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dc.contributor.authorRamires, Francesca Anna
dc.contributor.authorDe Domenico, Stefania
dc.contributor.authorMigoni, Danilo
dc.contributor.authorFanizzi, Francesco Paolo
dc.contributor.authorAngel, Dror L.
dc.contributor.authorSlizyte, Rasa
dc.contributor.authorKlun, Katja
dc.contributor.authorBleve, Gianluca
dc.contributor.authorLeone, Antonella
dc.date.accessioned2023-01-12T11:28:08Z
dc.date.available2023-01-12T11:28:08Z
dc.date.created2022-10-05T13:40:44Z
dc.date.issued2022
dc.identifier.citationFoods. 2022, 11 (17), 1-20.en_US
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/11250/3042989
dc.description.abstractEdible 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.en_US
dc.language.isoengen_US
dc.publisherMDPIen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.subjectorganic calcium saltsen_US
dc.subjectnutritional traitsen_US
dc.subjectqualityen_US
dc.subjectsafetyen_US
dc.subjectnovel fooden_US
dc.subjectjellyfishen_US
dc.titleOptimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Futureen_US
dc.title.alternativeOptimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Futureen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.rights.holderCopyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).en_US
dc.source.pagenumber1-20en_US
dc.source.volume11en_US
dc.source.journalFoodsen_US
dc.source.issue17en_US
dc.identifier.doi10.3390/foods11172697
dc.identifier.cristin2058806
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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Navngivelse 4.0 Internasjonal
Except where otherwise noted, this item's license is described as Navngivelse 4.0 Internasjonal