Study on the Kinetics during Salting Process and Quality Changes of Stichopus japonicus in Different Salting Conditions
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Abstract:
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.
