Li S et al. (2022), Effects of Storage Method on the Quality of Pro...

ECB-ART-51099

Foods 2022 Dec 19;1124:. doi: 10.3390/foods11244098.

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Effects of Storage Method on the Quality of Processed Sea Cucumbers (Apostichopus japonicus).

Li S , Zhou Y , Sun L , Wang Y , Song S , Ai C , Yang J .

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This research aimed to establish an effective storage method to maintain the quality of processed sea cucumbers. In this study, sea cucumbers were stored by various methods including the storage of live sea cucumbers (seawater treatment, oxygen treatment, and ascorbic acid treatment) and the storage of dead sea cucumbers (frozen treatment). The sea cucumber quality was monitored after storage and boiling. The weightlessness rate and WHC of the frozen group increased to 86.96% ± 0.83% and 93.29% ± 0.32%, respectively. Frozen sea cucumbers shrunk with the meat's textural properties deteriorated. During the live sea cucumber storage, the tissue protein degraded from day 3 to day 7 which led to the promotion of TVB-N. Among these, the oxygen group showed the smallest TVB-N increase from day 0 (3.78 ± 0.60 mg 100 g-1) to day 7 (10.40 ± 0.12 mg 100 g-1). The oxygen group exhibited the most moderate change in weightlessness rate (4.24% ± 0.45%) and the most moderate texture parameters decline, such as the hardness of 32.52%, chewiness of 78.98 ± 5.10 N, and adhesion of 0.84 ± 0.00. The oxygen method showed the best condition of sea cucumber after 5 days of storage.

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References [+] :

Bao, Effects of protein oxidation on the texture and water-holding of meat: a review. 2019, Pubmed

	Figure 1. Exterior change of boiled sea cucumbers in different treatment groups during storage.
	Figure 2. Sensory score of boiled sea cucumbers in different treatment groups during storage. Dates are presented as mean ± SD (n = 6). Different capital letters indicate significant differences in the average between groups. Different lowercase letters indicate significant differences in the average value within each group (p < 0.05).
	Figure 3. The tissue slice of boiled sea cucumber after storage with different methods for 7 days. The slice was stained by V-G staining (100×).
	Figure 4. Changes of the (A) hardness, (B) chewiness, (C) springiness, and (D) adhesiveness of boiled sea cucumber body wall (SCBW) in different treatment groups during storage. Dates are presented as mean ± SD (n = 6). Different capital letters indicate significant differences in the average between groups. Different lowercase letters indicate significant differences in the average value within each group (p < 0.05).
	Figure 5. Changes of (A) weightlessness rate and (B) WHC of boiled SJBW in different treatment groups during storage. Dates are presented as mean ± SD (n = 3). Different capital letters indicate significant differences in the average between groups. Different lowercase letters indicate significant differences in the average value within each group (p < 0.05).
	Figure 6. Changes in TVB-N in different treatment groups during storage. Dates are presented as mean ± SD (n = 6). Different capital letters indicate significant differences in the average between groups. Different lowercase letters indicate significant differences in the average value within each group (p < 0.05).
	Figure 7. SDS-PAGE (5% Stacking gel and 8% separated gel) analysis of stored sea cucumbers protein by different treatments. (A) Electrophoretic diagram of SDS-PAGE and (B) quantitative analysis of electrophoresis. Relative expression = tropomyosin/ actin. Dates are presented as mean ± SD (n = 3). Different capital letters indicate significant differences in the average between groups. Different lowercase letters indicate significant differences in the average value within each group (p < 0.05).