Efficient aluminum removal and microorganism inhibition in ready-to-eat jellyfish by slightly acidic electrolyzed water

Ready-to-eat jellyfish production is restricted by the high aluminum residue and unable use of thermal sterilization. In this study, the combined dealumination and sterilization by slightly acidic electrolyzed water (SAEW) were used to produce ready-to-eat jellyfish. The optimal aluminum removal amount reaching 120.17 mg/kg was obtained after response surface analysis. Structure observation through optical microscope after Masson staining and scanning electron microscope showed that the microstructure of jellyfish was not destroyed after SAEW treatment. The increase of total plate count (TPC) and pH value during storage was significantly inhibited by SAEW, while the other properties did not changed significantly. Staphylococcus, especially Staphylococcus epidermidis was dominant in the ready-to-eat jellyfish and many spoilage bacteria were inhibited by SAEW. The correlation network maps showed that Pseudomonas and Shewanella contributed most to the increase of TPC and pH value in the control group, while the correlated microbial genera mainly changed to Acinetobacter, Cutibacterium, and Pseudomonas after SAEW treatment, resulting in the decrease of hardness and chewiness of ready-to-eat jellyfish during storage. The inhibited Pseudomonas contributed most to the decrease of TPC and pH value after SAEW treatment. This study provides a novel technology of dealumination and sterilization for ready-to-eat jellyfish. [Display omitted] •SAEW performed simultaneous dealumination and sterilization for ready-to-eat jellyfish.•Staphylococcus, especially S. epidermidis was dominant in the ready-to-eat jellyfish.•The content and variety of spoilage bacteria were inhibited by SAEW.•Pseudomonas was significantly positively correlated to TPC and pH during storage.•The inhibited Pseudomonas by SAEW contributed most to the reduced TPC and pH.