Processing Of Sea Cucumber Jelly And Study Of Cooked Sea Cucumber Deterioration Mechanism

This paper will develop a new kind of sea cucumber product—sea cucumberjelly. The main contents for this research are listed as follows:1. The process technology of sea cucumber jelly was developed.Firstly, fresh sea cucumbers are washed, cured and put into the jelly box. Afterbeing mixed with jelly liquid, the jelly box is sealed and sterilized. The sterilizationformula is20-2-30min/121℃. Then, the gel strength of carrageenan, konjac gum andmixed gum were determined by sensory evaluation. It shows that mixed gum has thebest taste when the concentration of mixed gum is0.6%and the ratio of konjac gumand carrageenan is1:5. The formula of sea cucumber jelly for per100g jelly was asfollows: carrageenin0.5g, konjac gum0.1g, sugar16g, citric acid0.1g, potassiumsorbate0.05g, traces of orange flavor and sunset yellow.2. Comparative research between sea cucumber jelly and ready-to-eat sea cucumber.The comparative research of sea cucumber jelly and ready-to-eat sea cucumber wasundertaken in three respects: shelf-life, TPA and texture. The results indicates that:shelf-life of sea cucumber jelly is276days longer than that of ready-to-eat seacucumber under4℃temperature; Shelf-life of sea cucumber jelly is165days longerthan that of ready-to-eat cucumber under20℃temperature; Even under temperatureof37℃, shelf-life of sea cucumber jelly is still83days longer. Under the samestorage conditions, all the TPA indexes (hardness, elasticity, cohesiveness, chewinessand resilience) of sea cucumber jelly are better than that of ready-to-eat sea cucumber,which is consistent with the result of sensory evaluation. Under low temperatures,TPA indexes (hardness, elasticity, cohesiveness, chewiness and resilience) of twokinds of sea cucumbers products are excellent. While the tissue slices observationshows that under same storage conditions, sea cucumber in jelly can keep itsorganization structure better than ready-to-eat sea cucumber. Besides, there is no obvious change of tissue spaces and fiber; while for ready-to-eat sea cucumber, tissuespaces increases, and fiber thickens distinctly.3. Preliminary study about the mechanism of sea cucumber organization degradationwas undertaken.The results of SDS-PAGE and HPLC of protease extracted from fresh seacucumber body show that there are two kinds of protease in sea cucumber body withmolecules120.0kDa and38.0kDa,respectively, while the molecule of protein fromcooked sea cucumber is less than5000Da. Thus, we conclude that there is no proteasein cooked sea cucumber body. Microbial test shows there are no microorganisms inproducts. Therefore, the influence of microorganisms could be ignored. Study offrozen slices and paraffin slices shows that sea cucumber in jelly has denseorganization structure and small fiber spaces, while organization structure ofready-to-eat sea cucumber is loose and fiber spaces are large，which is conducive tothe dissolution of soluble components. So we could make a conclusion that theorganization deterioration of cooked sea cucumber is caused by water immersion.4. The hazard analysis about the whole production process was conducted.Five critical points are summarized as follows: the receiving of sea cucumber, themixing of colloidal solution (carrageenan, konjac gum, sugar, citric acid, etc.), seacucumber sterilization, filling and sealing, and HACCP of sea cucumber jelly wasfounded.