Advances in Sea Cucumber Processing Technology and Product Development

Sea cucumbers belong to the Phylum Echinodermata . There are more than 900 recorded species of sea cucumber of which more than 40 are edible. As a food source, sea cucumbers are rich in protein, low in fat, rich in collagen, sulfated polysaccharides, phospholipids, glycolipids, saponins and other functional components. Therefore, sea cucumbers have important nutritional and medicinal value. Growing awareness of these health benefits has promoted growth in marine aquaculture and processing technologies for the development of sea cucumber products for many applications.Novel perspectives of nutritional functions and processing technologies of sea cucumbers are defined in this book. The chemical structure and nutritional function of sea cucumbers are systematically reviewed. These include the functional/nutritional components, the endogenous enzymatic properties related to processing efficiency and product quality, and the efficient preparation technology of functional components. The traditional processing technology is presented as the background context to highlight the advances in new processing technologies including low-temperature cooking technology based on controllable negative pressure system, heat pump-hot-blast air combined drying technology, microwave sterilization of instant sea cucumber, 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.

Describes sea cucumbers as food source Compares the traditional and new sea cucumber processing technologies Presents sea cucumber types and origin, quality standards, product quality control systems and food safety requirements

Autorentext
Prof. Changhu Xue, Ph.D. supervisor, is now the dean of the College of Food Science and Engineering, Ocean University of China. He serves as Honorary Chairman of Aquatic Products Processing and Comprehensive Utilization Committee, China Society of Fisheries; President of the Sea Cucumber Committee, China Aquatic Products Processing and Marketing Association; member of Fisheries Experts Advisory Committee, Ministry of Agriculture. Changhu Xue obtained his Ph.D. degree from Ocean University of Qingdao (former name of Ocean University of China) in 1990, then engaged in the research and teaching of Aquatic Products Processing and Storage Engineering at the university. His research focus is primarily on the theory and technology for the efficient utilization of bulk marine aquatic product resources.

As the project lead, Prof. Xue has undertaken more than 40 research projects supported by national and regional funds, including the National Key R&D Program of China, NationalNatural Science Foundation of China and the National Science and Technology Support Program. He has produced rich research results in the effective utilization of protein, saccharides and lipid resources of aquatic products and deep processing of rare and valuable products such as sea cucumbers, and delivered remarkable economic and social outcomes. Prof. Xue is also the recipient of numerous awards, including second prize for the National Science and Technology Progress Awards in 2010 and 2020, first prize for the Science and Technology Progress Award from Ministry of Education, China, in 2009 and first prize for the Science and Technology Progress Award, Shandong Province, in 2013. Additionally, he has published more than 700 papers, including 300 SCI and 143 EI indexed papers. He has published five academic books and has 75 authorized national invention patents.

Prof. Xue was supported by New Century Excellent Talents Program from the Ministry of Education, China, in 2004 and was selected as the academic leader for the "Changjiang Scholars and Innovation Team Development Plan" in 2011. He won the title of "National Excellent Scientific and Technological Professional" in 2012 and the title of national talent from "Millions of Talent Program of China" in 2015.

Klappentext

Sea cucumbers belong to the Phylum Echinodermata. There are more than 900 recorded species of sea cucumber of which more than 40 are edible. As a food source, sea cucumbers are rich in protein, low in fat, rich in collagen, sulfated polysaccharides, phospholipids, glycolipids, saponins and other functional components. Therefore, sea cucumbers have important nutritional and medicinal value. Growing awareness of these health benefits has promoted growth in marine aquaculture and processing technologies for the development of sea cucumber products for many applications.Novel perspectives of nutritional functions and processing technologies of sea cucumbers are defined in this book. The chemical structure and nutritional function of sea cucumbers are systematically reviewed. These include the functional/nutritional components, the endogenous enzymatic properties related to processing efficiency and product quality, and the efficient preparation technology of functional components. The traditional processing technology is presented as the background context to highlight the advances in new processing technologies including low-temperature cooking technology based on controllable negative pressure system, heat pump-hot-blast air combined drying technology, microwave sterilization of instant sea cucumber, 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.

Inhalt
Diversity, Distribution, and Biology of Sea Cucumber.- Nutritional Components of Sea Cucumber and the Biochemical Characteristics of Autolytic Enzymes.- The Functional Components of Sea Cucumber and their Nutritional and Biological Activities.- Traditional Processing Technologies and Products of Sea Cucumber: Historical Review.- The Pretreatment Technology of Raw Sea Cucumber and New Processing Technology of Salted Sea Cucumber.- The New Processing Technology of Dried Sea Cucumber Products.- Ready-to-Eat Sea Cucumber Products and Collagen Stabilization Technology.- The Extraction, Separation Technology and New Product Development of Sulfated Polysaccharides from Sea Cucumber.- The Extraction, Separation Technology and New Product Development of Functional Lipids from Sea Cucumber.- The Extraction, Separation Technology and New Product Development of Collagen Peptides from Sea Cucumber.- The Quality Management Systems and Standards of Sea Cucumber Products.- Food Safety Issues and Regulatory Requirements of Sea Cucumber Products and Their Internationalization.