269
Body wall thickness of BDM greatly influences commercial value of sea cucumber. The thicker body wall flesh generally resulting in better texture and improved
eating quality. The body wall of sea cucumbers contains a high proportion of collagen that has a major influence on dried sea cucumber (bêche-de-mer (BDM))
firmness and texture quality, and therefore, product value (Ram 2017).
4.3.4 Processing of Sea Cucumbers
If harvested sea cucumbers are not to be processed directly, they should be kept in a
cool and shady place on the boat. It can also be cooked after being removed from
the sea to preserve the freshness of sea cucumbers. As soon as the sea cucumber is
hauled up on board, a 2–3 cm slit is made near the cloaca. The body wall near the
oral region is pressed to induce the animal to eviscerate, water is also squeezed out
from the body by pressing. Immediately the sea cucumber are to be transferred to
plastic boxes, with smooth inner surface and without drain holes. To prolong holding
Table 4.2 Fatty acid compositions of different sea cucumber species (% of total fatty acids) (wet
weight)
Species
SFA
MUFA
PUFA
n-3
EPA+DHA References
Holothuria
tubulosa
35.57–
42.85
26.22–
28.33
28.80–
37.85
10.45–
15.42
7.97–12.52 Kunili and
Arik-Colakoglu
(2019)
15.48
13.92
57.76
28.8
18.55
Aydin et al. 2011
Holothuria polii
18.28
15.90
56.47
24.71
15.22
Holothuria
mammata
19.21
15.01
53.38
25.58
15.29
Stichopus
herrmanni
47.20
37.70
15.10
3.44
1.31
Wen et al. (2010)
Thelenota ananas 54.70
29.80
15.40
5.69
3.92
Thelenota anax
61.60
27.0
11.40
3.81
3.10
Holothuria
fuscogilva
59.50
32.19
8.32
2.32
1.24
Holothuria
fuscopunctata
56.55
38.35
5.10
1.25
0.32
Actinopyga
mauritiana
31.23
45.64
23.33
6.11
3.84
Actinopyga
caerulea
49.54
36.32
14.14
4.82
3.53
Bohadschia argus 47.40
36.60
16.0
3.25
1.96
Apostichopus
japonicus
17.11–
30.89
29.94–
35.45
25.87–
42.93
16.09–
28.74
9.65–18.9 Gao et al. (2011)
Holothuria
tubulosa
19.73
21.40
26.02
14.20
13.19
Bilgin and
Tanrikulu (2018)
4.3 Sea Cucumbers
Body wall thickness of BDM greatly influences commercial value of sea cucumber. The thicker body wall flesh generally resulting in better texture and improved
eating quality. The body wall of sea cucumbers contains a high proportion of collagen that has a major influence on dried sea cucumber (bêche-de-mer (BDM))
firmness and texture quality, and therefore, product value (Ram 2017).
4.3.4 Processing of Sea Cucumbers
If harvested sea cucumbers are not to be processed directly, they should be kept in a
cool and shady place on the boat. It can also be cooked after being removed from
the sea to preserve the freshness of sea cucumbers. As soon as the sea cucumber is
hauled up on board, a 2–3 cm slit is made near the cloaca. The body wall near the
oral region is pressed to induce the animal to eviscerate, water is also squeezed out
from the body by pressing. Immediately the sea cucumber are to be transferred to
plastic boxes, with smooth inner surface and without drain holes. To prolong holding
Table 4.2 Fatty acid compositions of different sea cucumber species (% of total fatty acids) (wet
weight)
Species
SFA
MUFA
PUFA
n-3
EPA+DHA References
Holothuria
tubulosa
35.57–
42.85
26.22–
28.33
28.80–
37.85
10.45–
15.42
7.97–12.52 Kunili and
Arik-Colakoglu
(2019)
15.48
13.92
57.76
28.8
18.55
Aydin et al. 2011
Holothuria polii
18.28
15.90
56.47
24.71
15.22
Holothuria
mammata
19.21
15.01
53.38
25.58
15.29
Stichopus
herrmanni
47.20
37.70
15.10
3.44
1.31
Wen et al. (2010)
Thelenota ananas 54.70
29.80
15.40
5.69
3.92
Thelenota anax
61.60
27.0
11.40
3.81
3.10
Holothuria
fuscogilva
59.50
32.19
8.32
2.32
1.24
Holothuria
fuscopunctata
56.55
38.35
5.10
1.25
0.32
Actinopyga
mauritiana
31.23
45.64
23.33
6.11
3.84
Actinopyga
caerulea
49.54
36.32
14.14
4.82
3.53
Bohadschia argus 47.40
36.60
16.0
3.25
1.96
Apostichopus
japonicus
17.11–
30.89
29.94–
35.45
25.87–
42.93
16.09–
28.74
9.65–18.9 Gao et al. (2011)
Holothuria
tubulosa
19.73
21.40
26.02
14.20
13.19
Bilgin and
Tanrikulu (2018)
4.3 Sea Cucumbers