Inactivation Kinetics Model of Sea Cucumber Processed by High Hydrostatic Pressure and the Storage Quality of Soft Canned Sea Cucumber

被引：0
|
作者：
Zeng S. [1 ]
Zheng M. [1 ]
Chen L. [1 ]
Guo Z. [1 ]
Zheng B. [1 ]
机构：
[1] College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, Fujian
来源：
Zheng, Baodong (zbdfst@163.com) | 1600年 / Chinese Institute of Food Science and Technology卷 / 17期
关键词：
Auto-enzyme activity; High hydrostatic pressure; Sea cucumber; Storage quality;
D O I：
10.16429/j.1009-7848.2017.11.023
中图分类号：
学科分类号：
摘要：
In order to solve the problem of autolysis of instant sea cucumber, high hydrostatic pressure (HHP) was applied to process sea cucumber in this paper, then studied inactivation kinetics of auto-enzyme (protease and amylase) and its optimal formula about sea cucumber processed by HHP, and explored the effect of room-temperature storage and refrigerated storage on the quality of soft canned sea cucumber processed by HHP during storage. The results showed that protease in the sea cucumber auto-enzyme was decreased with the pressure increasing, whereas amylase had being motivated in low pressure (0-100 MPa), then was significantly inhibited when pressure exceeded 200 MPa. Sea cucumber auto-enzyme activity showed an declining trend with the holding time extended; and sea cucumber auto-enzyme activity increased with HHP's temperature rising, then gradually decreased after reaching the maxium. Box-Behnken design was also applied to obtain the inactivation kinetics model of protease and amylase. The optimal treatment of inactivate autoenzyme was determined as pressure 600 MPa, holding time 30 min, HHP's temperature 15 ℃. Based on that, the shelf life of soft caned sea cucumber were 60 d and 90 d in room-temperature storage (25 ℃) and refrigerated storage (4 ℃), and the storage quality of refrigerated storage group was much better. Which suggested HHP could inactivate auto-enzyme of sea cucumber effectively, can be used in the development of instant sea cucumber. © 2017, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：173 / 180
页数：7
相关论文
共 8 条
  • [1] Hu X.Q., Xu J., Xue Y., Et al., Effects of bioactive components of sea cucumber on the serum, liver lipid profile and lipid absorption, Bioscience Biotechnology and Biochemistry, 76, 12, pp. 2214-2218, (2012)
  • [2] Sun L.M., Wang T.T., Zhu B.W., Et al., Effect of matrix metalloproteinase on autolysis of sea cucumber Stichopus japonicus, Food Science and Biotechnology, 22, 5, pp. 1-3, (2013)
  • [3] Yaldagard M., Mortazavi S.A., Tabatabaie F., The principles of ultra high pressure technology and its application in food processing/preservation: A review of microbiological and quality aspects, African Journal of Biotechnology, 7, 16, pp. 2739-2767, (2008)
  • [4] Hou H., Chen T.J., Peng Z., Et al., Stability and degradation regulation of body wall gel of sea cucumber treated by high hydrostatic pressure, Transactions of the Chinese Society of Agricultural Engineering, 30, 22, pp. 316-322, (2014)
  • [5] Larrea-Wachtendorff D., Tabilo-Munizaga G., Moreno-Osorio L., Et al., Protein changes caused by high hydrostatic pressure (HHP): a study using differential scanning calorimetry (DSC) and Fourier transform infrared (FTIR) spectroscopy, Food Engineering Reviews, 7, 2, pp. 222-230, (2015)
  • [6] Jin Y.F., Deng Y., Qian B.J., Et al., Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure, Food and Chemical Toxicology, 76, pp. 86-93, (2015)
  • [7] Liu P.L., Zhang Q., Shen Q., Effect of high hydrostatic pressure on modified noncrystalline granular starch of starches with different granular type and amylase content, LWT-Food Science and Technology, 47, 2, pp. 450-458, (2012)
  • [8] Russell Nicholas J., An overview, International Journal of Food Microbiology, 75, 1-2, pp. 27-34, (2002)
1