Rheological and Structural Properties of Sea Cucumber Stichopus japonicus During Heat Treatment

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 （rupt...

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Bibliographic Details
Published in:Journal of Ocean University of China 2005-07, Vol.4 (3), p.244-247
Main Authors: Gao, Xin, Xue, Dongmei, Zhang, Zhaohui, Xu, Jiachao, Xue, Changhu
Format: Article
Language:English
Subjects:
Calorimetry
Heat treating
Heat treatment
Heating
Holothurioidea
Marine
Marine biology
Meat
Rheology
Stichopus japonicus
Water content
水产制品
流变学
热处理
生物活性
药理功能
营养价值
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Summary: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.
ISSN:1672-5182
1993-5021
1672-5174
DOI:10.1007/s11802-005-0041-3