CAJ | 학술논문

刺参体壁的非酶凝胶劣化是制约海参制品发展的重要因素。为了探讨超高压（high hydrostatic pressure, HP）刺参体壁凝胶的稳定性与凝胶劣化的机理，该研究采用650 MPa压力对刺参体壁处理40 min；利用37℃加速破坏试验，探讨30 d贮藏过程中刺参体壁的质构学参数、胶原纤维组织学特征、水分状态、生化参数等变化。研究结果表明：贮藏过程中HP刺参体壁的硬度、咀嚼性等质地剖面分析（texture profile analysis，TPA）参数与弹性模量、黏度等流变学参数均呈现显著下降趋势，纵向弛豫时间与横向弛豫时间加权成像显示 HP 刺参体壁短弛豫的结合水与长弛豫的自由水呈均匀分布状态，而贮藏20 d 后，长弛豫水明显增加，水分活度显著升高；贮藏15 d后HP刺参体壁的氨态氮、游离羟脯氨酸、ε-氨基含量呈上升趋势。因此超高压刺参体壁凝胶劣化主要是由于胶原纤维断裂、短弛豫水向长弛豫水转化、蛋白降解等引起。研究结果为刺参加工及贮藏提供参考。
자삼체벽적비매응효열화시제약해삼제품발전적중요인소。위료탐토초고압（high hydrostatic pressure, HP）자삼체벽응효적은정성여응효열화적궤리，해연구채용650 MPa압력대자삼체벽처리40 min；이용37℃가속파배시험，탐토30 d저장과정중자삼체벽적질구학삼수、효원섬유조직학특정、수분상태、생화삼수등변화。연구결과표명：저장과정중HP자삼체벽적경도、저작성등질지부면분석（texture profile analysis，TPA）삼수여탄성모량、점도등류변학삼수균정현현저하강추세，종향이예시간여횡향이예시간가권성상현시 HP 자삼체벽단이예적결합수여장이예적자유수정균균분포상태，이저장20 d 후，장이예수명현증가，수분활도현저승고；저장15 d후HP자삼체벽적안태담、유리간포안산、ε-안기함량정상승추세。인차초고압자삼체벽응효열화주요시유우효원섬유단렬、단이예수향장이예수전화、단백강해등인기。연구결과위자삼가공급저장제공삼고。
Sea cucumbers show high nutritional and medicinal value. Fresh sea cucumber can be degraded after being harvested out of water because of the autolytic enzyme and microorganism in sea cucumber. It can also be degraded even if the enzyme and microorganisms in sea cucumbers lost their activities, which is known as non-enzymatic degradation. Non-enzymatic degradation of the body wall gel is an important factor restricting the development of sea cucumber products. The high hydrostatic pressure (HP) technology is a novel method which shows various advantages. In order to investigate the mechanism of stability and degradation of sea cucumber body wall under high hydrostatic pressure (HPSC), the sea cucumbers were treated with high hydrostatic pressure (650 MPa) for 40 min. The changes of textural parameters, histological features of collagen fibers, moisture status, moisture distribution, and biochemical parameters were explored by accelerated destruction test, which was performed at 37℃ and the samples were stored for 30 days at this condition. The results showed that the hardness, chewiness, restorability and other texture profile analysis (TPA) parameters had a significant downward trend during storage (P<0.05). The hardness of HPSC decreased sharply from 840.50 to 23.33 after storage for 30 days. Besides this, the elastic modulus, viscous modulus and other rheological parameters of HPSC also decreased significantly (P<0.05). The elastic modulus E1 decreased from 2.24×104 N/m2 to 0.40×104 N/m2. But the descending rate of these parameters was much lower than that of the sea cucumber treated by high pressure and high temperature, which indicates that high hydrostatic pressure can put off the degradation. The collagen fiber of HPSC had a three-dimensional network structure according to the Van Gieson stain image, similar to that of fresh sea cucumber. This indicated that the thermal gel structure did not form in collagen fiber under high hydrostatic pressure treatment. In addition, the collagen fiber was degraded significantly after stored for 20 days. Longitudinal relaxation time and transverse relaxation time-weighted imaging showed that both the combined water with a short relaxation time and the free water with a long relaxation time distributed evenly during the early storage time. After 20-day storage, the combined water transformed into the free water, which resulted in the significant increase of water activity (P<0.05), and this was due to the structure destruction of sea cucumber body wall. The level of ammonium nitrogen, free hydroxyproline, andε-amino in the HPSC had a significant increase during the storage (P<0.05), indicating that the collagen of sea cucumber body wall had been degraded. Therefore, the gel deterioration of sea cucumber body wall was largely due to the breakage of collagen fiber, the conversion between the bound water and free water, and protein degradation. Previous studies have demonstrated that sea cucumbers treated by high temperature and high pressure had the self-degradation phenomenon during storage, and temperature is an important factor leading to the degradation of sea cucumber body wall. But the results of this research showed that the temperature was not the only factor causing the degradation of sea cucumber body wall, and sea cucumbers treated by non-thermal high pressure can also be degraded during the storage time. For this reason, other efficient measures that can inhibit the self-degradation should be taken in order to extend the shelf life of sea cucumber.