The biomass of jellyfish in the summer-autumn period in the Sea of Azov is at least 4.5 million tons and tends to increase. Therefore, scientists of the Azov-Black Sea branch of VNIRO are studying the possibilities of regulating the number of jellyfish in the Azov and Black Seas, developing recommendations on the organization of jellyfish fishing, exploring the prospects of using jellyfish as a raw material base.
Jellyfish are not a traditional raw material resource in Russia, it is a new object of processing. Scientists have studied the chemical composition of jellyfish, their size and mass characteristics, microbiological indicators, ways to preserve the quality of jellyfish in chilled form. The experience of Asian countries, including China, in the extraction of jellyfish for food purposes was also taken into account.
Experts note that jellyfish contain a significant amount of substances valuable to the human body. Jellyfish proteins include essential amino acids, including a complete set of essential for human life. In addition, jellyfish contain macro- and microelements, such as iron, zinc, manganese, sodium, potassium, calcium, magnesium, selenium and others, also needed by humans. Jellyfish contain biologically active substances - glycosaminoglycans (hyaluronic acid, chondroitin sulfates, heparan sulfate, etc.), structural proteins of jellyfish include collagen and elastin.
"We have started work on obtaining salted, heat-treated semi-finished products, dried, chilled and frozen jellyfish. Recipes for food products using semi-finished jellyfish have already been developed. These are preserves, salads, crackers, marmalade," says Svetlana Chernyavskaya, Candidate of Technical Sciences, leading researcher in the sector of technologies for processing aquatic biological resources of the Kerch Department of the Azov-Black Sea branch of VNIRO.
Experimental samples of food products from jellyfish, prepared according to the recipes of scientists of the Azov-Black Sea branch of VNIRO, were presented to members of the scientific and commercial Council and were highly appreciated.
Research to identify the functional properties of jellyfish products, the development of technologies for processing jellyfish into food and recipes continues. Recommendations on the organization of jellyfish fishing are also being developed. The developments of scientists of fisheries science will help fishermen, fish processors in the development of a new object of fishing – jellyfish.
VNIRO Press Service
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