本文研究了在15%盐水、饱和盐水和干盐三种不同盐渍条件下，刺参品质（体壁组织构造、微观结构、流变学特性及质构特性）的变化情况，并探讨了刺参盐渍过程的动力学。采用饱和盐水和干盐盐渍的刺参，随着盐渍时间延长，刺参体壁胶原纤维发生收缩，结构排列趋于紧密，储能模量、损耗模量均逐渐增大，硬度、黏聚性、咀嚼度变大，弹性、回复性逐渐减小；而采用15%盐水盐渍的刺参，在盐渍初期，变化趋势与饱和盐水和干盐盐渍相似，盐渍后期刺参体壁胶原纤维膨胀，组织中空隙增大，储能模量、损耗模量下降，硬度、黏聚性、咀嚼度下降；动力学模型拟合结果表明，高盐度处理的刺参体壁，其盐渍过程符合单向正渗透原理。本研究表明了不同盐渍条件对刺参品质产生了明显的影响，可为刺参盐渍条件的确定提供科学依据。

The changes in the quality of sea cucumber (tissue structure of body wall, microstructure, rheological properties and textural properties) under three salting conditions (15% salt solution, saturated salt solution, and dry salt) were studied in this work, and the evolution kinetics during the salting of sea cucumber were explored. When the sea cucumber samples were treated with saturated salt solution and dry salt, the shrinkage of collagen fibers of sea cucumber body wall occurred, and the structural arrangement tended to became denser. Meanwhile, the storage modulus and loss modulus gradually increased. The hardness, cohesiveness, and chewiness increased, and the elasticity and resilience gradually decreased. When the sample was treated in 15% salt solution, the trend of the changes during the early stage of the salting process was similar to those in the saturated salt solution and dry salt. At the late stage of salting process, collagen fibers of sea cucumber body wall swelled, the spaces of tissue structure increased, and the storage modulus, loss modulus, hardness, cohesiveness, and chewiness decreased. The results of kinetic fitting model indicated that, for the body wall of sea cucumbers treated with high salinity, the salting process followed the principle of one-direction forward osmosis. This study indicates that the different salting conditions have significant impacts on the quality of sea cucumbers, and can provide a scientific basis for the determination of the salting conditions for sea cucumber.

“十二五”国家科技支撑计划课题（2014BAD04B09）；辽宁省高等学校重大科技平台资助项目（辽教发[2011]191号）