期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 57, 期 9, 页码 5790-5800出版社
WILEY
DOI: 10.1111/ijfs.15922
关键词
Processing technology; product attributes; sea cucumber; storage stability
资金
- Key Science and Technology Program of Liaoning Province [2020JH1/10200001]
- Science & Technology Innovation Fund of Dalian [2019J12SN61]
- National Key Research and Development Program of China [2018YFD0901004]
Sea cucumber is a traditional, luxury, medicinal, and health-benefit seafood product. The quality of cooked sea cucumbers is influenced by various factors, including heating temperature, time, degree, and pressure. Processing methods also affect the storage stability and shelf-life of mature sea cucumber products. Future research should focus on finding suitable thermal treatments and promoting innovation in sea cucumber processing technology.
Sea cucumber is consumed as a traditional, luxury, medicinal and health-benefit seafood product. Thermal treatment is a necessary step in sea cucumber processing. The quality of cooked sea cucumbers is affected by heating temperature, heating time, heating degree and heating pressure. Furthermore, the storage stability and shelf-life of mature products are influenced by the processing methods. The loss of nutrients, changes in textural properties and apparent morphology of goods affect consumer preferences. Although some machining techniques, such as high-pressure and high-temperature treatments, have been applied to shorten the processing time, negative effects during storage cannot be ignored. In this review, the physical and chemical changes to sea cucumbers during different thermal treatments are compared and summarised, and future work is described. These future efforts are expected to provide suitable thermal treatment and promote innovation in sea cucumber processing technology.
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