摘要
以鲜海参、超高压处理海参及传统泡发盐渍海参为研究对象,检测4℃冷藏期间海参质构特性及主要功能成分(胶原蛋白、海参多糖)变化。结果表明:超高压烫漂海参4℃冷藏28d,质构特性明显优于鲜海参及泡发盐渍海参;超高压烫漂海参中胶原蛋白、多糖能够得到有效保留,含量分别为48.66%和1.25%。因此,利用超高压技术处理海参能够延长其保藏时间并能有效保留主要功能成分。
Fresh sea cucumber with and without UHP（ultra high pressure） treatment and rehydrated sea cucumber were stored at 4 ℃ and tested for changes in texture characteristics and major functional components.UHP treated,blanched sea cucumber exhibited even better texture characteristics than fresh sea cucumber and rehydrated sea cucumber and could retain collagen and polysaccharides with contents of 48.66% and 1.25%,respectively.This study illustrates that UHP treatment can help prolong the shelf life of sea cucumber and maintain its major functional components.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第5期115-119,共5页
Food Science
关键词
超高压技术
海参
质构
功能成分
ultra-high pressure technology
Stichopus japonicus
texture
functional components
