{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,15]],"date-time":"2026-05-15T13:25:41Z","timestamp":1778851541524,"version":"3.51.4"},"reference-count":30,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2020,9,13]],"date-time":"2020-09-13T00:00:00Z","timestamp":1599955200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31872571"],"award-info":[{"award-number":["31872571"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2020,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p>Based on the consumers\u2019 attention issues of sea cucumbers, we aimed to complete comprehensive information of commercial Canadian sea cucumbers (CCSC), which sprang up extensively in Chinese food market.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>CCSC were identified as <jats:italic>Cucumaria frondosa<\/jats:italic> and characterized based on the characteristics, nutritional compositions, and heavy metals. The abdomen and five internal tendons of <jats:italic>Cucumaria frondosa<\/jats:italic> were special orange. The average of soaking degree and water content, which consumers paid great attention to, was 2.8\u00a0\u00b1\u00a00.3 and 0.46\u00a0\u00b1\u00a00.09%, respectively. Proteins (56.4\u00a0\u00b1\u00a09.1%) and polysaccharides (12.2\u00a0\u00b1\u00a014.7%) were the principal nutrient component. In addition, there was a variety of free amino acids, in which arginine (70.1\u00a0\u00b1\u00a050.0\u00a0mg\/100\u00a0g), glutamate (42.6\u00a0\u00b1\u00a023.9\u00a0mg\/100\u00a0g), and alanine (32.2\u00a0\u00b1\u00a021.0\u00a0mg\/100\u00a0g) were the main components. Phosphorus (P, 0.26\u00a0\u00b1\u00a00.05%), magnesium (Mg, 0.19\u00a0\u00b1\u00a00.07%), and kalium (K, 0.17\u00a0\u00b1\u00a00.08%) were the major mineral elements. Amount of heavy metal was within the safety limitation (5.5\u00a0\u00b1\u00a01.4\u00a0mg\/kg). Furthermore, the active ingredients were positively correlated with size.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>The overall findings enriched the information of <jats:italic>Cucumaria frondosa<\/jats:italic> for consumers and suggested that the quality of <jats:italic>Cucumaria frondosa<\/jats:italic> was varied following commercial classification and size.<\/jats:p><\/jats:sec>","DOI":"10.1002\/fsn3.1882","type":"journal-article","created":{"date-parts":[[2020,9,28]],"date-time":"2020-09-28T20:57:53Z","timestamp":1601326673000},"page":"5962-5975","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Consumers' attention on identification, nutritional compounds, and safety in heavy metals of Canadian sea cucumber in Chinese food market"],"prefix":"10.1002","volume":"8","author":[{"given":"Zhuoyue","family":"Song","sequence":"first","affiliation":[{"name":"Clinical Medical College of 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