Study On The Rheological Properties Of Salted Sea Cucumber And Related Standards

Sea cucumber was classified as one of the "seafood Bazhen" for its high nutritional value and the value of pharmacy.The object of this thesis is to study the rheological properties of saline sea cucumber.The main results are as follows:1) Study on the rheological properties of several sea cucumber.Compared with the fresh sea cucumber,the organizational structure and the apparent color of the watered samples was lighter than those in the fresh sea cucumber.During the process of water risen,the organizational structure of sea cucumber on optical microscope also showed obvious difference in different kinds of sea cucumber.The color of Plum Participation is deeper than other kind of sea cucumber.During the process of water risen,the dyied samples the general trend is that the width of collagen fibers and the fiber in the gap become larger.Compared with the fresh sea cucumber,the parameters of rheological characteristics(E₀,Ï„₁,η₁,breaking strength) show a significant change.The elastic modulus E₀,viscous modulusη₁ and stress relaxation timeÏ„₁ increased,while the breaking strength decreased significantly.Compared with the fresh sea cucumber,the watered samples have the characteristics of flexibility,small hardness and good adhesion.2) The optimization of the technology process in saline sampleCompared with the fresh samples,the structure and rheology characteristics of the heated ones showed significant changes.These changes were mainly because of the thermal denaturation of protein.Under different heating time,the muscle fibers cohesion further with the heating time became longer,and the fiber gap became larger, viscous modulusη₁,relaxation timeÏ„₁ and breaking strength showed a increasing trend while elastic modulus E₁ showed a clear downward trend.Under different salting time,the muscle fibers cohesion further with the heating time became longer, and the fiber gap became larger,viscous modulusη₁,relaxation timeÏ„₁ and breaking strength showed a increasing trend while elastic modulus E₀ showed a clear downward trend.Compared with other processing conditions,the samples heating for 5min and salting for 2 days had a relatively larger size,better able to maintain its effective nutrients, and have great elasticity,small hardness,soft and nice features,so it is a better condition.Rheological parameters(E₀,Ï„₁,η₁,breaking strength),the heating time,the salting time and structural changes in muscle organization shows good correlation.3) The analysis of the chemical composition of polysaccharides in saline samplesThe polysaccharide of saline samples is composed by seven kinds of monosaccharide, including four neutral monosaccharides,mannose;galactose,fucose and glucuronic, two amino sugars,glucosamine and galactosamine,as well as a glucuronic acid. Compared with the fresh sea cucumber,the content of polysaccharide in saline ones decreased,mainly because of the loss of water and soluble substances during the heating process.There was no significant difference on the chemical composition between salinity and fresh sea cucumber.The monosaccharide composition did not change significantly either.The main chain of Stichopus polysaccharide was composed by the amino sugar and uronic acid alternating with a similar structure derived chondroitin sulfate,so the amino sugar and uronic acid molecular ratio near 1:1.Compared with traditional chemical methods,PMP pre-column derivatization high-performance liquid chromatography on the analysis of the composition of monosaccharide is facilitate easy,high sensitivity and good repeatability.4) standards of saponins in sea cucumberProvides the high-performance liquid chromatography method to determine the content of saponins in sea cucumber and the capsules,serous and other deep-processed things that made from raw materials.It is used to the determination of saponins in sea cucumber and the capsules,serous and other deep-processed things that made from raw materials.