PDF(Pubmed)
Abstract：
The sea cucumber is an essential nutrient source and a significant economic marine resource associated with successful aquaculture. However, sea cucumbers are highly susceptible to autolysis induced by endogenous protease after postmortem, and the phenomenon of body wall \"melting\" occurs, which seriously affects the food quality of products and the degree of acceptance by consumers. To satisfy the growing demand for fresh or processed sea cucumbers, we must clarify the autolysis mechanism of sea cucumbers and the methods to achieve autolysis regulation. In this paper, the factors leading to the quality deterioration and texture softening of sea cucumbers are reviewed, with emphasis on enzymatic characteristics, the autolysis mechanism, the effects of autolysis on the physicochemical properties of the body wall of the sea cucumber, and the development of potential natural protease inhibitors. We aim to provide some reference in future preservation and processing processes for sea cucumbers, promote new processing and preservation technologies, and advance the sea cucumber industry\'s development.
摘要：
海参是与成功的水产养殖相关的重要营养来源和重要的经济海洋资源。然而,海参在死后极易受到内源性蛋白酶诱导的自溶，出现体壁“融化”的现象，严重影响产品的食品质量和消费者的接受程度。为了满足对新鲜或加工海参日益增长的需求，我们必须阐明海参的自溶机制和实现自溶调节的方法。在本文中,综述了导致海参品质劣化和质构软化的因素,强调酶的特性，自溶机制，自溶对海参体壁理化性质的影响，以及潜在的天然蛋白酶抑制剂的开发。旨在为今后海参的保鲜和加工工艺提供一定的参考,推广新的加工和保存技术，推进海参产业的发展。
