Rheological and structural properties of sea cucumber Stichopus japonicus during heat treatment |
| |
| Authors: | Gao Xin Xue Dongmei Zhang Zhaohui Xu Jiachao and Xue Changhu |
| |
| Institution: | (1) College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, P.R.China;(2) Department of Food Science and Technology, Tokyo University of Marine Science and Technology Minato, 108-8477 Tokyo, Japan |
| |
| 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°C , 70°C and 100°C 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 SpringerLink 等数据库收录！ |
|
