268
4.3.3 Postharvest Quality Changes of Sea Cucumbers
Endogenous proteases cause autolysis and results in sensory changes in seafood
meat. New compounds formed because of lipid oxidation and protein elution cause
changes in colour, flavour, and taste. Exposure of sea cucumbers to various environmental conditions during transportation, storage and processing may cause softening of the body wall, as well as strong odour formation and even animal death. In
addition, the digestive system releases enzymes that cause the hydrolysis of collagen, the main component of the body wall. Dead or unhealthy sea cucumbers exhibit
deteriorated body walls that decrease the final products’ quality and result in economic losses (Gianasi et al. 2016).
Table 4.1 Proximate composition of different sea cucumber species (g/100 g)
Species
Moisture
Protein
Fat
Ash
Reference
Holothuria scabra 84.54–
87.21
4.78–9.53 0.17–
0.37
3.59–
11.06
Ozer et al. (2004).
Bohadschia argus
85.82
9.74
0.19
2.87
Fawzya et al. (2015)
Holothuria
fuscogilva
84.34
9.96
0.17
4.76
Fawzya et al. (2015)
Actinophyga
lecanora
90.81
4.44
0.21
3.43
Fawzya et al. (2015)
Apostichopus
japonicus
91.74
3.35
0.29
2.97
Li et al. (2018)
Stichopus
variegatus
93.36
2.64
0.23
0.09
Ridhowati et al. (2018)
Acaudina
molpadioides
77
12.94
0.03
1.03
Chen (2003)
Thelenota ananas
76.97
16.64
0.27
1.60
Chen (2003)
87.78
8.0
0.21
2.81
Fawzya et al. (2015)
Parastichopus spp. 76.94
4.7
0.03
0.9
Chang-Lee et al. (1989)
Holothuria tubulosa 81.37–
86.51
7.75–
10.22
1.61–
1.90
4.14–
5.10
Kunili and Arik-Colakoglu
(2019)
86.76
12.30
0.22
0.72
Bilgin and Tanrikulu (2018)
Holothuria polii
46.3
7.37
0.32
13.4
Gonzalez-Wanguemert et al.
(2018)
81.24
8.66
0.15
7.85
Aydin et al. (2011)
Holothuria tubulosa 84.30
8.82
0.18
5.13
Aydin et al. (2011)
81.2
3.01
0.21
14.7
Gonzalez-Wanguemert et al.
(2018)
Holothuria
mammata
85.24
7.88
0.09
5.13
Aydin et al. (2011)
73.6
11.1
11.1
9.61
Gonzalez-Wanguemert et al.
(2018)
Holothuria edulis
85.56
10.15
0.19
0.18
Al Azad et al. (2017)
Holothuria scabra 84.49
7.94
0.042
0.68
Al Azad et al. (2017)
Isostichopus sp.
83.96–
86.92
2.74–6.63 0.07–
0.35
3.16–
3.81
Vergara and Rodríguez
(2016)
4 Echinoderms
4.3.3 Postharvest Quality Changes of Sea Cucumbers
Endogenous proteases cause autolysis and results in sensory changes in seafood
meat. New compounds formed because of lipid oxidation and protein elution cause
changes in colour, flavour, and taste. Exposure of sea cucumbers to various environmental conditions during transportation, storage and processing may cause softening of the body wall, as well as strong odour formation and even animal death. In
addition, the digestive system releases enzymes that cause the hydrolysis of collagen, the main component of the body wall. Dead or unhealthy sea cucumbers exhibit
deteriorated body walls that decrease the final products’ quality and result in economic losses (Gianasi et al. 2016).
Table 4.1 Proximate composition of different sea cucumber species (g/100 g)
Species
Moisture
Protein
Fat
Ash
Reference
Holothuria scabra 84.54–
87.21
4.78–9.53 0.17–
0.37
3.59–
11.06
Ozer et al. (2004).
Bohadschia argus
85.82
9.74
0.19
2.87
Fawzya et al. (2015)
Holothuria
fuscogilva
84.34
9.96
0.17
4.76
Fawzya et al. (2015)
Actinophyga
lecanora
90.81
4.44
0.21
3.43
Fawzya et al. (2015)
Apostichopus
japonicus
91.74
3.35
0.29
2.97
Li et al. (2018)
Stichopus
variegatus
93.36
2.64
0.23
0.09
Ridhowati et al. (2018)
Acaudina
molpadioides
77
12.94
0.03
1.03
Chen (2003)
Thelenota ananas
76.97
16.64
0.27
1.60
Chen (2003)
87.78
8.0
0.21
2.81
Fawzya et al. (2015)
Parastichopus spp. 76.94
4.7
0.03
0.9
Chang-Lee et al. (1989)
Holothuria tubulosa 81.37–
86.51
7.75–
10.22
1.61–
1.90
4.14–
5.10
Kunili and Arik-Colakoglu
(2019)
86.76
12.30
0.22
0.72
Bilgin and Tanrikulu (2018)
Holothuria polii
46.3
7.37
0.32
13.4
Gonzalez-Wanguemert et al.
(2018)
81.24
8.66
0.15
7.85
Aydin et al. (2011)
Holothuria tubulosa 84.30
8.82
0.18
5.13
Aydin et al. (2011)
81.2
3.01
0.21
14.7
Gonzalez-Wanguemert et al.
(2018)
Holothuria
mammata
85.24
7.88
0.09
5.13
Aydin et al. (2011)
73.6
11.1
11.1
9.61
Gonzalez-Wanguemert et al.
(2018)
Holothuria edulis
85.56
10.15
0.19
0.18
Al Azad et al. (2017)
Holothuria scabra 84.49
7.94
0.042
0.68
Al Azad et al. (2017)
Isostichopus sp.
83.96–
86.92
2.74–6.63 0.07–
0.35
3.16–
3.81
Vergara and Rodríguez
(2016)
4 Echinoderms