Abstract:
Marine by-products represent valuable resources for various industrial applications, particularly
in the fields of nutrition and biotechnology. This thesis explores the valorization of sea
cucumber by-products on the Algerian coast, focusing on the extraction and characterization of
several valuable products: meal, gelatin, and protein hydrolysate.
The sea cucumber meal obtained has a high protein content of 70.45% with a yield of 8.93%.
This result falls within the upper range of values recommended for fish meal, highlighting
excellent nutritional quality. The extracted gelatin shows a yield of 0.54% and a protein content
of 69.27%, while the protein hydrolysate has a yield of 7.51% with a protein content of 15.16%.
These results demonstrate the effectiveness of the extraction methods used in concentrating
proteins and producing high-quality products.
The flour obtained from sea cucumbers exhibits a high protein content, reaching 70.45%, with
a yield of 8.93%. This result ranks among the best values for fishmeal in terms of nutritional
quality. The extracted gelatin shows a yield of 0.54% and a protein content of 69.27%, while
the protein hydrolysate yields 7.51% with a protein content of 15.16%. These results confirm
the effectiveness of the extraction methods used to concentrate proteins and obtain high-quality
products.
The study reveals that the applied extraction methods not only effectively valorize marine byproducts but also optimize the quality of the final products. The findings indicate that sea
cucumber by-products can play a significant role in the development of food and nutraceutical
products, thus contributing to better utilization of local marine resources.
Keywords: Sea cucumber, Meal, Gelatin, Protein hydrolysate, By-product, valorization,
Algerian coast.
Marine by-products represent valuable resources for various industrial applications, particularly
in the fields of nutrition and biotechnology. This thesis explores the valorization of sea
cucumber by-products on the Algerian coast, focusing on the extraction and characterization of
several valuable products: meal, gelatin, and protein hydrolysate.
The sea cucumber meal obtained has a high protein content of 70.45% with a yield of 8.93%.
This result falls within the upper range of values recommended for fish meal, highlighting
excellent nutritional quality. The extracted gelatin shows a yield of 0.54% and a protein content
of 69.27%, while the protein hydrolysate has a yield of 7.51% with a protein content of 15.16%.
These results demonstrate the effectiveness of the extraction methods used in concentrating
proteins and producing high-quality products.
The flour obtained from sea cucumbers exhibits a high protein content, reaching 70.45%, with
a yield of 8.93%. This result ranks among the best values for fishmeal in terms of nutritional
quality. The extracted gelatin shows a yield of 0.54% and a protein content of 69.27%, while
the protein hydrolysate yields 7.51% with a protein content of 15.16%. These results confirm
the effectiveness of the extraction methods used to concentrate proteins and obtain high-quality
products.
The study reveals that the applied extraction methods not only effectively valorize marine byproducts but also optimize the quality of the final products. The findings indicate that sea
cucumber by-products can play a significant role in the development of food and nutraceutical
products, thus contributing to better utilization of local marine resources.
Keywords: Sea cucumber, Meal, Gelatin, Protein hydrolysate, By-product, valorization,
Algerian coast.