USP Electronic Research Repository

Development of value added products from dried sea cucumber (Holothuria scabra)

Azam, Khairul and Singh, Jyanti Jyotishma (2013) Development of value added products from dried sea cucumber (Holothuria scabra). Oceanography, 1 (2). pp. 1-3. ISSN 2332-2632

[img] PDF - Published Version
Download (726Kb)

    Abstract

    The processed sea cucumber, which is commercially known as Beach-de-mer, has been an important source of income for most of the Pacific Island countries. However, no research has been carried out to add value to processed sea cucumbers in the Pacific Island countries. Therefore, the present investigation is the first research on sea cucumbers that were processed and converted to value added food products. In this study, Sandfish (Holothuria scabra) sea cucumbers were used to produce value added Sandfish biscuits and jams. The two different types of biscuits (sweetened and salted) and four different types of Sandfish jams were made with fruits like Guava, Banana, Lemon and Wi (wild apples or Polynesian plum). The proximate composition and sensory evaluation of Sandfish biscuits and jams were evaluated. High protein content in both biscuits (sweetened and salted Sand fish biscuits: 12.3% and 11.3%) was observed in comparison to normal biscuits (Oreo: 1%). The four sandfish jams (Lemon Sandfish jam: 11.27%, Banana Sandfish jam: 16.39%, Guava Sandfish jam: 15.37% and Wi Sandfish jam: 18.44%) had higher protein content compared to normal Fruto jam (0.26%). Wi Sandfish jam had the highest protein (18.5%) content amongst the four jams. However, there were no significant differences (P "65 0.05) between the means of moisture, fat and protein content in sandfish biscuits and jams. Sensory evaluation indicated sweetened Sandfish biscuits to be more acceptable in comparison to salted biscuits. Jams made of banana and Wi fruit were more acceptable compared to jams made of Guava and Lemon. However, there were no significant differences (P "65 0.05) between the means of sensory characteristics of Sandfish biscuits and jams. The research indicated a positive outcome in value addition to low cost sea cucumbers.

    Item Type: Journal Article
    Uncontrolled Keywords: Sandfish; Proximate Composition; Sensory evaluation; Sandfish value added food products
    Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
    Divisions: Faculty of Science, Technology and Environment (FSTE) > School of Marine Studies
    Depositing User: Unnamed user with email khairul.azam@usp.ac.fj
    Date Deposited: 23 Dec 2013 15:52
    Last Modified: 13 Jun 2016 16:31
    URI: http://repository.usp.ac.fj/id/eprint/7076
    UNSPECIFIED

    Actions (login required)

    View Item

    Document Downloads

    More statistics for this item...