The effect of different drying methods on chemical composition, fatty acid, and amino acid profiles of sea cucumber (Holothuria tubulosa Gmelin, 1791)

Abstract

This study was carried out to determine the effects of different drying methods (hot air, microwave, and freeze drying) on the rehydration rate, drying time, chemical composition, fatty acid, and amino acid profile of sea cucumber (Holothuria tubulosa Gmelin, 1791). Sea cucumbers dried by FD, HAD, and MD methods were found to be of same quality in terms of rehydration rate and sensory characteristics. But, it was determined that MD is more effective for the protection of special essential amino acids. The drying time was 24 hr in FD and 14 hr in HAD, while this time was only 4 min in MD. As a result, there was a significant difference in nutritional value of sea cucumbers depending on the drying method. It was determined that MD is the most suitable method for drying sea cucumbers in terms of amino acid, fatty acid content, and drying time. Practical applications Sea cucumbers have a high protein and low fat content and can be regarded as a dietetic food in terms of nutrition. Since the sea cucumber can easily autolysis after removal from seawater, it is difficult to preserve and transport it. Therefore, it is important to choose a drying method that will protect nutritive and bioactive substances in sea cucumbers, as well improving the quality of products. This study gives valuable information about the effect of different drying methods on rehydration rate, drying time, chemical compositions, fatty acid and amino acid profiles of sea cucumber (H.tubulosa). As a result, it was determined that there are significant differences in the nutritive and functional components of sea cucumbers depending on the applied drying method.