Effect of Drying on Nutritional Composition of Atlantic Sea Cucumber ( Cucumaria frondosa ) Viscera Derived from Newfoundland Fisheries

• Published in: Processes
• Main Authors: Yi Liu, Deepika Dave, Sheila Trenholm, Vegneshwaran V. Ramakrishnan, Wade Murphy
• Format: Article in Journal/Newspaper
• Language: English
• Published: MDPI AG 2021
• Subjects: marine by-products; Cucumaria frondosa; drying; omega-3 fatty acids; eicosapentaenoic acid; amino acids; Chemical technology; TP1-1185; Chemistry; QD1-999; Newfoundland
• Online Access: https://doi.org/10.3390/pr9040703; https://doaj.org/article/da61132d24af432b9b4cbab5e34ce5f3

Cucumaria frondosa is the main sea cucumber species harvested from Newfoundland waters. During processing, the viscera of sea cucumber are usually discarded as waste. As a matter of fact, sea cucumber viscera are abundant in various nutrients and promising for valorization. In the present study, sea cucumber viscera were pretreated by air drying and freeze drying, and the nutritional compositions of the dried products were investigated, including proximate composition, lipid class, fatty acid profile, and amino acid composition. The dried viscera had similar levels of ash, lipids, and proteins compared to fresh viscera. Both air- and freeze-dried viscera had total fatty acid composition similar to fresh viscera, with high levels of omega-3 polyunsaturated fatty acids (PUFAs) (30–31%), especially eicosapentaenoic acid (27–28%), and low levels of omega-6 PUFAs (~1%). The dried samples were abundant in essential amino acids (46–51%). Compared to air-dried viscera, freeze-dried viscera contained a lower content of moisture and free fatty acids, and higher content of glycine and omega-3 PUFAs in phospholipid fraction. The high content of nutritious components in dried viscera of Cucumaria frondosa indicates their great potential for valorization into high-value products.