Nutritional Quality Difference Analysis of Various Commercial Ready-to-eat Sea Cucumbers
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Abstract:
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.
