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Effect of Processing on Proximate Composition and Mineral Content of Sea Cucumbers (Parastichopus spp.)
Author(s) -
CHANGLEE MARIA V.,
PRICE ROBERT J.,
LAMPILA LUCINA E.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb04653.x
Subject(s) - sea cucumber , food science , potassium , chemistry , moisture , sodium , proximate , composition (language) , water content , raw material , biology , ecology , linguistics , philosophy , geotechnical engineering , organic chemistry , engineering
The nutrient content, texture and holothurin content of two sea cucumber species were determined for fresh, dried and canned products. Fresh sea cucumber contained 89–91% moisture, 5–6% protein, 0.3% fat, 3% ash and 0.3% carbohydrate; dried sea cucumber contained 2–6% moisture, 61–70% protein, 2–3% fat, 16–24% ash, and 2–3% carbohydrate. Fresh sea cucumber contained 90 mg of holothurin per 100g of tissue. Canned sea cucumber contained moisture and protein levels similar to those generally found in marine finfish. Processing methods for canned sea cucumber resulted in a significant ( P <0.01) decrease in potassium and increase in sodium. No significant differences ( P <0.01) were found in the texture of canned products made from fresh‐cooked, salted‐cooked and cooked‐dried raw material.