Effects Of Different Salted Techniques On Sea Cucumber Quality

Salt sea cucumber is a kind of traditional processing products which has a broad consumer demand.Aquatic products safety and nutrition which to satisfy the various requirement is necessary to carry out traditional salted sea cucumber processing technology innovation.The influence on the nutritional composition, structure and texture characteristic of sea cucumber Stichopus japonicus in salting process was detected in this study, in which the influence on the sea cucumber quality in salting process was comprehensively estimated and the theoretical basis for traditional salting process was provided to promote technology upgrading of Chinese sea cucumber processing industry.The influence on salt absorption kinetics, composition of nutritive substance,rheological properties,structure and texture characteristic of sea cucumber muscle was conducted by different salting treatments(15% saline salting, saturated brine salting, and dry salting) and different salting process duration(2-day, 6-day, 10-day,14-day,18-day,and22-day) in 4℃.Through dynamics analysis,under the certain condition of salt, salt(St G) and moisture lost(WL) over time(t) and change the fitting equation, it is beneficial to direct production, which adopts saturated salt brine and dried salted sea cucumber body wall in saline respectively to 10 days and 6 days, can accelerate remove moisture, and salt. 15% saline salted sea cucumber body wall does not conform to the dynamics equation.t S WLt SWL111)(+= ￥t S SGt SGSt221)(+= ￥As crude protein, crude polysaccharide, the composition of fatty acids and lipids such important as an index, makes a research on the conditions of different saline sea cucumber nutritional quality.The results showed that control group which the content of crude protein and crude polysaccharide was higher than saline sea cucumber body wall.After processing with salted the extension of time, the different ways of salted sea cucumber body of crude protein and crude polysaccharides content shows the tendency of decreasing. 15% saline salted sea cucumber body wall of crude protein and crude polysaccharide content in 2-6 days losses significantly, no significant difference 6-14, 18 days after the content of nutrients and gradually reduce; Saturated brine salted sea cucumber body wall nutrients content gradually reduce, 10 days before 14 days later to achieve stable; Dry salt saline sea cucumber body wall nutrients loss is the largest, 2-6 days nutrients content gradually reduce, leveled off after 10 days.As the extension of time,determination of rheological properties that G’ is always larger than G’’and always show the solid elastic behavior.Rheological property in 15% salt water of the sea cucumber body wall 2-6 days G ’and G "all rise, 6-14 slightly higher, 18 days after G’ and G" gradually decreased; Saturated brine is salted sea cucumber body wall of G ’and G "gradually rise, 14 days before 18 days to maintain steady state; Dry salt saline sea cucumber body wall is 6 days before the salted G ’and G " rise in the most obvious, 10 days after still increase slowly changes but not by much.The characteristic parameters of sea cucumber on different salting treatments were tested using texture analyzer(TPA). The results showed that hardness,cohewiness overall is on the rise.Elasticity and resilience was decreased.The paraffin section of sea cucumber was observed using the electr on microscope(EMS) by the application of hematoxylin-eosin staining.The results showed that, in the control group(boiling but without salting), muscular tissue was stained into shallow red, and the fiber bundle was long and thin, in which the muscle fibers space between the fibers was distributed regularly; in the treatment of the 15% saline salting,the fiber bundle of sea cucumber was changed coraser and gathered to each other, and after 18 days the collapse seriously damaged the space increases graduall.Saturated salt brine and dried salted sea cucumber body wall tissue section show the longer duration of salted fibre cohesion serious gap decreases.In the late salted cannot distinguish the collagen fibers and the nucleus. Saturated brine on the 10 th day after the organizational change is not clear, dry salt saline was six days before the late changes obviously haven’t changed much.