Li Meng, Qi Yanxia, Mu Lin, Li Zhibo, Zhao Qiancheng, Sun Jing, Jiang Qinghua
College of Food Science and Engineering Dalian Ocean University Dalian China.
Liaoning Provincial Aquatic Products Analyzing Testing and Processing Technology Scientific Service Centre Dalian China.
Food Sci Nutr. 2019 Jan 22;7(2):755-763. doi: 10.1002/fsn3.921. eCollection 2019 Feb.
The effect of commercial processing methods on the nutritional value of ready-to-eat (RTE) sea cucumber was examined in this study. RTE sea cucumber products named RTE-T and RTE-V were prepared by two commercial methods, traditional processing, and vacuum cooking, respectively. Proximate, polysaccharide and mineral element composition, amino acid profiles, and true retention values of RTE sea cucumber products were evaluated and compared. Both commercial processing methods significantly changed the nutrient composition in RTE products, except that of Zn and Cu. Comparison of true retention values among RTE products showed that novel commercial method of vacuum cooking resulted in lower nutrient loss and had a shorter processing time than traditional processing. However, soaking after vacuum cooking significantly increased the nutrient loss of RTE sea cucumber. Therefore, vacuum cooking without soaking may be a promising alternative for producing RTE sea cucumber products with high nutritional quality.
本研究考察了商业加工方法对即食海参营养价值的影响。分别采用传统加工和真空蒸煮这两种商业方法制备了名为RTE-T和RTE-V的即食海参产品。对即食海参产品的常规成分、多糖和矿物质元素组成、氨基酸谱以及真保留值进行了评估和比较。两种商业加工方法均显著改变了即食产品中的营养成分，但锌和铜除外。即食产品之间真保留值的比较表明，新型商业真空蒸煮方法导致的营养损失较低，且加工时间比传统加工短。然而，真空蒸煮后浸泡显著增加了即食海参的营养损失。因此，不浸泡的真空蒸煮可能是生产高营养品质即食海参产品的一种有前景的替代方法。
