Preparation of fresh- eaten sea cucumber and changes in its quality during room temperature storage

Sterilization conditions and collagen degradation of fresh- eaten sea cucumber during storage ( TPA、TVB- N and aerobic plate count was also measured) were investigated to provide a theoretical basis for prolonging the shelf life of fresh- eaten sea cucumber produucts.In addition, the changes in texture properties, the contents of free amino acids, TVB- N differential scanning calorimetry analysis and microstructure of ready- to- eat Holothuria were measured during storage.In result, the storage life of fresh- eaten sea cucumber produced by high pressure steam sterilization at 121℃ for 15 min was up to more than 14 days at 37℃. The texture properties and quality of fresh- eaten sea cucumber deteriorated and the contents of free amino acids and TVB- N increased obviously during storage.The body wall collagen was degraded rapidly after 15 days and collagen fiber gelled.