NSERC’s Awards Database
Award Details

Development of innovative drying technology for optimized product value of sea cucumber

Research Details
Application Id: 528750-2018
Competition Year: 2018 Fiscal Year: 2018-2019
Project Lead Name: Dave, Deepika Institution: Memorial University of Newfoundland
Department: Fisheries and Marine Institute Province: Newfoundland and Labrador
Award Amount: $25,000 Installment: 1 - 1
Program: Engage Grants Program Selection Committee: Atlantic Internal Decision Committee
Research Subject: Food science and technology Area of Application: Oceans, seas and estuaries
Co-Researchers: No Co-Researcher Partners: Quin Sea Fisheries Ltd.
Award Summary

Sea cucumbers are found in both benthic areas and deep seas and have been used as a source of food and**pharmaceuticals for decades. During the past decade, several scientific research initiatives have explored**various species of sea cucumber, however, limited research has been dedicated to the Atlantic species. As an**emerging fishery in Atlantic Canada, the sea cucumber fishery is currently enduring sustainability and viability**issues. The most common sea cucumber species found in the northwest Atlantic is Cucumaria frondosa.**Newfoundland and Labrador (NL) is particularly concerned about the over exploitation of Cucumaria frondosa**and as a result, the province is enforcing more stringent policies compared to other Canadian provinces which**are currently in the developmental stages in Sea cucumber fishery. Limited amount of information available on**the harvesting and potential utilization is another drawback that hinders the expansion of this highly marketable**species. Therefore sustainable harvesting, processing and utilization of this benthic marine invertebrate is**crucial to create growth associated with most successful Sea cucumber fisheries worldwide. The proposed**research is based on Quin Sea Fisheries Ltd.'s. objective to further research and development of current Sea**cucumber processing methods in an effort to maximize efficiencies and yield of final market products. The**work consists of (a) Investigate and select the most efficient, economically and environmentally acceptable**storage and preservation methods; (b) Characterization of sea cucumber muscle wall; (c) Investigation of use of**different drying techniques to achieve higher yield and quality; (d) Evaluate the effectiveness of drying process**in terms of drying time, dehydration ratio, energy consumption, protein values and product quality. This**innovative approach will allow Canadian seafood processors to diversify, develop new products and better**position themselves to break into new markets and compete on an international scale.