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Tanikawa, E., Akiba, M. and Yoshitani, S. (1955) Studies on the Nutritive Value of the Meat of Sea Cucumber (Stichopus japonicus Selenka). II. Seasonal Changes of Chemical Components of the Meat of Stichopus japonicus. Bulletin of the Faculty of Fisheries, Hokkaido University, 5, 341-345.

has been cited by the following article:

• TITLE: Nutritional Composition of Sea Cucumber Isostichopus sp.

  AUTHORS: Wensy Vergara, Adriana Rodríguez

  KEYWORDS: Caribbean Sea, Chemical Composition, Isostichopus, Protein, Lipids

  JOURNAL NAME: Natural Resources, Vol.7 No.3, March 21, 2016

  ABSTRACT: The knowledge of the chemical composition of invertebrates as sea cucumber contributes to improving our understanding of these living organisms. This study compared the chemical composition of wild sea cucumber Isostichopus sp., between February 2013 and January 2014. Sea cucumbers were captured by hand by artisanal fishermen and transported alive to the laboratory of Aquaculture of the Universidad del Magdalena (Colombia), where they were subsequently killed and taken to freeze until analysis. For proximate analysis 20 g of muscle were used for each sample. The analysis (in triplicate) was performed according to [1]. Significant differences (p Isostichopus sp. was similar to that reported for fresh sea cucumbers internationally traded, which indicates that it is a species with a competitive commercial value for use in food.