| Naslov: | Optimization of a calcium-based treatment method for jellyfish to design food for the future |
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| Avtorji: | ID Ramires, Francesca Anna (Avtor)
ID De Domenico, Stefania (Avtor)
ID Migoni, Danilo (Avtor)
ID Fanizzi, Francesco Paolo (Avtor)
ID Angel, Dror (Avtor)
ID Slizyte, Rasa (Avtor)
ID Klun, Katja (Avtor)
ID Bleve, Gianluca (Avtor)
ID Leone, Antonella (Avtor) |
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| Datoteke: |  URL - Izvorni URL, za dostop obiščite https://www.mdpi.com/2304-8158/11/17/2697
 PDF - Predstavitvena datoteka, prenos (1,11 MB)
MD5: BC28409018B2FBD6B59930F9A1D63D5B
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| Jezik: | Angleški jezik |
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| Tipologija: | 1.01 - Izvirni znanstveni članek |
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| Organizacija: |  NIB - Nacionalni inštitut za biologijo
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| Povzetek: | 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. |
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| Ključne besede: | jellyfish, novel food, safety, quality, nutritional traits, organic calcium salts |
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| Status publikacije: | Objavljeno |
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| Verzija publikacije: | Objavljena publikacija |
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| Datum objave: | 04.09.2022 |
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| Leto izida: | 2022 |
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| Št. strani: | str. 1-20 |
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| Številčenje: | Vol. 11, iss. 17 |
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| PID: | 20.500.12556/DiRROS-19396  |
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| UDK: | 574 |
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| ISSN pri članku: | 2304-8158 |
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| DOI: | 10.3390/foods11172697 |
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| COBISS.SI-ID: | 129117187 |
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| Opomba: | Nasl. z nasl. zaslona;
Opis vira z dne 14. 11. 2022;
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| Datum objave v DiRROS: | 17.07.2024 |
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| Število ogledov: | 1 |
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| Število prenosov: | 1 |
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| Metapodatki: |     |
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