摘要
以免煮速发型干海参和盐干海参为研究对象,通过测定其基本成分、复水后干重率、氨基酸含量及质构特征等指标,对比分析免煮速发型干海参和盐干海参的品质差异。结果表明,免煮速发型干海参和盐干海参的盐分含量分别为3.47%和24.24%;蛋白质含量分别为76.52%和53.89%;黏多糖的含量分别为10.55%和7.25%;复水后干重率分别为75.78%和57.45%;免煮速发型干海参在营养成分和复水后干重率上明显优于盐干海参。免煮速发型干海参在发制过程中蛋白质和黏多糖的损失率明显低于盐干海参;发制后的质构特性有明显差异,但都具有良好的弹性和口感。综合评价认为,免煮速发型干海参的品质优于盐干海参。本研究首次对免煮速发型干海参的品质进行了系统评价,为免煮速发型干海参的开发和推广提供依据。
The quality of decocting -free sea cucumber and salt dried sea cucumber was compared through the analysis of the basic components, rates of dry weight after rehydration, amino acid content and texture characteristic etc. of sea cucumbers. The results showed that the salinities of decoeting - free sea cucumber and salt dried sea cucumber were 3.47% and 24.24%, respectively; the contents of protein were 76.52% and 53.89%, respectively; the con- tents of glycosaminoglycan were 10.55% and 7.25%, respectively. The rates of dry weight after rehydration were 75.78% and 57.45%, respectively. The decocting- free sea cucumber was obviously superior to salt dried sea cu- cumber in terms of nutritional ingredient and dry weight after rehydration. The loss of protein and glycosaminoglycan was obviously lower in decocting - free dried sea cucumber during the water - swollen processing. There were signifi- cant differences in texture characteristic between decocting -free sea cucumber and salt dried sea cucumber after be- ing soaked in optimum condition, but they both had good taste and elasticity. In conclusion, the quality of decocting - free dried sea cucumber was better than salt dried sea cucumber. In order to provide basis for the development and popularization of decocting - free dried sea cucumber, this paper systematically evaluated the quality of decocting - free dried sea cucumber for the first time .
出处
《中国渔业质量与标准》
2015年第6期59-63,共5页
Chinese Fishery Quality and Standards
基金
山东省科技发展计划(2012GHY11533)
青岛市市南区科技发展资金项目(2013-12-004-SW)
关键词
免煮速发型干海参
盐干海参
品质
分析
decocting - free dried sea cucumber
salt dried sea cucumber
quality
analysis
