Microbial transglutaminase inhibits the deterioration of high‐temperature‐treated sea cucumber

Abstract

In this paper, the anti-deterioration effect of microbial transglutaminase (MTGase) on rehydrated sea cucumber was studied, and the effects of salt, sugar, and oil on the MTGase-treated sea cucumbers were also investigated. For all groups, the textural strength decreased with the storage time, but compared with the control group, the MTGase-treated group exhibited a significantly stronger texture profile (p < .05), higher thermal denaturation temperature of sea cucumber, lower protein degradation level (characterized by free ammonia nitrogen content and hydroxyproline content), reduced water migration rate and a more compact microstructure under scanning electron microscope. Salt compacted sea cucumber through water removal; sugar protected α-chain from disintegration but destabilized the collagen hydrogel system of sea cucumber body wall. Oil was inhibitive to water migration at the early stage of storage but was promotive at the late stage. These results have suggested MTGase is potentially applicable in processing shelf-stable seasoned instant sea cucumber products. Novelty impact statement Instant sea cucumbers are susceptive to non-enzymatic deterioration during storage, which is a major reason limiting its product development. This study has found that MTGase could enhance the stability of sea cucumbers and the impact of food additives on the MTGase-treated sea cucumbers was also studied. These results suggested that MTGase is potentially applicable in producing seasoned instant sea cucumber products with better shelf-stability.