Utilization possibilities of jellyfish Rhizostoma pulmo, as a food in the Black Sea

Jellyfish, Rhizostoma pulmo, from the Black Sea were processed according to Maruichi and Wootton processing methods and stored at -4 degreesC for two different periods, i.e., 1 and 24 months: Moisture, ash and protein values were determined. In addition, the levels of calcium, magnesium, copper, iro n, zinc and nickel were determined in the salted jellyfish. Since the ash a nd protein contents were determined after removing the excess salt and alum from dried samples, the values appeared to be quite different from those p reviously reported. In conclusion, both the processing methods as well as t he storage periods were found to be effective in giving acceptable products .