Conversion of Dry-Salted Cannonball Jellyfish (Stomolophus meleagris) Umbrella and Oral Arms to Cornmeal Snacks and Gelatin with Antioxidant Properties

Blanca del Sol Villalba-Urquidy, Luis Pablo Velazquez-Valdez, Samantha Jaqueline Bracamontes-Picos, Carmen Lizette Del Toro-Sánchez, Jesús Enrique Chan-Higuera, Josafat Marina Ezquerra-Brauer*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

This work determined the feasibility of producing two highly demanded products (cornmeal (CM) snacks and gelatin power) with antioxidant properties and using dry-salted brown cannonball jellyfish umbrella (UM) and oral arms (OAs). Desalted and rehydrated UM and OAs were subjected to drying and milling processes to produce jellyfish flours (UMF and OAF). Five cornmeal snacks were made: 100% CM and ones containing 20% UMF; 50% UMF; 20% OAF; and 50% OAF. Meanwhile, gelatin was obtained from UM and OAs through 0.5 M HCl hydrolysis and thermal and cold maturation treatment. Jellyfish flours increased the protein content of cornmeal snacks. Only OAF improved its antioxidant activity. The addition of 20% OAF did not affect the sensory characteristics of cornmeal snacks. Gelatin from UM had a lower crude protein level, and a gelatin β-component was not observed. Higher hydroxyproline content by HPLC and proton peaks at higher 1H–NMR fields were observed in OA gelatin. OA gelatin exhibited higher viscosity, foam, and in vitro antioxidant properties.

Original languageEnglish
Article number277
JournalFishes
Volume7
Issue number5
DOIs
StatePublished - Oct 2022

Bibliographical note

Publisher Copyright:
© 2022 by the authors.

Keywords

  • antioxidant
  • cannonball jellyfish
  • dry-salted jellyfish
  • gelatin
  • snack

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