Salting affects the collagen composition of the tropical sea cucumber Holothuria scabra

Ravinesh Ram; Roveena Vandana Chand; Sue Reilly; Paul Southgate

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Salting affects the collagen composition of the tropical sea cucumber Holothuria scabra

Ravinesh Ram, Roveena Vandana Chand, Sue Reilly and Paul Southgate

Beche-de-Mer Information Bulletin, Vol.41, pp.12-14

2021

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Abstract

The effect of salting time on the collagen content of the body wall of Holothuria scabra (sandfish) is investigated in the present work. Sandfish were harvested from Tavua Bay in Fiji, and processed using an upgraded technique. Sandfish were cooked for the first time followed by immersion in salt and then treated at different salting times of 24 hours (h), 36 h, 48 h and 72 h. The results show that after 72 h, collagen fibers were almost totally destroyed and disappeared from the body wall of sandfish. It is highly recommended that a new and better processing technique be established to prevent post-harvest nutritional losses from beche-de-mer for better value, and to ensure that salting does not exceed 48 h.

Details

Title: Salting affects the collagen composition of the tropical sea cucumber Holothuria scabra
Authors: Ravinesh Ram (Author) - Fiji National University
Roveena Vandana Chand (Author) - University of the South Pacific
Sue Reilly (Author) - James Cook University
Paul Southgate (Author) - University of the Sunshine Coast, Queensland, Australian Centre for Pacific Islands Research
Publication details: Beche-de-Mer Information Bulletin, Vol.41, pp.12-14
Publisher: Secretariat of the Pacific Community
Date published: 2021
ISSN: 1025-4943
Organisation Unit: School of Science and Engineering - Legacy; Australian Centre for Pacific Islands Research; University of the Sunshine Coast, Queensland; School of Science, Technology and Engineering
Language: English
Record Identifier: 99518608402621
Output Type: Newsletter article

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