Changes in tissue structure, rheological properties and water content of raw and heated sea cucumber meat were studied. Sea cucumber Stichopus japonicus was heated at 25℃, 70℃ and 100℃ water for 5 min. The structur...Changes in tissue structure, rheological properties and water content of raw and heated sea cucumber meat were studied. Sea cucumber Stichopus japonicus was heated at 25℃, 70℃ and 100℃ water for 5 min. The structural changes were observed using a light microscope and the rheological parameters （rupture strength, adhesive strength and deformation） determined using a texture meter. Microscopic photograph revealed that the structural change of heated meat was greater than that of raw meat. The rupture strength, adhesive strength and deformation of raw meat were smaller than those of the heated meat. Meanwhile, rheological parameters showed positive correlation with heating temperature. These changes are mainly caused by thermal denaturation and gelatinization of collagen during heating. These changes were also evidenced in observations using a light microscope and differential scanning calorimetry.展开更多
The purpose of this research was conducted to determine the physical factors, namely water temperature, total dissolved solids, total suspended solids, electrical conductivity and chemical water including pH, phosphat...The purpose of this research was conducted to determine the physical factors, namely water temperature, total dissolved solids, total suspended solids, electrical conductivity and chemical water including pH, phosphate, BOD （biochemical oxygen demand）, COD （chemical oxygen demand）, DO （dissolved oxygen）. The factors of physics and chemistry can affect the rate of eutrophication. The data obtained through laboratory analysis of physical and chemical parameters of water samples. Water samples were taken from 8 observation stations. Highly variable results were obtained in each observation station. Data physical parameters were tested with statistical multiple linear regression to determine the effect on water quality, the results show that the physical properties do not affect the rate of eutrophication in Lake Tondano. That is, the amount of total dissolved solids content and total suspended solids, will not affect the rate of eutrophication in Lake Tondano. The results of multiple linear regression satistik test against chemical parameter data that is phosphate, BOD, COD and DO showed as a significant effect on the rate of eutrophication in lakes. The higher phosphate levels will be higher as the increase of the rate of eutrophication in Lake Tondano.展开更多
基金supported by the proiect sponsored by the Scientific Research Foundation for Returned Overseas Chinese Scholars,State Education Ministry(SRF for ROCS,SEM)the Natural Science Foundation of Shandong(No.2004BSO7003)and Qingdao(No.04-2-JZ-110)
文摘Changes in tissue structure, rheological properties and water content of raw and heated sea cucumber meat were studied. Sea cucumber Stichopus japonicus was heated at 25℃, 70℃ and 100℃ water for 5 min. The structural changes were observed using a light microscope and the rheological parameters （rupture strength, adhesive strength and deformation） determined using a texture meter. Microscopic photograph revealed that the structural change of heated meat was greater than that of raw meat. The rupture strength, adhesive strength and deformation of raw meat were smaller than those of the heated meat. Meanwhile, rheological parameters showed positive correlation with heating temperature. These changes are mainly caused by thermal denaturation and gelatinization of collagen during heating. These changes were also evidenced in observations using a light microscope and differential scanning calorimetry.
文摘The purpose of this research was conducted to determine the physical factors, namely water temperature, total dissolved solids, total suspended solids, electrical conductivity and chemical water including pH, phosphate, BOD （biochemical oxygen demand）, COD （chemical oxygen demand）, DO （dissolved oxygen）. The factors of physics and chemistry can affect the rate of eutrophication. The data obtained through laboratory analysis of physical and chemical parameters of water samples. Water samples were taken from 8 observation stations. Highly variable results were obtained in each observation station. Data physical parameters were tested with statistical multiple linear regression to determine the effect on water quality, the results show that the physical properties do not affect the rate of eutrophication in Lake Tondano. That is, the amount of total dissolved solids content and total suspended solids, will not affect the rate of eutrophication in Lake Tondano. The results of multiple linear regression satistik test against chemical parameter data that is phosphate, BOD, COD and DO showed as a significant effect on the rate of eutrophication in lakes. The higher phosphate levels will be higher as the increase of the rate of eutrophication in Lake Tondano.
