Nutritional Composition of Sea Cucumber Isostichopus sp.
Nutritional Composition of Sea Cucumber Isostichopus sp.作者机构：Grupo de Investigació n y Desarrollo Tecnoló gico en Acuicultura Facultad de Ingenierí as Universidad del Magdalena Santa Marta Colombia
出 版 物：《Natural Resources》 (自然资源（英文）)
年 卷 期：2016年第7卷第3期
页 面：130-137页
学科分类：09[农学] 0902[农学-园艺学] 090202[农学-蔬菜学]
主 题：Caribbean Sea Chemical Composition Isostichopus Protein Lipids
摘 要：The knowledge of the chemical composition of invertebrates as sea cucumber contributes to improving our understanding of these living organisms. This study compared the chemical composition of wild sea cucumber Isostichopus sp., between February 2013 and January 2014. Sea cucumbers were captured by hand by artisanal fishermen and transported alive to the laboratory of Aquaculture of the Universidad del Magdalena (Colombia), where they were subsequently killed and taken to freeze until analysis. For proximate analysis 20 g of muscle were used for each sample. The analysis (in triplicate) was performed according to [1]. Significant differences (p Isostichopus sp. was similar to that reported for fresh sea cucumbers internationally traded, which indicates that it is a species with a competitive commercial value for use in food.
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