Effect of processing method on quality, texture, collagen and amino acid composition of sandfish (Holothuria scabra)

Ram, Ravinesh, Chand, Roveena V., Forrest, Andrew, and Southgate, Paul C. (2017) Effect of processing method on quality, texture, collagen and amino acid composition of sandfish (Holothuria scabra). LWT - Food Science and Technology, 86. pp. 261-269.

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Textural properties and collagen and amino acid contents of fresh (raw) and processed sea cucumbers (sandfish, Holothuria scabra) were compared. Several processing procedures using different salting methods (brine and trench salting) were tested, and the resulting processed products (beche-de-mer, BDM) were compared with partially processed tissue and BDM processed without salting and by smoke drying. Weight and length based recovery rates did not differ significantly across salting treatments or from the non-salted control treatment. There was a general trend of decreasing collagen content with increasing brine strength in the brining treatments, and sequential increases in the force required to shear reconstituted BDM processed with increasing brine strength. This has implication for BDM processing because the quality of reconstituted BDM is judged primarily by texture, not flavor, with softness and elasticity being of prime importance. BDM from most treatments was significantly less firm than cooked, partially processed tissue. The most abundant protein-bound amino acids in sandfish BDM were glycine, glutamic acid, proline, arginine, aspartic acid, alanine and hydroxyproline, but their levels did not vary significantly across treatments. Our results provide a basis for improvements to sandfish processing that optimize textural properties of resulting BDM. (C) 2017 Elsevier Ltd. All rights reserved.

Item ID: 51324
Item Type: Article (Research - C1)
ISSN: 1096-1127
Keywords: sea cucumber, processing, Holothuria scabra, sandfish, amino acids, collagen, beche-de-mer
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A version of this publication was included as Chapter 4 of the following PhD thesis: Ram, Ravinesh (2017) Influence of processing techniques on quality and nutritional composition of the tropical sea cucumber Holothuria scabra. PhD thesis, James Cook University, which is available Open Access in ResearchOnline@JCU. Please see the Related URLs for access.

Funders: Australian Centre for International Agricultural Research (ACIAR)
Projects and Grants: ACIAR FIS/2010/096
Date Deposited: 25 Oct 2017 07:38
FoR Codes: 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3005 Fisheries sciences > 300501 Aquaculture @ 100%
SEO Codes: 83 ANIMAL PRODUCTION AND ANIMAL PRIMARY PRODUCTS > 8301 Fisheries - Aquaculture > 830199 Fisheries - Aquaculture not elsewhere classified @ 100%
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