Inhibition of Shrinkage of Sea Cucumber Stichopus japonicus during Canning Using Sodium Phytate and Sodium Tripolyphosphate

• Pan Saikun

  School of Marine Science and Technology, Huaihai Institute of Technology Huaihai Institute of Technology, Jiangsu-Marine Resources Development Research Institute

• Wu Shengjun

  School of Marine Science and Technology, Huaihai Institute of Technology Huaihai Institute of Technology, Jiangsu-Marine Resources Development Research Institute

• Yao Dongrui

  Institute of Botany, Jiangsu Province and Chinese Academy of Sciences

書誌事項

タイトル別名

• Inhibition of Shrinkage of Sea Cucumber <i>Stichopus japonicus</i> during Canning Using Sodium Phytate and Sodium Tripolyphosphate

抄録

Shrinkage decreases the commercial value of the canned sea cucumber, and therefore size preservation during processing is the main objective of manufacturers. In this study, the efficacy of sodium phytate (SP) and sodium tripolyphosphate (ST) as a shrinkage inhibitor for use on sea cucumber was investigated. Shrinkage of the sea cucumber treated with SP and ST was monitored during processing. The canned sea cucumber treated with 10 volumes of 0.4% SP and 0.8% ST for 2 h had significantly lower shrinkage during processing compared with the control (p < 0.05). The pH of the broth of canned sea cucumbers Stichopus japonicus for the treatment was significantly higher than that for the control (p < 0.05). Results indicate that treatment with 0.4% SP and 0.8% ST is a promising way to inhibit sea cucumber from shrinking during canning.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 20 (2), 279-282, 2014

  公益社団法人 日本食品科学工学会

キーワード

• shrinkage
• sodium phytate
• sodium tripolyphosphate
• sea cucumber

詳細情報

• CRID: 1390282679436005248
• NII論文ID: 130004463424
• DOI: 10.3136/fstr.20.279
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可