Research On Crucial Indexes In Quality Evaluation Of Several Stichopus Japonicus Products

Stichopus japonicus is a main cultivation and consumption species of sea cucumber and it isalso a famous and precious traditional marine product in our country. With the development ofpeople’s living standard and health conscious, the consumption of stichopus japonicus hasraised dramatically. Stichopus japonicus is becoming the first choice of many consumers tonourishing and strengthening body as well as to be giving as a gift to friends and relatives.This spending spree has tremendously promoted the development of sea cucumber industry ofour country. It is estimated that in our country the annual output of stichopus japonicus is138thousand tons in2011and total output value in this industrial chain has exceeded40billion,which is the largest single-species aquatic product industry by value. The main processingmode of stichopus japonicus are salt-dryed, dryed and salted. Recent year, some new deeplyprocessed products have emerged such as ready-to-eat stichopus japonicus, lyophilizedstichopus japonicus, high handed stichopus japonicus, stichopus japonicus capsule, stichopusjaponicus oral liquid, stichopus japonicus can and stichopus japonicus polypeptide capsule etc.These deeply processed stichopus japonicus products has met the needs of different consumers,which have a widely market prospect.While the stichopus japonicus industry is vigorously developing, there are still someproblems that cannot be ignored, such as the problem of the processing technology laggingbehind, quality evaluation system deficiency, and some producer using the dried stichopusjaponicus added with sugar for profiteering. For a long period, there’s a lack of scientificstandard for sea cucumber production and market supervision, some crucial indexes oftraditional dried sea cucumber and salted sea cucumber in industrial standard is lacking, andsome new products such as ready-to-eat sea cucumber, lyophilized sea cucumber are also shortfor industrial standard as well as national standard. It leads to the chaos of domestic stichopusjaponicus industry market, so it is urgent for the research of stichopus japonicus productsquality evaluation and standardization.The thesis has developed a matching research between stichopus japonicus processingtechnology and quality control parameters based on the research of stichopus japonicus processing and market condition of our country. By a research on enterprise productiontechnology, laboratory simulation and comparison of process parameters in different enterprise,the study compared the change law of stichopus japonicus product quality parameters（protein, moisture, salinity, total sugar etc.） in different processing method and processinglinks. It is proved that adding salt moderately is an indispensable process in stichopusjaponicus preservation on the fact that, at present, most enterprises preserve fresh stichopusjaponicus by precooking and salting. Compared with dried stichopus japonicus using saltedstichopus japonicus as raw material, the dried stichopus japonicus using fresh stichopusjaponicus as raw material has a high yield, low nutrient loss and simple craft. But comparedwith the production of pale-dried stichopus japonicus and sale-dried stichopus japonicus usingsalted stichopus japonicus this craft has many advantages such as low nutrient losses,water-saving and energy-saving compared with the process of desalination and drying.Therefore, it is important and necessary for the existence of salt-dried stichopus japonicus. Inorder to guaranty the progressiveness, efficiency and accessibility of sea cucumber calibration,this study has ameliorated detection method according to SC/T3206-2009"Dried StichopusJaponicus" and optimized the detection method of dry weight rates after rehydration.The study has put forward the related parameters of salted stichopus japonicus qualityevaluation and the scientific basis for standard calibration by the research on processingtechnology; studied and established salted stichopus japonicus quality parameters offirst-grade, second-grade and qualified production, and verified the quality parametersconformity of "high-quality salted stichopus japonicus","half-dried salted stichopusjaponicus" and "soaking salted stichopus japonicus" by comparing with the detection resultsof market sampling.This paper produced ready-to-eat stichopus japonicus through rehydration of driedstichopus japonicus, salted stichopus japonicus and fresh stichopus japonicus, and studied therelationship between rupture strength with moisture and sensory evaluation. It is showed thatwhen the breaking strength is80-150g，the sensory evaluation is the best, meanwhile, themoisture content is about95%. Besides, this study established quality control parameters ofready-to-eat stichopus japonicus using pH as physical and chemical parameter.By the analysis of the crucial indexes in quality evaluation of dried stichopus japonicus,salted stichopus japonicus and ready-to-eat stichopus japonicus）, the study finally provided and validated the critical indexes, perfected the quality evaluation system and provided ascientific buttress to standard establishment of sea cucumber related products. The thesisformulate three standards:"national food safety standard-dried stichopus japonicus","industrial standard-salted stichopus japonicus" and "industrial standard ready-to-eatstichopus japonicus", by which to regulate behavior of sea cucumber production, improve thequality of domestic sea cucumber roundly, regulate the market, protect the legitimate rights ofconsumers and make the development of the industry of sea cucumber will run more smoothly.