Influence of water cooking condition on morphology and protein loss of body wall from sea cucumber (Stichopus monotuberculatus)

We investigated the weight loss, rate of protein loss and cross-sectional morphology of Stichopus monotuberculatus at different temperatures ( 50 ℃, 60 ℃, 70 ℃, 80 ℃ and 90 ℃) for 10 min, 20 min and 30 min, respectively. Results show that the water content of fresh body wall was about 93. 67 % ; with the increase of temperature and time, the weight loss beginning at 50 ～60 ℃ increased gradually; the loss of protein increased steadily, starting from70 ～80 ℃. Then the maximumtransition temperature of fresh body wall was observed at 73. 5 ℃, consistent with the beginning temperatures of weight and protein loss. At last, the cross-sectional morphology of body wall was observed by scanning electron microscope, where the density of collagen fibers network in body wall had increased significantly since 70 ℃ with hollow generating simultaneously. Thus, the cooking condition should be 70 ℃ for 20 ～30 min, or 80 ℃ within 10 min.