Determination of Quality Characteristics ofHolothuria tubulosa, (Gmelin, 1788) in Turkish Sea (Aegean Region) Depending on Sun Drying Process Step Used in Turkey
Articles > Article · 2004
Authors: Şükran ÇAKLI, Aslı CADUN YÜNLÜ, Duygu KIŞLA, Mehmet Tolga DİNÇER
Journal of Aquatic Food Product Technology, International, Scopus, 2004, vol 13, pp 69-78
Summary
There are around 500 species of sea cucumber but few (around 10-17) are valuable commercially. In Turkey, an Aegean region species, Holothuria tubulosa, is collected by divers and kept alive until processed. Generally, Chinese methods and processing techniques of sea cucumbers are applied in Turkey. Processing steps in Turkey consist of cleaning, gutting, boiling, cooling, sun drying, packaging and storage. In this study, quality characteristics of Holothuria tubulosa were determined depending on a sun drying process step used in Turkey: water activity (aw) and microbial quality of the sea cucumber were determined during sun drying period at different air conditions (temperature, wind velocity, humidity). Proximate analysis (crude protein, crude fat, moisture, carbohydrate) and chemical quality control analyses (total volatile base-nitrogen, trimetylamine-nitrogen, and thiobarbituric acid reactive substances) were also determined before and after sun drying of Holothuria tubulosa. According to the results of analysis, no quality criteria reached the maximum acceptability limit for the product.