Sea Cucumber(Isostichopus sp.aff badionotus)Dry-Salting Protocol Design  

作　　者：Oliver Arias Hernandez Edgardo Alcendra Pabon Omar Jose Carreno Montoya Eduardo Cabrera Duran Ruby Olga Corvacho Narvaez Adriana Rodriguez Forero 

机构地区：[1]Grupo de Investigacion y Desarrollo Tecnologico en Acuicultura,Facultad de Ingenierias,Universidad del Magdalena,Santa Marta,Colombia

出　　处：《Natural Resources》2017年第3期278-289,共12页自然资源（英文）

基　　金：supported by Vicerrectoria de Investigacion de la Universidad del Magdalena and the Sistema General de Regalias-Grants(Gobernacion del Magdalena,Colombia-Convenio 090/2014-2015).

摘　　要：Sea cucumbers are common foods in Asian culture. They are commonly eaten as dry-salted. Thus, a dry-salting protocol for cucumbers includes the processes of: gutting, cooking, salting, drying and packing. Drying trials were conducted at 50℃ and 60℃ in an oven and air-dried, with no difference (P > 0.05) in yield observed between them. Protein content varied depending on the type of drying, while fat content did not change significantly (P > 0.05). Final yield ranged between 5% to 7% of initial mass, with the main losses in mass (due to water loss) registered in the gutting and cooking stages. The sea cucumbers dried in an oven at 60℃ reached the humidity goal faster and there were statistically significant differences (P Isostichopus sp. aff badionotus is for consumers a viable alternative source of protein.Sea cucumbers are common foods in Asian culture. They are commonly eaten as dry-salted. Thus, a dry-salting protocol for cucumbers includes the processes of: gutting, cooking, salting, drying and packing. Drying trials were conducted at 50℃ and 60℃ in an oven and air-dried, with no difference (P > 0.05) in yield observed between them. Protein content varied depending on the type of drying, while fat content did not change significantly (P > 0.05). Final yield ranged between 5% to 7% of initial mass, with the main losses in mass (due to water loss) registered in the gutting and cooking stages. The sea cucumbers dried in an oven at 60℃ reached the humidity goal faster and there were statistically significant differences (P Isostichopus sp. aff badionotus is for consumers a viable alternative source of protein.

关 键 词：Sea Cucumber Drying Curves PROTEIN PROTOCOL TEMPERATURE 

分 类 号：R73[医药卫生—肿瘤]