即食海参体壁失稳的影响因素及其 稳定化方法研究进展
即食海参是一种比干海参营养流失少且食用方便的海参加工产品, 但是该类产品在常温贮藏、甚至低温冷藏条件下往往会出现变软、变粘、甚至融化等失稳现象。本文综述了其导致因素, 如内源自溶酶、附着微生物、温度、含水量、紫外线照射等; 归纳了低温贮藏技术、真空包装技术、超高压技术、分段式高温杀菌技术、生物交联技术等解决方法; 提出了海参体壁存在的内源、外源热抗逆性酶类是海参体壁失稳的关键因素, 而在保证海参体壁外形缩小不严重的前提下, 采取适当措施灭活该类热抗逆酶则是解决海参体壁稳定化的关键。
Instant sea cucumber was more convenient for consumption and retained more nutrients than dried sea cucumber. However, it tended to get soft, sticky, melting in many cases at atmospheric temperature of storage, even if in cold storage. This article reviewed the related factors as endogenous autolytic enzyme, at-tached microbial, temperature, water content, ultraviolet irradiation, etc., and the solutions including low temperature storage, vacuum packaging, ultrahigh-pressure technique, multi-stage-temperature sterilization and biological crosslinking techniques. It was suggested that endogenous or exogenous heat-resistant enzymes were the key factors for the unstablization, and that inactivation for these enzymes with appropriate methods under the premise of less shrinkage of the body wall was the key point for the stabilization.
标题：即食海参体壁失稳的影响因素及其 稳定化方法研究进展
英文标题：Advances in the unstable influences and the stabilization methods of instant sea cucumber body wall
作者：
刘征东 青岛科技大学化工学院
张永勤 青岛科技大学化工学院
中文关键词:即食海参,稳定化,酶,进展,
英文关键词:instant sea cucumber,stabilization,enzyme,research progress,
发表日期：2014-08-22
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