| Sea cucumber, cholesterol-free, low fat and high protein, is abound with many kinds of trace elements and have very high nutritional value of health food. In our country, the sea cucumber has been seen as delicacies and tonic, and as a medicinal for has a long history. Apostichopus japonicus is a variety of the highest nutritional value and economic value in sea cucumber. Apostichopus japonicus is easily affected by environmental factors and autolysis, it is difficult to storage. However many storage ways has many shortcomings, or technical requirements and the high cost, many enterprises is difficult to achieve. So it must be dehydrated and kill enzyme in the body quickly by cooking after fishing. In the process of cooking, however, nutrient loss is very large. Choose Apostichopus japonicus as the research object, this paper study quality change about apostichopus japonicus of different treatment stored at 0 ℃ ice water bath and were from the cooking of different ways. It is expected to offer a theoretical basis and scientific basis for the storage and process of sea cucumber.(1)To explore the best way to deal with Apostichopus japonicus before storage and find a reasonable storage method, nutrient content, biochemical characteristics and sensory quality, tissue structure of deveined, living, Blanched Apostichopus japonicus were investigated in 0℃ ice-water bath storage. As well as tissue structures were compared during the storage period between 0℃ ice-water bath and 0 ℃ storage in air.The results showed that, in 0℃ ice-water bath storage, with the extension of storage time, nutrient loss, total volatile basic nitrogen(TVB-N) and the total number of microbes of three kinds of processed Apostichopus japonicus presented ascent trend when sensory quality declined. Tissue structures of deveined Apostichopus japonicus changed obviously both in 0℃ ice-water bath and 0℃ storage in air, but there was a big difference between them. During the whole 0℃ ice-water bath storage, on the biochemical characteristicstotal,volatile basic nitrogen(TVB-N) contents of three kinds of Apostichopus japonicus were all below standard. Total bacterial count of livingApostichopus japonicus in 9 d, while deveined Apostichopus japonicus in 18 d was higher than standard. Blanched Apostichopus japonicus had minimal loss of nutrients.On the loss of collagen, there was no significant difference between living and deveined Apostichopus japonicus. Meanwhile significant difference with total sugar dissolubility on 6 d, trichloroacetic acid(TCA) oligopeptide dissolubility on 6, 21 d were found. On the sensory quality, living Apostichopus japonicus appeared peculiar smell and less typical smell on 18 d. Peeling phenomenon grew serious on 21 d, while peculiar smell and heavy peeling phenomenon with deveined Apostichopus japonicus appeared on 12 d and18 d respectively. Less tight, elastic, and typical smell of body tissue were came up on 18 d. The sensory quality of blanched Apostichopus japonicus had no change throughout the storage period. On tissue structure, the changes of blanched Apostichopus japonicus and living Apostichopus japonicuss were not obvious. But deveined Apostichopus japonicus, with the extension of storage time, came into being many pieces of collagen. Deveined Apostichopus japonicus in 0 ℃ ice-water bath had significantly smaller changes of tissue structure than 0 ℃ storage in air, which indicated that water bath environment was beneficial to the Apostichopus japonicus storage.Conclusion: 0 ℃ ice-water bath is an efficient way of storage and blanched treatment and direct storage is reasonable way before 0 ℃ ice-water bath storage.(2)To determine the optimal thermal processing conditions and parameters of the sea cucumber, the quality characteristics of the sea cucumber in 6 ways hot working were studied. The rate of losing weight and water, length change, crude protease activity,the total number of colonies, nutrient losses, sensory evaluation and organizational structure of the sea cucumber which were boiled with distilled water and different concentration of saline(1%, 3%, 6%) and steamed with water and waterless were determined. The results are as the followings:(1) The rate of losing weight and water and length change increased with the time. Compared to the steamed ways, the boiled ways had a greater influence. The 4 boiled ways had no difference, but Three indicators had significant difference in the 2 steamed ways.(2) Microbial quantity and crude protease activity declined with the time, and compared to the steamed ways, the boiled ways had a greater influence. The 4 boiled ways had no difference, but in 2 steamed ways, the steamed with waterless had a greater influence.(3) For the final nutrient losses, the final loss quantity of the crude polysaccharide and protein in the steamed ways had less than the boiled ways. Compared to the boiled with 1% saline and distilledwater, in the boiled with 3% and 6%saline, the final loss quantity of the crude protein had bigger and the final loss quantity of the crude polysaccharide had less. Compared to the steamed with waterless. In the steamed, the final nutrient losses of the steamed with water had less than that of the steamed with waterless.(4) For sensory and organizational structure, the time of the best sensory and the formation of the gelation were siginficant differences between the boiled ways and the steamed ways, especially the steamed with water and the boiled ways. In boiled ways, although the salt was beneficial to the sensory quality, but the effect was not significant.Conclusions: If the sea cucumber stored after pre-cooked and without any processing in a long time, the boiled with distilled water in the 4 boiled ways was an effective way of hot working and the best time was 12 min. The steamed with waterless in the 2 steamed ways was an effective way of hot working and the best time was 15 min and longer than the boiled with distilled water. If without any processing in a short time, the best times of the boiled with distilled water and steamed with waterless were 6min and 9~12min. |
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