Abstract:

Objective: With the aim of providing a theoretical basis for the high value utilization of Acaudina molpadioides, this paper reports a comparative analysis of nutritional value and structural characteristics between Acaudina molpadioides and  Stichopu sjaponicus. Methods: Acaudina molpadioides and Stichopu sjaponicus were tested for their basic nutrient composition. Meanwhile, their ultrastructure, denaturation transition temperature and infrared spectral characteristics were measured using scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and Fourier transform infrared (FTIR) spectroscopy, respectively. Results and Conclusion: Acaudina molpadioides and Stichopu sjaponicus contained 54.80% and 52.08% of proteins, 0.42% and 3.27% of crude fat, and 1.12% and 1.05% of total sugars, respectively. SEM observations indicated that the muscle fibers of A. molpadioides were thicker and packed in a messy and close arrangement, while those of Stichopu sjaponicus were thinner and neatly arranged with larger gaps among the bundles. The denaturation temperatures of proteins in Stichopu sjaponicus and A. molpadioides were determined by DSC studies to be 51.8 ℃ and 53.4 ℃ respectively. A characteristic absorption peak at 873 cm-1 was seen from the FTIR spectrum of Acaudina molpadioides, which is useful to allow effective identification of the sea cucumber species.

Key words: Stichopu sjaponicus, Acaudina molpadioidesr, scanning electron microscope (SEM), differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy