Analysis and Evaluation of Nutritional Components of Introduced Russian Red Sea Cucumber
YANG Shuang1,2, SUN Guohua2, REN Lihua2,3, CHEN Meng1,2, YANG Jianmin4, WANG Weijun4, JIANG Fang2,3
1. College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China; 2. Shandong Marine Resources and Environment Research Institute, Yantai 264006, China; 3. Quality Supervision ＆ Inspection Center for Fishery Products, Ministry of Agriculture and Rural Affairs, Yantai 264006, China; 4. College of Agriculture, Ludong University, Yantai 264025, China
Abstract：The contents of crude protein, crude polysaccharide, ash, crude fat, crude saponin, inorganic element, amino acid and fatty acid were determined by conventional standard method in introduced Russian red sea cucumber Apostichopus japonicus and the common sea cucumber cultured in the same conditions. It was found that contents of crude protein, crude saponin and crude lipid in Russian red sea cucumber were significantly higher than those in the normal sea cucumber (P<0.05), without significant difference in contents of crude polysaccharide and ash. The contents of Mg, Ca, Mn, Zn, Sr and Se were significantly lower in the Russian red sea cucumber than those in the common sea cucumber (P<0.05), the contents of Cd, Pb, As and Al in the Russian red sea cucumber were significantly lower than those in the common sea cucumber (P<0.05), the content of Fe in the red sea cucumber was significantly higher than those in the common sea cucumber (P<0.05), and there was no significant difference in Cr content. Fourteen amino acids content of the 17 detected amino acids were significantly higher in Russian red sea cucumber than those in the common sea cucumber (P<0.05), and the contents of total amino acids, essential amino acids and effective amino acids were significantly higher in Russian red sea cucumber than those in common sea cucumbers. Twenty-seven main fatty acids were detected in both sea cucumbers, with the same fatty acid composition. The content of unsaturated fatty acid was higher in Russian red sea cucumber than that of saturated fatty acid, and the content of polyunsaturated fatty acid was significantly higher than that of monounsaturated fatty acid (P<0.05). The contents of saturated fatty acid, unsaturated fatty acid and polyunsaturated fatty acid of Russian red sea cucumber were significantly higher than those in common sea cucumber (P<0.05). According to the comprehensive evaluation, the nutritional components of the two sea cucumbers were similar, and the Russian red sea cucumber has better quality than the common sea cucumber did under the same culture conditions.
2020, Vol. 39 
