MBAI - The Marine Biological Association of India

Processing of jellyfish Rhizostoma spp

Volume 32 Issue 1&2

K. Venkatanarasimha Pillai, M. Mohammed Nainar and M.Chinnamuthiah

Abstract

Fresh jellyfish was processed to gel dehydrated product by salt-alum treatraem. The percentage yield of the final product ranged from 5.2 to 6.2%. The moisture content of the product ranged from 59.2 to 68.0%, total ash from 24,0 to 29.1 %, Sodium chloride from 22.0 to 27.9% and crude protein content from 6.1 to 10.5%. The processed jellyfish samples were packed in polythene covers and stored at 2-4°C and shelf-life of the products were studied

Date : 31-12-1990

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