Quality changes of Apostichopus japonicus under different pre- cooking processes

HOU Zhi- gang; WANG Mao-jian; JING Yue-xin; ZHAO Yun-ping; MENG Chun-ying; WANG Ying; WANG Gong-ming; GAO Ji-qing; ZHANG Jian

doi:10.13386/j.issn1002-0306.2016.03.060

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Article Navigation > Science and Technology of Food Industry > 2016 > (03): 328-333

HOU Zhi- gang, WANG Mao-jian, JING Yue-xin, ZHAO Yun-ping, MENG Chun-ying, WANG Ying, WANG Gong-ming, GAO Ji-qing, ZHANG Jian. Quality changes of Apostichopus japonicus under different pre- cooking processes[J]. Science and Technology of Food Industry, 2016, (03): 328-333. doi: 10.13386/j.issn1002-0306.2016.03.060

Citation:

HOU Zhi- gang, WANG Mao-jian, JING Yue-xin, ZHAO Yun-ping, MENG Chun-ying, WANG Ying, WANG Gong-ming, GAO Ji-qing, ZHANG Jian. Quality changes of Apostichopus japonicus under different pre- cooking processes[J]. Science and Technology of Food Industry, 2016, (03): 328-333. doi: 10.13386/j.issn1002-0306.2016.03.060

Citation:

HOU Zhi- gang, WANG Mao-jian, JING Yue-xin, ZHAO Yun-ping, MENG Chun-ying, WANG Ying, WANG Gong-ming, GAO Ji-qing, ZHANG Jian. Quality changes of Apostichopus japonicus under different pre- cooking processes[J]. Science and Technology of Food Industry, 2016, (03): 328-333. doi: 10.13386/j.issn1002-0306.2016.03.060

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Quality changes of Apostichopus japonicus under different pre- cooking processes

doi: 10.13386/j.issn1002-0306.2016.03.060

Shandong Institute of Marine Resources and Environment
Institute of Food Science and Engineering,Shanghai Ocean University
Shandong Provincial Key Laboratory of Restoration for Marine Ecology

Received Date: 2015-06-25

Abstract

Abstract

In order to obtain the optimal pre- cooking conditions and parameters of Apostichopus japonicus,its quality changes were studied in the process of boiling with distilled water( I) or saline solution with different concentration( 1%,3%,6%)( Ⅱ,Ⅲ,Ⅳ) and steaming with no water( Ⅴ) or water( Ⅵ).The results were as follows:mcrobial residues and crude protease activity declined with time. The sequence of the ability of lowering bacteria and protease activity was( Ⅰ,Ⅱ,Ⅲ and Ⅳ),Ⅴ,Ⅵ,but there were no significant differences among Ⅰ,Ⅱ,Ⅲ andⅣ( p > 0.05). The time for decreasing one order of magnitude of bacterial count by three treatments needed 12 min,15 min and 18 min respectively.The time for the change of enzyme activity began to slow down was 9 min,12 min and 15 min respectively. The sequence of the final losses of crude protein was( Ⅲ,Ⅳ),( Ⅰ,Ⅱ),Ⅴ,Ⅵ,but there were significant difference between( Ⅲ,Ⅳ) and( Ⅰ,Ⅱ)( p < 0.05).The sequence of the final losses of crude polysaccharide was( Ⅰ,Ⅱ),( Ⅲ,Ⅳ),Ⅴ,Ⅵ. On texture changes,the boiling treatments were slower than the steamed ways,especially the texture changes of Ⅵ was slowest. Ⅰ and Ⅴ were appropriate pre- cooking ways and the optimum time of thermal processing were 12 min and 15 min respectively
- pre-cooking,
- Apostichopus japonicus,
- quality,
- enzymatic activity,
- organization structure

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References(44)

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