Studies Of Processing Method On Nutritional And Functional Compositions Of Instant Sea Cucumber Products

Sea cucumber has a high nutritional value, and there are many kinds of sea cucumber products, among them, instant sea cucumber product is getting more and more popular. However, different processing methods results in nutrition loss. In this study, sea cucumber was adopted as raw material, and influennce of different processing methods on nutritional quality and fuctional composition of instant sea cucumber products were studied. The results were as follows:The loss rates of ash, polysaccharide, crude fat, protein and collagen after processing by boiling water was found to be 93.62%,54.35%,53.03%,44.93% and 42.57%, respectively. Loss rate of mineral elements was beyond 65%. Among them, the loss rate of ash was the highest, followed by polysaccharide, and collagen showed the lest loss rate. Loss rate of different compositions varied.Instant sea cucumber products were made by boiling and soaking salted sea cucumber and by low temperature steaming fresh sea cucumber, and weight loss, the contents of nutritional, functional and mineral elements were investigated. Results showed that there was a significant difference in texture, nutritional and functional composition between instant sea cucumber products(salted instant sea cucumber) and steamed instant sea cucumber by low temperature steam 3h without soaking., and weight loss of steamed instant sea cucumbe and salted instant sea cucumber were 43.21%�'� 80.71%, respectively. The contents of nutritional, functional components and mineral elements(Mg、Cr、Zn)of steamed instant sea cucumber were significantly higher than salted instant sea cucumber.Compared with fresh sea cucumber, the loss rate of nutritional, functional components and mineral elements in steamed instant sea cucumber was significantly lower than that of salted instant sea cucumber. Loss rates of mineral elements of Cu、Fe、Mg、Al、Mn、Cr、Zn were beyond 50% in the two instant products.The influence of different soaking time processing technology on the quality of steam instant sea cucumber products were analyzed, the result showed that with the soaking time extension, the contents of nutritional and functional components in the instant sea cucumber products decreased, and the loss rate increased. The weight loss of steamed instant sea cucumber after 12 h and 40 h soaking in water was 47.33% and 39.81%, respectively, and the loss rate of nutritional components of ash, fat, protein and carbonhydrate in the two steamed instant sea cucumber after soaking in water 12 h and 40 h was more than 37%. The loss rate of functional components of polysaccharide, anino sugur, fucose was beyond 50%, and loss rate of mineral elements of Cu、Fe、Mg、Al、Mn、Cr、Zn was more than 68%.