20.500.12556/DiRROS-19396 Optimization of a calcium-based treatment method for jellyfish to design food for the future 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 negligible or undetectable. Jellyfish treated by the presented method exhibited unique protein content, amino acid and fatty acid profiles, antioxidant activity, and texture. The optimized method, initially set up on Rhiszostoma pulmo, was also successfully applied to other edible jellyfish species (such as Cotylorhiza tuberculata, Phyllorhiza punctata, and Rhopilema nomadica) present in the Mediterranean Sea. This study discloses an innovative process for the preparation of jellyfish-based food products for potential future distribution in Europe. jellyfish novel food safety quality nutritional traits organic calcium salts hidrobiologija meduze prehranske lastnosti organske kalcijeve soli kakovost true false true Angleški jezik Slovenski jezik Neznano 2024-07-17 03:56:51 2024-07-17 13:04:00 2024-07-18 03:54:02 0000-00-00 00:00:00 2022 0 0 Nasl. z nasl. zaslona; Opis vira z dne 14. 11. 2022; str. 1-20 iss. 17 Vol. 11 4. Sept. 2022 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2022-09-04 574 2304-8158 10.3390/foods11172697 129117187 https://www.mdpi.com/2304-8158/11/17/2697 1 11bd418e-43cf-11ef-b487-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=26760 RAZ_Ramires_Francesca_Anna_2022.pdf RAZ_Ramires_Francesca_Anna_2022.pdf 1 BC28409018B2FBD6B59930F9A1D63D5B 4777f9d7f789bee7ffed6286e7d4aa8896694ffcc7fa12822af2bfb78bf0e31f b7306120-441b-11ef-b487-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=26840 Nacionalni inštitut za biologijo 0 0 0