Sun Jinghe, Zheng Weiyun, Wang Xiaoyan, Li Yimeng, Yang Jingfeng
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
School of Agronomy and Life Science, Shanxi Datong University, Datong 037009, PR China.
Food Chem. 2025 Oct 1;488:144942. doi: 10.1016/j.foodchem.2025.144942. Epub 2025 May 27.
The freshness in A. japonicus after thymol treatment was tested. The results showed that sensory scores in thymol group significantly increased 14.83 and 21.67 compared to the Frozen and BK groups after storage. Texture parameters showed that hardness, springiness, and chewiness of body wall treated with thymol were 2.56, 1.21, and 2.02 folds that of the BK group, respectively. Volatile flavor results revealed 38 flavor substances and 33 volatile organic compounds in the body wall. Aldehydes, alcohols, heterocycles, and alkane were the key sources to odor components of A. japonicus, including nonanal, hexanal, 1-octanol, 1-hexanol, d-limonene, and 2-methylbutyl acetate. Moreover, heptenoic acid, dimethyl disulfide, and dimethylamine, as distinct volatile flavor substances, were the main contributors of fishy, malodorous, and spicy smells of autolysis A. japonicus. This study guides the potential use of thymol in sea cucumber preservation and seeks the spoiled flavor markers for non-destructive rapid testing technology development.
对百里香酚处理后的日本刺参的新鲜度进行了测试。结果表明，与冷冻组和BK组相比，储存后百里香酚组的感官评分显著提高了14.83和21.67。质地参数显示，用百里香酚处理的体壁的硬度、弹性和咀嚼性分别是BK组的2.56倍、1.21倍和2.02倍。挥发性风味结果显示，体壁中有38种风味物质和33种挥发性有机化合物。醛类、醇类、杂环类和烷烃是日本刺参气味成分的主要来源，包括壬醛、己醛、1-辛醇、1-己醇、d-柠檬烯和乙酸2-甲基丁酯。此外，庚烯酸、二甲基二硫和二甲胺作为独特的挥发性风味物质，是自溶日本刺参腥味、臭味和辣味的主要贡献者。本研究指导了百里香酚在海参保鲜中的潜在应用，并为无损快速检测技术的发展寻找变质风味标志物。
