Full
Outline
To analyse cooking degree of salted Apostichopus japonicus during cooking process by mechanical property characteristics.
Taking salted raw Apostichopus japonicus from Dalian as research objects, they were classified into 6 cooking degree grades via sensory evaluation, namely control group (uncooked), 30% cooked, 50% cooked, 70% cooked, fully cooked and overcooked. Tensile and compression tests were conducted to determine mechanical parameters such as elastic modulus, stiffness and deformation energy. A 3-dimensional finite element model was established based on the measured parameters to simulate the manual pressing process.
With the increase of cooking degrees, the elastic modulus of Apostichopus japonicus body wall decreased significantly from (1.024±0.110)×105 Pa in the control group to (0.210±0.020)×105 Pa in the fully cooked group, and further dropped to (0.136±0.020)×105 Pa in the overcooked group, with a reduction of 79.49% and 86.72%, respectively. Stiffness and deformation energy decreased most significantly during the early cooking stage (from the control to 30% doneness), with reductions of 75.12% and 44.08%, respectively. The finite element simulation results indicated that under the same compression displacement, the maximum equivalent stress of Apostichopus japonicus body wall decreased with the rise of cooking degree, which was consistent with the variation trend of elastic modulus. Moreover, the simulated force-displacement curves were in good agreement with the experimental ones, with the maximum relative error less than 6.09%. Correlation analysis revealed that cooking degree was extremely significantly negatively correlated with elastic modulus and maximum compressive reaction force (P<0.01).
This study verifies that elastic modulus can serve as a core quantitative index to characterize the cooking degrees of Apostichopus japonicuss, which provides theoretical basis and data support for the development of rapid, non-destructive and intelligent detection technology for Apostichopus japonicus cooking degree based on mechanical response.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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