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Effect of processing method on quality, texture, collagen and amino acid composition of sandfish (Holothuria scabra)

Ram, Ravinesh and Chand, Roveena V. and Forrest, Andrew and Southgate, Paul C. (2017) Effect of processing method on quality, texture, collagen and amino acid composition of sandfish (Holothuria scabra). LWT - Food Science and Technology, 86 . pp. 261-269. ISSN 0023-6438

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Article Link(s): http://dx.doi.org/10.1016/j.lwt.2017.08.003

Publisher URL: http://www.sciencedirect.com/science/article/pii/S0023643817305716

Abstract

Textural properties and collagen and amino acid contents of fresh (raw) and processed sea cucumbers (sandfish, Holothuria scabra) were compared. Several processing procedures using different salting methods (brine and kench salting) were tested, and the resulting processed products (bêche-de-mer, BDM) were compared with partially processed tissue and BDM processed without salting and by smoke drying. Weight and length based recovery rates did not differ significantly across salting treatments or from the non-salted control treatment. There was a general trend of decreasing collagen content with increasing brine strength in the brining treatments, and sequential increases in the force required to shear reconstituted BDM processed with increasing brine strength. This has implication for BDM processing because the quality of reconstituted BDM is judged primarily by texture, not flavor, with softness and elasticity being of prime importance. BDM from most treatments was significantly less firm than cooked, partially processed tissue. The most abundant protein-bound amino acids in sandfish BDM were glycine, glutamic acid, proline, arginine, aspartic acid, alanine and hydroxyproline, but their levels did not vary significantly across treatments. Our results provide a basis for improvements to sandfish processing that optimize textural properties of resulting BDM.

Item Type:Article
Business groups:Crop and Food Science
Keywords:Sea cucumber Processing Sandfish Amino acids Collagen Bêche-de-mer
Subjects:Aquaculture and Fisheries > Fisheries > Fishery research
Aquaculture and Fisheries > Fisheries > Fishery processing
Deposited On:12 Sep 2017 02:21
Last Modified:12 Sep 2017 02:21

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