JELLYFISH (SEMI-CHINA TYPE) PROCESSING FOR HUMAN CONSUMPTIONS IN DARVEL BAY, SABAH, MALAYSIA
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Abstract
Large seasonal aggregates of jellyfish are harvested and are processed for human consumptions. This paper studies the optimum processing of jellyfish (semi-China type) caught around Darvel Bay, Sabah. The edible components of jellyfish; the umbrella were processed by using mixture of salt (NaCl) and aluminum salt. During processing, the products underwent various stages of salting for 21 days which consists of a step-wise reduction of the water content, using a mixture of salt and aluminum salt at various compositions which are then compared to the conventional method of salting with salt alone. It is known that the conventional method produces a fair and soft product; however the proposed method of processing produces a firmer desirable texture with high acceptability to the consumer. In order to prove the statement, series of consumer acceptability tests using a nine-hedonic scale were also conducted on the products. The results of tests shown that the product with 30% NaCl and 2% aluminum salt was given the highest scale with 20 random panelists gave an average 6.75 over 9.00. The study showed that jellyfish could produce a good quality product for human consumption with the optimum processing method of 30% NaCl and 2% aluminum salt.
Keywords: Jellyfish, Umbrella, Processed, Salt & Sensory evaluation
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