DOI: 10.17265/2159-5828/2012.04.006
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Yuanjing Xia, Zhijun Liu, Zhiyi Li

Abstract: The effects of high hydrostatic pressure (HHP) treatment on sea cucumber qualities, such as shelf-life, autoenzyme, total volatile basic nitrogen (TVB-N), mucopolysaccha ride and protein, were investigated experimentally. The shelf-life of sea cucumber was greatly prolonged by HHP treatment. High pressure treatment of sea cucumber significantly reduced the activity of autoenzyme at 550 MPa. The TVB-N content was 8.4 mg/100 g in the HHP-treated samples after 38 days' storage at 4 °C, while it had already reache…

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