International Journal of
Fisheries and Aquaculture

  • Abbreviation: Int. J. Fish. Aquac.
  • Language: English
  • ISSN: 2006-9839
  • DOI: 10.5897/IJFA
  • Start Year: 2010
  • Published Articles: 223

Full Length Research Paper

Rheological and structural properties of sea cucumber Stichopus japonicus during different heating temperature

Lianfeng Liu, Zhaohui Zhang*, Qian Liu, Bofeng Yang, Jinfa Huang and Xin Gao
Email: [email protected]

  •  Accepted: 21 August 2012
  •  Published: 30 November 2012



Changes in tissue structure and rheological properties of sea cucumber meat during different heating temperature were studied. Tissue structure was observed using an optical microscope and scanning electron micrograph, and its characteristic values (Wm, Dm, Rm, C*) were enumerated using image processing and analysis technique. Rheological properties (E0τ1η1, rupture strength) and Texture profile analysis (TPA) parameters were obtained by stress-relaxation experiment and texture profile analysis experiment. The results indicated that the structure in heated samples had greatly changes comparing with the raw sample. Muscle fibers in heated samples shrank and subsequently reassembled, and the voids in muscular tissue tended to expand with heating temperature. The characteristic values (Dm and C*) gradually increased with heating temperature, however the Wm and Rm showed irregular change. Rheological properties (E0 and rupture strength) in heated samples were smaller than those in the raw samples and expressed the largest value at 70°C; however τ1 and η1 gradually increased with heating temperature. Rheological properties (Eτ, η and rupture strength) are mainly correlated with the characteristic values (Dm and C*). These results confirmed that the changes in texture and rheological properties of sea cucumber meat were caused by thermal denaturation of proteins.


Key words: Sea cucumber, structure, rheological properties and thermal denaturation.