ISSN 2375-0723
African Journal of Food Science Research ISSN 2375-0723 Vol. 7 (1), pp. 001-005, January, 2019. © International Scholars Journals
Full Length Research Paper
Rheological changes of sea cucumber Stichipus japonicus during different heated times
Xin Gao, Zhaohui Zhang*, Lianfeng Liu and Qian Liu
College of Food Science and Engineering, Ocean University of China, Qingdao, China.
Accepted 12 October, 2018
Abstract
Changes in tissue structure, weight, volume and rheological properties of sea cucumber meat were studied. Sea cucumber Stichopus japonicus was heated at 70°C for 1, 2, 6, 10 and 24 h, respectively. Microscopic photograph revealed that the structure has significant changed. When heated from 1 to 24 h. The weight, volume, rupture strength, and elastic moduli of sea cucumber meat decreased greatly, but the relaxation time and viscosity showed positive correlation with heating time. These results confirmed that the change of texture and rheological properties of Sea cucumber meat was mainly due to thermal denaturation and gelatinization of collagen during heating.
Key words: Sea cucumber, tissue structure, rheological properties, collagen.