Food Chem 2022 Jun 30;380:132186. doi: 10.1016/j.foodchem.2022.132186.

Effect of gallic acid and chlorogenic acid on physicochemical, microstructural and thermal degradation properties of ready-to-eat sea cucumber.

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To enhance thermal stability of ready-to-eat sea cucumbers (RSC), gallic acid (GA) and chlorogenic acid (CA) were employed. Physicochemical and microstructural properties of RSC were evaluated. When RSC were treated by 12 mg/mL of GA and 10 mg/mL of CA, ε-amino group level decreased by 50.2% and 47.9%, and the hardness increased by 74.8% and 80.0%, respectively. The proportion of free water decreased by 10.9% and 8.8%, and the relaxation time decreased by 52.9 and 57.8 ms, respectively. In addition, aggregation and density of collagen fibers increased and their porosity decreased, observed by Van Gieson's staining and scanning electron microscope images. After crosslinked by 12 mg/mL GA and 10 mg/mL CA, the peak temperatures increased to 137.5 °C and 130.0 °C similar to changes of activation energy, indicating that the thermal stability of RSC was improved. It can provide a theoretical basis for prolonging the storage life of RSC.

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