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

抄録

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.