Changes in Length - Weight Relationships of 3 Commercial Sea Cucumber During Processing and Estimation of Fisheries Productions

Abstract

In this study, the length and weight changes of 3 commercial sea cucumbers (Holothuria tubulosa, Holothuria polii, Holothuria sanctori) during the freezing and drying processes were investigated. 200 individuals from each species were sampled with SCUBA diving from Ildır Bay, Izmir, in 2019. Gutted weights and length of each individual were measured after each processing stage (boiling, freezing and drying). Average weight losses between the gutted weight and frozen weight of H. tubulosa, H. polii and H. sanctori were 68.3 %, 59.5 % and 67.7 %, respectively. While the average weight losses between gutted weights and dried weights were 91.3 %, 88.6 % and 92.6 % in the same order. H. tubulosa, H. sanctori and H. polii lost their total length after freezing and drying with 48.7 % and 63.6 %, 55.3 % and 64.9 %, 39.8 % and 48.3 %, respectively. Total production of gutted weight in Turkey was recalculated based on the yield of drying and freezing as 4.705.275 kg. All results obtained were directly used for the sustainable management of sea cucumber stocks and quota implementation in Turkey waters.