研究了4种灭菌方式对即食海参室温贮藏稳定性的影响。结果表明：110 ℃ 10 min和121 ℃ 5 min灭菌后体壁持水性更好，硬度分别为522.78 g和470.22 g，贮藏15 d质量损失率分别为7.64%和12.26%，水分含量在82.98%~86.63%之间，pH值相对稳定，菌落总数分别为505 CFU/g和0 CFU/g，贮藏过程中挥发性气味变化不大且主要以海参特征挥发性物质甲基类化合物为主，微观结构变化不大。90 ℃ 30 min灭菌后，硬度、咀嚼性和弹性分别为685.90 g、616.30 g和0.93，菌落总数在贮藏9 d时超标，贮藏15 d质量损失率为17.20%，体壁胶原纤维结构变得松散，pH值下降了3.62%。80 ℃和90 ℃加水30 min灭菌后，挥发性气味变淡，贮藏3 d时体壁开始变软，检测到粘性，6 d开始腐烂变质，贮藏后期硫化物增加，纤维结构呈片状和明胶状，15 d时硬度分别下降了81.57%和87.96%，粘性增加到-40 g.s左右。综上，90 ℃，30 min、110 ℃，10 min和121 ℃，5 min灭菌可分别延长即食海参室温贮藏时间至6 d、12 d和15 d。该研究可为即食海参室温贮藏保鲜技术提供一定理论依据。

The effects of four sterilization methods on the storage stability of instant sea cucumber at room temperature were studied. The results show that after sterilization at 110 ℃ for 10 min and 121 ℃ for 5 min, the water retention of the body wall was better, the hardness was 522.78 g and 470.22 g, respectively. After 15 days of storage, the mass loss rates were 7.64% and 12.26%, the moisture content was between 82.98% and 86.63%, the pH value was relatively stable, the total number of colonies were 505 CFU/g and 0 CFU/g, respectively, and the volatile odor changed little during storage, and the methyl compounds were mainly volatile substances characteristic of sea cucumber. There was little change in microstructure. After sterilization at 90 ℃ for 30 min, the hardness, chewiness and springiness were 685.90 g, 616.30 g and 0.93, respectively. The total number of colonies exceeded the standard at 9 days of storage. After 15 days of storage, the mass loss rate was 17.20%, the collagen fiber structure of the body wall became loose, and the pH value decreased by 3.62%. After sterilization at 80 ℃ and 90 ℃ with water for 30 min, the volatile odor became weak, the body wall began to soften and stickiness was detected at 3 d after storage, and began to rot and deteriorate at 6 d. At the later stage of storage, the sulfide increased, the fiber structure was flake and gelatin. After 15 days of storage, the hardness decreased by 81.57% and 87.96%, respectively, and the viscosity increased to about -40 g.s. In conclusion, sterilization at 90 ℃ for 30 min, 110 ℃ for 10 min and 121 ℃ for 5 min can prolong the storage time of instant sea cucumber at room temperature to 6 days, 12 days and 15 days, respectively. This study can provide a theoretical basis for the storage and preservation technology of instant sea cucumber at room temperature.