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<p>Jellyfish represent a sustainable seafood choice due to their increasing numbers; meanwhile, fish populations are depleting. Novel gastronomic explorations are attracting increasing attention to diversify jellyfish foods. Here, ice segregation of dealuminated-rehydrated jellyfish during freezing was discovered and employed to develop novel ready-to-eat products with desired texture and shelf life. Salted jellyfish were pretreated by 3-h soaking in ozonated water containing 0.3% acetic acid for sufficient desalting, alum removal, water restoring, and sterilization. The cross-section scanning-electron-microscopy observation of dealuminated<i>-</i>rehydrated jellyfish revealed a sandwich structure with outer side body walls and a core matrix containing closely packed canals assumably to be the anastomose network. Dealuminated-rehydrated jellyfish expelled internal water as surface ice flakes during freezing due to the capillary freezing point depression and vapor pressure-driven migration of water in the anastomosing canals. This so-called ice segregation phenomenon was employed to dewater dealuminated-rehydrated jellyfish through refrigeration and surface ice removal. Two circles of freeze dewatering at the refrigeration temperature of − 30&#xa0;°C, rather than − 18&#xa0;°C and − 60&#xa0;°C, yielded the highest weight loss at up to ~ 80% and a novel semi-dried product with extraordinary chewiness and compromised crunchiness, juiciness, and springiness according to sensory and instrumental texture analysis. Freeze-dewatered jellyfish showed rapid liquid imbibition inspiring the development of novel colorful and flavorous products, and their soaking in 3% tragacanth gum yielded a crunchy product extremely resistant to storage bleeding with a stationary bleeding loss less than 2%. Our results present a new multi-step process applied to commercial alum-salted jellyfish for novel gastronomic explorations and applications.</p>

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Development of Novel Ready-to-Eat Jellyfish Products: A Multi-Step Approach Using Ozonated Water, Acetic Acid, Freeze Dewatering, and Gum Soaking

  • 期刊论文

  • 发表日期：

    2025年5月24日

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  • Zishuo Li,
  • Peng Wang,
  • Kun Liu,
  • Jianwei Yu,
  • Zifang Zhao,
  • Lerong Zhao,
  • Guanghua Xia,
  • Haohao Wu,
  • Adewale Olusegun Obadina

摘要

Jellyfish represent a sustainable seafood choice due to their increasing numbers; meanwhile, fish populations are depleting. Novel gastronomic explorations are attracting increasing attention to diversify jellyfish foods. Here, ice segregation of dealuminated-rehydrated jellyfish during freezing was discovered and employed to develop novel ready-to-eat products with desired texture and shelf life. Salted jellyfish were pretreated by 3-h soaking in ozonated water containing 0.3% acetic acid for sufficient desalting, alum removal, water restoring, and sterilization. The cross-section scanning-electron-microscopy observation of dealuminated-rehydrated jellyfish revealed a sandwich structure with outer side body walls and a core matrix containing closely packed canals assumably to be the anastomose network. Dealuminated-rehydrated jellyfish expelled internal water as surface ice flakes during freezing due to the capillary freezing point depression and vapor pressure-driven migration of water in the anastomosing canals. This so-called ice segregation phenomenon was employed to dewater dealuminated-rehydrated jellyfish through refrigeration and surface ice removal. Two circles of freeze dewatering at the refrigeration temperature of − 30 °C, rather than − 18 °C and − 60 °C, yielded the highest weight loss at up to ~ 80% and a novel semi-dried product with extraordinary chewiness and compromised crunchiness, juiciness, and springiness according to sensory and instrumental texture analysis. Freeze-dewatered jellyfish showed rapid liquid imbibition inspiring the development of novel colorful and flavorous products, and their soaking in 3% tragacanth gum yielded a crunchy product extremely resistant to storage bleeding with a stationary bleeding loss less than 2%. Our results present a new multi-step process applied to commercial alum-salted jellyfish for novel gastronomic explorations and applications.