Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1933–1941 | Cite as

Effects of processing on proximate and fatty acid compositions of six commercial sea cucumber species of Sri Lanka

  • G. Nishanthan
  • P. A. D. A. Kumara
  • M. D. S. T. de Croos
  • D. V. P. Prasada
  • D. C. T. Dissanayake
Original Article

Abstract

Processing and its impacts on proximate composition and fatty acid profile of six sea cucumber species; Bohadschia marmorata, Stichopus chloronotus, Holothuria spinifera, Thelenota anax, Holothuria scabra and Bohadschia sp. 1 collected from the northwest coast of Sri Lanka were analyzed. Sea cucumbers are processed into bêche-de-mer by both domestic and industrial level processors following the similar steps of cleaning, evisceration, first boiling, salting, second boiling and drying. However, domestically processed bêche-de-mer always reported a higher percentage of moisture, crude ash, crude fat and lower percentage of crude protein than industrially processed products. Although processing resulted in a significant reduction of total SFA and MUFA in fresh individuals of most of these species, total PUFA increased significantly in processed individuals excluding Bohadschia species. Palmitic acid was found to be the most dominant fatty acid in all these species followed by eicosapentaenoic acid, which showed a significant increase in processed products, except Bohadschia sp. 1. Total MUFA were higher than total SFA in all sea cucumber species having exceptions in Bohadchia sp.1 and fresh S. chloronotus. These findings will make a significant contribution to fill the gaps in existing information as no any previous information is available for species like H. spinifera and S. chloronotus.

Keywords

Bêche-de-mer Proximate composition Fatty acid profile Processing Sea cucumbers 

Notes

Acknowledgements

The authors gratefully acknowledge the financial support received from the National Research Council (NRC) Grant No 15-50. Technical support given by Prof. Savim Kose, Dr. Asitha Cooray and staff members of the Central Instrumentation Facility of the University of Sri Jayewardenepura and Suganth International (Pvt.) Ltd. are highly appreciated.

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • G. Nishanthan
    • 1
  • P. A. D. A. Kumara
    • 2
  • M. D. S. T. de Croos
    • 3
  • D. V. P. Prasada
    • 4
  • D. C. T. Dissanayake
    • 1
  1. 1.Department of ZoologyUniversity of Sri JayewardenepuraGangodawila, NugegodaSri Lanka
  2. 2.Inland Aquatic Resources and Aquaculture DivisionNational Aquatic Resources Research and Development Agency (NARA)Crow Island, Colombo 15Sri Lanka
  3. 3.Department of Aquaculture and FisheriesWayamba University of Sri LankaMakandura, GonawilaSri Lanka
  4. 4.Department of Agricultural Economics and Business ManagementUniversity of PeradeniyaPeradeniyaSri Lanka

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