Document Type : Original Article
Authors
1
National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt
2
Food Technology Department National Research Centre El-BohothSt., Dokki PO: 12622 Cairo, EGYPT
3
Pollution Laboratory, Freshwater and Lakes Division, National Institute of Oceanography and Fisheries, Cairo, Egypt
4
College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao 266404, PR China.
Abstract
This study aimed to assess the impact of boiling and drying on the qualitative characteristics of Holothuria tubulosa, a commercially significant and prevalent sea cucumber species throughout the Egyptian Mediterranean coastline. The proximate composition, physicochemical properties, water activity, fatty acid profile, amino acid content, volatile flavor compounds, microbiological characteristics, and sensory quality were assessed in fresh, boiled, and dried samples of H. tubulosa. Findings indicated that H. tubulosa was classified as a low-carbohydrate, low-fat, and high-protein food. The bulk of fatty acids decreased after the thermal process, whereas specific particular saturated fatty acids and polyunsaturated fatty acids diminished during the drying process. Additionally, there was a notable reduction in saturated fatty acids following processing temperatures. A total of 34 volatile flavor chemicals were found, mostly categorized as aldehydes, alcohols, aromatic compounds, ketones, terpenes, and others. Thermal processing procedures significantly influenced the quality features of sea cucumbers. Based on physicochemical, microbiological, and sensory quality analyses, the maximum allowable limits set by national and international standards were not exceeded by either raw or processed H. tubulosa samples. This suggests that the samples were safe and may have nutritional value as a nutritious food source for human consumption.
Keywords
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