Home Articles List Article Information
Egyptian Journal of Agricultural Research
Journal Archive
Volume Volume 102 (2024)
Volume Volume 101 (2023)
Volume Volume 100 (2022)
Volume Volume 99 (2021)
Volume Volume 98 (2020)
Volume Volume 97 (2019)
Volume Volume 96 (2018)
Volume Volume 95 (2017)
Volume Volume 94 (2016)
Volume Volume 93 (2015)
Volume Volume 92 (2014)
Volume Volume 91 (2013)
Volume Volume 90 (2012)
Volume Volume 89 (2011)
Volume Volume 88 (2010)
Volume Volume 87 (2009)
Volume Volume 86 (2008)
Volume Volume 85 (2007)
Volume Volume 84 (2006)
Volume Volume 83 (2005)
Volume Volume 82 (2004)
Volume Volume 81 (2003)
Volume Volume 80 (2002)
Volume Volume 79 (2001)
Volume Volume 78 (2000)
Volume Volume 77 (1999)
Volume Volume 76 (1998)
MOGHAZY, E., ALI, Z., KHAZBIK, A. (2001). CHEMICAL AND SENSORY EVALUATION OF SOME PRODUCTS PROCESSED FROM SEA CUCUMBER (HOLOTHURIA ATRA). Egyptian Journal of Agricultural Research, 79(1), 259-269. doi: 10.21608/ejar.2001.397593
ELSHAHAT A. MOGHAZY; ZOBA M. ALI; AFAF I. KHAZBIK. "CHEMICAL AND SENSORY EVALUATION OF SOME PRODUCTS PROCESSED FROM SEA CUCUMBER (HOLOTHURIA ATRA)". Egyptian Journal of Agricultural Research, 79, 1, 2001, 259-269. doi: 10.21608/ejar.2001.397593
MOGHAZY, E., ALI, Z., KHAZBIK, A. (2001). 'CHEMICAL AND SENSORY EVALUATION OF SOME PRODUCTS PROCESSED FROM SEA CUCUMBER (HOLOTHURIA ATRA)', Egyptian Journal of Agricultural Research, 79(1), pp. 259-269. doi: 10.21608/ejar.2001.397593
MOGHAZY, E., ALI, Z., KHAZBIK, A. CHEMICAL AND SENSORY EVALUATION OF SOME PRODUCTS PROCESSED FROM SEA CUCUMBER (HOLOTHURIA ATRA). Egyptian Journal of Agricultural Research, 2001; 79(1): 259-269. doi: 10.21608/ejar.2001.397593

CHEMICAL AND SENSORY EVALUATION OF SOME PRODUCTS PROCESSED FROM SEA CUCUMBER (HOLOTHURIA ATRA)

Article 21, Volume 79, Issue 1, March 2001, Page 259-269  XML PDF (3.85 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2001.397593
View on SCiNiTO View on SCiNiTO
Authors
ELSHAHAT A. MOGHAZY; ZOBA M. ALI; AFAF I. KHAZBIK
Food Technology Research Institute, Agriculture Research Centre, Giza, Egypt.
Abstract
Sea cucumbers are considered under-utilized natural fishing re-sources along the Egyptian red sea coast. Sea cucumber (Holathuria atra) is the predominant species in large amounts in the red sea coast. Therefore this work was carried out to utilize the sea cucumber throught its processing as new products such as dried sea cucumber (DSC), canned in 3% brine (A), canned in vegetable oil (B), canned in cit‌ric acid/sodium citrate buffer (C) at pH 3.5, canned in tomato sauce (0) and sea cucumber fingers (SCF). Weight composition was calculated for whole fresh animal. The chemical composition and mineral content of fresh and processed sea cucumber were determined. Absorption % rehydration `)/0 and sensory evaluation of dried product were compared to the locally dried sample. Also, sensory evaluation of other products was conducted. Moreover, ranking method and critical differences were used to the preferable prod-ucts to find out the best product and testing the significance between them. In general, the results indicated that the best product was D fol-lowed by S.C.F. and D.S.C. respectively which may be recommended for the production on commercial scale to benifet from our natural fishing resources.
Statistics
Article View: 2
PDF Download: 1