Studies On Gelatin-gellan Mixed Gels And The Application On Ready-to-use Seacucumber

The texture of the gelatin-gellan mixed gels is investigated by TPA;The gellingtemperature and melting temperature are investigated by dynamic rheologicalanalysis;A kind of new easy-to-use sea cucumber product is produced using thegelatin-gellan mixed gels,and the characters of sea cucumber during its shelf-life at25℃are investigated by sensory evaluation,TPA,protein changes and microscopicobservation.The TPA results show that:The hardness and brittleness of the gelatin-gellanmixed gels improve as the gellan concentration increasing,while the springiness hasno chang.The cohesiveness decreases at low gellan concentration but increases at highgellan concentration.The Na+has a positive effect to springiness but a negative effectto brittleness.Both hardness and cohesiveness of the mixed gels are increase at lowNa+concentration but decrease at high Na+concentration.Sugar has a positive effectto all aspects of mixed gels.The research of dynamic rheological analysis shows that:The gellan can improvemelting temperature of gelatin.The melting temperature of10%gelatin is26.5℃,whileit increases to37.4℃as0.3%gellan is added.There are two gelling temperature whengellan exists in mixed gels.One shows at about40℃,this is when gellan in mixed gelsstarts to gelling.The other shows at about20℃,this is when gelatin starts to gelling.A kind of new ready-to-use sea cucumber product is produced using thegelatin-gellan mixed gels,and the best gelatin/gella ratio is10%gelatin with0.3%gellan.The studies on the characters of sea cucumber during its shelf-life at25℃show that:The gelatin-gellan mixed gels can improve the shortage characters of seacucumber.The shelf-life of Vacuum packaging sea cucumber is6d,and the shelf-life ofgelatin-gellan packaging sea cucumber can last to24d,it is four times of Vacuumpackaging sea cucumber.The results of protein analysis and microscopic observationshow also show that:The protein decomposition ratio is lower when sea cucumber is packaged by gelatin-gellan;The structure of sea cucumber organization can keep goodfor a longer time when sea cucumber is packaged by gelatin-gellan.The Karaglue-konjac gel mixed gels have no effect to the shortage characters of sea cucumbercompare with the Vacuum packaging sea cucumber. High gelatin concentration canmake a tiny improvement to the shortage characters of sea cucumber compare with alower gelatin concentration.