Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)

doi:10.1080/10498850.2013.803271

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	Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)
	Li, Chaofeng 1,2; Li, Hong1,2 ; Guo, Shuju 1; Li, Xiancui 1; Zhu, Xiaobin 1
	2018
发表期刊	JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
ISSN	1049-8850
卷号	27 期号:4 页码:406-417
通讯作者	Zhu, Xiaobin([email protected])
摘要	The close relationship between the consumption of sea cucumber and health status stems from the nutritional and functional substances found in sea cucumber that play a key role in the prevention of different diseases. The processing methods have a great effect upon the nutritional and functional substances in sea cucumber. A superior product should not only be abundant in nutritional substances, but also require an easy and cost effective processing method. This study compared the influence of processing methods on the stability of macronutrients and micronutrients present in sea cucumber in order to recommend products that could provide high nutritional quality. The five processes investigated were hot air drying (60 degrees C), vacuum freeze-drying (0.5 cm thickness material, 5-10 Pa vacuum degree, -85 to -90 degrees C cold trap temperature, -25 degrees C material temperature), sun drying, double-distilled water cooking followed by sun drying, and 3.5% sodium chloride solution cooking followed by sun drying. A significant decrease of all the chemical compositions determined was shown in all the sea cucumber products treated by the five processing methods (p < 0.05). Among all the processing methods, hot air drying resulted in the highest nutritional quality of the product. Moreover, hot air drying can be operated easily with low cost.
关键词	Sea cucumber processing method mineral crude protein crude polysaccharide fatty acids
DOI	10.1080/10498850.2013.803271
收录类别	SCI
语种	英语
资助项目	Commonweal Project Formation of State Oceanic Administration People's Republic of China[201205025-5]###1668; Yancheng City Agricultural Science and Technology Innovation Fund Project[YKN2014020]###1669; Commonweal Project Formation of State Oceanic Administration People's Republic of China[201205025-5]; Yancheng City Agricultural Science and Technology Innovation Fund Project[YKN2014020]
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:000430077200002
出版者	TAYLOR & FRANCIS INC
引用统计	被引频次：14[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.qdio.ac.cn/handle/337002/158692
专题	中国科学院海洋研究所
通讯作者	Zhu, Xiaobin
作者单位	1.Chinese Acad Sci, Inst Oceanol, 7 Nanhai Rd, Qingdao 266071, Shandong, Peoples R China 2.Chinese Acad Sci, Grad Univ, Beijing, Peoples R China
第一作者单位	中国科学院海洋研究所
通讯作者单位	中国科学院海洋研究所
推荐引用方式 GB/T 7714	Li, Chaofeng,Li, Hong,Guo, Shuju,et al. Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)[J]. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,2018,27(4):406-417.
APA	Li, Chaofeng,Li, Hong,Guo, Shuju,Li, Xiancui,&Zhu, Xiaobin.(2018).Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka).JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,27(4),406-417.
MLA	Li, Chaofeng,et al."Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)".JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 27.4(2018):406-417.

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