Analysis and Evaluation of Texture and Nutritional Value of Four Kinds of Ready-to-eat Sea Cucumber Products

This work aimed to explore the difference of quality among commercial ready-to-eat sea cucumber products. The sensory, texture, chemical composition, nutritional quality and digestibility of four common commercial sea cucumber from Dalian (sea cucumber with high moisture content (HW-DLS), seasoned sea cucumber with low moisture content (FLW-DLS), sea cucumber with low moisture content (LW-DLS)) or Fujian (sea cucumber with high moisture content (HW-FJS)) were determined. Furthermore, principal component analysis (PCA) was applied to evaluate comprehensive quality of products. The results from sensory analysis revealed that the colour appearance of all sample were good. FLW-DLS had the most acceptable taste characteristics. There was a difference of texture characteristics in samples. The ash, total carbohydrate, and salt contents of FLW-DLS were significantly higher than those of other sea cucumbers (P<0.05), with 2.16%, 1.7%, and 1.3%, respectively. Protein content of FLW-DLS and LW-DLS was higher than that of other sea cucumbers. In addition, all sea cucumber samples had the recommended essential amino acid/total amino acid, lysine/arginine, and n-6/n-3 ratio for good health status of humans and very low level of atherogenic and thrombogenic indices. FLW-DLS and LW-DLS showed a significantly higher content in saponins with 8.64 mg/kg and 8.49 mg/kg, respectively. The highest content of taurine and protein in in vitro digestion supernatant was also found in FLW-DLS with 2.28 mg/100 g and 33.58 g/100 g. Moreover, principal component analysis based on nutritional indicators showed significant differences in nutritional composition of samples, the nutritional value from high to low followed by FLW-DLS, HW-FJS, LW-DLS and HW-DLS. In conclusion, the commercial ready-to-eat sea cucumber products had a nutritional value perfectly compatible with nutritious and healthy diets. The seasoned sea cucumber with low moisture content possessed higher nutritional values and better taste characteristics than other sea cucumber products.