DEVELOPMENT OF THE TECHNOLOGY FOR SALTED PRODUCTS DERIVED FROM BARREL JELLYFISH RHIZOSTOMA PULMO (MACRI, 1778)

Increase in the barrel jellyfish abundance, recently observed in the Azov and Black Sea Fishery Basin, has an adverse effect on the fishery and tourism in the region. Jellyfish consumption is a long-standing tradition for the countries of East and Southeast Asia, where the processing technology for jellyfish is based on the salting involving potassium alum. Jellyfish treatment with potassium alum leads to the accumulation of aluminum in the final product, which poses a threat for the human health. Thus, the research of the jellyfish processing methods excluding the use of aluminum is of utmost importance. This study was aimed at the development of the salting methods for barrel jellyfish Rhizostoma pulmo that would involve using plant-based tanning substances. This article presents processing scheme and technological parameters for the salted products derived from jellyfish. Using tanning substances extracted from oak bark and green tea leaves in the quantity of no less than 0.75 % of the jellyfish brought for salting (in terms of weight) made it possible to obtain the salted product with condensed structure. For a lightly salted product, salting should be conducted in 8-10 % saline solution at the temperature 4±2 °С. Based on the identified technological parameters and the assessment of quality and safety characteristics of the obtained samples of salted jellyfish, specifications and processing instruction for the salted products derived from jellyfish for its further use as a food ingredient in multicomponent recipes have been developed.