Influence of water cooking condition on morphology and protein loss of body wall from sea cucumber (<i>Stichopus monotuberculatus</i>)

ZHONG Ming; ZHANG Lüping; HU Chaoqun

doi:10.3969/j.issn.2095-0780.2016.01.004

We investigated the weight loss, rate of protein loss and cross-sectional morphology of Stichopus monotuberculatus at different temperatures (50 ℃, 60 ℃, 70 ℃, 80 ℃ and 90 ℃) for 10 min, 20 min and 30 min, respectively. Results show that the water content of fresh body wall was about 93.67 %; with the increase of temperature and time, the weight loss beginning at 50~60 ℃ increased gradually; the loss of protein increased steadily, starting from 70~80 ℃. Then the maximum transition temperature of fresh body wall was observed at 73.5 ℃, consistent with the beginning temperatures of weight and protein loss. At last, the cross-sectional morphology of body wall was observed by scanning electron microscope, where the density of collagen fibers network in body wall had increased significantly since 70 ℃ with hollow generating simultaneously. Thus, the cooking condition should be 70 ℃ for 20~30 min, or 80 ℃ within 10 min.

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Influence of water cooking condition on morphology and protein loss of body wall from sea cucumber (Stichopus monotuberculatus)

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Influence of water cooking condition on morphology and protein loss of body wall from sea cucumber (Stichopus monotuberculatus)

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