Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bêche-de-mer: A Case Study from Sri Lanka
Bêche-de-mer (dried sea cucumbers) is considered as one of the most luxurious seafood in the world. The market demand for bêche-de-mer mainly depends on species and product quality. This study is aimed at assessing the effect of different processing methods on the product quality and nutritional com...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/7877050 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849467388153561088 |
|---|---|
| author | G. Nishanthan P. A. D. A. Kumara S. B. Navarathne D. C. T. Dissanayake |
| author_facet | G. Nishanthan P. A. D. A. Kumara S. B. Navarathne D. C. T. Dissanayake |
| author_sort | G. Nishanthan |
| collection | DOAJ |
| description | Bêche-de-mer (dried sea cucumbers) is considered as one of the most luxurious seafood in the world. The market demand for bêche-de-mer mainly depends on species and product quality. This study is aimed at assessing the effect of different processing methods on the product quality and nutritional composition of bêche-de-mer. Three sea cucumber species, Stichopus naso, Holothuria spinifera, and Bohadschia vitiensis, dominant in the commercial catches of Sri Lanka, were processed by following widely practiced local processing methods where 24, 48, and 24 different processing combinations were tested for each species, respectively. Bêche-de-mer satisfying the export quality were selected by considering their appearance and overall ranking made by exporters (9 individuals per each combination). The proximate composition of these products was assessed using standard methods. According to the exporters’ prioritization, very few processing methods used in this study resulted in the export-quality bêche-de-mer. Both product quality and proximate composition showed considerable variations with respect to the processing methods. It is proved that even a very small change in one processing step could lead to produce poor-quality products. Processing methods are species specific, and it is important to select the most appropriate method for each species to produce high-quality bêche-de-mer. |
| format | Article |
| id | doaj-art-deb06e12477c4e1da048d3a14cd42a15 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-deb06e12477c4e1da048d3a14cd42a152025-08-20T03:26:15ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/7877050Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bêche-de-mer: A Case Study from Sri LankaG. Nishanthan0P. A. D. A. Kumara1S. B. Navarathne2D. C. T. Dissanayake3Department of ZoologyInland Aquatic Resources and Aquaculture DivisionDepartment of Food Science and TechnologyDepartment of ZoologyBêche-de-mer (dried sea cucumbers) is considered as one of the most luxurious seafood in the world. The market demand for bêche-de-mer mainly depends on species and product quality. This study is aimed at assessing the effect of different processing methods on the product quality and nutritional composition of bêche-de-mer. Three sea cucumber species, Stichopus naso, Holothuria spinifera, and Bohadschia vitiensis, dominant in the commercial catches of Sri Lanka, were processed by following widely practiced local processing methods where 24, 48, and 24 different processing combinations were tested for each species, respectively. Bêche-de-mer satisfying the export quality were selected by considering their appearance and overall ranking made by exporters (9 individuals per each combination). The proximate composition of these products was assessed using standard methods. According to the exporters’ prioritization, very few processing methods used in this study resulted in the export-quality bêche-de-mer. Both product quality and proximate composition showed considerable variations with respect to the processing methods. It is proved that even a very small change in one processing step could lead to produce poor-quality products. Processing methods are species specific, and it is important to select the most appropriate method for each species to produce high-quality bêche-de-mer.http://dx.doi.org/10.1155/2022/7877050 |
| spellingShingle | G. Nishanthan P. A. D. A. Kumara S. B. Navarathne D. C. T. Dissanayake Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bêche-de-mer: A Case Study from Sri Lanka International Journal of Food Science |
| title | Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bêche-de-mer: A Case Study from Sri Lanka |
| title_full | Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bêche-de-mer: A Case Study from Sri Lanka |
| title_fullStr | Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bêche-de-mer: A Case Study from Sri Lanka |
| title_full_unstemmed | Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bêche-de-mer: A Case Study from Sri Lanka |
| title_short | Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bêche-de-mer: A Case Study from Sri Lanka |
| title_sort | impact of different combinations of processing steps on product quality and proximate composition of beche de mer a case study from sri lanka |
| url | http://dx.doi.org/10.1155/2022/7877050 |
| work_keys_str_mv | AT gnishanthan impactofdifferentcombinationsofprocessingstepsonproductqualityandproximatecompositionofbechedemeracasestudyfromsrilanka AT padakumara impactofdifferentcombinationsofprocessingstepsonproductqualityandproximatecompositionofbechedemeracasestudyfromsrilanka AT sbnavarathne impactofdifferentcombinationsofprocessingstepsonproductqualityandproximatecompositionofbechedemeracasestudyfromsrilanka AT dctdissanayake impactofdifferentcombinationsofprocessingstepsonproductqualityandproximatecompositionofbechedemeracasestudyfromsrilanka |