FOOD SCIENCE ›› 2014, Vol. 35 ›› Issue (6): 129-132.doi: 10.7506/spkx1002-6630-201406027

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Texture Analysis of Sea Cucumber by Puncture Test

CAO Rong1, LI Zhi-chao2, LIU Qi1, YIN Bang-zhong1,*   

  1. 1. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China;
    2. College of Food Science and Engineering, Dalian Ocean University, Dalian 116000, China
  • Received:2013-06-19 Revised:2014-03-12 Online:2014-03-25 Published:2014-04-04
  • Contact: YIN Bang-zhong E-mail:caorong@ysfri.ac.cn

Abstract:

A standardized procedure to assess the hardness of sea cucumber by puncture test using a TA-XT plus texture
analyzer was proposed and applied on different body locations of sea cucumber and processed sea cucumber products.
Results showed that the appropriate puncture test parameters were determined as follows: probe, P/2N; pre-test speed, 1 mm/s;
test speed, 5 mm/s; post-test speed, 5 mm/s; distance, 10 mm; trigger force, 5.0 g; and data acquisition rate, 200 pps. The
center position in the backside of the middle section was suggested as the test site. According to the established method,
the variation coefficient of hardness could be controlled within 5%, and hardness of different products could be reflected
significantly. This method can provide a technical mean for quality assessment of sea cucumber.

Key words: sea cucumber, texture, puncture

CLC Number: