Effects of sea cucumber processing on the quality of its products

被引：0

作者：

Liu, Qi ^{[1
]}

Cao, Rong ^{[1
]}

Guo, Ying-Ying ^{[1
]}

Li, Zhi-Chao ^{[1
]}

Zhao, Ling ^{[1
]}

机构：

[1] Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, National R&D Branch Center for Sea Cucumber Processing, Qingdao

来源：

Modern Food Science and Technology | 2015年 / 31卷 / 12期

关键词：

Cooking process; Quality; Sea cucumber;

D O I：

10.13982/j.mfst.1673-9078.2015.12.047

中图分类号：

学科分类号：

摘要：

In order to investigate the effects of cooking on the quality of sea cucumber products, sea cucumbers (Apostichopus japonicas) were used as the raw material, and the changes in mass loss rate, textural characteristics, tissue morphology, rehydration characteristics, and nutrients after low pressure, normal pressure and high pressure heating treatments were studied. The results showed that mass loss rate of low pressure group was significantly lower than that of normal pressure group (P < 0.05) and high pressure group (P < 0.01). All sea cucumbers treated by different cooking pressure had good appearance, but showed significant differences in the hardness values. The rehydration speeds and rehydration ratios of the samples cooked in different conditions were also pronouncedly different, and they were negatively related with hardness values. The low-pressure treated sea cucumbers had relatively mild damages in the body wall tissue structures, high hardness values, slow rehydration speeds, and small rehydration ratios. Additionally, compared with normal- and high-pressure treatments, the low-pressure cooking was able to significantly reduce the protein and sea cucumber polysaccharide losses. The results of this study can contribute to the selection and optimization of the sea cucumber processing. © 2015, South China University of Technology. All right reserved.

引用

页码：313 / 317

页数：4

共 14 条

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