NDLI: Comparison on proximate composition and nutritional profile of red and black sea cucumbers (Apostichopus japonicus) from Ulleungdo(Island) and Dokdo(Island), Korea

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Comparison on proximate composition and nutritional profile of red and black sea cucumbers (Apostichopus japonicus) from Ulleungdo(Island) and Dokdo(Island), Korea

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Food Science and Biotechnology : Volume 21, Issue 4, August 2012

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Comparison on proximate composition and nutritional profile of red and black sea cucumbers (Apostichopus japonicus) from Ulleungdo(Island) and Dokdo(Island), Korea

Content Provider	Springer Nature Link
Author	Lee, Moon Hee Kim, Yeon Kye Moon, Ho Sung Kim, Kyoung Duck Kim, Gwan Gyu Cho, Hyeon Ah Yoon, Na Young Sim, Kil Bo Park, Hee Yeon Lee, Doo Seog Lim, Chi Won Yoon, Ho Dong Han, Sang Kuk
Copyright Year	2012
Abstract	The proximate composition, fatty acid, and amino acid profile of the body wall and viscera of each red and black sea cucumber (Apostichopus japonicus) from Ulleungdo(Island) and Dokdo(Island) in Korea were compared. Moisture, ash, crude protein, and crude lipid contents ranged between 80.26–91.49, 2.57–6.85, 1.13–3.99, and 0.14–2.12%, respectively. The fatty acid values varied depending on the species and the regions of collection. The anteiso C17:0, C16:1Δ9, C17:1Δ7, C18:1Δ11, and C16:2Δ7 were only observed in the body wall. Among the tested fatty acids, the C18:1Δ11 was specific in red sea cucumber, and C20:4Δ6 (17.7%) and C20:5Δ3 (17.6%) were the predominant polyunsaturated fatty acids (PUFA) in all samples. The contents of the C18:0 dimethyl acetal (C18:0 DMA), C16:1Δ7, C16:1Δ5, and C18:1Δ5 were compared in details. Total amino acids (TAA) of body wall were 1.3–1.9 times higher than those of viscera. Glutamic acid and aspartic acid constituted the major TAA of sea cucumbers. The ratio of essential amino acids (EAA): nonessential amino acids (NEAA) on TAA ranged from 1.15 to 0.67 of sea cucumbers. Viscera of red sea cucumber from Dokdo(Island) were rich in free amino acids (FAA) and showed a high content in leucine.
Starting Page	1285
Ending Page	1291
Page Count	7
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	21
Issue Number	5
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2012-10-31
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	black sea cucumber fatty acid proximate composition red sea cucumber total amino acid Nutrition Food Science
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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