Abstract:
Our work focuses on the launch of a start-up dedicated to the valorization of sea cucumber, with emphasis on its nutritional and culinary quality. Our innovative idea is to prepare dishes: sausages from the dry product of sea cucumber.
The study is structured in three main parts: The first part concerns an evaluation of the approximate composition of the body wall of Holothuria tubulosa species from the beach of Petit Port-Sidi Lakhdar, Mostaganem in order to estimate its nutritional value. The second part addresses the transformation of certain sea cucumber specimens into bêche de mer, which were incorporated in the preparation of the four sea cucumber dishes served during the tasting workshop held on May 18, 2023. The third part is the realization of a questionnaire on the knowledge of sea cucumber and its integration into the eating habits and purchases of Algerian society.
According to our results, the studied sea cucumber species studied have a high humidity rate estimated at 81.09%, and an ash content of 45.83. The in vitro digestibility by pepsin of the integument of Holothuria tubulosa beche de mer is 51.46%. The lipid level obtained is 2.1% and the total sugar percentage reaches 0.19%. According to the results of the questionnaire, more than half of the participants are familiar with sea cucumbers and 76% are inclined to integrate them into their eating habits. A significant 92% of respondents expressed appreciation for the idea of sea cucumber sausages and chose it as their favorite dish out of the four served. The vast majority of participants, 96%, affirmed their interest in the nutritional properties and potential benefits of sea cucumber.
