alexa Development of Value Added Products from Dried Sea Cucumber (Holothuria scabra) | OMICS International | Abstract
ISSN: 2572-3103

Journal of Oceanography and Marine Research
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Research Article

Development of Value Added Products from Dried Sea Cucumber (Holothuria scabra)

Khairul Azam* and Jyanti Jyotishma Singh
School of Marine Studies, The University of the South Pacific, Fiji
Corresponding Author : Khairul Azam
School of Marine Studies, The University of the South Pacific
Private Mail Bag, Laucala Campus, Suva, Fiji
Tel: +679 834 1915
E-mail: [email protected]
Received July 01, 2013; Accepted July 25, 2013; Published July 27, 2013
Citation: Azam K, Jyotishma Singh J (2013) Development of Value Added Products from Dried Sea Cucumber (Holothuria scabra). Oceanography 1: 108. doi: 10.4172/2332-2632.1000108
Copyright: © 2013 Azam K, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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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 ≥ 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 ≥ 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.

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