Changes In The Structure Of Sea Cucumber Muscle Tissue And Collagen Fibers Under Different Heating Temperatures
Keywords
Sea Cucumber, Tissue Structure, Collagen Fibers, Cell Division Scanning Electron Microscopy
Abstract
In order to study the changes in the body wall tissue structure and collagen fiber structure of sea cucumbers under fresh and different heating temperatures, vangieson staining was used to observe the tissue structure, and cell-maceration/sem was used to observe the collagen fiber structure. The thermal contraction temperature of sea cucumber muscle protein was measured using differential scanning calorimeter (DSC). The results showed that under different heating temperatures, the body wall tissue structure and collagen fiber structure of sea cucumbers changed significantly. As the heating temperature increases, the fibers in sea cucumber muscle tissue gradually aggregate and cross-link to form a porous network structure; the protein undergoes thermal denaturation and the collagen fiber structure shrinks, resulting in a tight arrangement of fibers and a decreasing trend in interfiber porosity. Compared with the changes in the overall tissue structure of sea cucumber, the changes in collagen fiber structure are particularly obvious. The heat shrinkage temperature of fresh sea cucumber body wall muscle protein is 68.92¡ãC. Thermal denaturation of protein during the heating process is the main reason for its structural changes.
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Original research was done by Gao Xin, Liu Lianfeng, Liu Qian, Huang Jinfa, Fu Xiaoting, Xu Jiachao
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