Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa

• Published in: Processes
• Main Authors: Zhang, Qian, Liu, Ru, Geirsdóttir, Margrét, Li, Shiyu, Tomasson, Tumi, Xiong, Shanbai, Li, Xiuchen, Gudjónsdóttir, María
• Other Authors: Faculty of Food Science and Nutrition
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2022
• Subjects: autolysis enzyme; Cucumaria frondosa; inactivation; protein denaturation; texture; thermal processing; Bioengineering; Chemical Engineering (miscellaneous); Process Chemistry and Technology; Bjork; Davidson
• Online Access: https://hdl.handle.net/20.500.11815/3758; https://doi.org/10.3390/pr10050847

Funding Information: Funding: This work was supported by the Fisheries Training Programme of United Nations University (UNU-FTP2017), Research and Demonstration of Efficient Clean Production Mode of Important Marine Fish in Liaoning Province (2020JH1/10200002), National Key R&D Program of China (2019YFD0901800), Project of Education Department of Liaoning Province (JL202011), Project of Ocean and Fisheries Department of Liaoning Province (201722), Key Laboratory of Environment Controlled Aquaculture (Dalian Ocean University) Ministry of Education (202203); National Key R&D Program of China (2020YFD0900600). Funding Information: Acknowledgments: The authors would like to express their heartfelt gratitude to United Nations University Fisheries Training Programme (now GRÓ Fisheries Training Programme, United Nations Education, Scientific and Cultural Organization) and Matis for supporting this research. Special thanks go to Tumi Tomasson, Thor Asgeirsson, Mary Frances Davidson, Julie Ingham, Stefan Ulfarsson, and Lilja Bjork Jonsdottir, for their enthusiastic guidance and assistance during the experiment. Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland. The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused by overheating. The effects of the different thermal treatments (blanching at 40–80◦ C for 45 min, boiling and steaming at 100◦ C for 15–120 min) on the cooking yield, moisture content, protein degradation, texture, and enzyme inactivation were studied, and the inner relationship was investigated by multivariate analysis. The autolysis enzymes of C. frondosa were thermally stable and cannot be denatured completely by blanching. Boiling and steaming could efficiently inactivate the enzymes but overheating for 60–120 min reduced the cooking yield and texture quality. Boiling at 100◦ C for 45 min was suitable for pre-treatment, with cooking yield of 70.3% and protein content of 78.5%. ...