Effects of processing on proximate and fatty acid compositions of six commercial sea cucumber species of Sri Lanka

Abstract

Processing and its impacts on proximate composition and fatty acid profile of six sea cucumber species; and sp. 1 collected from the northwest coast of Sri Lanka were analyzed. Sea cucumbers are processed into -- by both domestic and industrial level processors following the similar steps of cleaning, evisceration, first boiling, salting, second boiling and drying. However, domestically processed -- always reported a higher percentage of moisture, crude ash, crude fat and lower percentage of crude protein than industrially processed products. Although processing resulted in a significant reduction of total SFA and MUFA in fresh individuals of most of these species, total PUFA increased significantly in processed individuals excluding species. Palmitic acid was found to be the most dominant fatty acid in all these species followed by eicosapentaenoic acid, which showed a significant increase in processed products, except sp. 1. Total MUFA were higher than total SFA in all sea cucumber species having exceptions in sp.1 and fresh These findings will make a significant contribution to fill the gaps in existing information as no any previous information is available for species like and.

Biochemical composition and antioxidant potential of the edible Mediterranean sea cucumber <em>Holothuria tubulosa</em>

“…However, n-6 PUFA was characterized by the dominance of arachidonic acid (C20:4n-6) and dihomoγ-linolenic (C20:3n-6), which showed a similar trend at 4.39 and 4.22%, respectively. Our investigation was in agreement with other researchers, who reported the dominance of n-3 PUFA over n-6 PUFA in H. tubulosa tissues from Turkey (Aydin et al, 2011;Bilgin and Tanrikulu, 2018) and in H. scabra from Sri Lanka (Nishanthan et al, 2018). However, Ridzwan et al, (2014) and Sicuro et al, (2012) showed an abundance of n-6 PUFA compared to n-3 PUFA in S. horrens from Malaysia and in H. tubulosa from the Adriatic sea.…”

Quality Assessment of Processed Sandfish (Holothuria scabra) Using Papaya Leaves to Remove its Hard Spiculy Layer

“…The total fat in processed dried sandfish was found to be 1.26% compared with a range of 0.3-9.9% in other sea cucumber species. Other fat contents noted for processed sea cucumber were 1.03% from Kilo Tammania area (Ibrahim et al 2015) and 1.96-2.7% in Sri Lanka (Nishanthan et al 2018). These values agree with Ibrahim et al 's (2015) report that H. scabra has a generally low fat content.…”

“…The lipids of processed sandfish contain essential fatty acids, including polyunsaturated fatty acids (PUFA), which are considered vital for human well-being. Nishanthan et al (2018) also reported the fatty acids found in several processed sea cucumbers.…”

“…Ibrahim et al (2015) found processed H. scabra to have the highest protein content than H. atra and A. echinites having a percentage of about 60.40%. Nishanthan et al (2018), on the other hand, reported a value of 42.7% and 49.84% protein for domestic and industrially processed H. scabra in Sri Lanka, while Razafindratovo Andriamanamisata and Telesphore (2019) reported a 46% crude protein on air-dried H. scabra. Sroyraya et al (2017) found a ratio of 22.50% protein in the whole body of a freeze-dried H. scabra and 55.18% for the body wall.…”

“…Papaya leaf is a good source of proteolytic enzymes, used for removal of surface lime in smoked-dried sea cucumber. Nishanthan et al (2018) mentioned that papain from papaya leaves react with calcium carbonate or lime deposits in the sea cucumber's epidermis. Peranginangin et al (1994) supported this claim, with their observation that the use of papaya leaves in processing sea cucumbers Upperside appearance of the dried sandfish Underside appearance of the dried sandfish The color of the dried samples brushed for 80 minutes shows the highest score.…”