The Open Food Science Journal

2014, 8 : 1-8
Published online 2014 May 30. DOI: 10.2174/1874256401408010001
Publisher ID: TOFSJ-8-1

Effects of Drying Methods on the Chemical Composition of the Sea Cucumber Holothuria forskali

Khaoula Telahigue , Tarek Hajji , Rabeh Imen , Ouertani Sahbi and M’hamed El Cafsi
University of Tunis El Manar, Faculty of Sciences of Tunis, Research Unit of Physiology and Aquatic Environment, 2092 Tunis, Tunisia.

ABSTRACT

The effects of artisanal and controlled oven drying methods on the biochemical composition of the body wall of the sea cucumber, Holothuria forskali were investigated. Five combinations of temperature (°C) and relative humidity (%) levels were tested (50°C, 20%, 60°C, 25%; 60°C, 15%, 60°C, 20% and 70°C, 20%). The results demonstrate that the treatment (60°C and 20%) yields an improvement of the nutritional quality of the initial product. Improvements were particularly noted in terms of the amount of total proteins and the polyunsaturated fatty acids level in the dry body wall of H. forskali.

Keywords:

Chemical composition, fatty acid, Holothuria forskali.