| Sea cucumber belongs to Molluscs, and it habitated in seaside to 8000 meters deep ocean,survived by algae and plankton.The sea cucumber has a high nutritional value. Experiments were performed using fresh Japonicus,by using the antibacterial test results of two biological preservatives such as Nisin and Natamycin to determine the optimal concentration of preservative. Detected the concentration of ozone water on different ozone treatment time,coordinate with sea salt to formulated into three kinds of nutrition preservatives for the storage of fresh Japonicus in temperature at 0±0.5℃ cold storage warehouse. Through sensory evaluation and the determination of physiology and biochemistry index to analysis the preservation effect on each kind of nutrition preservatives on the storage of fresh sea cucumbers. In addition, the paper was also taking advantage of Electronic Nose and HS-SPME-GC-MS to explore the change of sea cucumbers volatiles during the cold storage period. The appropriate storage way of sea cucumbers under refrigeration were developed finally. The main research details are as follows:1、Setting five groups of different concentration antibacterial liquid respectively,through the antibacterial test to determine the best ratio of Nisin and Natamycin nutrition preservatives,the best suitable Nisin antibacterial concentration is 0.4g/L,and the Natamycin is0.1g/L.Preparing sea salt liquid on concentration of 1%、2%、3%、4%,passing into ozone on different length of time, experimentally derived the ratio of ozonation salt nutrition preservative is 3% sea salt liquid with 17 min ozone treatment.2、Detecting the sensory quality,texture,nutrition indicators,freshness,the total number of bacteria and the autolysis activity of different preservation treatment on sea cucumbers.The results showed that compared with the control treatment,each group of preservation treatment can reduse the reduction of sensory quality effectively,maintain a good quality texture(Hardness,Cohesion,Elasticity,Resilience,chewiness),reduse the declination of nutrition indicators such as moisture,polysaccharide and soluble protein,delay the formation rate of TVB-N and TBA,make sea cucumber remine in the range of appropriate physiological PH,inhibit the growth of corruption bacteria breeding, maintain the autolysis activities of seacucumbers. The preservation effect of Nisin is a little better than Natamycin,during the first 6storage days, ozonation salt nutrition preservative was more effective than Nisin and Natamycin,however,its preservation effect began to decrease after storage 6 days.3、Detecting the volatile components of sea cucumber during the cold storage period on the use of Electronic Nose and HS-SPME-GC-MS. After injection analysis, there are 63 kinds of volatile substances were found in Nisin nutrition preservative treatment groups,and there are 58 kinds of volatile substances were found in Natamycin nutrition preservative treatment groups. The number of volatile substances detected in preservative treatment groups is less than the control treatment. The first principal component and the second component in PCA analysis can representative all the information characteristics of sea cucumber sample,the trouble is its distinguish ineffective;LDA analysis can divide the volatile substances of sea cucumbers with two kinds of preservative treatment into two regions clearly,1-octanol was the main cause of soil smell of sea cucumbers.Octylaldehyde and nonanal were the main aldehydes to constitute the soil flavor of sea cucumbers,the production of esters and phenols was related to the preservative treatment, the number of bad volatile substances were detected in control treatment is more than preservative treatment groups as well as peak area.This shows that Nisin and Natamycin both have an excellent control effect for the production of bad sea cucumber volatile substances during the cold period storage. |
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