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ECB-ART-53868
Food Chem X 2025 Apr 08;27:102450. doi: 10.1016/j.fochx.2025.102450.
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Effect of Ca2+ on the structure of collagen fibers in sea cucumber (Apostichopus japonicus) under low-temperature tenderization condition.

Zhang C , Wang W , Li H , Che H , Xie W , Ju W , Qi H , Dong X .


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Collagen fibers (CFs) are essential in maintaining the structural integrity of sea cucumber body wall tissues. Addition of Ca2+ to meat products improves tenderness and modulates the levels of chemical interactions in CFs. In this study, we investigated the effects of Ca2+ (ranging from 0 to 40 mM) on the structural organization and thermal stability of CFs. The dissolution of protein and polysaccharide of sea cucumber collagen fiber was less under low concentration of Ca2+ (2.5 mM-10 mM), and the dissolution amount corresponding to high concentration of Ca2+ (20 mM, 40 mM) increased. FTIR, XRD, DSC, TGA and SEM analyses revealed that low concentrations of Ca2+ (2.5 and 5 mM) increased the intermolecular binding of CFs, enhanced stability of triple helix structure, maintained the structural integrity of CFs, and inhibited the degradation of CFs. This study provides insights into enhancing the quality of sea cucumber through low-temperature tenderization.

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