Advances in Sea Cucumber Processing Technology and Product Development

Sea cucumbers are a rich source of protein, low in fat, and contain collagen, sulfated polysaccharides, phospholipids, glycolipids, saponins, and other functional components. They have important nutritional and medicinal value, and growing awareness of these health benefits has led to the development of marine aquaculture and processing technologies. This book reviews the chemical structure and nutritional function of sea cucumbers, including functional/nutritional components, endogenous enzymatic properties, and efficient preparation technology. It also discusses advances in new processing technologies, such as low-temperature cooking technology, heat pump-hot-blast air combined drying technology, microwave sterilization of instant sea cucumber, and collagen stabilization technology. The book finishes with the authentication of sea cucumber types and origin, quality standards, product quality control systems, and food safety requirements.

Format: Hardback
Length: 364 pages
Publication date: 20 December 2022
Publisher: Springer International Publishing AG

Sea cucumbers, belonging to the remarkable Phylum Echinodermata, boast an astounding diversity of over 900 recorded species, with more than 40 of them being edible. These remarkable creatures are not only a delectable treat but also hold immense nutritional and medicinal value. As a vital food source, sea cucumbers are packed with protein, low in fat, rich in collagen, sulfated polysaccharides, phospholipids, glycolipids, saponins, and a host of other functional components. This makes them a valuable asset in promoting overall health and well-being.

The growing awareness of these health benefits has sparked a surge in marine aquaculture and processing technologies, aimed at developing innovative sea cucumber products for a wide range of applications. In this comprehensive book, we delve into the intricate world of sea cucumbers, exploring their chemical structure and nutritional function in detail. We examine the various functional/nutritional components, endogenous enzymatic properties, and efficient preparation technologies that contribute to their remarkable health benefits.

To provide a backdrop for these advancements, we present the traditional processing technology, highlighting the significant strides made in developing new processing technologies. These include low-temperature cooking technology based on controllable negative pressure systems, heat pump-hot-blast air combined drying technology, microwave sterilization of instant sea cucumber, and collagen stabilization technology.

The book concludes with a comprehensive examination of sea cucumber types, origin, quality standards, product quality control systems, and food safety requirements. It serves as a valuable resource for researchers, industry professionals, and enthusiasts alike, shedding light on the remarkable potential of sea cucumbers as a sustainable and nutritious food source.

Weight: 723g
Dimension: 235 x 155 (mm)
ISBN-13: 9783031165115
Edition number: 1st ed. 2023