Study on Nutritional Value of Instant Sea Cucumber Processed by the New Processing Approach

Abstract

In this study, the micrograph, the composition of amino acids and fatty acids were analyzed contrastively among the fresh, instant and commercial sea cucumber. The micrographs of fresh, instant and commercial sea cucumbers indicated that the processing technology of instant sea cucumber could effectively inhibit the damage of sea cucumber collagen structure and better maintain its original structure. Depending on the FAO/WHO and whole egg model to evaluate the sea cucumber protein's nutritional value, the results showed that instant sea cucumber owned the higher content of amino acid and the perfect profiles of amino acid, which meant that the protein of instant sea cucumber was easily digested and absorbed by human body and belonged to high quality protein. The instant sea cucumber was rich in essential fatty acids and n-3 series of polyunsaturated fatty acids and suitable for the Chinese residents' consumption. This study suggested that the instant sea cucumber was superior to the commercial sea cucumber with effective inhibition of the losing of nutrients and was fit for Chinese residents' consumption as a kind of high-quality products.

Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber

“…The currently available literature has mainly focused on the impact of processing and freeze-thawing on the quality of frozen instant sea cucumbers [ 14 , 15 ], and the influence of different thawing methods has rarely been studied. The choice of thawing methods had a potential impact on the quality of the food.…”

Optimization Design of Sea Cucumber Cleaning Parameters by Water Jet

“…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.…”