NDLI: Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis

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Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis

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Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis

Content Provider	Springer Nature Link
Author	Bi, Jingran Li, Yong Cheng, Shasha Dong, Xiuping Kamal, Tariq Zhou, Dayong Li, Dongmei Jiang, Pengfei Zhu, Bei Wei Tan, Mingqian
Copyright Year	2016
Abstract	Sea cucumber (Stichopus japonicus) is regarded as a highly priced delicacy in Japan and China owing to its unique elasticity and palatability. Heating is an essential step to process sea cucumber with desired texture. In the present study, sea cucumber body wall was pre-heated at 40 °C, followed by post-heating at 80 °C. Changes in body wall were assessed by rheology, LF-NMR, and texture profile analysis. The small strain rheological analysis indicated that there were significant structural changes of body wall at about 40 °C during pre-heating. Large strain texture profile analysis and the storage modulus showed a good correlation. LF-NMR analysis displayed only one water population in samples pre-heated at 40 °C for up to 120 min, and the population did not change significantly with the heating duration. This demonstrated that structural changes and moisture loss from the inter collagen fibrils were not significant. As for samples post-heated at 80 °C, three distinct peaks were found and the T $_{ 2 }$ relaxation time and area of the bulk water decreased significantly, revealing significant changes of internal structures and loss of water-holding capacity. T $_{ 2 }$ parameters had a good correlation to texture profile analysis parameters for samples after both pre-heating and post-heating.
Starting Page	257
Ending Page	265
Page Count	9
File Format	PDF
ISSN	15571858
Journal	Food Biophysics
Volume Number	11
Issue Number	3
e-ISSN	15571866
Language	English
Publisher	Springer US
Publisher Date	2016-06-30
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Sea cucumber (Stichopus japonicus) Two-step heating LF-NMR Non-invasive Texture profile analysis Rheology Food Science Biophysics and Biological Physics Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology

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Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis