| dc.creator |
Bilgin, Sengul |
|
| dc.creator |
Tanrikulu, Hatice Ozturk |
|
| dc.date |
2018-08-31T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T11:23:26Z |
|
| dc.date.available |
2020-10-06T11:23:26Z |
|
| dc.identifier |
c94776d5-7e59-427c-843b-fdf59989e046 |
|
| dc.identifier |
10.1002/fsn3.703 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/c94776d5-7e59-427c-843b-fdf59989e046/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/71948 |
|
| dc.description |
In this study, the nutritional properties of fresh (F), boiled (B), ambient-dried (Holothuria tubulosa) (DA, 23 +/- 2 degrees C) and oven-dried sea cucumber (DO, 45 +/- 1 degrees 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 (p>0.05) between the two drying methods. The monounsaturated fatty acid (MUFA) (21.405%) and polyunsaturated fatty acid (PUFA) (36.018%) contents of H.tubulosa were high. Holothuria tubulosa 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. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
The changes in chemical composition of Holothuria tubulosa (Gmelin, 1788) with ambient-drying and oven-drying methods |
|
| dc.type |
info:eu-repo/semantics/article |
|