中国食品添加剂2026，Vol.37Issue(4)：27-36,10.DOI:10.19804/j.issn1006-2513.2026.4.004
不同糖醇对海参冻藏和冻融品质的影响研究
Effects of different sugar alcohols on quality of sea cucumbers during frozen storage and freeze-thaw processes
摘要
Abstract
In order to mitigate the quality deterioration of sea cucumbers,the effects of four sugar alcohol cryoprotectants,including erythritol,mannitol,sorbitol and trehalose,on the texture characteristics,water holding capacity,and rheological properties of sea cucumbers during frozen storage and freeze-thaw cycles were investigated.Through screening different types and concentrations of sugar alcohol,it was found that treatment groups with 5%erythritol,3%mannitol,and 3%trehalose significantly improved the texture characteristics of sea cucumbers.Notably,the sample treated with 5%erythritol exhibited the highest hardness(4056.75 g),which was 99.1%higher than that of the control group.The water-holding capacity of the treatment groups with 5%erythritol,3%mannitol,1%sorbitol,and 3%trehalose were relatively high,indicating that sugar alcohols can effectively enhance the quality of sea cucumbers during frozen storage.Results from freeze-thaw treatments showed that sugar alcohol effectively inhibited water loss.The thawing loss rate(14.14%)and centrifugal loss rate(30.37%)of the trehalose-1 group were significantly lower than those of the control group(22.34%and 38.10%,respectively).Low-field nuclear magnetic resonance analysis revealed that sugar alcohol treatment reduced the proportion of free water while increasing the contents of bound and immobile water.The free water peak area in the erythritol-1 group was significantly lower than that in the control group(2.34%).The water activity of the sugar alcohol treatment groups after one and three freeze-thaw cycles was lower than that of the control group,with the 5%erythritol treatment group exhibiting the lowest value.Dynamic rheological analysis further confirmed that sugar alcohol treatment maintained the storage modulus(G')of the sea cucumber and delayed protein denaturation.These findings demonstrated that sugar alcohols,especially 5%erythritol,could significantly enhance the quality stability of sea cucumbers during freezing and thawing,providing a theoretical basis for the development of effective sea cucumber antifreeze agents.关键词
海参/糖醇/保水能力/质构特性/品质变化Key words
sea cucumber/sugar alcohols/water holding capacity/textural property/quality change分类
轻工纺织引用本文复制引用
刘俊兰,赵林月,栾宏伟,刘炳光,步营,朱文慧,李英美,李学鹏..不同糖醇对海参冻藏和冻融品质的影响研究[J].中国食品添加剂,2026,37(4):27-36,10.基金项目
辽宁省教育厅项目(LJ212410167016) （LJ212410167016）
辽宁省海洋经济发展专项(2021-84) （2021-84）
