Comparative Analysis of Nutritional Composition of Sea Cucumber Body Wall Cooked by Different Ways
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Abstract:
To explore the effects of different cooking methods on nutrient composition of sea cucumber body wall. The changes of appearance, body wall tissue, water loss rate, weight loss rate, shrinkage rate, nutrient composition of body wall and texture of sea cucumber were compared under different cooking methods. The results showed that the contents of water, water-soluble protein, collagen and polysaccharide in the body wall of sea cucumber in high pressure cooking group were 84.27%, 0.58%, 1.73%, 0.76%, 2.73%, respectively. The contents of water, water-soluble protein, collagen and polysaccharide in the body wall of sea cucumber in atmospheric pressure cooking group were 87.58%, 0.36%, 1.92% and 1.92%, respectively. The contents of water, water-soluble protein, collagen and polysaccharide were 86.62%, 0.46%, 1.82% and 0.81% respectively. The contents of water, water-soluble protein, collagen and polysaccharide in the body wall of sea cucumber in Chongtang cooking group were between the high-pressure cooking group and the atmospheric cooking group, with statistical difference (p<0.05). According to the above results, the body wall tissue of sea cucumber cooked with Chongtang is relatively complete, the nutrient components of body wall are retained more, and the texture of sea cucumber body wall is less affected, which meets the requirements of sea cucumber cooking.
