高静水压与水煮处理对热带海参品质的影响  

Effects of High Hydrostatic Pressure and Boiling Treatments on the Quality of Tropical Sea Cucumber

作　　者：武玫怡 焦文娟 赵甜甜 刘俊 周芳[2] 刘伟峰 张业辉[2] 南海军 陈晓瑛 黄利华[4] WU Meiyi;JIAO Wenjuan;ZHAO Tiantian;LIU Jun;ZHOU Fang;LIU Weifeng;ZHANG Yehui;NAN Haijun;CHEN Xiaoying;HUANG Lihua(College of Traditional Chinese Medicine,Guangdong Pharmaceutical University,Guangzhou 510006,China;Guangdong Key Laboratory of Agricultural Products Processing,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Sericulture&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China;Institute of Animal Science,Guangdong Academy of Agricultural Sciences,Guangzhou 510645,China;School of Food Health,Guangzhou City Polytechnic,Guangzhou 510405,China)

机构地区：[1]广东药科大学中药学院,广东广州510006 [2]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [3]广东省农业科学院动物科学研究所,广东广州510645 [4]广州城市职业学院食品健康学院,广东广州510405

出　　处：《肉类研究》2025年第1期25-33,共9页Meat Research

基　　金：广东省农业科学院协同创新项目(XT202303);佛山市市院合作水产预制菜研发中心项目(202401);广东省农业科学院金颖之光项目(R2023PY-JG016);广东省教育厅科研项目(2022ZDZX2081)。

摘　　要：为提升热带海参的价值,并改善因传统长时间热加工导致的海参口感欠佳和营养流失等问题,研究高静水压(high hydrostatic pressure,HHP)处理和水煮处理的不同处理顺序对热带海参的理化特性、品质特性和微观结构的影响。结果显示,随着水煮时间延长,热带海参质量损失率、总糖含量减少,而硬度、咀嚼性呈现先增加后降低的趋势。先HHP后水煮的热带海参随着压力升高,咀嚼性、黏性增加,硬度先增加后降低,其中先经100 MPa HHP处理后再进行水煮处理的热带海参咀嚼性、黏性和硬度最低;先水煮后HHP处理的样品随着压力升高,咀嚼性降低,硬度、黏性先增加后降低,其中经500 MPa HHP处理的热带海参咀嚼性、黏性和硬度最低。以水煮30 min的热带海参作为对照,先HHP处理后水煮处理的热带海参水分由自由水向不易流动水和结合水移动,而先水煮处理再HHP处理热带海参的不易流动水和结合水减少,自由水增加。先HHP处理的热带海参肌原纤维会更加紧密、孔隙变小,咀嚼性和蛋白稳定性更好。不同加工顺序对热带海参的质构特性产生显著影响(P<0.05),综合评价营养和品质指标,先经HHP处理后经水煮处理的热带海参营养和感官品质更好。研究结果为热带海参在加工中的应用提供了参考。To enhance the value of tropical sea cucumbers and to address issues such as poor texture and nutrient loss resulting from traditional long-time thermal processing,this study investigated the effects of sequential high hydrostatic pressure(HHP)and boiling on the physicochemical properties,quality characteristics,and microstructure of tropical sea cucumbers.The results showed that with increasing boiling time,the mass loss rate and total sugar content of tropical sea cucumbers decreased,while the hardness and chewiness initially increased and then decreased.For the combination of HHP followed by boiling,as pressure increased,the chewiness and viscosity increased,while the hardness first increased and then decreased.Among all pressures tested,the sample treated with 100 MPa HHP followed by boiling had the lowest chewiness,viscosity,and hardness.For the combination of boiling followed by HHP,as pressure increased,the chewiness decreased,while the hardness and viscosity first increased and then decreased. The sample treated with 500 MPa HHP after boilingexhibited the lowest chewiness, viscosity, and hardness. Compared with tropical sea cucumbers boiled for 30 min, the watercontent of sea cucumbers subjected to HHP followed by boiling shifted from free water to immobile and bound water,whereas in the samples subjected to boiling followed by HHP, the proportions of immobile and bound water decreased,and the proportion of free water increased. The myofibrils of tropical sea cucumbers treated with HHP followed by boilingbecame more compact, with smaller pores, leading to better chewiness and protein stability. The different processingsequences significantly affected the textural properties of tropical sea cucumbers (P < 0.05). A comprehensive evaluation ofnutritional and quality indices indicated that tropical sea cucumbers processed with HHP followed by boiling had superiornutritional and sensory qualities. The findings provide a reference for the processing of tropical sea cucumbers.

关 键 词：热带海参 高静水压 水煮 品质 微观结构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]