Abstract

Proximal composition, zinc (Zn), calcium (Ca), and iron (Fe) contents, shrinkage percentage, water absorption capacity, rehydration capacity, hardness, and springiness of fresh and dried Chilean sea cucumber (Athyonidium chilensis) were evaluated in three seasons. Significant differences (P < 0.05) were found in moisture, protein, and ash contents in spring and summer; however, fat content was not significant. The Fe and Ca contents were high in spring, while Zn was high in autumn. Products obtained in spring exhibited a higher quality index associated with lower shrinkage, higher rehydration capacity, and water absorption capacity as well as lower hardness and higher springiness.