CHEMICAL AND SENSORY EVALUATION OF SOME PRODUCTS PROCESSED FROM SEA CUCUMBER (HOLOTHURIA ATRA) | ||
| Egyptian Journal of Agricultural Research | ||
| Article 21, Volume 79, Issue 1, March 2001, Pages 259-269 PDF (3.85 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.2001.397593 | ||
| Authors | ||
| ELSHAHAT A. MOGHAZY; ZOBA M. ALI; AFAF I. KHAZBIK | ||
| Food Technology Research Institute, Agriculture Research Centre, Giza, Egypt. | ||
| Abstract | ||
| Sea cucumbers are considered under-utilized natural fishing re-sources along the Egyptian red sea coast. Sea cucumber (Holathuria atra) is the predominant species in large amounts in the red sea coast. Therefore this work was carried out to utilize the sea cucumber throught its processing as new products such as dried sea cucumber (DSC), canned in 3% brine (A), canned in vegetable oil (B), canned in citric acid/sodium citrate buffer (C) at pH 3.5, canned in tomato sauce (0) and sea cucumber fingers (SCF). Weight composition was calculated for whole fresh animal. The chemical composition and mineral content of fresh and processed sea cucumber were determined. Absorption % rehydration `)/0 and sensory evaluation of dried product were compared to the locally dried sample. Also, sensory evaluation of other products was conducted. Moreover, ranking method and critical differences were used to the preferable prod-ucts to find out the best product and testing the significance between them. In general, the results indicated that the best product was D fol-lowed by S.C.F. and D.S.C. respectively which may be recommended for the production on commercial scale to benifet from our natural fishing resources. | ||
|
Statistics Article View: 19 PDF Download: 75 |
||
