干海参复水后干重率测定条件的优化  

Optimization for determination of rates of dry weight after rehydration( RDR) in dried sea cucumber (Apostichopus japonicus)

作　　者：李志超[1,2] 曹荣[1] 刘淇[1] 殷邦忠[1] 赵玲[1] 王联珠[1] 

机构地区：[1]中国水产科学研究院黄海水产研究所,国家海参加工技术研发分中心,山东青岛266071 [2]大连海洋大学食品工程学院,辽宁大连116000

出　　处：《中国渔业质量与标准》2014年第2期50-55,共6页Chinese Fishery Quality and Standards

基　　金：山东省科技发展计划(2012GHY11533);国家科技支撑计划(2012BAD28B05);黄海水产研究所级基本科研业务费(20603022013015)

摘　　要：复水后干重率是评定干海参质量的重要指标之一,该指标在测定过程中需要对干海参进行浸泡、煮制和泡发处理,不同的测定条件会影响外源性物质的溶出,同时也会影响海参自身的营养物质损失。本实验通过研究干海参在浸泡、煮制和泡发过程中盐分和外源性糖的溶出规律,以及海参蛋白质的损失情况,对干海参复水后干重率的测定条件进行了优化。结果表明,煮制过程对干海参外源性糖的溶出率和蛋白损失影响最大。干海参复水后干重率最佳测定条件为:干海参浸泡24 h,清洗,去除嘴部石灰质,切成约5 mm段煮制20 min,再泡发24 h。该条件下糖干海参中盐分溶出达99.90%,外源性糖残留率为2.50%,外源性糖残留质量仅占干海参总质量的0.90%。同时,蛋白质损失相对较少,淡干、盐干和糖干海参的蛋白总损失对复水后干重率的影响分别为-6.72%、-1.74%和-0.49%。优化后的测定条件兼顾了外源性糖的充分溶出和蛋白质的最少损失,提高了干海参复水后干重率测定的准确性。Rates of dry weight after rehydration （RDR） is an important index for quality evaluation of dried sea cu- cumber （Apostichopus japonicus）. Dried sea cucumber should be presoaked, boiled and rehydrated in the determina- tion process of RDR. Treatment conditions could affect the dissolution of exogenous substances, and cause nutrition losses. To optimize the measurement conditions for RDR, the changes of salinity and exogenous sugar in dried sea cu- cumber during presoaking, boiling and rehydrating were determined in this study, as well as losses of protein. The re- sults showed boiling process had most influence on residual rate of exogenous sugar and protein loss of dried sea cu- cumber. The optimum condition for RDR determination is presoaking for 24 h, clearing and wiping off the calcareous part around the mouth, cutting into sections about 5 mm and boiling for 20 min, then rehydrating for 24 h. Under the condition, salinity dissolving rate in sugar added dried sea cucumber could exceed 99.90%. Residual rate of exoge- nous sugar was 2.50% , and the proportion of residual content of exogenous sugar in total mass of sea cucumber was only 0.90% and protein loss was relatively low. Effect of protein loss on RDR of lightly salted dried sea cucumber, salted dried sea cucumber and sugar added dried sea cucumber were -6.72% , - 1.74% and -0.49% , respective- ly. The optimized measurement conditions gave consideration to both full extraction of exogenous sugar and minimum protein loss, and can improve the accuracy of RDR measurement of dried sea cucumber.

关 键 词：干海参 外源性糖 盐 蛋白质 复水后干重率 

分 类 号：S968.9[农业科学—水产养殖]