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Food Chem 2022 Sep 30;389:133061. doi: 10.1016/j.foodchem.2022.133061.
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Contribution of secondary bonds to the storage stability of ready-to-eat sea cucumber.

Tian Q , Lin L , Qi X , Zhu L , Hao L , Wu L , Wang J , Hou H .

To explore the contribution of secondary bonds on storage stability of RSC, urea, n-propanol and sodium nitrite (NaNO2) were used for the breakdown of hydrogen bonds, hydrophobic bonds, side-chain groups, respectively. The impact of the breakdown of secondary bonds before and after storage on texture properties and microstructure were investigated. The breakdown of hydrogen bonds, especially before storage, significantly reduced the hardness (from 3.12 to 2.21 N), chewiness (from 1.82 to 1.05 mJ), and springiness (from 2.57 to 1.57 mJ) of RSC, while the breakdown of hydrophobic bonds and side-chain groups had a slight effect. Similarly, degradation of collagen fibers by breaking hydrogen bonds before storage was more serious than other groups. Furthermore, moisture content and water activity decreased and the degradation degree of collagen in RSC body wall increased with hydrogen bonds breaking. The results showed that hydrogen bonds were essential for the storage stability of RSC.

PubMed ID: 35526283
Article link: Food Chem