Optimization of Processing Technology of Fresh Stewed Sea Cucumber by Response Surface Methodology
Single-factor experiment and response surface experiment were used to construct a Box-Behnken multivariate regression model to optimize the processing technology of fresh stewed sea cucumber.The effects of different stew times,stew temperatures,and material-liquid ratios on the sensory characteristics and texture of fresh stewed sea cucumber were investigated,and the nutritional and physicochemical properties of the final product were measured.The results showed that the optimal processing technology for fresh stewed sea cucumber was a material-liquid ratio of 1∶2(g/mL)between sea cucumber and high-quality soup,a stew temperature of 76.72 ℃ and a stew time of 3.2 h.Under such process parameters,the fresh stewed sea cucumber had a complete body wall,good toughness,dense meat,and good elasticity,with a sensory score of 89.75 points.The sensory score and texture parameters were significantly better than those of commercially available products.The study provides theoretical basis and prediction for actual production.
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