不同的水煮条件对花刺参体壁形态结构和蛋白溶失的影响

研究了花刺参( Stichopus monotuberculatus) 体壁在不同水煮温度( 50 ℃、60 ℃、70 ℃、80 ℃和90 ℃) 和时间( 10 min、20 min 和30 min) 条件下的失重率、蛋白溶失率、横截面形态结构、新鲜体壁含水量和最大转变温度的变化。结果显示, 新鲜花刺参体壁含水量约为93. 67% ; 随着温度和时间的递增, 体壁水煮于50 ～60 ℃开始收缩失重, 失重率逐渐升高; 从70 ～80 ℃开始蛋白溶失率逐渐升高; 新鲜体壁最大转变温度为73. 5 ℃, 与海参体壁收缩和蛋白溶失发生温度相一致。采用扫描电子显微镜观察体壁横截面形态结构发现, 体壁胶原纤维网络密度从70 ℃开始显著升高, 并出现空洞。因此, 花刺参的水煮条件应为70 ℃加热20 ～30 min, 或80 ℃加热不超过10 min。

Influence of water cooking condition on morphology and protein loss of body wall from sea cucumber (Stichopus monotuberculatus)

We investigated the weight loss, rate of protein loss and cross-sectional morphology of Stichopus monotuberculatus at different temperatures ( 50 ℃, 60 ℃, 70 ℃, 80 ℃ and 90 ℃) for 10 min, 20 min and 30 min, respectively. Results show that the water content of fresh body wall was about 93. 67 % ; with the increase of temperature and time, the weight loss beginning at 50 ～60 ℃ increased gradually; the loss of protein increased steadily, starting from70 ～80 ℃. Then the maximumtransition temperature of fresh body wall was observed at 73. 5 ℃, consistent with the beginning temperatures of weight and protein loss. At last, the cross-sectional morphology of body wall was observed by scanning electron microscope, where the density of collagen fibers network in body wall had increased significantly since 70 ℃ with hollow generating simultaneously. Thus, the cooking condition should be 70 ℃ for 20 ～30 min, or 80 ℃ within 10 min.