The effect of different drying methods on chemical composition, fatty acid, and amino acid profiles of sea cucumber (Holothuria tubulosa Gmelin, 1791)

摘要

This study was carried out to determine the effects of different drying methods (hotair, microwave, and freeze drying) on the rehydration rate, drying time, chemicalcomposition, fatty acid, and amino acid profile of sea cucumber (Holothuria tubulosaGmelin, 1791). Sea cucumbers dried by FD, HAD, and MD methods were found to beof same quality in terms of rehydration rate and sensory characteristics. But, it wasdetermined that MD is more effective for the protection of special essential aminoacids. The drying time was 24 hr in FD and 14 hr in HAD, while this time was only4 min in MD. As a result, there was a significant difference in nutritional value of seacucumbers depending on the drying method. It was determined that MD is the mostsuitable method for drying sea cucumbers in terms of amino acid, fatty acid content,and drying time.