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KMID : 1024420170210010029
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Food Engineering Progress
2017 Volume.21 No. 1 p.29 ~ p.35
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Effect of theRehydration Cycles on the Quality Changes of Retorted Sea Cucumber (StichopusJaponicus) During Storage
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Kim Yoon-Sung
Yoon Won-Byong
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Abstract
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Quality changes of dried sea cucumber (StichopusJaponicus) after applying a cyclic rehydration and retorting process were investigated during 4 weeks of storage. The length, volume, and weight of dried sea cucumber increased significantly as the number of rehydration cycles increased. Sea cucumber (SC) was bottled in the glass jar and a retort thermal process (121.1°C, 0.15 MPa) was applied. The total thermal processing time (TTT) was 24 min based on the temperature at the cold point. The size and texture of retorted SC were significantly changed until the first week of storage. However, regardless of the number of rehydration cycles, the size and texture of samples at different rehydration cycles showed no significant difference during the whole storage. The length, volume, weight, rehydration ratio (RR), hardness, and chewiness at the maximum degree of swelling during rehydration of dried SC were estimated as 100.86 mm, 38.62 mL, 41.05 g, 6.39 of RR, 249.19 gf, and 4.05 mJ, respectively.
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KEYWORD
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sea cucumber, rehydration, thermal process, storage, quality
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