Effect of myrcene on quality of sea cucumbers during keeping alive with water

Authors

MI Hongbo, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
FENG Mengmeng, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
CHEN Jingxin, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
LIU Chao, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
LI Jianrong, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
LI Xuepeng, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, ChinaFollow

Corresponding Author(s)

李学鹏(1982—), 男, 渤海大学教授, 博士。E-mail: xuepengli8234@163.com

Abstract

[Objective] To investigate the optimal concentration of myrcene and prolong the time of keeping sea cucumbers alive with low-temperature and water. [Methods] The effect of of myrcene concentrations (0, 10, 20, 30, 40, 50 µL/L) on the pH, hardness and soluble protein content of sea cucumbers during keeping alive with water is analyzed. The changes in sensory scores, body wall moisture status and distribution, and microstructure of sea cucumbers before and after keeping alive are compared. The effect of myrcene with the optimal concentration on the immune and antioxidant enzyme activities of sea cucumbers during keeping alive [Results] As the keeping alive time prolongs, the hardness and soluble protein content of the sea cucumber body wall gradually decrease. With the same preservation duration, the pH, hardness, and soluble protein content of the sea cucumber body wall in the 30 µL/L myrcene treatment group are significantly higher than those in the control group. With the longer keeping alive time, the activities of alkaline phosphatase, superoxide dismutase, catalase, and total antioxidant capacity in the sea cucumber intestine initially increase and then decrease, reaching their peaks at 6 or 8 days of preservation, while the enzyme activity changes in the 30 µL/L myrcene treatment group are significantly lower than those in the control group. Compared with the control group, the sea cucumbers after keeping alive for 12 d in 30 µL/L myrcene water solution are significantly higher in sensory scores and body wall-bound water contents. The myofibrillar tissues remain intact and autolysis is inhibited. [Conclusion] 30 µL/L myrcene solution could effectively alleviate the stress response of sea cucumbers during keeping alive with water and improve the quality of sea cucumbers.

Publication Date

4-3-2026

First Page

109

Last Page

117

DOI

10.13652/j.spjx.1003.5788.2025.80315

Recommended Citation

Hongbo, MI; Mengmeng, FENG; Jingxin, CHEN; Chao, LIU; Jianrong, LI; and Xuepeng, LI (2026) "Effect of myrcene on quality of sea cucumbers during keeping alive with water," Food and Machinery: Vol. 42: Iss. 2, Article 13.
DOI: 10.13652/j.spjx.1003.5788.2025.80315
Available at: https://www.ifoodmm.cn/journal/vol42/iss2/13

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