Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future

Area of Science:

• Food Science
• Marine Biology
• Novel Foods

Background:

• Edible jellyfish are a traditional Southeast Asian food, uncommon in Western countries.
• Current processing methods often use salt and alum, and jellyfish are considered a novel food in Europe.

Purpose of the Study:

• To optimize and apply a novel calcium salt brining method for processing edible jellyfish.
• To ensure processed jellyfish meet European Union (EU) food quality and safety standards.
• To evaluate the nutritional and textural properties of the processed jellyfish.

Main Methods:

• Modified pre-treatment of freshly caught jellyfish.
• Application of an optimized calcium salt brining process.
• Analysis of jellyfish for microbial load, histamine, volatile nitrogen, heavy metals, protein, amino acids, fatty acids, and texture.
• Testing the method on multiple edible jellyfish species.

Main Results:

• Processed jellyfish met all EU quality and safety parameters, including negligible microbial counts and absence of contaminants.
• The method yielded jellyfish with unique protein, amino acid, and fatty acid profiles, and notable antioxidant activity.
• The optimized process was successfully applied to Rhizosoma pulmo, Cotylorhiza tuberculata, Phyllorhiza punctata, and Rhopilema nomadica.

Conclusions:

• The developed calcium salt brining method offers an innovative and safe approach for jellyfish food product preparation.
• This process facilitates the potential distribution of jellyfish-based foods in Europe.
• The method ensures high-quality jellyfish products with desirable nutritional and sensory attributes.