Optimization of Key Technology for Instant Sea Cucumber Processing through Fuzzy Evaluation and Response Surface Methodology

Abstract

The original flavor of instant sea cucumber products can be retained and these products consequently show good market potential. In this study, the key processing technique for instant sea cucumber was optimized on the basis of single factor through Box-Behnken response surface test method by using collagen and polysaccharide contents and fuzzy mathematics sensory score as response values. Results showed that cooking time, cooking temperature, sterilization time and sterilization temperature significantly affected the overall quality and sensory quality of instant sea cucumber products. The optimum processing conditions were as follows: Cooking time, 17 min; cooking temperature, 83°C; sterilization time, 10 min; and sterilization temperature, 103°C. Under these conditions, the collagen content, polysaccharide concentration and sensory evaluation were 5.263±0.020%, 1.021±0.068% and 97.27±0.85, respectively and these findings were consistent with the predicted values. This study revealed that the nutrient components of instant sea cucumber are efficiently preserved and thus provided technical guarantee for the processing and production of instant sea cucumber.