Construction and Application Evaluation of the Highway Intelligent Traffic Management System

Thermal treatments and their influence on physicochemical properties of sea cucumbers: a comprehensive review

“…During heating at 40 °C, the shrinkage rate in the axial direction is slower than that in the radial direction (Wang et al, 2020). Finally, the hardness trend first increased to the maximum and then decreased gradually with heating time expended (Dong et al, 2018). The storage modulus (G 0 ) of samples decreased over time at 40 °C (Bi et al, 2016).…”

“…To overcome the negative effect of over-heated processing, the low-temperature (37 °C for 3 h) and twostep (pre-heated at 40 °C for 90 min and post-heated at 80 °C for 120 min) heating methods are used to produce the desired texture in sea cucumber products (Bi et al, 2016;Dong et al, 2018). The principal approach to controlling sea cucumber textural characteristics is to utilise endogenous enzymes (matrix metalloproteinase, gelatinolytic metalloproteinase, cysteine/cathepsin/caspases/serine protease proteinases) and feasible inhibitors to achieve bidirectional regulation of tenderness or hardness (Dong et al, 2018;Liu et al, 2020b). In particular, several matrix metalloproteinases (MMPs) and collagenases play a critical role in the constructive regulation of sea cucumber, which has been verified at the proteomic and genic levels (Dong et al, 2019a(Dong et al, , 2019bYan et al, 2021).…”

“…Processed sea cucumbers are primarily divided into dried products (called 'beche-de-mer'), pickled products and ready-toeat products (Liu et al, 2020b). Nonetheless, it has been suggested that some unique physiochemical makeup causes sea cucumber textural degradation during conventional thermal treatments (Dong et al, 2018). To promote the textural and sensory characteristics of sea cucumber products, novel processing techniques have been developed, including high-pressure steam (Peng et al, 2015), lowtemperature treatment (Dong et al, 2018), far-infrared radiation drying (Moon et al, 2017) and generation of 3D printed recombinant product (Yu et al, 2021).…”