Biochemical, antioxidant and functional characterisation of edible jelly fish, Rhopilema hispidum from Indian coast

Rehana Raj; Sreelekshmi  K.R; Sandhya K.M; Remya  S; George Ninan; Suseela Mathew

doi:10.21077/

Authors

Rehana Raj Central Institute of Fisheries Technology
Sreelekshmi K.R
Sandhya K.M
Remya S
George Ninan
Suseela Mathew

https://doi.org/10.21077/

Keywords:

Jellyfish, Rhopilema spp. Nutrition, Shelf life, Bioactivity, functional properties

Abstract

Rhopilema hispidum specimens (n=15) were collected during their peak seasonal availability from the fish landing centre at Kochi, Kerala, along the south-west coast of India, to evaluate their nutritional composition, bioactivity, functional properties, and storage stability. The exuded body fluid was pooled, filtered, and centrifuged prior to characterisation. Proximate analysis revealed a whole body moisture, protein, ash and fat content of 96.3±0.95, 2.03±0.08, 1.15±0.32, and fat content of 0.023±0.01%, respectively. The gross energy content estimated was 15.71 kJ for whole jellyfish and 13.68 for the body fluid. Fatty acid profiling identified palmitic acid (1.553±0.21 mg per 100 g) as the primary saturated fatty acid, followed by eicosapentaenoic acid (EPA; 1.181±0.23 mg per 100 g). The exuded body fluid demonstrated strong antioxidant potential in ABTS, DPPH, ferric reducing power, and metal chelating assays. Functional properties of the body fluid exhibited significant concentration dependent enhancement with foaming capacity increasing from 23.26±0.19 to 33.16±0.24%, foaming stability from 19.06±0.15 to 31.24±0.57%, emulsifying activity index (EAI) from 7.07±0.25 to 15.38±0.43 m² g^-1, and emulsion stability index (ESI) from 10.11±0.11 to 19.82±1.01 min. During refrigerated storage (2±1^∘C), TVB-N and TMA-N levels were tracked up to day 5, and lipid oxidation (PV) was monitored through day 9. Based on volatile base nitrogen limits, the acceptable shelf life of chilled R. hispidum was established as 5 days.

Keywords: Bioactivity, Body fluid, Fatty acid profiling, Functional properties, Nutritional composition, Shelf life

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