Optimization of Processing Technology of Instant Sea Cucumber with Fuzzy Mathematic Comprehensive Evaluation by Response Surface Methodology and Exploration on Nutritional Value of Instant Sea Cucumber

Abstract

Fuzzy mathematics was applied to comprehensively evaluate the sensory quality of instant sea cucumber. Color, flavor, and fleshy elasticity were the evaluation factors considered and given with appropriate weights. The optimal conditions for instant sea cucumber were determined using singlefactor and response surface methodology. The optimum processing parameters were as follows: cooking time, 60 min; cooking temperature, 83℃; water-swelling time, 42.5 h; and seasoning concentration, 100%. Under these conditions, the sensory evaluation score was 94.28, which matched well with the predicted value. Moreover, instant sea cucumber can keep its various nutritional values better. It is also found to have a better and nutritionally more beneficial amino acid composition than commercial sea cucumber.

Characteristics of N-Acylhomoserine Lactones Produced by Hafnia alvei H4 Isolated from Spoiled Instant Sea Cucumber

“…In recent years, instant sea cucumber, which can be eaten without further preparation, is becoming more and more popular among sea cucumber consumers. These sea cucumbers can better maintain their nutritional qualities and have more beneficial amino acid composition compared to traditional dried sea cucumber [ 11 ]. Instant sea cucumbers are generally stored at 0–5 °C for three months, making them susceptible to spoilage caused mainly by bacteria.…”