Functional and technological properties and nutritional value of jellyfish Rhizostoma pulmo (Macri, 1778)

Abstract

Representatives of jelly plankton (in particular, scyphoid) are the underutilized resources in the Azov-Black Sea Basin. The wave nature of their reproduction has a powerful impact on the ecosystems of the two seas. Seasonal outbreaks of abundance cause an increasing pressure on the food supply of commercial aquatic organisms, a change in the structure and quality of fish catches, and a deterioration in recreational conditions in the resort areas of the Azov-Black Sea Basin. The importance of the search for a rational solution to the problem of processing Rhizostoma pulmo jellyfish can be explained by the specific features of their biochemical composition, presence of biologically active substances in the tissues of aquatic organisms, their low liquidity as raw stuff and seasonal resource availability. There are presented the data on the size-weight composition of Rh. pulmo caught in the Sea of Azov, the influence of various types of heat treatment (freezing, boiling, microwave treatment, enzymatic hydrolysis) on the change in the chemical composition and functional and technological properties of jellyfish is considered. The biological and energy value of raw and boiled jellyfish is calculated. Taking into account the active syneresis of jellyfish tissues (up to 60% of water is released during the first 3 hours) and the inexpediency of transporting fresh jellyfish, the preliminary heat treatment is recommended, followed by the use of the object of study in culinary products and semi-finished products, as well as enrichment as a prerequisite for obtaining original products both from the point of view of organoleptics and enhancing the nutritional value of food products. Studies with the use of freeze drying, as well as with the use of minced jellyfish to obtain a wide range of combined products are particularly noteworthy.