{"refrec":{"BRefID":218061,"RR":"<b>Hsieh, Y.-H.P.; Leong, F.-M.; Rudloe, J.</b> (2001). Jellyfish as food. <i>Hydrobiologia 451(1-3)</i>: 11-17. <a href=\"http://dx.doi.org/10.1023/A:1011875720415\" target=\"_blank\">http://dx.doi.org/10.1023/A:1011875720415</a>","BEntID":209804,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Hydrobiologia 451(1-3)</i>: 11-17. <a href=\"http://dx.doi.org/10.1023/A:1011875720415\" target=\"_blank\">http://dx.doi.org/10.1023/A:1011875720415</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Hsieh, Y.-H.P.; Leong, F.-M.; Rudloe, J.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Hsieh, Y.-H.P. <i>et al.</i>","Englishabstract":"Jellyfish have been exploited commercially by Chinese as an important food for more than a thousand years. Semi-dried jellyfish represent a multi-million dollar seafood business in Asia. Traditional processing methods involve a multi-phase processing procedure using a mixture of salt (NaCl) and alum (AlK[SO4]2cdot12 H2O) to reduce the water content, decrease the pH, and firm the texture. Processed jellyfish have a special crunchy and crispy texture. They are then desalted in water before preparing for consumption. Interest in utilizing Stomolophus meleagris L. Agassiz, cannonball jellyfish, from the U. S. as food has increased recently because of high consumer demand in Asia. Desalted ready-to-use (RTU) cannonball jellyfish consists of approximately 95% water and 4–5% protein, which provides a very low caloric value. Cannonball jellyfish collagen has shown a suppressing effect on antigen-induced arthritis in laboratory rats. With the great abundance of cannonball jellyfish in the U. 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