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Article Abstract
Collagen fibers (CFs) are essential in maintaining the structural integrity of sea cucumber body wall tissues. Addition of Ca to meat products improves tenderness and modulates the levels of chemical interactions in CFs. In this study, we investigated the effects of Ca (ranging from 0 to 40 mM) on the structural organization and thermal stability of CFs. The dissolution of protein and polysaccharide of sea cucumber collagen fiber was less under low concentration of Ca (2.5 mM-10 mM), and the dissolution amount corresponding to high concentration of Ca (20 mM, 40 mM) increased. FTIR, XRD, DSC, TGA and SEM analyses revealed that low concentrations of Ca (2.5 and 5 mM) increased the intermolecular binding of CFs, enhanced stability of triple helix structure, maintained the structural integrity of CFs, and inhibited the degradation of CFs. This study provides insights into enhancing the quality of sea cucumber through low-temperature tenderization.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12018190 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2025.102450 | DOI Listing |
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