ECB-ART-43108
Food Chem
2014 Mar 15;147:34-41. doi: 10.1016/j.foodchem.2013.09.110.
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Characterisation of inorganic elements and volatile organic compounds in the dried sea cucumber Stichopus japonicus.
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The sea cucumber Stichopus japonicus lives in a variety of marine habitats and is an important cultivated edible aquatic species in East Asia. In this study, S. japonicus, collected from the sea near Jeju Island of Korea, was lyophilised or vacuum-dried and then analysed by gas chromatography-mass spectrometry (GC-MS) or inductively coupled plasma mass spectrometry (ICP-MS). The GC-MS profiles of vacuum-dried and lyophilised samples differed. Based on direct injection and static headspace analysis, 37 volatile organic compounds (VOCs) were identified in vacuum-dried samples and 33 VOCs were identified in lyophilised samples. Therefore, the odour of vacuum-dried sea cucumber is thought to be due to the presence of various VOCs that are absent in lyophilised sea cucumber. According to ICP-MS analysis, the levels of 15 inorganic elements were slightly higher in lyophilised samples than in vacuum-dried samples. The results of the inorganic and organic chemical analyses provide information about the composition of dried sea cucumber.
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Genes referenced: LOC100887844