Exploring the feasibility of developing novel gelatin powders from salted, dried cannonball jellyfish (Stomolophus meleagris)

Abstract

Cannonball jellyfish, often commercialized as salted, dried jellyfish (SDJ), is an emerging fishery in the USA and a great source of collagen, which can be utilized for developing novel marine gelatin powders. The aim of this study was to determine the feasibility of producing gelatin powders with gelling properties from SDJ using a mild acid hydrolysis and freeze-drying procedure as well as to evaluate their physico-chemical properties. The findings revealed that the resultant gelatin powders had a moisture (g/100 g, dry basis, d.b.), crude protein (g/100 g, d.b.), ash content (g/100 g, d.b.) and water activity values of 4.82, 29.54, 56.61, and 0.09, respectively. Sodium, Al, and S were the main minerals detected in the jellyfish gelatin powders, which were agglomerated and had irregular morphologies with a mean particle size of 12.8 μm. Gels prepared with 5, 6.67, and 10% (w/v) jellyfish gelatin powder had Bloom values lower than 4.2 g; melting temperatures between 15.09 and 16.12 °C and their rheological behavior was effectively characterized by the Herschel-Bulkley flow model, which revealed non-Newtonian behavior and shear thinning phenomena. Higher apparent viscosities, yield stress, and consistency index values were observed in the gels prepared at higher concentrations of jellyfish gelatin powders and at lower evaluated temperatures. This study illustrates (for the first time) the feasibility of producing novel marine gelatin powders from SDJ, which have the potential to be used as gelling, thickening and/or binding agents in several food applications.