Rheological and Structural Properties of Sea Cucumber Stichopus japonicus During Heat Treatment

查看全文 作　　者：GAO [1]Xin;XUE [1]Dongmei;ZHANG [1,2]Zhaohui;XU [1]Jiachao;XUE [1]Changhu 机构地区：[1]College of Food Science and Engineering, Ocean University of China, Qingdao 266003, P. R. China;[2]Department of Food Science and Technology, Tokyo University of Marine Science and Technology Minato, Tokyo 108-8477, Japan 出　　处：《Journal of Ocean University of China》索引2005年第4卷第3期,共4页 基　　金：supported by the proiect sponsored by the Scientific Research Foundation for Returned Overseas Chinese Scholars,State Education Ministry(SRF for ROCS,SEM);the Natural Science Foundation of Shandong(No.2004BSO7003)and Qingdao(No.04-2-JZ-110) 摘　　要：Changes in tissue structure, rheological properties and water content of raw and heated sea cucumber meat werestudied. Sea cucumber Stichopus japonicus was heated at 25°C, 70°C and 100 °C water for 5 min. The structural changeswere observed using a light microscope and the rheological parameters (rupture strength, adhesive strength and deformation)determined using a texture meter. Microscopic photograph revealed that the structural change of heated meat was greaterthan that of raw meat. The rupture strength, adhesive strength and deformation of raw meat were smaller than those of theheated meat. Meanwhile, rheological parameters showed positive correlation with heating temperature. These changes aremainly caused by thermal denaturation and gelatinization of collagen during heating. These changes were also evidenced inobservations using a light microscope and differential scanning calorimetry. 关 键 词：水产制品 营养价值 生物活性 流变学 药理功能 热处理