Consumers' attention on identification, nutritional compounds, and safety in heavy metals of Canadian sea cucumber in Chinese food market
BACKGROUND: Based on the consumers’ attention issues of sea cucumbers, we aimed to complete comprehensive information of commercial Canadian sea cucumbers (CCSC), which sprang up extensively in Chinese food market. RESULTS: CCSC were identified as Cucumaria frondosa and characterized based on the ch...
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ftpubmed:oai:pubmedcentral.nih.gov:7684582 2023-05-15T15:59:37+02:00 Consumers' attention on identification, nutritional compounds, and safety in heavy metals of Canadian sea cucumber in Chinese food market Song, Zhuoyue Li, Hailun Wen, Jing Zeng, Yeda Ye, Xianying Zhao, Weibo Xu, Tingting Xu, Nenggui Zhang, Danyan 2020-09-13 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684582/ https://doi.org/10.1002/fsn3.1882 en eng John Wiley and Sons Inc. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684582/ http://dx.doi.org/10.1002/fsn3.1882 © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. CC-BY Food Sci Nutr Original Research Text 2020 ftpubmed https://doi.org/10.1002/fsn3.1882 2020-12-06T01:39:45Z BACKGROUND: Based on the consumers’ attention issues of sea cucumbers, we aimed to complete comprehensive information of commercial Canadian sea cucumbers (CCSC), which sprang up extensively in Chinese food market. RESULTS: CCSC were identified as Cucumaria frondosa and characterized based on the characteristics, nutritional compositions, and heavy metals. The abdomen and five internal tendons of Cucumaria frondosa were special orange. The average of soaking degree and water content, which consumers paid great attention to, was 2.8 ± 0.3 and 0.46 ± 0.09%, respectively. Proteins (56.4 ± 9.1%) and polysaccharides (12.2 ± 14.7%) were the principal nutrient component. In addition, there was a variety of free amino acids, in which arginine (70.1 ± 50.0 mg/100 g), glutamate (42.6 ± 23.9 mg/100 g), and alanine (32.2 ± 21.0 mg/100 g) were the main components. Phosphorus (P, 0.26 ± 0.05%), magnesium (Mg, 0.19 ± 0.07%), and kalium (K, 0.17 ± 0.08%) were the major mineral elements. Amount of heavy metal was within the safety limitation (5.5 ± 1.4 mg/kg). Furthermore, the active ingredients were positively correlated with size. CONCLUSION: The overall findings enriched the information of Cucumaria frondosa for consumers and suggested that the quality of Cucumaria frondosa was varied following commercial classification and size. Text Cucumaria frondosa PubMed Central (PMC) Food Science & Nutrition 8 11 5962 5975 |
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Original Research Song, Zhuoyue Li, Hailun Wen, Jing Zeng, Yeda Ye, Xianying Zhao, Weibo Xu, Tingting Xu, Nenggui Zhang, Danyan Consumers' attention on identification, nutritional compounds, and safety in heavy metals of Canadian sea cucumber in Chinese food market |
topic_facet |
Original Research |
description |
BACKGROUND: Based on the consumers’ attention issues of sea cucumbers, we aimed to complete comprehensive information of commercial Canadian sea cucumbers (CCSC), which sprang up extensively in Chinese food market. RESULTS: CCSC were identified as Cucumaria frondosa and characterized based on the characteristics, nutritional compositions, and heavy metals. The abdomen and five internal tendons of Cucumaria frondosa were special orange. The average of soaking degree and water content, which consumers paid great attention to, was 2.8 ± 0.3 and 0.46 ± 0.09%, respectively. Proteins (56.4 ± 9.1%) and polysaccharides (12.2 ± 14.7%) were the principal nutrient component. In addition, there was a variety of free amino acids, in which arginine (70.1 ± 50.0 mg/100 g), glutamate (42.6 ± 23.9 mg/100 g), and alanine (32.2 ± 21.0 mg/100 g) were the main components. Phosphorus (P, 0.26 ± 0.05%), magnesium (Mg, 0.19 ± 0.07%), and kalium (K, 0.17 ± 0.08%) were the major mineral elements. Amount of heavy metal was within the safety limitation (5.5 ± 1.4 mg/kg). Furthermore, the active ingredients were positively correlated with size. CONCLUSION: The overall findings enriched the information of Cucumaria frondosa for consumers and suggested that the quality of Cucumaria frondosa was varied following commercial classification and size. |
format |
Text |
author |
Song, Zhuoyue Li, Hailun Wen, Jing Zeng, Yeda Ye, Xianying Zhao, Weibo Xu, Tingting Xu, Nenggui Zhang, Danyan |
author_facet |
Song, Zhuoyue Li, Hailun Wen, Jing Zeng, Yeda Ye, Xianying Zhao, Weibo Xu, Tingting Xu, Nenggui Zhang, Danyan |
author_sort |
Song, Zhuoyue |
title |
Consumers' attention on identification, nutritional compounds, and safety in heavy metals of Canadian sea cucumber in Chinese food market |
title_short |
Consumers' attention on identification, nutritional compounds, and safety in heavy metals of Canadian sea cucumber in Chinese food market |
title_full |
Consumers' attention on identification, nutritional compounds, and safety in heavy metals of Canadian sea cucumber in Chinese food market |
title_fullStr |
Consumers' attention on identification, nutritional compounds, and safety in heavy metals of Canadian sea cucumber in Chinese food market |
title_full_unstemmed |
Consumers' attention on identification, nutritional compounds, and safety in heavy metals of Canadian sea cucumber in Chinese food market |
title_sort |
consumers' attention on identification, nutritional compounds, and safety in heavy metals of canadian sea cucumber in chinese food market |
publisher |
John Wiley and Sons Inc. |
publishDate |
2020 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684582/ https://doi.org/10.1002/fsn3.1882 |
genre |
Cucumaria frondosa |
genre_facet |
Cucumaria frondosa |
op_source |
Food Sci Nutr |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684582/ http://dx.doi.org/10.1002/fsn3.1882 |
op_rights |
© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.1002/fsn3.1882 |
container_title |
Food Science & Nutrition |
container_volume |
8 |
container_issue |
11 |
container_start_page |
5962 |
op_container_end_page |
5975 |
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1766395543315021824 |