Click
here to close Hello! We notice that
you are using Internet Explorer, which is not supported by Echinobase
and may cause the site to display incorrectly. We suggest using a
current version of Chrome,
FireFox,
or Safari.
Foods
2022 Dec 19;1124:. doi: 10.3390/foods11244098.
Show Gene links
Show Anatomy links
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
.
???displayArticle.abstract???
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.
Bao,
Effects of protein oxidation on the texture and water-holding of meat: a review.
2019, Pubmed
Bao,
Effects of protein oxidation on the texture and water-holding of meat: a review.
2019,
Pubmed
Dong,
Characterization of Heat-Induced Water Adsorption of Sea Cucumber Body Wall.
2019,
Pubmed
,
Echinobase
Ertbjerg,
Muscle structure, sarcomere length and influences on meat quality: A review.
2017,
Pubmed
Hong,
Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage.
2013,
Pubmed
Liu,
Structural and biochemical changes in dermis of sea cucumber (Stichopus japonicus) during autolysis in response to cutting the body wall.
2018,
Pubmed
,
Echinobase
Pangestuti,
Medicinal and health benefit effects of functional sea cucumbers.
2018,
Pubmed
,
Echinobase
Qiao,
A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluation.
2017,
Pubmed
Singh,
Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review.
2018,
Pubmed
Szmańko,
The water-holding capacity of meat: A reference analytical method.
2021,
Pubmed
Tan,
Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI.
2018,
Pubmed
,
Echinobase
Wu,
Proteolysis of noncollagenous proteins in sea cucumber, Stichopus japonicus, body wall: characterisation and the effects of cysteine protease inhibitors.
2013,
Pubmed
,
Echinobase
Zhang,
Studying on effects of boiling on texture, microstructure and physiochemical properties of sea cucumber body wall and its mechanism using second harmonic generation (SHG) microscopy.
2023,
Pubmed
,
Echinobase
Zhang,
Effects of Modified Atmosphere Packaging with Different Gas Ratios on the Quality Changes of Golden Pompano (Trachinotus ovatus) Fillets during Superchilling Storage.
2022,
Pubmed
Zhuang,
Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage.
2019,
Pubmed
