Microstructure and Texture of Jellyfish Food Products: A Minireview

Jellyfish processed by alum and salt is a traditional seafood product consumed in Asian countries for a long time. The characteristics of this product are its crunchy and elastic texture transformed by the salt and alum used in the processing period. Studies on this aspect are reviewed in order to understand the processing principle, improve the quality and safety of this product, and develop new product types for consumption. Some jellyfish products processed with new methods that have been explored by scientists recently are also reviewed.