不同热处理方式对工厂化养殖海参营养品质变化影响研究

Effects of different thermal treatments on the nutritional quality of sea cucumbers in industrial culture

海参独特的自溶特性导致热处理成为海参加工过程中的必要和关键步骤。工厂化养殖是一种新型海参养殖模式,本文主要对工厂化养殖海参在采用不同热处理方式(漂烫、漂烫-常压水煮和漂烫-高压蒸煮)加工过程中的营养品质变化进行研究。结果表明:新鲜工厂化养殖海参的出皮率为64.49%,粗蛋白含量最高为51.56%,灰分含量其次为25.33%,脂肪和总糖的含量较低,均为7%左右。经常压水煮和高压蒸煮处理后,海参的质量损失率基本相同但均明显高于漂烫过程;高压蒸煮过程中粗蛋白、粗脂肪和总糖的损失率大于常压水煮,灰分和胶原蛋白则相反;新鲜海参皂苷含量仅为0.97%,热处理过程中其损失主要发生在漂烫过程;常压水煮海参的EPA和DHA含量略高于高压蒸煮海参;海参热处理后必需氨基酸、呈味氨基酸以及氨基酸总量都明显增加,但常压水煮过程中氨基酸的损失率明显大于高压蒸煮和漂烫。常压水煮和高压蒸煮海参的硬度、弹性、内聚性和咀嚼性均要显著大于漂烫海参。不同营养组分受热处理方式的影响程度有所不同。

Thermal treatment became the essential and key procedure of sea cucumber processing because of the unique characteristic of autolysis of sea cucumber.Industrialized culture is a new type of sea cucumber culture mode.In this paper,sea cucumbers in industrial culture were firstly processed by different thermal treatments,including blanching,atmospheric pressure boiling and high-pressure cooking,and then the nutritional composition and texture characteristics were investigated and compared.The results showed that the body wall production rate of fresh sea cucumbers in industrial culture was 64.49%.The content of crude protein and ash was 51.56%and 25.33%,respectively,and the fat and total sugar content were both about 7%.Mass loss rate of sea cucumbers after atmospheric pressure boiling and high-pressure cooking was basically the same,while they were significantly higher than that of sea cucumber in blanching process.The loss rate of crude protein,crude fat and total sugar in high-pressure cooking process was higher than that in atmospheric pressure boiling process,but the changes of ash and collagen content were quite the opposite.Saponin content of the fresh sea cucumber was only 0.97%,and the loss mainly occurred in the blanching process.EPA and DHA content of sea cucumber boiled under atmospheric pressure was slightly higher than those cooked under high-pressure.After thermal treatment,the contents of essential amino acids,flavor amino acids and total amino acids increased obviously,but the loss rate of amino acids in atmospheric pressure boiling process was significantly higher than that in high-pressure cooking and blanching process.The hardness,elasticity,cohesion and chewability of sea cucumber boiled under constant pressure and high-pressure conditions were notably higher than those boiled by blanching method.Thermal treatments exhibited different effects on different nutritional components.