해파리의 식품성분 특성과 이의 유효 이용(총설)

Abstract

The recent mass appearances of jellyfish in Korea have caused economic and social damage, as they plague swimmersand fishermen. However, jellyfish have high economic and nutritional value, and contain low levels of caloriesand hydrolysates. Thus, jellyfish are a natural, healthy food that can improve high blood pressure, bronchitis, and amultitude of other diseases. Here, we present research on the ecology, classification, bloom, damage caused, foodcomponent characterization, and tissues of jellyfish, with the aim of facilitating further study. Research on use of jellyfishas salted products, and for collagen and qniumucin would also be valuable. A jellyfish body is classified intothree parts: the body, termed the umbrella; the oral arm; and the tentacle. Jellyfish are planktonic marine membersof a group of invertebrate animals comprising the classes Schypozoa (phylum Cnidaria) and Cuboza. In Korea in2012, jellyfish damage resulted in decreases of annual catch and commercial value estimated at 177 and 141 billionwon, respectively. Because concentrations of heavy metals are below the safety limits for seafood, dried jellyfish appearto be safe raw materials for food. The proximate compositions of Nemopilema nomurai and Aurelia aurita were97.1% and 96.5% moisture, 0.9% and 1.2% crude proteins, undetected and 0.1% crude lipids, and 1.7% and 1.8%ash, respectively. According to their total contents of essential, total, and non-essential amino acids, jellyfish gonadswere deemed good-quality protein. Because the major functional components of jellyfish are collagen and qniumucin,jellyfish can be used salted, or these components of healthy diets can be extracted from them. For more effectiveuse of jellyfish, unit costs should be decreased and safety guaranteed. Additionally, dehydrators attached to conveyorbelts should be developed. Since jellyfish can be used throughout the year, they should be listed in the Korean FoodStandards Codex as a food source.