Browsing by Author "Sarunya Yimyong"

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    Chemical compositions and fatty acid profiles of ball sea cucumber (Phyllophorella kohkutiensis)
    (Prince of Songkla University, 2023) Sarunya Yimyong; Janjarus Watanachote; Maliwan Kutako; Yutthaya Yuyen; Wannapa Kasiroek; Nisa Siranonthana; S. Yimyong; Institute of Marine Science, Burapha University, Chonburi, Mueang, 20131, Thailand; email: sarunyayim@buu.ac.th
    Ball sea cucumber (Phyllophorella kohkutiensis) is an edible marine animal that is both consumed domestically in Thailand and exported to foreign countries. The chemical compositions (moisture, protein, ash, carbohydrate, lipid) and fatty acid (FA) profiles of fresh and dried samples, with and without tube feet (TF), were investigated. The fresh samples had a high moisture content (86.22 to 87.96%), while the dried samples showed high total protein (70.21 to 78.75%). All samples contained low levels of total lipids (0.01 to 0.10%). The dried samples with TF were found to have the highest total saturated FA with 63.75% of total fatty acid (TFA), while fresh samples without TF had the highest total monounsaturated FA at 23.80% TFA, and total polyunsaturated FA with 21.93% TFA, including arachidonic acid (ARA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). The essential minerals, calcium (Ca) and zinc (Zn) were at 73.38 and 0.047 mg/100 g, respectively. The ball sea cucumber P. kohkutiensis provides good nutritional quality for human consumption. © 2023, Prince of Songkla University. All rights reserved.