| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4563462 | LWT - Food Science and Technology | 2016 | 9 Pages |
•Moisture status affected the stability of thermal gels of sea cucumbers.•Moisture migration and moisture distribution affected textural properties.•The hydroxyproline and ammonia nitrogen content significantly changed.•Low moisture content could extend the storage time of sea cucumbers.
Sea cucumbers treated with high temperature and high pressure, which have inactivated enzymes and inhibited microorganisms, often appear soft and sticky during storage. Moisture status is one of the important factors affecting the stability of sea cucumbers. The water activity, moisture distribution, textural properties, and biochemical parameters of sea cucumbers were investigated at seven levels of moisture content ranging from 62.49% to 87.49%. During a 30-day storage period, moisture migration had significant effects on hydroxyproline, ammonia nitrogen content and textural properties (p < 0.05). When the moisture content reduced to 72.92%, gel deterioration and textural changes of gels from the body wall of sea cucumbers could be mitigated, and moisture migration and collagen fiber fracturing were reduced during storage. However, sea cucumbers with high water content (>75%) were more easily damaged during storage. In addition, it was observed moisture content correlated significantly with the change rates of water activity, hardness and ammonia nitrogen content during storage. These results provide a scientific basis for further studies on prolonging the shelf life of sea cucumbers treated with high temperature and high pressure, and can be applied to other fields.
