Contribution a l’étude biochimique et la qualité nutritionnelle du concombre de mer de la wilaya d’Ain Témouchent

Abstract

The Mediterranean Sea is an abundant source of marine resources, with global production of marine products intended primarily for human consumption. Sea Cucumbers, part of the Echinoderm family, are crucial marine organisms in marine ecosystems due to their role in recycling nutrients and cleaning the sea. They are also prized for their gastronomic value in Asia and are used in traditional medicine and the cosmetic industry. This study focuses on the analysis of moisture, protein and lipid levels of Sea Cucumbers to understand their importance in human diet. The results of the analyzes show that the species used for Sea Cucumbers contain a very high level of water between 90.05 and 96.56%, a low quantity of protein 7.86%, and a source of lipid 11.31%.