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

Previous Articles     Next Articles

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

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

CLC Number: