Chemical and Nutritional Characteristics of Holothuria tubulosa (Gmelin, 1788); A Seasonally Comparative Study

Basit Öğe Kaydı
dc.authoridKUNILI, Ibrahim Ender/0000-0003-2830-6979
dc.contributor.authorKunili, Ibrahim Ender
dc.contributor.authorColakoglu, Fatma Arik
dc.date.accessioned2025-01-27T20:22:27Z
dc.date.available2025-01-27T20:22:27Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractSea cucumbers belonging to the Holothuroidea class are a group of worm-like and soft-bodied echinoderms that live in nearly all marine environments. Mediterranean Holothuria tubulosa is an economic sea cucumber species found in Turkish seas. This study aimed to present the first report of detailed amino acid profile and investigate the biochemical and nutritional characteristics of H. tubulosa seasonally collected from one of the densest natural beds, located at canakkale Strait (Southern Coast of Marmara Sea), Turkey. According to our results, the highest protein, lipid, and ash contents (%) were found to be 10.2, 1.9, and 5.1, respectively. The highest percentages of saturated, monounsaturated, and polyunsaturated fatty acids were 42.9, 28.3, and 37.8, respectively. Total amino acids (mg/g crude protein) ranged between 867.2 and 974.0 among all seasons. All essential amino acids were found in body wall tissues and ranged between 7.1 and 5.9. Mineral composition was found to be desirable at the recommended and threshold levels. In general, the proximate composition of H. tubulosa was directly affected by seasons (p < .05); however, amino acid, fatty acid, and mineral compositions were found to be similar among all seasons, except summer (p > .05).
dc.description.sponsorshipScientific Research Commision (BAP) of Canakkale Onsekiz Mart University [FDK-2014-430]
dc.description.sponsorshipThis work was supported by the Scientific Research Commision (BAP) of Canakkale Onsekiz Mart University, Project No: FDK-2014-430.
dc.identifier.doi10.1080/10498850.2019.1637383
dc.identifier.endpage728
dc.identifier.issn1049-8850
dc.identifier.issn1547-0636
dc.identifier.issue7
dc.identifier.scopus2-s2.0-85068709669
dc.identifier.scopusqualityQ2
dc.identifier.startpage716
dc.identifier.urihttps://doi.org/10.1080/10498850.2019.1637383
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21895
dc.identifier.volume28
dc.identifier.wosWOS:000474780700001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Aquatic Food Product Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectHolothuria tubulosa
dc.subjectsea cucumber
dc.subjectamino acid
dc.subjectfatty acid
dc.subjectmineral composition
dc.titleChemical and Nutritional Characteristics of Holothuria tubulosa (Gmelin, 1788); A Seasonally Comparative Study
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu