Eating jellyfish: safety, chemical and sensory properties

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: Raposo, António, Coimbra, Alice, Amaral, Luís, Gonçalves, Amparo, Morais, Zilda
• Other Authors: Egas Moniz Cooperativa de Ensino Superior CRL
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2018
• Subjects: atlantic cod
• Online Access: http://dx.doi.org/10.1002/jsfa.8921; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.8921; https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.8921

Abstract BACKGROUND People's preference for fish with a high trophic level, like Atlantic cod and tuna, leads to a large food footprint. Responsible seafood consumption should include underutilised local products; hence the culinary use of edible jellyfish can be an effective contribution. The present work focused on Catostylus tagi to contribute to the consumption of edible jellyfish in the West. RESULTS A questionnaire conducted with 192 young people showed an interest in tasting jellyfish‐based food (64.6%). The resulting product, obtained by an alternative cooking process to traditional Asian ones, was chemically characterised and underwent microbiological and heavy metals control. The results indicated its non‐toxicity. Patients who were allergic to seafood as well as non‐allergic volunteers revealed no allergic reaction to the jellyfish umbrella product (intakes up to 5 mg/kg body weight and 8 mg/kg, respectively). Seafood‐trained panellists defined the product's main impact on the mouth as freshness (72 mg/kg body weight). The preliminary snack, a pâté, was positively accepted by allergic (7 in 9; n = 20) and non‐allergic volunteers (6 in 7; n = 21). CONCLUSION The present study confirmed that jellyfish intake is safe, even for allergic individuals, and its organoleptic properties were accepted by the study population. © 2018 Society of Chemical Industry