Sea Cucumber (Isostichopus sp. aff badionotus) Dry-Salting Protocol Design
| Autor: | Adriana Rodríguez Forero, Omar José Carreño Montoya, Oliver Arias Hernández, Ruby Olga Corvacho Narvaez, Edgardo Alcendra Pabón, Eduardo Cabrera Durán |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
food.ingredient Fat content 010604 marine biology & hydrobiology Salting Humidity 04 agricultural and veterinary sciences Biology biology.organism_classification 040401 food science 01 natural sciences Asian culture Isostichopus Protein content Sea cucumber 0404 agricultural biotechnology food Protocol design Botany Food science |
| Zdroj: | Natural Resources. :278-289 |
| ISSN: | 2158-7086 2158-706X |
| DOI: | 10.4236/nr.2017.83016 |
| Popis: | Sea cucumbers are common foods in Asian culture. They are commonly eaten as dry-salted. Thus, a dry-salting protocol for cucumbers includes the processes of: gutting, cooking, salting, drying and packing. Drying trials were conducted at 50℃ and 60℃ in an oven and air-dried, with no difference (P > 0.05) in yield observed between them. Protein content varied depending on the type of drying, while fat content did not change significantly (P > 0.05). Final yield ranged between 5% to 7% of initial mass, with the main losses in mass (due to water loss) registered in the gutting and cooking stages. The sea cucumbers dried in an oven at 60℃ reached the humidity goal faster and there were statistically significant differences (P < 0.05) between the times tested. The slope of each drying curve for each temperature showed evidence of rapid loss of mass. Microbiological analysis demonstrated that the consumption of dried sea cucumbers does not represent risks to the human health. As a native species, dry-salted Isostichopus sp. aff badionotus is for consumers a viable alternative source of protein. |
| Databáze: | OpenAIRE |
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