Simulated Digestion of Red Sea Cucumber (<i>Parastichopus tremulus</i>): A Study of Protein Quality and Antioxidant Activity

Abstract

Sea cucumbers from unharvested areas, are underutilized resources which may have the potential to become a future food resource. The aim of this study was to evaluate protein quality and investigate the changes in antioxidant activity from frozen and freeze-dried red sea cucumber (Parastichopus tremulus) subjected to digestion, using an in vitro digestion model. P. tremulus constituted high moisture content (90%), comparable protein (4%) and ash (4%) content, and low lipid (1%) content. The biochemical components in freeze-dried samples were largely retained during the freeze-drying process. Frozen samples showed significantly higher (p p P. tremulus constitutes good protein quality, performed antioxidant activity, and has the potential to be used as a flavor-enhancing ingredient.

Keywords

• sea cucumber
• protein quality
• amino acids
• in vitro digestion
• antioxidant activity
• umami flavor