Abstract
In this study, the nutritional properties of fresh (F), boiled (B), ambient‐dried (Holothuria tubulosa) (DA, 23 ± 2°C) and oven‐dried sea cucumber (DO, 45 ± 1°C) were compared in terms of proximate composition and fatty acid profiles. The results of the proximate analyses showed that the highest moisture content (86.76%) was determined in fresh samples, whereas the lowest moisture content (9.35%) was obtained in the oven‐dried group (DO). The crude fat and protein contents were in the range of 0.19% (B) to 0.87% (DA) and 12.30% (F) to 62.13% (DA), respectively. The highest ash content (30.30%) was obtained in group DO, while the lowest ash content (0.61%) was observed in the boiled samples (B). According to fatty acid analyses, there were no significant differences (p > 0.05) between the two drying methods. The monounsaturated fatty acid (MUFA) (21.405%) and polyunsaturated fatty acid (PUFA) (36.018%) contents of H. tubulosa were high. Holothuria tubulosa can be used as protein and PUFA sources. Comparing the two methods, oven‐drying is better in terms of preservation, whereas drying at the ambient temperature is better in terms of nutrient value.
Highlights
Sea cucumbers, or their dried form, beche-de-mer, are a traditional delicacy prized by the Chinese and other Asian consumers for their dietary and curative properties (Robinson & Lovetelli, 2015)
The latest estimates for the global annual catch of sea cucumbers are of the order of 100,000 metric tonnes (Purcell et al, 2012)
The biometric measurements of the boiled sea cucumbers were taken by dividing them into three groups at random with a similar weight in each group and labeled boiled (B); the other samples were separated before drying in ambient temperature (DA) and by the oven (DO) drying process
Summary
Their dried form, beche-de-mer, are a traditional delicacy prized by the Chinese and other Asian consumers for their dietary and curative properties (Robinson & Lovetelli, 2015). The annual aquaculture production of sea cucumbers in China is 200,969 metric tonnes (Han, Keesing & Liu, 2016). Sun drying has been a traditional method for sea cucumbers since the ancient times as the energy required is free energy. This method is prone to pest invasions (Chong et al, 2015). Holothuria tubulosa is present in the Turkish Seas, it is not considered as a commercial species This species has attracted attention because sea cucumbers are used in many countries as nutrients as well as in the health sector, and partly due to the fact that Turkey supplies this species. The aim of this study was to determine the nutritional composition of fresh and dried H. tubulosa, and to compare the two drying methods used in drying the sea cucumber (oven-drying and ambient-drying)
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