Sea cucumbers were stored live in 25% oxygen or 25 mg/mL of ascorbic acid for 7 days, for comparison purposes. The condition of the individuals was assessed through the sensory scores, bacterial communities, and biochemical indexes. The oxygen treatment extended preservation by 2 days compared to ascorbic acid. After 7 days, the total volatile basic nitrogen and the microbial content in all sea cucumbers were within acceptable limits. The actin degradation rate reached 1.3416 ± 0.03%, and cathepsin B and L increased by 94.6% and 59.1%, respectively, in the Control group. The quality decline of sea cucumbers during storage was caused by autolysis rather than spoilage organisms.
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Cheng et al. (2024) studied this question.
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