To investigate the quality variation of the body wall of instant sea cucumber during storage at 4 ℃, the body wall mass loss rate, moisture content, pH, the total number of bacterial colonies, cathepsin L activity, collagen content, amino acid content, texture, volatile components, and microstructure changes were determined. Results showed that after 6 days of storage, the volume of instant sea cucumber decreased significantly, and the mass loss rate of the body wall reached 21.85%. During storage, the moisture content of the body wall decreased continuously but remained above 93%. The total number of bacterial colonies was about 6×105 CFU/g in the first 2 days and increased to 3.7×106 CFU/g on the 14th day. The pH value dropped from 8.73 to 6.88. Cathepsin L activity decreased slowly and was always lower than 150 U/mg. The hardness, stickiness, and chewiness were negatively correlated with the storage time, while the springiness and cohesiveness were positively correlated with the storage time. During the first 6 days, the main volatile compounds of instant sea cucumber were inorganic sulfide, and then methyl compounds, inorganic sulfide, alcohols, and ketones gradually increased, while nitrogen and oxygen compounds decreased correspondingly. Collagen content ranged from 27.27% to 31.15%, and the effect of storage time on collagen content was not significant. The total amount of amino acids had little change. There were 7-9 kinds of free amino acids in the first 6 days and 16 kinds after 12 days. SEM results showed that the fibers of the samples were mainly gelatinous and flaky, and the changes were not significant. The physicochemical properties of instant sea cucumber changed and its quality decreased obviously after storage at 4 ℃ for 6 days. The main factor of body wall instability of instant sea cucumbers was microbial action, followed by water loss.
[1] 常耀光, 刘艳艳, 石菲菲, 等.海参在加工过程中的组分与食品结构变化[J].水产学报, 2022, 46(7):1129-1142.
CHANG Y G, LIU Y Y, SHI F F, et al.Changes in composition and food structure of sea cucumber during processing[J].Journal of Fisheries of China, 2022, 46(7):1129-1142.
[2] DONG X F, YANG X H, LI H Y, et al.Effects of oxidation on the structure of collagen fibers of sea cucumber (Apostichopus japonicus) body wall during thermal processing[J].LWT, 2021, 138:110528.
[3] JIANG J W, GAO S, WANG X D, et al.The role of a novel secretory peptidoglycan recognition protein from the sea cucumber Apostichopus japonicus in innate immunity[J].Aquaculture, 2022, 546:737339.
[4] ZHAO Y E, DONG Y F, GE Q, et al.Neuroprotective effects of NDEELNK from sea cucumber ovum against scopolamine-induced PC12 cell damage through enhancing energy metabolism and upregulation of the PKA/BDNF/NGF signaling pathway[J].Food & Function, 2021, 12(17):7676-7687.
[5] WANG Q Q, SHI J Y, ZHONG H, et al.High-degree hydrolysis sea cucumber peptides improve exercise performance and exert antifatigue effect via activating the NRF2 and AMPK signaling pathways in mice[J].Journal of Functional Foods, 2021, 86:104677.
[6] HOSSAIN A, DAVE D, SHAHIDI F.Antioxidant potential of sea cucumbers and their beneficial effects on human health[J].Marine Drugs, 2022, 20(8):521.
[7] 农业农村部渔业渔政管理局, 全国水产技术推广总站, 中国水产学会.中国渔业统计年鉴-2022[M].北京:中国农业出版社, 2022.
Fisheries Administration of Ministry of Agriculture and Rural Affairs of the People’s Republic of China, National Fisheries Technology Extension Center, China Society of Fisheries.China Fishery Statistical Yearbook-2022[M].Beijing:China Agriculture Press, 2022.
[8] 白颖, 冯丁丁, 浦源, 等.海参低温贮藏过程中品质与理化性质的变化[J].中国食品学报, 2021, 21(1):208-214.
BAI Y, FENG D D,PU Y, et al. Quality and physicochemical properties of sea cucumber during low temperature storage[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(1):208-214.
[9] 赵园园, 薛勇, 李兆杰, 等.即食仿刺参的制备与常温贮藏期间品质变化研究[J].食品工业科技, 2015, 36(11):305-308.
ZHAO Y Y, XUE Y, LI Z J, et al. Preparation of fresh-eaten sea cucumber and changes in its quality during room temperature storage[J].Science and Technology of Food Industry, 2015, 36(11):305-308.
[10] PROCKOP D J,UDENFRIEND S,LINDSTEDT S.A simple technique for measuring the specific activity of labeled hydroxyproline in biological materials[J].Journal of Biological Chemistry, 1961, 236(5):1395-1398.
[11] 张苏平, 邱伟强, 卢祺,等.全自动氨基酸分析仪法测定4种贝类肌肉中谷胱甘肽和游离氨基酸含量[J].食品科学, 2017, 38(4):170-176.
ZHANG S P, QIU W Q, LU Q, et al.Determination of glutathione and free amino acids in muscles of four shellfish species by automatic amino acid analyzer[J].Food Science, 2017, 38(4):170-176.
[12] DONG X F, SHEN P, YU M Q, et al. (-)-Epigallocatechin gallate protected molecular structure of collagen fibers in sea cucumber Apostichopus japonicus body wall during thermal treatment[J].LWT, 2020, 123:109076.
[13] WANG J, LIN L, SUN, X, et al. Mechanism of sea cucumbers (Apostichopus japonicus) body wall changes under different thermal treatment at micro-scale[J].LWT, 2020,130:109461.
[14] DONG X P, LIU W T, SONG X, et al.Characterization of heat-induced water adsorption of sea cucumber body wall[J].Journal of Food Science, 2019, 84(1):92-100.
[15] SUN X, ZHU L L, QI X, et al. Cleavage sites and non-enzymatic self-degradation mechanism of ready-to-eat sea cucumber during storage[J].Food Chemistry, 2022, 375:131722.
[16] 钟萍, 陈鲜丽, 罗威, 等.不同贮藏温度对鱼肉嫩度和菌落总数的影响研究[J].食品研究与开发, 2021, 42(7):45-49.
ZHONG P, CHEN X L, LUO W, et al. Effects of different storage temperature on tenderness and total number of bacterial colonies of fish[J].Food Research and Development, 2021, 42(7):45-49.
[17] 汤夕瑶, 张旭飞, 任惠峰, 等.冷藏过程中凡纳滨对虾颜色变化与鲜度指标间的相关性研究[J].食品与发酵工业, 2022, 48(9):170-178.
TANG X Y, ZHANG X F,REN H F, et al. Study on the correlation between the color change and freshness indexes of Litopenaeus vannamei during cold storage[J].Food and Fermentation Industries, 2022, 48(9):170-178.
[18] 冯丁丁, 董秀芳, 熊欣, 等.基于ESR技术研究海参热加工过程中的氧化物[J].中国食品学报, 2018, 18(5):252-256.
FENG D D, DONG X F, XIONG X, et al. Studies on oxidative products in Stichopus japonicus during thermal processing based on ESR technology[J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(5):252-256.
[19] GE L H, XU Y S, XIA W S.The function of endogenous cathepsin in quality deterioration of grass carp(Ctenopharyngodon idella)fillets stored in chilling conditions[J].International Journal of Food Science&Technology, 2015, 50(3):797-803.
[20] 林琳, 孙霄, 侯虎.贮藏温度对高温高压海参体壁组织结构变化的作用[J].食品与发酵工业, 2019, 45(19):194-199.
LIN L, SUN X, HOU H.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.
[21] 员璐. 海参复水工艺优化及品质研究[D].重庆:西南大学, 2016.
YUN L.Research on rehydration process optimization and quality of sea cucumber[D].Chongqing:Southwest University, 2016.
[22] 张鹏, 肖水水, 李江阔, 等.电子鼻结合气相色谱-质谱联用技术分析冷藏期间刺参挥发性成分的变化[J].食品与发酵工业, 2016, 42(9):204-209.
ZHANG P, XIAO S S, LI J K, et al. Analysis of volatiles compounds change of sea cucumber during cold storage by electronic nose combined with GC-MS[J].Food and Fermentation Industries, 2016, 42(9):204-209.
[23] 尹一鸣, 徐永霞, 张朝敏, 等.水产品贮藏期间风味劣变机理的研究进展[J].食品与发酵工业, 2020, 46(14):269-274.
YIN Y M, XU Y X, ZHANG C M, et al. The progress on flavor deterioration mechanism of aquatic products during storage[J].Food and Fermentation Industries, 2020, 46(14):269-274.
[24] 贾哲, 陈晓婷, 潘南, 等.双斑东方鲀在冷藏保鲜过程中挥发性风味物质的变化[J].食品科学, 2021, 42(20):188-196.
JIA Z, CHEN X T, PAN N, et al. Changes of volatile flavor compounds in Takifugu bimaculatus during refrigeration storage[J].Food Science, 2021, 42(20):188-196.
[25] XIONG X, XIE W C, XIE J W, et al.Protein oxidation results in textural changes in sea cucumber (Apostichopus japonicus) during tenderization[J].LWT, 2021, 144:111231.
[26] SHOULDERS M D, RAINES R T.Collagen structure and stability[J].Annual Review of Biochemistry, 2009, 78:929-958.
[27] PENG Z, HOU H, BU L, et al.Nonenzymatic softening mechanism of collagen gel of sea cucumber (Apostichopus japonicus)[J].Journal of Food Processing and Preservation, 2015, 39(6):2322-2331.
