以市售六种即食海参为研究对象，测定其水分、粗蛋白、灰分、总糖、胶原蛋白和皂苷含量以及脂肪酸和氨基酸组成，分析其味觉特征、微观结构、热稳定性和全质构（Texture Profile Analysis, TPA）特性，并对其进行感官评价。结果表明：六种即食海参营养品质存在显著差异，水分含量为75.42%~94.68%，粗蛋白含量为55.77%~69.91%，灰分含量为4.80%~11.94%，总糖含量为10.52%~15.78%，胶原蛋白含量为22.00%~30.18%，皂苷含量为0.31%~1.21%。不饱和脂肪酸含量为12.28~22.65 mg/g，多不饱和脂肪酸含量为7.94~14.05 mg/g。氨基酸总含量为54.83~65.38 g/100 g，甘氨酸、谷氨酸和天冬氨酸含量丰富。电子舌分析滋味特征，S2、S3、S4和S5相近。六种即食海参微观结构差异较大，S1热稳定性最好，弹性、内聚性和回复性组间差异显著。感官评分S1最高为82.4，S3最低为74.3，整体上感官都可被接受。偏最小二乘法和Pearson相关性分析表明，滋气味与酸味、涩味、苦味回味、涩味回味、丰富性、咸味呈现极显著正相关（P<0.01），口感与弹性、内聚性、酸味、涩味、苦味回味、涩味回味、丰富性、咸味呈现极显著正相关（P<0.01）。上述结果可为即食海参产品开发、品质分级和相关标准制定提供一定的理论依据。

Six kinds of ready-to-eat sea cucumbers (S1-S6) were chosen as the study objects. The contents of water, crude protein, ash, total sugar, collagen and saponin as well as the compositions of fatty acids and amino acids were determined. The taste characteristics, microstructure, thermal stability and TPA (Texture Profile Analysis) features were analyzed, and sensory evaluation was conducted. The results showed significant differences in nutritional quality among the six kinds of ready-to-eat sea cucumbers, with the water content being 75.42%~94.68%, crude protein content being 55.77%~69.91%, ash content being 4.80%~11.94%, total sugar content being 10.52%~15.78%, collagen content being 22.00%~30.18%, and saponin content being 0.31%~1.21%. The contents of unsaturated fatty acids and polyunsaturated fatty acids were 12.28~22.65 mg/g and 7.94~14.05 mg/g, respectively. The total content of amino acids was 54.83~65.38 g/100 g with abundant glycine, glutamic acid and aspartic acid. The taste characteristics of S2, S3, S4 and S5 analyzed by e-tongue were similar. The six kinds of ready-to-eat sea cucumbers differed significantly in microstructure. The thermal stability of S1 was the best. There were significant differences in elasticity, cohesion and resilience among different groups. The highest sensory score was 82.40 (with S1), whilst the lowest was 74.30 (with S3), indicating the overall sensory acceptability with all the sea cucumbers. The least squares regression and Pearson correlation analysis showed that the flavor was positively correlated with sour taste, astringent sensation, bitter aftertaste, astringent aftertaste, richness and saltiness (P<0.01), and mouthfeel was positively correlated with elasticity, cohesiveness, sour taste, astringent sensation, bitter aftertaste, astringent aftertaste, richness and saltiness (P<0.01). The above results can provide certain theoretical basis for the product development, quality classification and standard establishment of ready-to-eat sea cucumber products.

辽宁省农业科学院农业绿色高质量发展专项（2021HQ1917）；辽宁省科技重大专项子课题（2020JH1/10200001）；大连市揭榜挂帅技术攻关项目（2023JB11SN007）；辽宁省应用基础研究计划（2022JH2/101300287）