超高压对刺参泡发及其品质的影响_王成忠.pdfVIP

Modern Food Science and Technology 2013, Vol.29, No.9 300 MPa 10 min 300 MPa60 10 min 1673-9078(2013)9-2081-2085 Effect of High Pressure on Expanding and Quality of Dried Sea Cucumber WANG Cheng-zhong, XIA Min-min (College of Food and Bio-engineering, Qilu University of Technology, Jinan 250353, China) Abstract: Using dried sea cucumber (Stichopus Japonicus) as material, the effect of different pressure, temperature and pressure holding time on water holding capacity (WHC) and textural properties was studied. In this study, the changes of functional component (collagen and polysaccharides) between Stichopus Japonicus of water soaking and ultra-high pressure processing were investigated. It turned out that, WHC was increasing first and then decreasing with the pressure increasing, it reached the maximum at 300 MPa; and it was increasing with the temperature increasing, but when the temperature rose to a certain point, WHC basically kept invariant; besides, WHC was increasing first and then decreasing with the extension of pressure holding time, it reached the maximum at 10 min. The hardness, gumminess and chewiness of Stichopus Japonicus reached the maximum at 300 MPa, 60 , 10 min, and Stichopus Japonicus had the best texture and good taste. The functional component of Stichopus Japonicus treated by UHP basically kept invariant. However, the contents of collagen and polysaccharide between UHP processing Stichopus Japonicus and fresh Stichopus Japonicus were similar; compared with the Stichopus Japonicus of water soaking, the experiment shows that using UHP treatment can reserve more functional component. Key words: ult