| Rheological and Structural Properties of Sea Cucumber Stichopus japonicus During Heat Treatment |
| |
| 作者姓名： | GAO Xin XUE Dongmei ZHANG Zhaohui XU Jiachao XUE Changhu |
| |
| 作者单位： | [1]College of Food Science and Engineering, Ocean University of China, Qingdao 266003, P. R. China [2]Department of Food Science and Technology, Tokyo University of Marine Science and Technology Minato, Tokyo 108-8477, Japan |
| |
| 基金项目： | 教育部留学回国人员科研启动基金，山东省自然科学基金，Qingdao |
| |
| 摘 要： | Changes in tissue structure, rheological properties and water content of raw and heated sea cucumber meat were studied. Sea cucumber Stichopus japonicus was heated at 25℃, 70℃ and 100℃ water for 5 min. The structural changes were observed using a light microscope and the rheological parameters （rupture strength, adhesive strength and deformation） determined using a texture meter. Microscopic photograph revealed that the structural change of heated meat was greater than that of raw meat. The rupture strength, adhesive strength and deformation of raw meat were smaller than those of the heated meat. Meanwhile, rheological parameters showed positive correlation with heating temperature. These changes are mainly caused by thermal denaturation and gelatinization of collagen during heating. These changes were also evidenced in observations using a light microscope and differential scanning calorimetry.
|
| 关 键 词： | 水产制品 营养价值 生物活性 流变学 药理功能 热处理 |
| 文章编号： | 1672-5182（2005）03-244-04 |
| 收稿时间： | 2005-04-04 |
| 修稿时间： | 2005-06-01 |
Rheological and Structural Properties of Sea Cucumber Stichopus japonicus During Heat Treatment |
| |
| GAO Xin XUE Dongmei ZHANG Zhaohui XU Jiachao XUE Changhu.Rheological and Structural Properties of Sea Cucumber Stichopus japonicus During Heat Treatment[J].Journal of Ocean University of China,2005,4(3):244-247. |
| |
| Authors: | GAO Xin XUE Dongmei ZHANG Zhaohui XU Jiachao XUE Changhu |
| |
| Abstract: | Changes in tissue structure, rheological properties and water content of raw and heated sea cucumber meat were studied. Sea cucumber Stichopus japonicus was heated at 25 ℃, 70 ℃ and 100 ℃ water for 5 min. The structural changes were observed using a light microscope and the rheological parameters (rupture strength, adhesive strength and deformation)determined using a texture meter. Microscopic photograph revealed that the structural change of heated meat was greater than that of raw meat. The rupture strength, adhesive strength and deformation of raw meat were smaller than those of the heated meat. Meanwhile, rheological parameters showed positive correlation with heating temperature. These changes are mainly caused by thermal denaturation and gelatinization of collagen during heating. These changes were also evidenced in observations using a light microscope and differential scanning calorimetry. |
| |
| Keywords: | sea cucumber collagen muscle fibers rheological properties |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
