In order to study the effects of storage temperature on the microstructural changes of high temperature and high pressure sea cucumber body wall, the pretreated sea cucumber was stored at 4, 20, 37, 50 and 60 °C. The changes of texture profile analysis (TPA) parameters, water status, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) images were determined. The results showed that microorganisms and endogenous enzymes were completely inactivated during high temperature and high pressure treatment, and remained inactivated during storage for 0-30 days. In addition, the structure of the collagen fiber bundle was destroyed and broken, and the triple helix structure of collagen was gradually untwisted and degraded. During storage, the structure of collagen fiber bundles and collagen was further destroyed and degraded, and the extent of damage was positively correlated with storage temperature. Therefore, the degree of damage to the tissue structure could be effectively reduced by lowering the storage temperature, thereby prolonging the shelf life of the high temperature and high pressure sea cucumber products.
LIN Lin
,
SUN Xiao
,
HOU Hu
. Effects of storage temperature on the structural changes of high temperature and high pressure sea cucumber body wall[J]. Food and Fermentation Industries, 2019
, 45(19)
: 194
-199
.
DOI: 10.13995/j.cnki.11-1802/ts.021189
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