作 者：
李志超;曹荣;刘淇;殷邦忠;赵玲;王联珠
关键词：
干海参;外源性糖;盐;蛋白质;复水后干重率
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。
译 名：
Optimization for determination of rates of dry weight after rehydration( RDR) in dried sea cucumber (Apostichopus japonicus)
作 者：
LI Zhichao;CAO Rong;LIU Qi;YIN Bangzhong;ZHAO Ling;WANG Lianzhu;Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,National R&D Branch Center For Sea Cucumber Processing;Department of Food Engineering,Dalian Ocean University;
关键词：
dried sea cucumber;;exogenous sugar;;salinity;;protein;;rates of dry weight after rehydration(RDR)
摘 要：
Rates of dry weight after rehydration( RDR) is an important index for quality evaluation of dried sea cucumber( Apostichopus japonicus). Dried sea cucumber should be presoaked,boiled and rehydrated in the determination 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 cucumber during presoaking,boiling and rehydrating were determined in this study,as well as losses of protein. The results showed boiling process had most influence on residual rate of exogenous sugar and protein loss of dried sea cucumber. 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 exogenous 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%,respectively. 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.
