Inhibition of Shrinkage of Sea Cucumber Stichopus japonicus during Canning Using Sodium Phytate and Sodium Tripolyphosphate

Abstract

Shrinkage decreases the commercial value of the canned sea cucumber, and therefore size preservation during processing is the main objective of manufacturers. In this study, the efficacy of sodium phytate (SP) and sodium tripolyphosphate (ST) as a shrinkage inhibitor for use on sea cucumber was investigated. Shrinkage of the sea cucumber treated with SP and ST was monitored during processing. The canned sea cucumber treated with 10 volumes of 0.4% SP and 0.8% ST for 2 h had significantly lower shrinkage during processing compared with the control (p < 0.05). The pH of the broth of canned sea cucumbers Stichopus japonicus for the treatment was significantly higher than that for the control (p < 0.05). Results indicate that treatment with 0.4% SP and 0.8% ST is a promising way to inhibit sea cucumber from shrinking during canning.