IOCAS-IR
Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)
Li, Chaofeng1,2; Li, Hong1,2; Guo, Shuju1; Li, Xiancui1; Zhu, Xiaobin1
2018
Source PublicationJOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
ISSN1049-8850
Volume27Issue:4Pages:406-417
Corresponding AuthorZhu, Xiaobin(xbzhu@ms.qdio.ac.cn)
AbstractThe close relationship between the consumption of sea cucumber and health status stems from the nutritional and functional substances found in sea cucumber that play a key role in the prevention of different diseases. The processing methods have a great effect upon the nutritional and functional substances in sea cucumber. A superior product should not only be abundant in nutritional substances, but also require an easy and cost effective processing method. This study compared the influence of processing methods on the stability of macronutrients and micronutrients present in sea cucumber in order to recommend products that could provide high nutritional quality. The five processes investigated were hot air drying (60 degrees C), vacuum freeze-drying (0.5 cm thickness material, 5-10 Pa vacuum degree, -85 to -90 degrees C cold trap temperature, -25 degrees C material temperature), sun drying, double-distilled water cooking followed by sun drying, and 3.5% sodium chloride solution cooking followed by sun drying. A significant decrease of all the chemical compositions determined was shown in all the sea cucumber products treated by the five processing methods (p < 0.05). Among all the processing methods, hot air drying resulted in the highest nutritional quality of the product. Moreover, hot air drying can be operated easily with low cost.
KeywordSea cucumber processing method mineral crude protein crude polysaccharide fatty acids
DOI10.1080/10498850.2013.803271
Indexed BySCI
Language英语
Funding ProjectCommonweal Project Formation of State Oceanic Administration People's Republic of China[201205025-5] ; Yancheng City Agricultural Science and Technology Innovation Fund Project[YKN2014020]
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS IDWOS:000430077200002
PublisherTAYLOR & FRANCIS INC
Citation statistics
Cited Times:3[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.qdio.ac.cn/handle/337002/158692
Collection中国科学院海洋研究所
Corresponding AuthorZhu, Xiaobin
Affiliation1.Chinese Acad Sci, Inst Oceanol, 7 Nanhai Rd, Qingdao 266071, Shandong, Peoples R China
2.Chinese Acad Sci, Grad Univ, Beijing, Peoples R China
First Author AffilicationInstitute of Oceanology, Chinese Academy of Sciences
Corresponding Author AffilicationInstitute of Oceanology, Chinese Academy of Sciences
Recommended Citation
GB/T 7714
Li, Chaofeng,Li, Hong,Guo, Shuju,et al. Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)[J]. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,2018,27(4):406-417.
APA Li, Chaofeng,Li, Hong,Guo, Shuju,Li, Xiancui,&Zhu, Xiaobin.(2018).Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka).JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,27(4),406-417.
MLA Li, Chaofeng,et al."Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)".JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 27.4(2018):406-417.
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