Effect of moisture status on the stability of thermal gels from the body wall of sea cucumbers (Apostichopus japonicus)
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- 作者：Yan Zhang ; Hu Hou ; houhu@ouc.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Yan Fan ; Fangfang Zhang ; Bafang Li ; Changhu Xue
- 关键词：Sea cucumber ; Moisture content ; Storage ; Collagen
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：74
- 期：Complete
- 页码：294-302
- 全文大小：1814 K
文摘
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Moisture status affected the stability of thermal gels of sea cucumbers.
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Moisture migration and moisture distribution affected textural properties.
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The hydroxyproline and ammonia nitrogen content significantly changed.
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Low moisture content could extend the storage time of sea cucumbers.