Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (<i>Apostichopus japonicus</i>)

Li, Meng; Qi, Yue; Mei, Lin; Li, Zhibo; Zhao, Qiancheng; Sun, Jing; Jiang, Qinghua

doi:10.1002/fsn3.921

Cited by 34 publications

(24 citation statements)

References 39 publications

(69 reference statements)

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“…For example, the content of polysaccharides in sea cucumber would be lost after cooking in 3.5% sodium chloride solution, followed by sun drying (Li, Li, Guo, et al., 2018). A novel commercial method of vacuum cooking resulted in lower nutrient loss (including polysaccharides) of sea cucumber and had a shorter processing time than traditional processing, but nutrient loss was significantly increased by soaking after vacuum cooking (Li, Qi, et al., 2019). The advent of cooking processes represented an important breakthrough in human history; however, the impact of cooking technologies on dietary SPs from seafoods was still restricted to their contents and structural characteristics.…”

Section: Effect Of Processing Techniques On the Structural Characteristics And Health Effects Of Spsmentioning

confidence: 99%

Health effects of dietary sulfated polysaccharides from seafoods and their interaction with gut microbiota

Zhu

Han

Ding

et al. 2021

Comp Rev Food Sci Food Safe

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Various dietary sulfated polysaccharides (SPs) have been isolated from seafoods, including edible seaweeds and marine animals, and their health effects such as antiobesity and anti‐inflammatory activities have attracted remarkable interest. Sulfate groups have been shown to play important roles in the bioactivities of these polysaccharides. Recent in vitro and in vivo studies have suggested that the biological effects of dietary SPs are associated with the modulation of the gut microbiota. Dietary SPs could regulate the gut microbiota structure and, accordingly, affect the production of bioactive microbial metabolites. Because of their differential chemical structures, dietary SPs may specifically affect the growth of certain gut microbiota and associated metabolite production, which may contribute to variable health effects. This review summarizes the latest findings on the types and structural characteristics of SPs, the effects of different processing techniques on the structural characteristics and health effects of SPs, and the current understanding of the role of gut microbiota in the health effects of SPs. These findings might help in better understanding the mechanism of the health effects of SPs and provide a scientific basis for their application as functional food.

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Section: Effect Of Processing Techniques On the Structural Characteristics And Health Effects Of Spsmentioning

confidence: 99%

Health effects of dietary sulfated polysaccharides from seafoods and their interaction with gut microbiota

Zhu

Han

Ding

et al. 2021

Comp Rev Food Sci Food Safe

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“…In order to avoid autolysis, and suppress micro-organism growth (Liu et al, 2016), most of these sea cucumbers are processed into dried ones, which require inconvenient rehydration steps before consumption. In contrast, instant sea cucumber (Li, Qi et al, 2019), a canned or vacuum-packaged instant product made from fresh or rehydrated sea cucumber, requires no preparation before consumption while satisfactorily maintaining the mouthfeel and nutrition of sea cucumber, thus is gaining popularity in the market in the recent years.…”

Section: Introductionmentioning

confidence: 99%

Microbial transglutaminase inhibits the deterioration of high‐temperature‐treated sea cucumber

Liu

Chen

Jiang

et al. 2021

J. Food Process. Preserv.

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In this paper, the anti-deterioration effect of microbial transglutaminase (MTGase) on rehydrated sea cucumber was studied, and the effects of salt, sugar, and oil on the MTGase-treated sea cucumbers were also investigated. For all groups, the textural strength decreased with the storage time, but compared with the control group, the MTGase-treated group exhibited a significantly stronger texture profile (p < .05), higher thermal denaturation temperature of sea cucumber, lower protein degradation level (characterized by free ammonia nitrogen content and hydroxyproline content), reduced water migration rate and a more compact microstructure under scanning electron microscope. Salt compacted sea cucumber through water removal; sugar protected α-chain from disintegration but destabilized the collagen hydrogel system of sea cucumber body wall. Oil was inhibitive to water migration at the early stage of storage but was promotive at the late stage. These results have suggested MTGase is potentially applicable in processing shelf-stable seasoned instant sea cucumber products.Novelty impact statement: Instant sea cucumbers are susceptive to non-enzymatic deterioration during storage, which is a major reason limiting its product development. This study has found that MTGase could enhance the stability of sea cucumbers and the impact of food additives on the MTGase-treated sea cucumbers was also studied. These results suggested that MTGase is potentially applicable in producing seasoned instant sea cucumber products with better shelf-stability.

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“…In recent years, the output of sea cucumber in China has increased year by year and the demand for rapid and large-scale mechanized processing technology and equipment is increasingly significant. In this context, many scholars have studied the effects of different processes and parameters (Sun et al, 2017;Liu et al, 2015) on the nutritional quality (Li et al, 2019b;Meng et al, 2017), texture-characteristics (Xiong et al, 2020;Xin et al, 2019) and edibility (Liu et al, 2018;Shaoxiao et al, 2017) under the condition of mechanical processing. However, there is no report on the effect of processing technology on the appearance quality of sea cucumber.…”

Section: Introductionmentioning

confidence: 99%

Optimization Design of Sea Cucumber Cleaning Parameters by Water Jet

Xu¹,

Zhang²,

Gao³

et al. 2021

American Journal of Biochemistry and Biotechnology

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Aiming at the problem that the cleaning effect and surface integrity of the mechanical cleaning process cannot be solved simultaneously in the pretreatment of sea cucumber and according to the requirements of high efficiency, high quality and economy of sea cucumber body surface cleaning, a continuous directional cleaning device for sea cucumber abdomen and back based on the principle of water jet is designed. Through single factor experiment, the influence trend of jet parameters such as jet pressure, target distance and incidence angle on cleaning effect was analyzed. The cleaning parameters of sea cucumber are optimized by L9(3 4) orthogonal design. The experimental results show that the cleaning effect of sea cucumber is closely related to the impact of water jet. Enhancing the impact of water jet will not only help improve the cleanliness of sea cucumber, but also increase the risk of skin damage of sea cucumber. T he influence order of water jet parameters on the cleaning effect of sea cucumber is as follows: Jet pressure > jet target distance > jet incidence angle. When the jet pressure is 3.0 MPa, the jet target distance is 200 mm and the jet incidence angle is 70°, the cleanliness and integrity scores are 8.0 and 8.2 respectively and the comprehensive cleaning effect of this scheme is optimal. This study provides the basis for the research and development of sea cucumber water jet cleaning device and process optimization.

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Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

Cited by 34 publications

References 39 publications

Health effects of dietary sulfated polysaccharides from seafoods and their interaction with gut microbiota

Health effects of dietary sulfated polysaccharides from seafoods and their interaction with gut microbiota

Microbial transglutaminase inhibits the deterioration of high‐temperature‐treated sea cucumber

Optimization Design of Sea Cucumber Cleaning Parameters by Water Jet

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