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

Abstract

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.

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

“…This observation was similar to that made by Tian et al (2016) and Wang et al (2014). But these results were not in agreement with the previous report of Öztürk & Gündüz (2018), in which the sea cucumbers dried by FD, MD, and HAD methods were showed to be of same quality in terms of rehydration ratio. This indicated that even if the same drying method was adopted, there were significant differences in the rehydration ratio of different dry materials.…”

Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber

“…Solar drying is the traditional drying method of sea cucumber, which is simple but needs long processing time and is difficult to control the product quality (Wang et al., 2017). Therefore, many novel drying methods such as hot‐air drying (HAD), far‐infrared radiation drying, freeze drying, and microwave vacuum drying (MVD) have been developed to enhance drying efficiency and product quality (Öztürk & Gündüz, 2018). Among these techniques, MVD is a combination of microwave drying and vacuum drying, which transfers heat from interior to exterior by water molecule friction.…”

Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods

“…Similarly, significant differences in proximate composition were found among different treatments, and FVD samples had higher contents of proximate composition (Gong et al, 2019; Li, Jin‐Jia, Ling, & Hao, 2019). Samples treated by FVD at low temperature condition, and the cell injury was generally negligible; thus the contents of protein, starch, and fat were higher in FVD samples (Öztürk & Gündüz, 2018). In contrast, VD, HAD, and VD drying time was so long, the cell shrinkage or expansion of the cellular structure resulted in its rupture, so there resulted in plenty of physical or chemical reactions (Li, Jin‐Jia, et al, 2019).…”