Comparative Analysis of Nutritional Components of Wild Sea Cucumbers in Different Sea Areas
In order to provide reference for the comprehensive development and utilization, the nutritional function components of wild sea cucumbers in different sea areas were explored. This study comprehensively analyzed the nutritional composition of four wild sea cucumber species: Stichopus horrens, Stich...
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ftdoajarticles:oai:doaj.org/article:01da4742e558404e9d74d608edaba1f4 2024-09-15T18:03:23+00:00 Comparative Analysis of Nutritional Components of Wild Sea Cucumbers in Different Sea Areas Changwei WANG Xiaomei FENG Chuyi LIU Xueyuan FU Fen DU 2024-03-01T00:00:00Z https://doi.org/10.13386/j.issn1002-0306.2023070107 https://doaj.org/article/01da4742e558404e9d74d608edaba1f4 ZH chi The editorial department of Science and Technology of Food Industry http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023070107 https://doaj.org/toc/1002-0306 1002-0306 doi:10.13386/j.issn1002-0306.2023070107 https://doaj.org/article/01da4742e558404e9d74d608edaba1f4 Shipin gongye ke-ji, Vol 45, Iss 5, Pp 341-348 (2024) sea cucumber nutritional composition amino acid fatty acid mineral different sea areas Food processing and manufacture TP368-456 article 2024 ftdoajarticles https://doi.org/10.13386/j.issn1002-0306.2023070107 2024-08-05T17:49:57Z In order to provide reference for the comprehensive development and utilization, the nutritional function components of wild sea cucumbers in different sea areas were explored. This study comprehensively analyzed the nutritional composition of four wild sea cucumber species: Stichopus horrens, Stichopus chloronotus, Holothuria mammata, and Cucumaria frondosa. The basic nutritional composition, amino acid, fatty acid, and mineral element contents of the four sea cucumbers species were analyzed and evaluated. The results showed that the four species had high protein and low fat in common. Holothuria mammata exhibited the highest protein and lowest fat content. Stichopus chloronotus was rich in polysaccharides and ash content, while Cucumaria frondosa had notable saponin content. Each of the four sea cucumber types contained a consistent array of 17 amino acids, boasting substantial quantities of both delectable and medicinal amino acids. The essential amino acids accounted for a range of 13.78% to 20.27%, with Cucumaria frondosa displayed the most elevated content. Through the assessment of amino acid scores (AAS) and chemical scores (CS), lysine emerges was the predominant limiting amino acid across all four sea cucumber species. In terms of fatty acid composition, all species exhibited a spectrum of saturated fatty acids (SFA) within total fatty acids, with content varying from 23.84% to 36.24%. Palmitic acid (C16:0) and stearic acid (C18:0) constituted the primary components of this SFA makeup. Notably, polyunsaturated fatty acid (PUFA) content ranged from 56.39% to 72.93%, with Cucumaria frondosa displayed the highest proportion. Among the major elements, calcium (Ca) content was relatively higher in all four samples, except for Holothuria mammata. Among the trace elements, the highest content was iron (Fe). This comparative analysis showed that wild sea cucumbers in different sea areas were rich in various nutrients that the human body needs, and had different edible values and development utilization. Article in Journal/Newspaper Cucumaria frondosa Directory of Open Access Journals: DOAJ Articles |
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Directory of Open Access Journals: DOAJ Articles |
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language |
Chinese |
topic |
sea cucumber nutritional composition amino acid fatty acid mineral different sea areas Food processing and manufacture TP368-456 |
spellingShingle |
sea cucumber nutritional composition amino acid fatty acid mineral different sea areas Food processing and manufacture TP368-456 Changwei WANG Xiaomei FENG Chuyi LIU Xueyuan FU Fen DU Comparative Analysis of Nutritional Components of Wild Sea Cucumbers in Different Sea Areas |
topic_facet |
sea cucumber nutritional composition amino acid fatty acid mineral different sea areas Food processing and manufacture TP368-456 |
description |
In order to provide reference for the comprehensive development and utilization, the nutritional function components of wild sea cucumbers in different sea areas were explored. This study comprehensively analyzed the nutritional composition of four wild sea cucumber species: Stichopus horrens, Stichopus chloronotus, Holothuria mammata, and Cucumaria frondosa. The basic nutritional composition, amino acid, fatty acid, and mineral element contents of the four sea cucumbers species were analyzed and evaluated. The results showed that the four species had high protein and low fat in common. Holothuria mammata exhibited the highest protein and lowest fat content. Stichopus chloronotus was rich in polysaccharides and ash content, while Cucumaria frondosa had notable saponin content. Each of the four sea cucumber types contained a consistent array of 17 amino acids, boasting substantial quantities of both delectable and medicinal amino acids. The essential amino acids accounted for a range of 13.78% to 20.27%, with Cucumaria frondosa displayed the most elevated content. Through the assessment of amino acid scores (AAS) and chemical scores (CS), lysine emerges was the predominant limiting amino acid across all four sea cucumber species. In terms of fatty acid composition, all species exhibited a spectrum of saturated fatty acids (SFA) within total fatty acids, with content varying from 23.84% to 36.24%. Palmitic acid (C16:0) and stearic acid (C18:0) constituted the primary components of this SFA makeup. Notably, polyunsaturated fatty acid (PUFA) content ranged from 56.39% to 72.93%, with Cucumaria frondosa displayed the highest proportion. Among the major elements, calcium (Ca) content was relatively higher in all four samples, except for Holothuria mammata. Among the trace elements, the highest content was iron (Fe). This comparative analysis showed that wild sea cucumbers in different sea areas were rich in various nutrients that the human body needs, and had different edible values and development utilization. |
format |
Article in Journal/Newspaper |
author |
Changwei WANG Xiaomei FENG Chuyi LIU Xueyuan FU Fen DU |
author_facet |
Changwei WANG Xiaomei FENG Chuyi LIU Xueyuan FU Fen DU |
author_sort |
Changwei WANG |
title |
Comparative Analysis of Nutritional Components of Wild Sea Cucumbers in Different Sea Areas |
title_short |
Comparative Analysis of Nutritional Components of Wild Sea Cucumbers in Different Sea Areas |
title_full |
Comparative Analysis of Nutritional Components of Wild Sea Cucumbers in Different Sea Areas |
title_fullStr |
Comparative Analysis of Nutritional Components of Wild Sea Cucumbers in Different Sea Areas |
title_full_unstemmed |
Comparative Analysis of Nutritional Components of Wild Sea Cucumbers in Different Sea Areas |
title_sort |
comparative analysis of nutritional components of wild sea cucumbers in different sea areas |
publisher |
The editorial department of Science and Technology of Food Industry |
publishDate |
2024 |
url |
https://doi.org/10.13386/j.issn1002-0306.2023070107 https://doaj.org/article/01da4742e558404e9d74d608edaba1f4 |
genre |
Cucumaria frondosa |
genre_facet |
Cucumaria frondosa |
op_source |
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 341-348 (2024) |
op_relation |
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023070107 https://doaj.org/toc/1002-0306 1002-0306 doi:10.13386/j.issn1002-0306.2023070107 https://doaj.org/article/01da4742e558404e9d74d608edaba1f4 |
op_doi |
https://doi.org/10.13386/j.issn1002-0306.2023070107 |
_version_ |
1810440888786092032 |