The Sensory Quality and Textural Property of Ready-to-Eat Sea Cucumber in Storage Period

Hong Man Hou; Yu Na Cui; Liang Tang; Gong Liang Zhang; Li Ming Sun

doi:10.4028/www.scientific.net/AMR.887-888.619

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 887-888The Sensory Quality and Textural Property of...

The Sensory Quality and Textural Property of Ready-to-Eat Sea Cucumber in Storage Period

Abstract:

In order to research the quality-change of Ready-to-eat sea cucumbers in the storage period. The Ready-to-eat sea cucumbers were respectively stored under 5, 10 and 15 °C to determine the sensory quality and textural property. The results showed that: During the storage period, the quality of the Ready-to-eat sea cucumbers decreased gradually. When the sense of the samples declined to the acceptability limit, the smell and the surface viscosity changed significantly. The value of hardness, elasticity, cohesiveness and chewiness were determined the sensory acceptable limit at different stored temperature.

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Periodical:

Advanced Materials Research (Volumes 887-888)

Pages:

619-622

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.887-888.619

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Online since:

February 2014

Authors:

Hong Man Hou, Yu Na Cui, Liang Tang, Gong Liang Zhang, Li Ming Sun

Keywords:

Ready-to-Eat Sea Cucumber, Sensory Quality, Storage, Textural Property

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