Effects of processing method on chemical compositions and nutritional quality of ready-to-eat sea cucumber (Apostichopus japonicus)

被引：39

作者：

Li, Meng ^{[1
,2
]}

Qi, Yanxia ^{[1
,2
]}

Mu, Lin ^{[1
]}

Li, Zhibo ^{[1
,2
]}

Zhao, Qiancheng ^{[1
,2
]}

Sun, Jing ^{[3
]}

Jiang, Qinghua ^{[3
]}

机构：

[1] Dalian Ocean Univ, Coll Food Sci & Engn, Dalian, Peoples R China

[2] Testing & Proc Technol Sci Serv Ctr, Liaoning Prov Aquat Prod Anal, Dalian, Peoples R China

[3] Dalian Caishendao Grp Co, Dalian, Peoples R China

来源：

FOOD SCIENCE & NUTRITION | 2019年 / 7卷 / 02期

基金：

国家重点研发计划;

关键词：

nutritional quality; ready-to-eat product; sea cucumber; true retention value; LONG-CHAIN BASES; PROXIMATE COMPOSITION; COOKING METHODS; AMINO-ACID; COMPONENTS; RETENTION; NUTRIENTS; FUCOIDAN; GROWTH; FOODS;

D O I：

10.1002/fsn3.921

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of commercial processing methods on the nutritional value of ready-to-eat (RTE) sea cucumber Apostichopus japonicas was examined in this study. RTE sea cucumber products named RTE-T and RTE-V were prepared by two commercial methods, traditional processing, and vacuum cooking, respectively. Proximate, polysaccharide and mineral element composition, amino acid profiles, and true retention values of RTE sea cucumber products were evaluated and compared. Both commercial processing methods significantly changed the nutrient composition in RTE products, except that of Zn and Cu. Comparison of true retention values among RTE products showed that novel commercial method of vacuum cooking resulted in lower nutrient loss and had a shorter processing time than traditional processing. However, soaking after vacuum cooking significantly increased the nutrient loss of RTE sea cucumber. Therefore, vacuum cooking without soaking may be a promising alternative for producing RTE sea cucumber products with high nutritional quality.

引用

页码：755 / 763

页数：9

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