{"id":50345,"date":"2023-08-02T10:48:53","date_gmt":"2023-08-02T10:48:53","guid":{"rendered":"https:\/\/matis.is\/?p=50345"},"modified":"2023-08-02T10:48:55","modified_gmt":"2023-08-02T10:48:55","slug":"thermal-induced-autolysis-enzymes-inactivation-protein-degradation-and-physical-properties-of-sea-cucumber-cucumaria-frondosa","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/thermal-induced-autolysis-enzymes-inactivation-protein-degradation-and-physical-properties-of-sea-cucumber-cucumaria-frondosa\/","title":{"rendered":"Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber,\u00a0<em>Cucumaria frondosa<\/em>"},"content":{"rendered":"<p>The main objective is to effectively denature the autolysis enzymes\u00a0<em>C. frondosa<\/em>\u00a0on the premise of avoiding the quality deterioration caused by overheating. The effects of the different thermal treatments (blanching at 40\u201380 \u00b0C for 45 min, boiling and steaming at 100 \u00b0C for 15\u2013120 min) on the cooking yield, moisture content, protein degradation, texture, and enzyme inactivation were studied , and the inner relationship was investigated by multivariate analysis. The autolysis enzymes too\u00a0<em>C. frondosa<\/em>\u00a0were thermally stable and cannot be denatured completely by blanching. Boiling and steaming could efficiently inactivate the enzymes, but overheating for 60\u2013120 min reduced the cooking yield and texture quality. Boiling at 100 \u00b0C for 45 min was suitable for pre-treatment, with cooking yield of 70.3% and protein content of 78.5%. Steaming at 100 \u00b0C for at least 30 min was preferable for long-term storage and instant food, in which the relative activity was only 3.2% with better palatability.<\/p>","protected":false},"excerpt":{"rendered":"<p>The main objective is to effectively denature the autolysis enzymes of\u00a0C. frondosa\u00a0on the premise of avoiding the quality deterioration caused [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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