full2010.pdf - page 1244

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Abstract
The quality of whole cleaned squid (Loligo spp.) harvested by 3 different vessels i.e. single trawler,
light-luring fishing and pair trawler was evaluated for physical defects and microbiological quality after passing
through various steps of primary processing. The physical defects were ranked or prioritized for the impact based
on the relation of likelihood of occurrence and severity of the defects on quality and safety of the finished product.
Different vessels with different on board practices resulted in different type and amount of physical defects.
Samples from single trawler showed the major (Ma) and controllable (Co) impact defects i.e. dirtiness,
discoloration and texture. Whereas samples from light-luring fishing showed minor (Mi) and controllable (Co)
impact defects i.e. dirtiness and foreign matter while pair trawler showed controllable (Co) impact i.e. dirtiness
only. The amount of these defects tended to decrease along with the further preparation step. Although, the total
viable counts, E.coli, V. cholerae and Salmonella spp. from all vessels were under the standard level of fresh squid
products. Considering on possible and appropriate management options for each type of defect, the results showed
that some appropriate management options to reduce dirtiness are cleaning squid at receiving step by spinning
equipment, controlling the maximum amount of receiving squids for each cycle, separation of gutting step from
skinning step and establishing good practice guideline for sizing and inspection. For discoloration and texture
defects, they included establishing the good practices for cold sea water storage and spinning in brine solution as
well as controlling temperature during gutting and skinning.
Keywords: Whole cleaned squid, Physical defect, Microbiological qualities, Impact of defect
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