Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Optimization of Processing Technology of Instant Sea Cucumber with Fuzzy Mathematic Comprehensive Evaluation by Response Surface Methodology and Exploration on Nutritional Value of Instant Sea Cucumber
Qian LiuJianfeng SunYahui PangZiyang Jia
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2016 Volume 22 Issue 5 Pages 583-593


Fuzzy mathematics was applied to comprehensively evaluate the sensory quality of instant sea cucumber. Color, flavor, and fleshy elasticity were the evaluation factors considered and given with appropriate weights. The optimal conditions for instant sea cucumber were determined using single-factor and response surface methodology. The optimum processing parameters were as follows: cooking time, 60 min; cooking temperature, 83°C; water-swelling time, 42.5 h; and seasoning concentration, 100%. Under these conditions, the sensory evaluation score was 94.28, which matched well with the predicted value. Moreover, instant sea cucumber can keep its various nutritional values better. It is also found to have a better and nutritionally more beneficial amino acid composition than commercial sea cucumber.

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© 2016 by Japanese Society for Food Science and Technology
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