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Turkish Journal of Fisheries and Aquatic Sciences 2004, Vol 4, Num, 2     (Pages: 71-74)

Effect of the Handling Procedures on the Chemical Composition of Sea Cucumber

Nil Pembe Özer 1 ,Sühendan Mol 2 ,Candan Varlık 2

1 Kocaeli University, College of Engineering, Kocaeli, Turkey
2 Istanbul University, Faculty of Fisheries, Istanbul, Turkey
Viewed : 1080 - Downloaded : 1507 This study compared the chemical compositions of sea cucumbers harvested from the Marmara Sea during the spring and summer in different months. They were processed using two different methods. The first method was evisceration by cutting the anus, followed by removal of the viscera by firmly squeezing the body. The second method was evisceration by cutting along the length of the body, followed by removal of the viscera. All of the sea cucumbers were boiled and dried. Their water, ash, protein, and fat contents were measured and recorded prior to and after processing. The moisture content of fresh sea cucumber decreased from 85% to 6.5% when it was processed with the first method, while the post-processing water content with second method came out to be 6%. Fresh sea cucumber (based on dry weight) contained 5.78–9.53% protein and 0.06–0.37% fat. The approximate percent composition of fat, protein, and ash were determined to be 1.17–2.44%, 39.77–59.57%, and 17.91–44.53% respectively for the first method; and 1.71–2.31%, 40.97–60.18%, and 29.82–40.04% for respectively for the second method. No significant differences were found for the second method in the water, ash, and fat content. Protein content was significantly lower for the second method in July. There was a significant difference (p<0.05) in the water, ash, fat, and protein content for the first method. Keywords : Sea cucumber, chemical composition, boiling, drying