Work

Effect of Ca2+ on the structure of collagen fibers in sea cucumber (Apostichopus japonicus) under low-temperature tenderization condition

Year: 2025

Type: article

Abstract: Collagen fibers (CFs) are essential in maintaining the structural integrity of sea cucumber body wall tissues. Addition of Ca2+ to meat products improves tenderness and modulates the levels of chemical interactions in CFs. In this study, we investigated the effects of Ca2+ (ranging from 0 to 40 mM) on the structural organization and thermal stability of CFs sea cucumber Apostichopus japonicus. The addition of Ca2+ resulted in decreased dissolution of proteins, polysaccharides, and TCA-soluble oligopeptides. FTIR, XRD, DSC and TGA analyses revealed that low concentrations of Ca2+ (2.5 and 5 mM) increased the intermolecular binding of CFs, enhanced stability of triple helix structure, and inhibited the degradation of CFs. XRD analysis showed that the distance between the CF chains increased and the thermal stability decreased after treatment with high Ca2+ concentrations. This study provides insights into enhancing the quality of sea cucumber meat through low-temperature tenderization.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102450