Bilgin Şengül, Öztürk Tanrikulu Hatice
Egirdir Fisheries Faculty Suleyman Demirel University Isparta Turkey.
Graduate School of Applied and Natural Sciences Department of Fish Processing Technology Suleyman Demirel University Isparta Turkey.
Food Sci Nutr. 2018 Jun 14;6(6):1456-1461. doi: 10.1002/fsn3.703. eCollection 2018 Sep.
In this study, the nutritional properties of fresh (F), boiled (B), ambient-dried () (DA, 23 ± 2°C) and oven-dried sea cucumber (DO, 45 ± 1°C) were compared in terms of proximate composition and fatty acid profiles. The results of the proximate analyses showed that the highest moisture content (86.76%) was determined in fresh samples, whereas the lowest moisture content (9.35%) was obtained in the oven-dried group (DO). The crude fat and protein contents were in the range of 0.19% (B) to 0.87% (DA) and 12.30% (F) to 62.13% (DA), respectively. The highest ash content (30.30%) was obtained in group DO, while the lowest ash content (0.61%) was observed in the boiled samples (B). According to fatty acid analyses, there were no significant differences (>0.05) between the two drying methods. The monounsaturated fatty acid (MUFA) (21.405%) and polyunsaturated fatty acid (PUFA) (36.018%) contents of were high. can be used as protein and PUFA sources. Comparing the two methods, oven-drying is better in terms of preservation, whereas drying at the ambient temperature is better in terms of nutrient value.
在本研究中，对新鲜（F）、水煮（B）、常温干燥（DA，23±2°C）和烘干（DO，45±1°C）海参的营养特性进行了比较，包括其近似成分和脂肪酸谱。近似分析结果表明，新鲜样品的水分含量最高（86.76%），而烘干组（DO）的水分含量最低（9.35%）。粗脂肪和蛋白质含量分别在0.19%（B）至0.87%（DA）和12.30%（F）至62.13%（DA）范围内。烘干组（DO）的灰分含量最高（30.30%），而水煮样品（B）的灰分含量最低（0.61%）。根据脂肪酸分析，两种干燥方法之间没有显著差异（>0.05）。单不饱和脂肪酸（MUFA）（21.405%）和多不饱和脂肪酸（PUFA）（36.018%）含量较高。[此处原文有缺失信息]可作为蛋白质和多不饱和脂肪酸来源。比较这两种方法，烘干在保存方面更好，而常温干燥在营养价值方面更好。
