Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)

doi:10.1080/10498850.2013.803271

CORC > 海洋研究所 > 中国科学院海洋研究所

	Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)
	Li, Chaofeng 1,2; Li, Hong1,2 ; Guo, Shuju 1; Li, Xiancui 1; Zhu, Xiaobin 1
刊名	JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
	2018
卷号	27 期号:4 页码:406-417
关键词	Sea cucumber processing method mineral crude protein crude polysaccharide fatty acids
ISSN号	1049-8850
DOI	10.1080/10498850.2013.803271
通讯作者	Zhu, Xiaobin(xbzhu@ms.qdio.ac.cn)
英文摘要	The close relationship between the consumption of sea cucumber and health status stems from the nutritional and functional substances found in sea cucumber that play a key role in the prevention of different diseases. The processing methods have a great effect upon the nutritional and functional substances in sea cucumber. A superior product should not only be abundant in nutritional substances, but also require an easy and cost effective processing method. This study compared the influence of processing methods on the stability of macronutrients and micronutrients present in sea cucumber in order to recommend products that could provide high nutritional quality. The five processes investigated were hot air drying (60 degrees C), vacuum freeze-drying (0.5 cm thickness material, 5-10 Pa vacuum degree, -85 to -90 degrees C cold trap temperature, -25 degrees C material temperature), sun drying, double-distilled water cooking followed by sun drying, and 3.5% sodium chloride solution cooking followed by sun drying. A significant decrease of all the chemical compositions determined was shown in all the sea cucumber products treated by the five processing methods (p < 0.05). Among all the processing methods, hot air drying resulted in the highest nutritional quality of the product. Moreover, hot air drying can be operated easily with low cost.
资助项目	Commonweal Project Formation of State Oceanic Administration People's Republic of China[201205025-5] ; Yancheng City Agricultural Science and Technology Innovation Fund Project[YKN2014020]
WOS研究方向	Food Science & Technology
语种	英语
出版者	TAYLOR & FRANCIS INC
WOS记录号	WOS:000430077200002
内容类型	期刊论文
源URL	[http://ir.qdio.ac.cn/handle/337002/158691]
专题	中国科学院海洋研究所
通讯作者	Zhu, Xiaobin
作者单位	1.Chinese Acad Sci, Inst Oceanol, 7 Nanhai Rd, Qingdao 266071, Shandong, Peoples R China 2.Chinese Acad Sci, Grad Univ, Beijing, Peoples R China
推荐引用方式 GB/T 7714	Li, Chaofeng,Li, Hong,Guo, Shuju,et al. Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)[J]. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,2018,27(4):406-417.
APA	Li, Chaofeng,Li, Hong,Guo, Shuju,Li, Xiancui,&Zhu, Xiaobin.(2018).Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka).JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,27(4),406-417.
MLA	Li, Chaofeng,et al."Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)".JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 27.4(2018):406-417.