食品科学 ›› 2013, Vol. 34 ›› Issue (5): 115-119.doi: 10.7506/spkx1002-6630-201305024

• 基础研究 • 上一篇    下一篇

超高压和盐渍泡发处理海参的质构和功能成分比较

郝梦甄,胡志和*   

  1. 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津 300134
  • 收稿日期:2012-10-05 修回日期:2013-01-21 出版日期:2013-03-15 发布日期:2013-04-16
  • 通讯作者: 胡志和 E-mail:hzhihe@tjcu.edu.cn

Comparative Effects of UHP and Salt Soaking on the Texture and Functional Composition of Sea Cucumber (Stichopus japonicus)

HAO Meng-zhen,HU Zhi-he*   

  1. Tianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
  • Received:2012-10-05 Revised:2013-01-21 Online:2013-03-15 Published:2013-04-16
  • Contact: HU Zhi-he E-mail:hzhihe@tjcu.edu.cn

摘要: 以鲜海参、超高压处理海参及传统泡发盐渍海参为研究对象,检测4℃冷藏期间海参质构特性及主要功能成分(胶原蛋白、海参多糖)变化。结果表明:超高压烫漂海参4℃冷藏28d,质构特性明显优于鲜海参及泡发盐渍海参;超高压烫漂海参中胶原蛋白、多糖能够得到有效保留,含量分别为48.66%和1.25%。因此,利用超高压技术处理海参能够延长其保藏时间并能有效保留主要功能成分。

关键词: 超高压技术, 海参, 质构, 功能成分

Abstract: Fresh sea cucumber with and without UHP (ultra high pressure) treatment and rehydrated sea cucumber were stored at 4 ℃ and tested for changes in texture characteristics and major functional components. UHP treated, blanched sea cucumber exhibited even better texture characteristics than fresh sea cucumber and rehydrated sea cucumber and could retain collagen and polysaccharides with contents of 48.66% and 1.25%, respectively. This study illustrates that UHP treatment can help prolong the shelf life of sea cucumber and maintain its major functional components.

Key words: ultra-high pressure technology, Stichopus japonicus, texture, functional components

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