超高压对刺参泡发及其品质的影响

Effect of High Pressure on Expanding and Quality of Dried Sea CucumberWANG Cheng-zhong, XIA Min-min

摘要:

本文以干制刺参为原料研究了超高压处理过程中，不同压力、温度及保压时间对刺参的持水力和质构的影响，并比较水发刺参和超高压处理刺参主要功能成分（胶原蛋白和海参多糖）的变化。结果表明，压力对刺参持水力的影响呈先增大后减小的趋势，压力为300 MPa处理时持水力最大；随着温度的升高，持水力不断增大，但是当温度升高的一定程度时，持水力基本保持不变；另外，随着保压时间的延长，持水力先增大后减小，保压时间为10 min处理刺参持水力达到最大。采用300 MPa，60 ℃，10 min处理刺参，硬度、黏附性、咀嚼性最大，此时刺参的质构最好，口感最佳。超高压处理对刺参的功能成分影响不大，但与鲜刺参相比，多糖含量和胶原蛋白的含量差异较小；与水发刺参相比，多糖和胶原蛋白含量均明显提高，说明超高压处理能够减少有效成分的损失。

Abstract:

Using dried sea cucumber (Stichopus Japonicus) as material, the effect of different pressure, temperature and pressure holding time on water holding capacity (WHC) and textural properties was studied. In this study, the changes of functional component (collagen and polysaccharides) between Stichopus Japonicus of water soaking and ultra-high pressure processing were investigated. It turned out that, WHC was increasing first and then decreasing with the pressure increasing, it reached the maximum at 300 MPa; and it was increasing with the temperature increasing, but when the temperature rose to a certain point, WHC basically kept invariant; besides, WHC was increasing first and then decreasing with the extension of pressure holding time, it reached the maximum at 10 min. The hardness, gumminess and chewiness of Stichopus Japonicus reached the maximum at 300 MPa, 60 ℃, 10 min, and Stichopus Japonicus had the best texture and good taste. The functional component of Stichopus Japonicus treated by UHP basically kept invariant. However, the contents of collagen and polysaccharide between UHP processing Stichopus Japonicus and fresh Stichopus Japonicus were similar; compared with the Stichopus Japonicus of water soaking, the experiment shows that using UHP treatment can reserve more functional component.