为探究蒸煮工艺对海参产品品质的影响，以刺参为试验原料，研究了其经低压、常压和高压蒸煮处理后，质量损失率、质构特征、组织形态、复水效果以及营养成分等的变化情况。结果表明，低压蒸煮处理的海参质量损失率明显低于常压组（P<0.05）和高压组（P<0.01）；不同蒸煮压力处理的海参均具有良好的外观形态，但硬度差异较大，蒸煮后海参的水发速度和最大复水倍数也有明显不同，且呈现出与硬度值负相关的规律；低压处理对海参体壁组织结构的破坏程度相对较轻，相应的硬度值较大，水发速度较慢、复水倍数较小；另外，与常压和高压蒸煮工艺相比，低压蒸煮可以显著减少蛋白质和海参多糖损失（P<0.05）。研究结果将为海参加工过程中蒸煮工艺的选择和优化提供参考。

In order to investigate the effects of cooking on the quality of sea cucumber products, sea cucumbers (Apostichopus japonicas) were used as the raw material, and the changes in mass loss rate, textural characteristics, tissue morphology, rehydration characteristics, and nutrients after low pressure, normal pressure and high pressure heating treatments were studied. The results showed that mass loss rate of low pressure group was significantly lower than that of normal pressure group (P < 0.05) and high pressure group (P < 0.01). All sea cucumbers treated by different cooking pressure had good appearance, but showed significant differences in the hardness values. The rehydration speeds and rehydration ratios of the samples cooked in different conditions were also pronouncedly different, and they were negatively related with hardness values. The low-pressure treated sea cucumbers had relatively mild damages in the body wall tissue structures, high hardness values, slow rehydration speeds, and small rehydration ratios. Additionally, compared with normal- and high-pressure treatments, the low-pressure cooking was able to significantly reduce the protein and sea cucumber polysaccharide losses. The results of this study can contribute to the selection and optimization of the sea cucumber processing.

中央级公益性科研院所基本科研业务费（20603022013015）