Studies toward a sustainable future conducted by international organizations uniformly agree about having to change some of our present consumer behaviors. Regarding food, suggestions include eating locally farmed, less industrialized and renewable food ...

Abstract: Studies toward a sustainable future conducted by international organizations uniformly agree about having to change some of our present consumer behaviors. Regarding food, suggestions include eating locally farmed, less industrialized and renewable food to promote health and circularity, and limiting waste. Jellyfish are frequently sorted and discarded after being caught with fish in fishing nets and gear. In contrast, we propose utilizing this by-catch as food. This review discusses the economic value and sustainability of jellyfish, the technologies used to prepare them for human consumption, their nutritional profile and health impacts and, finally, consumer acceptability and sensory evaluation of jellyfish food products. This discussion is critical for promoting jellyfish as an important aquatic resource to support blue and circular economies.

  • Number1SummerJam@lemmy.worldOPEnglish
    1·
    1 year ago

    If only there were a way to remove the water and extract the proteins

    Cleaned jellyfish are arranged in layers. Then salt, alum and sodium bicarbonate are added for dehydration, which takes 2–3 nights. In the second stage, brined jellyfish are washed with saltwater, which leads to further dehydration and shrinking. After 3–7 days, washed jellyfish are moved to the next stage, when the base of the compartments is perforated to allow moisture to drain, which lowers jellyfish moisture content. Prolonged storage can last between 3–7 days, where changes in color from white to yellow, brown or a dark color can occur. Then dehydrated jellyfish are cleaned and dried. Sand, mucus and other debris are brushed off the jellyfish prior to grading, which is based on size, color and firmness