Sea Cucumber(Isostichopus *** 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 

作者机构：Grupo de Investigacion y Desarrollo Tecnologico en AcuiculturaFacultad de IngenieriasUniversidad del MagdalenaSanta MartaColombia 

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) 

出 版 物：《Natural Resources》 (自然资源（英文）)

年 卷 期：2017年第8卷第3期

页      码：278-289页

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.

主 题 词：Sea Cucumber Drying Curves Protein Protocol Temperature 

学科分类：1002[医学-临床医学类] 100214[100214] 10[医学] 

D　O　I：10.4236/nr.2017.83016

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