| Sea cucumber is a kind of water product with high nutritional and health care efficacy and it’s well received by consumers. The fresh sea cucumber is not resistant to storage, so the main way of circulation of the sea cucumbers are generally deep processing products in the market. Instant sea cucumber was developed to be a deep processing of sea cucumber product in recent years. It has the advantages of convenient eating, good taste, comprehensively of nutritional ingredients and it has to be a popular form of sea cucumber processing. Fresh sea cucumber was as material in the, The experience was studied on the effect of heat treatment on the properties and the optimal heat treatment conditions of fresh sea cucumber quality combined with the sensory analysis. The pickling process of instant sea cucumber was studied to overcome the key technology of sea cucumber flavor. The fence model was build to optimize the antisepsis and fresh-keeping technology of instant fresh sea cucumber and to avoid the products lossing nutrients and quality because of high temperature sterilization. It is developed a kind of instant fresh sea cucumber product with a definite shelf-life. The main research contents and results are as follows:(1) The effects of temperature and time of heat treatment on the properties of the sea cucumber quality were studied through the analysis of the physical properties, including the mass loss rate, the volume shrinkage, the hardness, the elasticity, the cohesion and the chewing ability. The optimal heat treatment conditions of instant fresh sea cucumber were determined combined with sensory evaluation. It was obtained that the optimal heat treatment condition was treating for 40min at 90 ℃ and the TPA parameters of sea cucumbers were hardness for 1.65 N, cohesiveness for 0.89, elasticity for 0.97 and chewiness for 2.60 mJ.(2) The sensory analysis method was used to deal with the orthogonal test, the optimum formula of pickling liquid was sugar added for 8.0%, salt for 5.0%, monosodium glutamate for 0.6% and vinegar for 0.2%. According to the osmosis of salt in body wall muscle with the study of the curing time curing temperature, liquid to solid ratio on process of somatic salt content change of instant sea cucumber combined with central composite test, obtained the optimization of curing conditions for curing time of 2.5 h, temperature of 36℃, liquid solid ratio of 3:1. After verification, the deviation of measured values was small compared with the predicted values,and the model was reliable.(3) The comprehensive effect of instant sea cucumber hurdle factors would be best for citric acid added of 0.24%, sterilization temperature of 91℃, sterilization time of 32min, packing vacuum of 0.8 MPa. Fractional factorial design showed that the role of tea polyphenols, lysozyme, poly lysine, Nisin and the his mildew prime are negative correlation on the total number of colonies of instant sea cucumber samples The regression analysis and the steepest ascent experiment showed that lysozyme and Nisin have significant effect on the total number of colonies of the body wall of instant sea cucumber samples, the addition amounts were 0.054% and 0.060% respectively.(4) The water, dry matter, protein, total sugar and ash for wet weight ratio of instant sea cucumber were 90.55%,9.45%,5.18%,0.49%and 2.98%. The total number of colonies for 1340 CFU/g, pH for 6.69, TVB-N value for 25.68 mg/100g, TBA value for 0.28 mg/100g, hardness for 0.53N, cohesion for 0.34, elasticity for 0.40, chewiness for 0.73 mJ on the 90th day when the instant sea cucumber was stored under 4℃. This showed that the quality of instant sea cucumber with mild processing could still be good in 90 d storaged under 4℃. The change of physical and chemical indicators were small under-18℃, but performance in the senses was poor. So the instant sea cucumber could be stored in 4℃ when short-term storage. |
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