Functional and technological properties and nutritional value of jellyfish Rhizostoma pulmo (Macri, 1778)

Representatives of jelly plankton (in particular, scyphoid) are the underutilized resources in Azov-Black Sea Basin. The wave nature their reproduction has a powerful impact on ecosystems two seas. Seasonal outbreaks abundance cause an increasing pressure food supply commercial aquatic organisms, change structure and quality fish catches, deterioration recreational conditions resort areas importance search for rational solution to problem processing Rhizostoma pulmo jellyfish can be explained by specific features biochemical composition, presence biologically active substances tissues low liquidity as raw stuff seasonal resource availability. There presented data size-weight composition Rh. caught Azov, influence various types heat treatment (freezing, boiling, microwave treatment, enzymatic hydrolysis) chemical functional technological properties is considered. biological energy value 
 boiled calculated. Taking into account syneresis (up 60% water released during first 3 hours) inexpediency transporting fresh jellyfish, preliminary recommended, followed use object study culinary products semi-finished products, well enrichment prerequisite obtaining original both from point view organoleptics enhancing nutritional products. Studies with freeze drying, minced obtain wide range combined particularly noteworthy.