The nutrient content, texture and holothurin content of two sea cucumber species were determined for fresh, dried and canned products. Fresh sea cucumber contained 89-91% moisture, 5-G% protein, 0.3% fat, 3% ash and 0.3% carbohydrate; dried sea cucumber contained 2-6% moisture, 61-70% protein, 2-3% fat, 16-24% ash, and 2-3% carbohydrate. Fresh sea cucumber contained 90 mg of holothurin per 1OOg of tissue. Canned sea cucumber contained moisture and prolcin levels similar to those generally found in marine finfish. Processing methods for canned sea cucumber resulted in a significant (PeO.01) decrease in potassium and increase in sodium. No significant differcnces (PcO.01) were found in the texture of canned products made from fresh-cooked, salted-cooked and cooked-dried raw material.

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Based on round fish weight, the yields from processing Pacific whiting into surimi included 43.3% planks, 36.2% minced flesh, 23.8% washed and pressed flesh, 19.5% refined flesh and 21.4% surimi (91.7% refined flesh plus 8.3% cryoprotectants). After washing (3:l; water:minced flesh) and pressing twice, 40.6% of the original lipid and 77.4% of the original ash were removed from the minced flesh. Surimi contained 54% extractable myofibrillar protein. Egg white (EW), whey protein concentrate and soy protein isolate at 0 to 5.0% levels were evaluated as protein additives to heat-set gels. EW, at the 3.0% level produced superior gel hardness and elasticity (PsO.05).

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