Abstract
Changes of the collagen in sea cucumber (Stichopus japonicas) during cooking were investigated. Crude collagen fibers (CCF) is more sensitive to heat than pepsin-solubilized collagen (PSC), absorbance at 226–232 nm increased from 60 to 100°C. PSC nearly completely degraded after cooking for 8–10 h, 4–6 h, 1–1.5 h, 40–50 min, and 10–20 min at 60, 70, 80, 90, and 100°C, respectively. Collagen fiber shrinkage, disappearance of periodic cross striation, complete denaturation, and dispersion of denatured fibers at 40, 60, 80 and 100°C, respectively, were demonstrated by transmission electron microscope (TEM). Above results might be instructional for sea cucumber processing and collagen usage.
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Dong, X., Zhu, B., Sun, L. et al. Changes of collagen in sea cucumber (Stichopus japonicas) during cooking. Food Sci Biotechnol 20, 1137–1141 (2011). https://doi.org/10.1007/s10068-011-0155-x
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DOI: https://doi.org/10.1007/s10068-011-0155-x