes many stages such as using salt (NaCl) and alum (AlK[SO4](2) 12H(2)O) in order to reduce water content, decrease pH and harden the texture. It is claimed that jellyfish have an importance in medical.