海参在加工过程中的组分与食品结构变化

海参是我国传统的滋补海洋食品与重要的经济水产品。海参极易自溶的食品原料学特性决定了绝大部分海参原料需要经过加工才能进入市场流通与消费，使得加工成为海参产业链的关键环节。明确海参在加工过程中的组分与食品结构变化，是阐释海参产品品质形成机理的核心，对设计开发海参高品质加工新技术具有重要的理论指导意义，是关乎海参产业发展的关键科学问题。本文概述了海参的组分及食品结构特征，归纳了海参的关键加工环节，以此为背景着重梳理了海参在水煮、干燥、复水、酶解、即食海参加工等过程中组分及食品结构变化的相关研究进展，提出了深入研究的建议，以期加速上述科学问题的解答、推动海参产业的高质量发展。

Changes in composition and food structure of sea cucumber during processing

Sea cucumber is a traditional nutritious marine food and an important economic aquatic product in China. Sea cucumbers are vulnerable to autolysis, and most sea cucumbers require to be processed before distribution and consumption. Therefore, the processing is a critical step in the industry chain of sea cucumber. Clarifying the change in the composition and food structure of sea cucumber during processing is the key point for understanding the formation mechanism of sea cucumber product quality. And it would direct the rational development of novel high-quality processing technology of sea cucumber, and is thus considered as a key scientific issue highly related to the development of the sea cucumber industry. In this review, the components and multiple hierarchical structures of sea cucumbers were overviewed and the key processing links of sea cucumbers were summarized. Based on this background, the changes in components and food structure of sea cucumber during the processing procedures, including boiling, drying, rehydration, enzymatic hydrolysis, and ready-to-eat sea cucumber were emphatically summarized, and the recommendations for further research were provided. It would be beneficial to accelerate the solution of the above scientific issue, and contribute to the high-quality development of the sea cucumber industry.