Effect of Drying on Proximal Composition, Minerals, and Physical Properties of Chilean Sea Cucumber (<i>Athyonidium chilensis</i>) in Different Seasons, Captured in the Los Lagos Region

Tamarit‐Pino, Yanara; Batías‐Montes, José Miguel; Segura‐Ponce, Luis A.; Sandoval-Mendoza, Constanza Alejandra

doi:10.1080/10498850.2019.1626963

Cited by 5 publications

(7 citation statements)

References 32 publications

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“…Bars represent standard deviations (n = 3) approximately 12 g/100 g when dried by FD and FD-EHD. The MC of Chilean sea cucumber when using SD was similar to values reported by Tamarit- Pino et al (2019) for the same species and Çakli et al (2004) for Holothuria tubulosa sea cucumber.…”

Section: Changes In the Moisture Content (Mc)supporting

confidence: 87%

“…Chilean sea cucumber (Athyonidium chilensis) was purchased from Falkon Company S.A. Raw material was processed according to the procedure described by Tamarit-Pino et al (2019). Samples (576 units) were divided into three random groups with similar weight (118 ± 5 g).…”

Section: Methodsmentioning

confidence: 99%

“…This difference between treatments could be due to the drying method used to obtain the samples; FD results in a food product with a more porous structure (Bai et al, 2013;Duan et al, 2008;Valerie et al, 2015) and better rehydration at 90% RH. However, SD increased crust formation, which reduced water absorption of the Chilean sea cucumber (Tamarit-Pino et al, 2019).…”

Section: Springinessmentioning

confidence: 99%

“…The conventional drying method used for sea cucumber usually includes salting, cooking, and exposure to solar radiation for 2 to 5 days (Duan, Zhang, Li, & Mujumdar, 2008;Tamarit-Pino et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Shelf‐life prediction and quality changes in dried Chilean sea cucumber ( Athyonidium chilensis ) during accelerated storage

Tamarit‐Pino

Batías‐Montes

Segura‐Ponce

et al. 2020

J Food Process Preserv

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The objective was to estimate quality changes in Chilean sea cucumber (Athyonidium chilensis) using sun drying (SD), freeze‐drying (FD), and combined electrohydrodynamic and FD (EHD‐FD) at 30°C, packaged in low‐density polyethylene packages and stored at 30%, 50%, 70%, and 90% relative humidity (RH) for 3 mo. Water activity (Aw) content, moisture content (MC), total volatile base nitrogen (TVBN), hardness, and springiness were monitored. The Weibull model was applied to determine kinetics and predict shelf life. Initially, SD exhibited lower quality. All indicators increased over time at 70% and 90% RH, regardless of the drying treatment. The Weibull model was well fitted with all TVBN data, the indicator selected for shelf life. The shortest shelf life during storage was for SD. As for FD and EHD‐FD, the most important difference occurred at 50% RH with 52 and 44 days, respectively. Practical applications Chilean sea cucumber (A. chilensis) has a high nutritional value. Its properties are reduced when it is sun‐dried. Therefore, other drying methods such as freeze‐drying and electrohydrodynamics as pretreatment combined with freeze‐drying are used to improve its quality and nutritional parameters and durability. The study of accelerated shelf life at different levels of relative humidity of Chilean sea cucumber offers tools for producers given that the Weibull model can predict the durability of the product and the preservation conditions of dry products over time.

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Section: Changes In the Moisture Content (Mc)supporting

confidence: 87%

Section: Methodsmentioning

confidence: 99%

Section: Springinessmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Shelf‐life prediction and quality changes in dried Chilean sea cucumber ( Athyonidium chilensis ) during accelerated storage

Tamarit‐Pino

Batías‐Montes

Segura‐Ponce

et al. 2020

J Food Process Preserv

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“…The original drying technique was applied to solar‐salted sea cucumbers, which are subjected to pre‐cooking and salting‐boiling‐drying cycles (Ram et al ., 2017; Tamarit‐Pino et al ., 2019). Usually, a large volume of 3% sodium chloride is employed in saline, leading to environmental pollution, resource waste, time consumption and seasonal dependence (Tamarit‐Pino et al ., 2019). The rehydration properties, thermal‐induced degradation and active compound loss of solar‐salted sea cucumbers is significantly affected by a series of complex treatments (Tamarit‐Pino et al ., 2020; He et al ., 2021).…”

Section: Thermal Treatment Methods For Sea Cucumbersmentioning

confidence: 99%

Thermal treatments and their influence on physicochemical properties of sea cucumbers: a comprehensive review

Xia

et al. 2022

Int J of Food Sci Tech

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Summary Sea cucumber is consumed as a traditional, luxury, medicinal and health‐benefit seafood product. Thermal treatment is a necessary step in sea cucumber processing. The quality of cooked sea cucumbers is affected by heating temperature, heating time, heating degree and heating pressure. Furthermore, the storage stability and shelf‐life of mature products are influenced by the processing methods. The loss of nutrients, changes in textural properties and apparent morphology of goods affect consumer preferences. Although some machining techniques, such as high‐pressure and high‐temperature treatments, have been applied to shorten the processing time, negative effects during storage cannot be ignored. In this review, the physical and chemical changes to sea cucumbers during different thermal treatments are compared and summarised, and future work is described. These future efforts are expected to provide suitable thermal treatment and promote innovation in sea cucumber processing technology.

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Evaluation of Amino acid and Mineral Profiles in the Body Wall of Holothuria Leocospilota and Stichopus herrmanni in Chabahar Bay, Gulf of Oman

Rahul,

Shakouri,

Naseri

2024

Thalassas

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Effect of Drying on Proximal Composition, Minerals, and Physical Properties of Chilean Sea Cucumber (Athyonidium chilensis) in Different Seasons, Captured in the Los Lagos Region

Cited by 5 publications

References 32 publications

Shelf‐life prediction and quality changes in dried Chilean sea cucumber ( Athyonidium chilensis ) during accelerated storage

Shelf‐life prediction and quality changes in dried Chilean sea cucumber ( Athyonidium chilensis ) during accelerated storage

Thermal treatments and their influence on physicochemical properties of sea cucumbers: a comprehensive review

Evaluation of Amino acid and Mineral Profiles in the Body Wall of Holothuria Leocospilota and Stichopus herrmanni in Chabahar Bay, Gulf of Oman

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