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| A Review of Factors Affecting the Storage Quality of Sea Cucumber and Technologies for Its Preservation |
| WU Ke, LI Meng, LI Ying, MA Yongsheng, FAN Xinru, ZHAO Qiancheng |
| 1.College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 2.Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian 116023, China; 3.Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China |
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Abstract Sea cucumber has rich nutritional value and can be used for dietetic therapy and health preservation. In the process of market circulation and storage, sea cucumber is susceptible to quality deterioration due to autolysis and microbial growth, resulting in huge economic losses. Clarifying the action mechanism of endogenous enzymes and microorganisms during the storage of sea cucumber is the core of understanding its quality changes, which is of guiding significance to the design and development of new storage and preservation technologies for sea cucumber, and is a key technical issue concerning the development of the sea cucumber industry. This paper reviews factors affecting the storage quality of sea cucumber and summarizes the associated preservation technologies. In addition, it puts forward some suggestions for further research and gives an outlook on future trends. This review is expected to provide more powerful theoretical support for the high-quality development of the sea cucumber industry.
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2023, Vol. 37 
