E-International Scientific Research Journal, Volume 1, Issue 1
FORMULATION AND ACCEPTABILITY
OF ENHANCED SEA CUCUMBER
KROPECK
Katrina S. Sarazawa
Ilocos Sur Polytechnic State College
Faculty
Keywords: Sea cucumber, kropeck, appetizer, jute leaves
ABSTRACT
The newly developed Sea Cucumber Kropeck enhanced with jute leaves (Vitamin A) is considered as
healthy, acceptable and nutritious. Sea Cucumber Kropeck comprises mainly of rice flour, sea cucumber meat, fish
meat, jute powder, black pepper and salt.
The use of 75% sea cucumber and jute leaves in the formulation enhanced the sensory qualities of the
product. It contains 4% ash, <0.1% crude fat, 10.63% crude protein, 7.9 % moisture, 77.41% carbohydrates, and
483.6 ug/100 grams Vitamin A (B-carotene) content. The shelf life of this product kept at room temperature for 6
months still has a high acceptability. Production of sea cucumber kropeck is encouraged to give value to this lowly
but healthy nutritious seafood snacks or appetizer and can be promoted as snacks/appetizer for children by
introducing it through the school feeding programs.
Instructor 1
Email: [email protected]
E-International Scientific Research Journal, Volume 1, Issue 1
INTRODUCTION
Marine invertebrates account nearly 40% of the World Fishery Trade. More than 21 classes of marine
invertebrates have been classified but only about 6,000 species of six classes still exist. These are widely distributed
in all oceans of marine environments, ranging from the intertidal zone to the deepest oceanic trenches. Marine
invertebrates are harvested and are usually processed for food and medicinal purposes.
Sea cucumbers are well known to exert beneficial effects on human health. These echinoderms are used in
Asian traditional medicine to maintain fitness during long fishing travel or to prevent, reduce or cure several
ailments like constipation, renal deficiency or arthritis. Several papers published in the last two decades came in
support to these medicinal purposes showing multiple biological activities of sea cucumber extracts as wound
healing promoter and exhibiting antimicrobial, anticancer, and immunomodulatory properties. (Tian, et al. 2008)
Many Asian stores carry dried sea cucumber which resembles a piece of dried cement that needs to be
soaked for several hours before cooking. Sea cucumber is a very versatile and nutritious. The eggs are rich source of
protein, (closely followed by these creatures) which supplied 51% of the proteins needed by the human body. These
gelatinous sea creatures pack about 10-16% of mucopolysaccharides that aid in nurturing and repairing the bone
cartilages in the human body. This slippery sea creatures contain is low in fats. The mucopolysaccharides possess
ability to reduce arthritis pain, and arthralgia. This slippery sea creature is rich in saponins- a healthful compound
commonly found in herbs like ganoderma, and ginseng. The saponins present in sea cucumbers are valued for their
anti-inflammatory and anti-cancerous properties. These slippery sea creatures contain a lot nutritional values and a
chain of fatty acids such as oleic, palnutic, linoleic, eiconsapentanoic. The sea cucumber is vastly used in the
preparation of several folk medicines.
Nutritionally, sea cucumbers have an impressive profile of valuable nutrients such as Vitamin A, Vitamin
B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), and minerals, especially calcium, magnesium, iron and
zinc (Bordbar, Anwar and Saari, 2011).
Vitamin A, iron, zinc and iodine deficiencies are global problems and affecting at least 30% of world
populations. Vitamin A is essential nutrient for adults and children meant for their vision, growth, reproduction,
cellular differentiation, proliferation, normal functioning of the mucosal epithelium and immune system. It also
plays key role in embryogenesis and organogenesis. It can provide protection against various cancer lines and
physiological threats like heart diseases.
As such, this study developed sea cucumber kropeck which are rich in nutrients particularly vitamin A and
protein to abate deficiencies.
OBJECTIVES
1.
2.
3.
4.
5.
6.
7.
Determine the most acceptable formulation of kropeck using sea cucumber as extender and jute as
Vitamin A enhancer
Determine the sensory characteristics of the various sea cucumber snacks in terms of the following:
2.1 Appearance
2.2 Color
2.3 Aroma
2.4 Texture
2.5 Taste
2.6 General acceptability
Determine the significant difference between and among the various formulations of kropeck in terms of
their sensory characteristics
Identify the nutrient content of the most accepted product
Determine the beta-carotene content and required energy intake of children per serving
Determine the direct material cost of the most acceptable sea cucumber kropeck
Determine the shelf life of the formulated sea cucumber kropeck
E-International Scientific Research Journal, Volume 1, Issue 1
REVIEW OF RELATED LITERATURE
Since the start of sea cucumber fishery in 1991, considerable amount of sea cucumbers have been harvested
both legally and illegally. They are among the highly demand and priced marine invertebrates in the Asian market
for their ecological, economic and pharmaceutical values. (Labe LL et al. 2008)
Sustained demand for the product from countries like Hongkong, Japan, China and Singapore has made
beche-de-mer fishery an attractive and lucrative business for many Filipinos. In many islands and coastal villages,
income derived from it constitutes a significant portion of a family’s livelihood especially where holothurians are
abundant in the intertidal zone, women and children are the primary collectors while men usually go into deeper
waters. (http:www.livestrong.com,retrieved,2013)
The date when sea cucumber became popular in China is controversial simply noted, that for a thousand
years or more, the Chinese sought sea cucumber in Indian, Indonesian and the Philippine waters, without any
particular sources cited. However, from a socio-economic and historical viewpoint, the beginning of the sea
cucumber industry and its development should be more precise. This is because Chinese sea cucumber culinary
culture has involved neighboring maritime peoples and that most of the producers, except the Japanese and possibly
the Koreans, did not eat sea cucumber themselves and thus began to produce sea cucumber only in response to an
outside demand.
In Chinese literature, the earliest record of another literary reference of sea cucumber as food is said to
come from a book entitled “Miscellanies of Five Items (Wuzashu)” written by Xie Zhaozhi (1602) in the late Ming
period. In this book, it is explained that sea cucumber mildly invigorates the human body similar to “ginseng”,
which is the reason it is called “hai-shen” (sea ginseng) Illustrating food delicacies, Yuan Mei noted that in the old
days (pre 1790s) the Chinese had poorly appreciated marine foods, but this trend has since changed. He described
eight marine delicacies such as bird’s nest, shark’s fin, abalone and sea cucumber. From the descriptions in the two
books mentioned, it can be concluded that sea cucumber became a popular food item in China at the end of the 16th
century. The second piece of evidence to enforce the above supposition is the sea cucumber trade between China
and neighboring nations. At that time the Japanese officially began exporting sea cucumber, called “iriko” in
Japanese, to the Qing dynasty in 1698 in exchange for Chinese silk and medicines. Prior to this date, it is confirmed
that in 1861 three Taiwanese ships exported a total of 0.9 tons of sea cucumber and an Annan ship also exported
some amounts of sea cucumber in 1683 and Korea also exported sea cucumber to China by land in 1648.
Sea cucumbers are valued as exotic delicacy and flavorful condiment for soup, noodles and other dishes.
Some species prepared as salad and eaten fresh minus the internal organs, in the same way that holothurians which
is eaten fresh (usually with vinegar and salt) by nomadic Boholano divers in Batangas. It is preferred as “trepang”
(dried
sea
cucumber)
and
generally
a
soup
base
by
the
Malays.(http://www.healthandwealthtopic.com.retrieved,2013)
A. Health Benefits of Sea Cucumber
Memorial Sloan Kettering Cancer Center states that the sea cucumbers are rich in the mucopolysaccharides
chondroitin sulfate. Chondroitin sulfate is commonly used as an over- the-counter treatment for arthritis pain. The
results of this study directly link the effectiveness of sea cucumber for treatment of arthritis pain due to the high
concentration of chondroitin sulfate.
Recent scientific studies have also revealed that some extracts obtained from the sea cucumber are effective
in treating some forms of cancer. A study published by Alexandra B. Roginsky M.D. (2010) issue of “Journal of
Neuroendocrine Tumors and Pancreatic Diseases and Sciences” revealed that extracts from an edible, non-toxic sea
cucumber effectively caused cell damage and cell death in human pancreatic cancer cells. The results of this study
are encouraging for the sea cucumber as a dietary treatment or prevention of pancreatic cancer.
1.
Wound Healing
Scientific research also suggests that the fatty acids contained within the sea cucumber are valuable for
tissue repair and wound healing. The specific fatty acids contained within the sea cucumber which are essential
for wound healing are oleic, palmitic, linoleic, stearic, arachidic,myristic, eicosapentaenoic and docosahexanoic
E-International Scientific Research Journal, Volume 1, Issue 1
acids. A study (http//lifestyle,2013), performed at the Department of Biomedical Sciences at Universiti
Kebangasaan Malaysia in Malaysia extracted and analyzed the fatty acid composition of the sea cucumber.
Extracts of the sea cucumber were analyzed in four different solvents. The results of the study that the fatty
acids responsible for tissue repair remained intact in all four solvents. These results confirm the claim that the
sea cucumber contains all the fatty acids necessary for effective tissue repair and wound healing.
According to Subhuti Dharmananda (2010) Director of the Institute for Traditional Medicine in Portland,
Oregon, sea cucumbers are higher than almost any other food, except for egg whites. The Harvard School of Public
Health states that people in the United States typically get 15% of their caloric intake from protein but boosting this
to 20 to 25% can reduce the risk of cardiovascular disease, especially if the protein replaces refined carbohydrates in
your diet.
Sea cucumber has a high nutritional value due to presence of up to 50 types of essential nutritional
elements, trace elements or micro nutrients and organic compounds. These include a high content of protein with
low fat, iodine, calcium, potassium, zinc, iron, selenium, manganese, chondroitin sulfate, saponins, vitamins like
vitamin A, thiamine, riboflavin, niacin etc.
According to analysis by principles of traditional Chinese medicine, the sea cucumber nourishes the blood
and vital essence (jing), tonifies kidney qi (treats disorders of the kidney system, including reproductive organs), and
moistens dryness (especially of the intestines). It has a salty quality and warming nature. Common medicinal uses of
sea cucumber in China include treating: weakness, impotence, debility of the aged, constipation due to intestinal
dryness, and frequent urination. The sea cucumber properties may be compared with certain other common Chinese
tonics that are used in food therapy, such as cordyceps (dongchong xiacao; which tonifies yang and is less
moistening) and tremella (yiner); which nourishes yin and is moistening, but is less effective as a blood tonic). For
yin and blood deficiency, especially manifesting as intestinal dryness, sea cucumber is combined with tremella to
make a soup. For impotence, frequent urination, and other signs of kidney deficiency, sea cucumber is cooked with
mutton. For nourishing essence and blood in persons who suffer from emaciation, it is combined in soup with pork.
From the nutritional viewpoint, sea cucumber is an ideal tonic food. It is higher in protein (at 55%) than
most any other food except egg whites (at 99%) and it has 10-16% mucopolysaccharides, substances that are used to
build the cartilage. Sea cucumber is lower in fat than most other foods (Dharmananda, u.d.).
From the modern medical viewpoint, sea cucumber is a valuable source of several kinds of substances that
can serve as natural health products, and, perhaps, be developed as drugs. Since sea cucumber is consumed as a food
by a very small segment of the population outside East Asia, most people do not have access to its beneficial
components. Thus, extracts of desired sea cucumber materials are put into easy-to-consume formats, such as
capsules (hard and soft gelatin) and tablets (Ibid.).
Vitamin A: An Overview
Vitamin A is fat soluble, found chiefly in animal foods and belongs to subgroup of compounds known as
retinoids. It is found in body in three main forms differing in their oxidation states; retinol is hydroxyl form, retinal
is aldehyde form and retinoic acid is the carboxylic form.
Vitamin A from diet or supplemental administration is stored in Ito (fat storing) cells of the liver. Retinol is
the true form that is readily metabolized in human body and is called as preformed vitamin A. Its surplus amount is
accumulated as retinyl esters in the liver tissues. The retinoid molecule has a cyclic and polar end group with
polyene side chain. Retinoids are chromophores because of the complex conjugated system comprised of alternating
C=C double bonds in polyene side chain (McGuire and Beerman, 2007). All retinoids are derived from a
monocyclic parent compound containing five carbon-carbon double bonds and a functional group at the end of
acyclic portion.
Generally, vitamin A played influential roles in vision, reproduction, development, bone metabolisms,
immune functions, gene transcription, reducing risk of heart diseases and cancer disorders. Vitamin A and its
derivatives play an integral role in spermatogenesis, reproduction, cell differentiation, embryogenesis and
organogenesis. Moreover, cell differentiation needs adequate amount of vitamin A and retinoic acid that are
considered to be essential in the segregation of white blood cells (Jiang, et. al., 2008).
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Vitamin A Deficiency (VAD) in Children
Vitamin A deficiency (VAD) is a major nutritional concern in poor societies, especially in lower income
countries. Its presence as a public health problem is assessed by measuring the prevalence of deficiency in a
population, represented by specific biochemical and clinical indicators of status. The main underlying cause of VAD
as a public health problem is a diet that is chronically insufficient in vitamin A that can lead to lower body stores
and fail to meet physiologic needs (e.g. support tissue growth, normal metabolism, resistance to infection).
Deficiency of sufficient duration or severity can lead to disorders that are common in vitamin A deficient
populations such as xerophthalmia (xeros = dryness; ophthalmia = pertaining to the eye), the leading cause of
preventable childhood blindness, anaemia, and weakened host resistance to infection, which can increase the
severity of infectious diseases and risk of death. A poor diet and infection frequently coexist and interact in
populations where VAD is widespread. In such settings, VAD can increase the severity of infection which, in turn,
can reduce intake and accelerate body losses of vitamin A to exacerbate deficiency (WHO, 2009).
The WHO Global Database (2009) on Vitamin A Deficiency reports that in the Philippines, vitamin A
deficiency affects approximately 1.7 million children (15.2%) aged 6 months to 5 years. Subclinical vitamin A
deficiency affects one out of every ten pregnant women.
Benefits of Jute
“Saluyot” also known as jute, is a green leafy vegetable that is rich in calcium, phosphorous, iron and
potassium. It has also been determined that 100 grams of jute contains an ample amount of Vitamin A, thiamine,
riboflavin, ascorbic acid and is also rich in fiber. With these facts, we can appreciate the benefits that can be derived
from eating and incorporating jute in one’s diet. This vegetable also assures safety of intake even for mothers.
Unlike other plants with medicinal benefits like “makabuhay”, it is safe to be eaten even by those who are medically
considered to be in a weak state. Jute can be found basically everywhere. From warm, tropical countries like the
Philippines to tropical deserts and wet forest zones, jute is abundant. It does not require much attention and care, and
thus, thrives without cultivation the whole year round
Recommended Energy and Nutrient Intake for Filipino Children
The Food and Nutrition Research Institute (FNRI) of the Department of Science and Technology (DOST),
as in the past, led the review and revision of the 1989 Recommended Dietary Allowances (RDAs) for Filipinos, a
vital and essential tool recognized in the nutrition and health community as the source of information on
recommended energy and nutrient intakes for the maintenance of good health. This set of dietary standards is
periodically evaluated and updated to keep pace with new knowledge on energy and nutrient requirements and
metabolism (Barba and Cabrera, 2008).
Using the available nutritional information about the products used as extenders and enhancers, the protein
qualities and Vitamin A content (beta carotene) of sea cucumber snacks produced are expected to improve.
METHODOLOGY
The Completely Randomized Design (CRD) was used in this experimental study. In this design, all the
food samples were randomly assigned to all the panelists. According to Kemp et al. (2009), most of the experimental
designs associated with sensory studies utilized CRD to minimize artifacts resulting from the order of sample
presentation. The simplest solution to this problem is to make sure that the sample presentation order is completely
randomized across all panelists. CRD is the ideal design for a central location sensory test where each panelist
evaluates each sample.
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MATERIALS AND METHODS
The experiment involved three sea cucumber kropeck formulations; each was replicated three times
including the control lot.
Sea cucumber that was used in the preparation of kropeck was cooked until tender. Three experimental lots
of sea cucumber kropeck were prepared and one control for acceptability testing.
Sensory Evaluation
Ten Hotel and Restaurant Management (HRM) faculty members of Ilocos Sur Polytechnic State College
were invited to participate as panel in the descriptive sensory evaluation of the different formulations of sea
cucumber snacks.
Initial orientation session was conducted where panelists received detailed explanation about the
descriptive sensory methodology and general description of sea cucumber kropeck.
Samples of the kropeck were properly coded and presented for evaluation. Score cards were placed on each
panel member’s table. Food samples were presented individually by treatment. Each of the participants evaluated the
properties of the four kropeck across treatments.
A score card was placed on each panel member’s table. The score card is a self-administered structured
evaluation wherein participants were asked to choose only one item for each category that best describes his/her
perception as to general appearance, color, aroma, texture, taste and overall acceptability of each food sample across
experimental lots.
A 7-point hedonic scale was used in the evaluation of coded food samples for general appearance, color,
aroma, texture, taste and overall acceptability. The categories were converted to numerical scores ranging from 1 to
7.
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Statistical Analysis of Data
Descriptive statistical tools such as frequency count, mean, range, percentage and standard deviations were
used to present the descriptive variables in terms of sensory characteristics and acceptability of products.
To determine whether there are significant differences in the sensory characteristics of the developed sea
cucumber kropeck, Analysis of variance (ANOVA) was used based on a 1% and 5% level of significance.
Significant difference between means was determined using Tukey HSD (honestly significant difference) test.
Tukey's HSD test compares the means of every treatment to the means of every other treatment; that is, it applies
simultaneously to the set of all pairwise comparisons.
T-test was used to determine if there is a significant difference between the control lots and the best
formulations. A 5% level of significance was also used to determine significant outcome.
Proximate and Nutrient Analysis
The most acceptable sea cucumber kropeck was submitted for proximate and nutrient analysis at the Food
Development Center and SGS Philippines Inc. Three hundred grams of the food sample was subjected to proximate
analysis determining the ash content, crude fiber, protein moisture, fat, carbohydrate contents and Vitamin A (Betacarotene) using the official AOAC method of analysis.
Direct Material Cost Computation
The direct material costs of the three formulated products were subjected for computation to determine the
amount spent, quantity used in the different formulations, yield attained and the cost per serving.
RESULTS AND DISCUSSION
Sensory Evaluation of Sea Cucumber Kropeck
Sea cucumber kropeck prepared with the ratio of 75% sea cucumber to 25% fish meat was the best
formulation of kropeck in terms of all parameters measured (appearance, color, aroma, texture, taste and general
acceptability). Whereas, sea cucumber kropeck prepared in control with no sea cucumber added had the lowest
ratings in all of the sensory characteristics measured.
Table 2
Mean Panel Scores of Sea Cucumber Kropeck
Parameter
General Appearance
Color
Experimental Lot
Mean
Description
SD
Control-100% FM: 0% SC
4.400
Good
0.163
___________________________________________________________________
Lot 1 - 25% FM: 75% SC
6.099
Moderately Good 0.159
__________________________________________________________________
Lot 250% FM: 50% SC
5.533
Moderately Good 0.613
___________________________________________________________________
Lot 375% FM 25% SC
5.099
Good
0.546
Control-100% FM: 0% SC
4.900
Good
0.115
___________________________________________________________________
Lot 1 - 25% FM: 75% SC
6.065
Moderately Good 0.439
___________________________________________________________________
Lot 250% FM: 50% SC
5.866
Moderately Good 0.358
___________________________________________________________________
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Lot 375% FM 25% SC
5.099
Moderately Good 0.520
Control-100% FM: 0% SC
3.500
Very Fair
0.673
___________________________________________________________________
Lot 1 - 25% FM: 75% SC
5.865
Moderately Good 0.571
___________________________________________________________________
Lot 250% FM: 50% SC
5.399
Moderately Good 0.358
___________________________________________________________________
Lot 375% FM 25% SC
5.101
Good
0.546
Aroma
Texture (mouthfeel)
Control-100% FM: 0% SC
3.200
Very Fair
0.163
___________________________________________________________________
Lot 1 - 25% FM: 75% SC
5.767
Moderately Good 0.499
___________________________________________________________________
Lot 250% FM: 50% SC
5.100 Good
0.418
___________________________________________________________________
Lot 375% FM 25% SC
5.033 Good
0.367
Texture (crunchiness)Control-100% FM: 0% SC 6.100
Moderately Good 0.163
___________________________________________________________________
Lot 1 - 25% FM: 75% SC
6.500
Very Good
0.361
___________________________________________________________________
Lot 250% FM: 50% SC
6.068 Moderately Good
0.345
___________________________________________________________________
Lot 375% FM 25% SC
5.501 Moderately Good
0.325
Taste
Control-100% FM: 0% SC
3.800
Fair
0.327
___________________________________________________________________
Lot 1 - 25% FM: 75% SC
6.500
Very Good
0.332
___________________________________________________________________
Lot 250% FM: 50% SC
5.265 Good
0.492
___________________________________________________________________
Lot 375% FM 25% SC
4.634 Moderately Good
0.332
Gen. Acceptability
Control-100% FM: 0% SC
3.500
Very Fair
0.163
___________________________________________________________________
Lot 1 - 25% FM: 75% SC
5.968
Moderately Good
0.331
___________________________________________________________________
Lot 250% FM: 50% SC
5.399 Moderately Good
0.379
___________________________________________________________________
Lot 375% FM 25% SC
4.634 Good
0.644
SC= Sea Cucumber; FM=Fish Meat
Legend:
Mean Score for
Interpretation
6.16 - 7.00
5.30 - 6.15
4.44 - 5.29
3.58 - 4.43
2.72 - 3.57
1.86 - 2.71
1.00 - 1.85
-
Adjectival
Interpretation
Very good
Moderately good
Good
Fair
Very fair
Poor
Very poor
ANOVA result also shows that highly significant differences existed between and among the different
kropeck formulations in all of the parameters tested. All computed F-values were significant at one percent level
except for texture-crunchiness which is also significant at 5% level. This further proved when tested with Tukey
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Kramer test that the use of sea cucumber and jute leaves in kropeck has caused evident variations in the sensory
qualities of kropeck.
Proximate Analysis
Table 2
Proximate Analysis of Sea Cucumber Kropeck
Analysis Name
Sea Cucumber Kropeck Result
Ash
4.00%
Crude Fat
<0.1%
Crude Protein (N x 6.25)
10.63%
Moisture
7.96%
Calories from Carbohydrates
309.4 Cal/100 grams
Calories from Fat
<0.9 Cal/100 grams
Calories from Protein
42.52 Cal/100 grams
Total Calories
352.16 Cal/100 grams
Total Carbohydrates
77.41%
Crude Protein Content
10.63
Vitamin A (B-carotene) Content
In microgram per 100 grams (ug/100g)
483.6
This indicates that school children aged 7-9 years old are required to eat food containing 400 ug per
day based on the RENI. Results of the proximate analysis showed the beta-carotene contents for sea cucumber
kropeck was 483.60 ug. Based on the results, about 30%- 60% of the Vitamin A requirement expressed as betacarotene can be satisfied by the sea cucumber kropeck.
Direct Material Cost
The fish kropeck direct material cost is slightly higher compared to that of sea cucumber kropeck. Though
similarities appeared to be nearly the same in terms of material cost, the beta-carotene of the product present in the
sea cucumber kropeck were very high as compared to fish kropeck which is very much evident.
CONCLUSIONS
The use of 75% Sea cucumber and jute leaves in the formulation enhance the sensory qualities of sea
cucumber kropeck. It reduces production cost, thereby, commercialization of best sea cucumber kropeck
formulation is recommended to give value to this lowly but nutritious seafood materials. The promotion sea
cucumber kropeck as healthy, acceptable and nutritious snacks for children is also encouraged especially in the
school feeding programs.
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