Protein oxidation results in textural changes in sea cucumber (Apostichopus japonicus) during tenderization

Low-temperature tenderization is an important aspect in the processing of sea cucumber. Oxidative reactions induce protein aggregation or degradation during thermal treatment. However, whether oxidation occurs cucumber unclear. Moreover, effects heat treatment on structure have not been well explored. In this study, Apostichopus japonicus body wall (AJBW) were tenderized at 37 °C and changes microstructure AJBW relative indicators oxidative reactions, including carbonyl, sulfhydryl, amino constituents, investigated. The findings indicated that collagen fibers depolymerized maximum denaturation temperature was significantly reduced after tenderization, suggesting process induced structural fibers. Furthermore, acid side-chain modifications formation unstable secondary tertiary conformation water-soluble proteins. revealed caused destruction fiber resulted degradation. Therefore, our study lays foundation for subsequent research determining mechanism tenderization.