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An Alum-Free Jellyfish Treatment for Food Applications.

ABSTRACT: Jellyfish, marketed and consumed as food in The Far East, are traditionally processed using salt and alum mixtures. In recent years, the interest of Western consumers in jellyfish (JF) as a food source is increasing. In Europe [European Union (EU)], JF-derived food products are regulated by a novel food law, but methods for JF treatment and processing have not been developed yet. In this study, a protocol for the stabilization and processing of JF into semi-finished food products without the use of alum is proposed for the first time. Safety and quality parameters, together with a series of technological and nutritional traits, were used to monitor the proposed process and for the characterization of the JF-derived products. Calcium lactate (E327), calcium citrate (E333), and calcium acetate (E263), which are food thickening/stabilizing agents allowed by EU regulations, were used in order to control the presence of possible microbial pathogens and spoilage species. The use of calcium lactate and citrate led to an increase in texture values (~1.7-1.8-fold higher than in starting raw materials) and in several nutritional traits such as antioxidant activity, and protein and fatty acid content. In particular, the combination of JF treatments with calcium salts and phenolic compounds resulted in an antioxidant activity increase of up to 8-fold, protein concentration increase of up to 2.6-fold, fatty acid composition maintenance, and a ω6/ω3 ratio lower than 1. For the first time, the application of phenolic compounds to improve JF technological and nutritional features was verified. This study proposes a new procedure for JF treatment and stabilization useful for future potential food applications in Western countries.

SUBMITTER: Bleve G

PROVIDER: S-EPMC8419267 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:Background:The anthropogenic modification of trophic pathways is seemingly prompting the increase of jellyfish populations at the expense of planktivorous fishes. However, gross generalizations are often made because the most basic aspects of trophic ecology and the diverse interactions of jellyfish with fishes remain poorly described. Here we inquire on the dynamics of food consumption of the medusoid stage of the scyphozoan jellyfish Stomolophus meleagris and characterize the traits and diversity of its symbiotic community. Methods:S. meleagris and their associated fauna were sampled in surface waters between November 2015 and April 2017 in Málaga Bay, an estuarine system at the Colombian Pacific. Stomach contents of medusae were examined and changes in prey composition and abundance over time analysed using a multivariate approach. The associated fauna was identified and the relationship between the size of medusae and the size those organisms tested using least-square fitting procedures. Results:The presence of S. meleagris medusa in surface waters was seasonal. The gut contents analysis revealed that algae, copepods and fish early life stages were the more abundant items, and PERMANOVA analysis showed that the diet differed within the seasons (P(perm) = 0.001) but not between seasons (P(perm) = 0.134). The majority of the collected medusae (50.4%) were associated with individuals of 11 symbiotic species, 95.3% of them fishes, 3.1% crustaceans and 1.6% molluscs. Therefore, this study reports 10 previously unknown associations. The bell diameter of S. meleagris was positively related to the body sizes of their symbionts. However, a stronger fit was observed when the size relationship between S. meleagris and the fish Hemicaranx zelotes was modelled. Discussion:The occurrence of S. meleagris was highly seasonal, and the observed patterns of mean body size through the seasons suggested the arrival of adult medusae to the estuary from adjacent waters. The diet of S. meleagris in the study area showed differences with previous reports, chiefly because of the abundance of algae that are seemingly ingested but not digested. The low number of zooplanktonic items in gut contents suggest the contribution of alternative food sources not easily identifiable. The observed changes in the composition of food in the guts probably reflect seasonal changes in the availability of prey items. The regular pattern in the distribution of symbionts among medusae (a single symbiont per host) and the positive host-symbiont size relationship reflects antagonistic intraspecific and interspecific behaviour of the symbiont. This strongly suggest that medusa represent an "economically defendable resource" that potentially increases the survival and recruitment of the symbionts to the adult population. We argue that, if this outcome of the symbiotic association can be proven, scyphozoan jellyfish can be regarded as floating nurseries.

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An Alum-Free Jellyfish Treatment for Food Applications.

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