Contribution of secondary bonds to the storage stability of ready-to-eat sea cucumber

To explore the contribution of secondary bonds on storage stability of RSC, urea, n-propanol and sodium nitrite (NaNO2) were used for the breakdown of hydrogen bonds, hydrophobic bonds, side-chain groups, respectively. The impact of the breakdown of secondary bonds before and after storage on texture properties and microstructure were investigated. The breakdown of hydrogen bonds, especially before storage, significantly reduced the hardness (from 3.12 to 2.21 N), chewiness (from 1.82 to 1.05 mJ), and springiness (from 2.57 to 1.57 mJ) of RSC, while the breakdown of hydrophobic bonds and side-chain groups had a slight effect. Similarly, degradation of collagen fibers by breaking hydrogen bonds before storage was more serious than other groups. Furthermore, moisture content and water activity decreased and the degradation degree of collagen in RSC body wall increased with hydrogen bonds breaking. The results showed that hydrogen bonds were essential for the storage stability of RSC.

Automated summary

The contribution of secondary bonds on the storage stability of RSC was explored. It was found that the breakdown of hydrogen bonds significantly reduced the hardness and springiness of RSC, and also led to degradation of collagen fibers.