| Title |
Effects of processing on proximate and fatty acid compositions of six commercial sea cucumber species of Sri Lanka
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2018
|
| DOI | 10.1007/s13197-018-3111-4 |
| Pubmed ID | |
| Authors |
G. Nishanthan, P. A. D. A. Kumara, M. D. S. T. de Croos, D. V. P. Prasada, D. C. T. Dissanayake |
| Abstract |
Processing and its impacts on proximate composition and fatty acid profile of six sea cucumber species; Bohadschia marmorata, Stichopus chloronotus, Holothuria spinifera, Thelenota anax, Holothuria scabra and Bohadschia sp. 1 collected from the northwest coast of Sri Lanka were analyzed. Sea cucumbers are processed into bêche-de-mer by both domestic and industrial level processors following the similar steps of cleaning, evisceration, first boiling, salting, second boiling and drying. However, domestically processed bêche-de-mer always reported a higher percentage of moisture, crude ash, crude fat and lower percentage of crude protein than industrially processed products. Although processing resulted in a significant reduction of total SFA and MUFA in fresh individuals of most of these species, total PUFA increased significantly in processed individuals excluding Bohadschia species. Palmitic acid was found to be the most dominant fatty acid in all these species followed by eicosapentaenoic acid, which showed a significant increase in processed products, except Bohadschia sp. 1. Total MUFA were higher than total SFA in all sea cucumber species having exceptions in Bohadchia sp.1 and fresh S. chloronotus. These findings will make a significant contribution to fill the gaps in existing information as no any previous information is available for species like H. spinifera and S. chloronotus. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 20 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 20 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Doctoral Student | 2 | 10% |
| Student > Bachelor | 2 | 10% |
| Professor | 2 | 10% |
| Student > Ph. D. Student | 1 | 5% |
| Student > Master | 1 | 5% |
| Other | 2 | 10% |
| Unknown | 10 | 50% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 3 | 15% |
| Biochemistry, Genetics and Molecular Biology | 2 | 10% |
| Arts and Humanities | 1 | 5% |
| Physics and Astronomy | 1 | 5% |
| Engineering | 1 | 5% |
| Other | 0 | 0% |
| Unknown | 12 | 60% |
Attention Score in Context
This research output has an Altmetric Attention Score of 2. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 17 April 2018.
All research outputs
#13,584,037
of 23,028,364 outputs
Outputs from Journal of Food Science and Technology
#510
of 1,451 outputs
Outputs of similar age
#173,211
of 333,594 outputs
Outputs of similar age from Journal of Food Science and Technology
#13
of 114 outputs
Altmetric has tracked 23,028,364 research outputs across all sources so far. This one is in the 39th percentile – i.e., 39% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,451 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one has gotten more attention than average, scoring higher than 63% of its peers.
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We're also able to compare this research output to 114 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 85% of its contemporaries.