Abstract HTML Views: 392 PDF Downloads: 229 Total Views/Downloads: 802
Abstract HTML Views: 263 PDF Downloads: 183 Total Views/Downloads: 582
The effects of artisanal and controlled oven drying methods on the biochemical composition of the body wall of the sea cucumber, Holothuria forskali were investigated. Five combinations of temperature (°C) and relative humidity (%) levels were tested (50°C, 20%, 60°C, 25%; 60°C, 15%, 60°C, 20% and 70°C, 20%). The results demonstrate that the treatment (60°C and 20%) yields an improvement of the nutritional quality of the initial product. Improvements were particularly noted in terms of the amount of total proteins and the polyunsaturated fatty acids level in the dry body wall of H. forskali.