Foods (Jul 2024)

Endogenous Proteases in Sea Cucumber (<i>Apostichopus japonicas</i>): Deterioration and Prevention during Handling, Processing, and Preservation

  • Xinru Fan,
  • Ke Wu,
  • Xiuhui Tian,
  • Soottawat Benjakul,
  • Ying Li,
  • Xue Sang,
  • Qiancheng Zhao,
  • Jian Zhang

DOI
https://doi.org/10.3390/foods13132153
Journal volume & issue
Vol. 13, no. 13
p. 2153

Abstract

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The sea cucumber is an essential nutrient source and a significant economic marine resource associated with successful aquaculture. However, sea cucumbers are highly susceptible to autolysis induced by endogenous protease after postmortem, and the phenomenon of body wall “melting” occurs, which seriously affects the food quality of products and the degree of acceptance by consumers. To satisfy the growing demand for fresh or processed sea cucumbers, we must clarify the autolysis mechanism of sea cucumbers and the methods to achieve autolysis regulation. In this paper, the factors leading to the quality deterioration and texture softening of sea cucumbers are reviewed, with emphasis on enzymatic characteristics, the autolysis mechanism, the effects of autolysis on the physicochemical properties of the body wall of the sea cucumber, and the development of potential natural protease inhibitors. We aim to provide some reference in future preservation and processing processes for sea cucumbers, promote new processing and preservation technologies, and advance the sea cucumber industry’s development.

Keywords