Determination of Quality Characteristics of<i>Holothuria tubulosa</i>, (Gmelin, 1788) in Turkish Sea (Aegean Region) Depending on Sun Drying Process Step Used in Turkey

Çaklı, Şükran; Cadun, Aslı; Kışla, Duygu; Dinçer, Tolga

doi:10.1300/j030v13n03_07

Cited by 39 publications

(45 citation statements)

References 10 publications

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“…Çaklı et al. () determined that the moisture content of H. tubulosa was 86.74% when raw, 66.17% when boiled and 20.47% in dried samples (8 days). However, the moisture content of boiled and dried H. tubulosa was different from this study.…”

Section: Resultsmentioning

confidence: 99%

The changes in chemical composition of Holothuria tubulosa (Gmelin, 1788) with ambient‐drying and oven‐drying methods

Bilgin

Tanrikulu

2018

Food Science & Nutrition

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In this study, the nutritional properties of fresh (F), boiled (B), ambient‐dried (Holothuria tubulosa) (DA, 23 ± 2°C) and oven‐dried sea cucumber (DO, 45 ± 1°C) were compared in terms of proximate composition and fatty acid profiles. The results of the proximate analyses showed that the highest moisture content (86.76%) was determined in fresh samples, whereas the lowest moisture content (9.35%) was obtained in the oven‐dried group (DO). The crude fat and protein contents were in the range of 0.19% (B) to 0.87% (DA) and 12.30% (F) to 62.13% (DA), respectively. The highest ash content (30.30%) was obtained in group DO, while the lowest ash content (0.61%) was observed in the boiled samples (B). According to fatty acid analyses, there were no significant differences (p > 0.05) between the two drying methods. The monounsaturated fatty acid (MUFA) (21.405%) and polyunsaturated fatty acid (PUFA) (36.018%) contents of H. tubulosa were high. Holothuria tubulosa can be used as protein and PUFA sources. Comparing the two methods, oven‐drying is better in terms of preservation, whereas drying at the ambient temperature is better in terms of nutrient value.

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Section: Resultsmentioning

confidence: 99%

The changes in chemical composition of Holothuria tubulosa (Gmelin, 1788) with ambient‐drying and oven‐drying methods

Bilgin

Tanrikulu

2018

Food Science & Nutrition

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“…The internal organs of each sample were removed and the body wall washed. Sea cucumbers were boiled for 45 min at 100°C in 3.5% salt‐containing water (Cakli et al, ; Li et al, ). The samples were divided into three groups (40 specimen) for drying processing.…”

Section: Methodsmentioning

confidence: 99%

“…Sea cucumbers belonging to Holothuroidea class of Echinodermata live on muddy and sandy grounds, especially on the ocean and seashores and consume organic materials such as protozoa, diatom, and detritus as nutrients (Cakli, Cadun, Kişla, & Dincer, ; Duan, Zhang, & Mujumdar, ). Sea cucumbers have become one of the most important seafood products consumed in many countries (Li, Li, Guo, Li, & Zhu, ).…”

Section: Introductionmentioning

confidence: 99%

“…They are widely found in the Mediterranean, Aegean Sea, and Marmara Sea in our country (Aydin, ; Bilgin & İzci, ). Sea cucumbers are an important food product with high protein and low fat content and containing vitamins and minerals such as vitamin A, thiamine, riboflavin, niacin, calcium, iron, magnesium, and zinc (Cakli et al, ; Chen, ; Fredalina et al, ; Vergara & Rodríguez, ). These species are effective on asthma, rheumatism, and constipation; also they have antimicrobial and antioxidant properties as well as a preventive effect against cancer and hypertension (Bordbar, Anwar, & Saari, ; Fredalina et al, ; Liu et al, ).…”

Section: Introductionmentioning

confidence: 99%

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The effect of different drying methods on chemical composition, fatty acid, and amino acid profiles of sea cucumber (Holothuria tubulosa Gmelin, 1791)

Öztürk

Gündüz

2018

J Food Process Preserv

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This study was carried out to determine the effects of different drying methods (hot air, microwave, and freeze drying) on the rehydration rate, drying time, chemical composition, fatty acid, and amino acid profile of sea cucumber (Holothuria tubulosa Gmelin, 1791). Sea cucumbers dried by FD, HAD, and MD methods were found to be of same quality in terms of rehydration rate and sensory characteristics. But, it was determined that MD is more effective for the protection of special essential amino acids. The drying time was 24 hr in FD and 14 hr in HAD, while this time was only 4 min in MD. As a result, there was a significant difference in nutritional value of sea cucumbers depending on the drying method. It was determined that MD is the most suitable method for drying sea cucumbers in terms of amino acid, fatty acid content, and drying time. Practical applications Sea cucumbers have a high protein and low fat content and can be regarded as a dietetic food in terms of nutrition. Since the sea cucumber can easily autolysis after removal from seawater, it is difficult to preserve and transport it. Therefore, it is important to choose a drying method that will protect nutritive and bioactive substances in sea cucumbers, as well improving the quality of products. This study gives valuable information about the effect of different drying methods on rehydration rate, drying time, chemical compositions, fatty acid and amino acid profiles of sea cucumber (H.tubulosa). As a result, it was determined that there are significant differences in the nutritive and functional components of sea cucumbers depending on the applied drying method.

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“…Sea cucumbers are echinoderms that are mass harvested for human consumption, primarily in China, but they are availablein several areas of the world, including Mediterranean Sea (Cakli et al, 2004;Lovatelli et al, 2004;Toral-Granda et al, 2008;Aydin, 2008;Purcell, 2010;González-Wangüemert et al, 2011;Sicuro et al, 2012). H. tubulosa is considered as a potential sources of pharmalogical compounds (Bordbar et al, 2011;Schillaci et al, 2013) that used in dietary supply, aphrodisiacs, HIV and cancer medicines (Chen, 2003).…”

Section: Introductionmentioning

confidence: 99%

Untitled

Günay¹,

Emiroğlu²,

Tolon³

et al. 2015

Turk. J. Fish. Aquat. Sci.

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The effect of various water temperatures on growth and survival rate of juvenile sea cucumbers (Holothuria tubulosa) had been investigated in this research. Average weight of 20.48±2.33 g of juvenile sea cucumbers were collected from the coastal zones of Aegean Sea by scuba diving. After the adaptation period, juveniles were placed into glass aquaria which have 4 different sea water temperatures and researched for 45 days under laboratory conditions. Sea water temperatures of trial groups were selected among the minimum (winter) and maximum (summer) temperatures recorded at the natural habitat of H. tubulosa juveniles. Thus, 4 temperature group were selected as 15, 20, 25 ve 30°C. The sea cucumber juveniles were fed on dried and powdered brown algae as references in the literature. The best specific growth rate (SGR) was recorded as 0.288±0.02 % day -1 in 25°C group. The lowest SGR was recorded as 0.085±0.005 % day -1 in 30°C trial group while the negative specific growth rate (-0.03±0.02 % day -1 ) was recorded in 15°C trial group. The aestivation observed in 30°C and hibernation in 15°C group would be a reason for such lower specific growth rates. The survival rate for all groups were 100% and the best growth performance was recorded in 25°C among others (P<0.05).Keywords: Sea cucumber, Holothuria tubulosa, aquaculture, temperature, growth. Farklı Sıcaklıklarda Deniz Hıyarı (Holothuria tubulosa, Gmelin, 1788) Genç Bireylerinin Büyüme ve Yaşama Oranı ÖzetBu çalışmada, farklı su sıcaklıklarının deniz hıyarı (Holothuria tubulosa ) genç bireylerinin büyüme ve yaşama oranları üzerine etkileri araştırılmıştır. Ortalama 20,48±2,33 g ağırlıktaki genç H. tubulosa bireyleri Ege Denizi kıyılarından serbest dalış yöntemiyle elle toplanmıştır. Toplanan bireyler adapte edildikten sonra, laboratuar ortamında 45 gün boyuncadeniz suyu bulunan cam akvaryumlarda denemeye alınmıştır. Deniz hıyarlarının dağılım gösterdiği bölgedeki yaz ve kış deniz sıcaklıkları (en düşük ve en yüksek) sınır olmak üzere 4 farklı deniz suyu sıcaklığında (15, 20, 25 ve 30°C) deneme grupları oluşturulmuştur. Deneme süresince deniz hıyarları kurutulmuş kahverengi alg ile beslenmişlerdir. Deneme süresi sonunda en yüksek spesifik büyüme oranı (SBO) 0,288±0,02 % gün -1 olarak 25°C de kaydedilmiştir. En düşük spesifik büyüme oranı 0,085±0,005 % gün -1 değeri ile 30°C'de görülürken, 15°C'de negatif yönlü (-0,03±0,02 % gün -1 ) SBO kaydedilmiştir. Büyüme oranlarındaki düşük değerlerin 30°C'de gözlenen estivasyon (uyku) ve 15°C gözlenen hibernasyon davranışına bağlı olduğu düşünülmektedir. Tüm deneme gruplarında yaşama oranı %100 olup en iyi gelişim 25°C 'de tespit edilmiştir (P<0,05).

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Determination of Quality Characteristics ofHolothuria tubulosa, (Gmelin, 1788) in Turkish Sea (Aegean Region) Depending on Sun Drying Process Step Used in Turkey

Cited by 39 publications

References 10 publications

The changes in chemical composition of Holothuria tubulosa (Gmelin, 1788) with ambient‐drying and oven‐drying methods

The changes in chemical composition of Holothuria tubulosa (Gmelin, 1788) with ambient‐drying and oven‐drying methods

The effect of different drying methods on chemical composition, fatty acid, and amino acid profiles of sea cucumber (Holothuria tubulosa Gmelin, 1791)

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