4种市售即食海参质构特性及营养品质综合评价OACSTPCD

This work aimed to explore the difference of quality among commercial ready-to-eat sea cucumber products.The sensory,texture,chemical composition,nutritional quality and digestibility of four common commercial sea cucumber from Dalian(sea cucumber with high moisture content(HW-DLS),seasoned sea cucumber with low moisture content(FLW-DLS),sea cucumber with low moisture content(LW-DLS))or Fujian(sea cucumber with high moisture content(HW-FJS))were determined.Furthermore,principal component analysis(PCA)was applied to evaluate comprehensive quality of products.The results from sensory analysis revealed that the colour appearance of all sample were good.FLW-DLS had the most acceptable taste characteristics.There was a difference of texture characteristics in samples.The ash,total carbo-hydrate,and salt contents of FLW-DLS were significantly higher than those of other sea cucumbers(P＜0.05),with 2.16%,1.7%,and 1.3%,respectively.Protein content of FLW-DLS and LW-DLS was higher than that of other sea cucumbers.In addition,all sea cucumber samples had the recommended essential amino acid/total amino acid,lysine/arginine,and n-6/n-3 ratio for good health status of humans and very low level of atherogenic and thrombogenic indices.FLW-DLS and LW-DLS showed a significantly higher content in saponins with 8.64 mg/kg and 8.49 mg/kg,respectively.The highest content of taurine and protein in in vitro digestion supernatant was also found in FLW-DLS with 2.28 mg/100 g and 33.58 g/100 g.Moreover,principal component analysis based on nutritional indicators showed significant differences in nutritional composition of samples,the nutritional value from high to low followed by FLW-DLS,HW-FJS,LW-DLS and HW-DLS.In conclusion,the commercial ready-to-eat sea cucumber products had a nutritional value perfectly compatible with nutritious and healthy diets.The seasoned sea cucumber with low moisture content possessed higher nutritional values and better taste characteristics than other sea cucumber products.