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volume 49 issue 5 (october 2015) : 736-741,   Doi: 10.18805/ijar.5592

Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals

V
Vikas Kumar
D
D. Sukumar
M
M. Muruganantham
1Department of Fish Processing Technology, Fisheries College and Research Institute, Tamilnadu Fisheries University, Thoothukudi-628 008, India.
Cite article:- Kumar Vikas, Sukumar D., Muruganantham M. (2025). Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals. Indian Journal of Animal Research. 49(5): 736-741. doi: 10.18805/ijar.5592.

ABSTRACT

Squids perish rapidly like other fishes and require some treatment to maintain the quality for export. The microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with the commercial food grade chemicals imported from Spain was therefore studied. Dressed squids were treated with the chemicals Hidratech_4A (0.4%) and Whitech_3 (0.25%) dissolved in chilled freshwater (STCF) and chilled saltwater (STCS). Chilled squids not treated served as control (SNTC). Squids were quick frozen at -40ºC in contact plate freezer and stored at-20±1ºC. Samples were tested raw, after pre-processing, treatments and freezing and during storage at monthly intervals for 7 months. The microbial quality evaluation included Total Plate Count (TPC), Escherichia coli, Staphylococcus aureus, Vibrio cholerae and Salmonella. Study revealed a better quality of treated samples than control. Microbiological quality of STCS was better than STCF and SNTC. E. coli counts decreased after treatment. Salmonella and V. cholerae were absent.

REFERENCES

  1. Agrafioti PT and Katsanidis E (2012) Effects of Additives on the Selected Quality Attributes and Cooking Yield of Squid: Modelling and Optimization. International Journal of Food Properties. 15: 579–589.
  2. Anand C, Jeyasekaran G, Shakila Jaya R and Edwin S (2002) Bacteriological Quality of Seafoods Landed in Tuticorin Fishing Harbour of Tamilnadu, India. Journal of Food Sciience and Technology, 39(6), 694-697.
  3. APHA (1988) Standard Methods for the Examination of Water and Waste Water. 20th Edition. (Clesceri, L.S., Greenberg, A.E. and Eaton, A.D.). American Public Health association, Washington, DC.
  4. Benjakul S, Sungsri-in R and Kijroongrojana K (2012) Effect of Treating of Squid with Sodium Chloride in Combination with Oxidising Agent on Bleaching, Physical and Chemical Changes During Frozen Storage. Food and Bioprocess Technology. 5: 2077-2084.
  5. *Cann DC (1977) Bacteriology of shellfish with special reference to International trade. Prod. Conf. Hand. Proc. Mark. Trop, Fish. 5-9.
  6. CMFRI (2013) Annual Report 2012-2013. Central Marine Fisheries Research Institute, Cochin, India.
  7. ECFR (2014) Electronic Code of Federal Regulations, US Government Printing Office, Washington (www.ecfr.gov).
  8. EIC (1995) Export of fresh, frozen and processed fish and fishery products (Quality control, Inspection and Monitoring) Order and Rules, Ministry of Commerce, Government of India, New Delhi.
  9. FAO (2014a) The State of World Fisheries and Aquaculture. Infographics. Rome.
  10. FAO (2014b) The State of World Fisheries and Aquaculture. Rome.
  11. Gou J, Lee HY andAhn J (2010)Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage. Food chemistry. 119: 471-476.
  12. Gram L and Huss H H (1996) Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33, 121-137.
  13. Hobbs G (1982) Indicator organism in fresh fish in relation to spoilage and public health. (Ed. Antonie Van Leeuwenhock) 48, 619.
  14. *Hobbs G (1983) Marker organism in fresh fish in relation to spoilage. A public health T.D. 1755, Torry Research Station, Aberdeen, Scotland.
  15. Howgate P (1978)Measuring the Quality and Acceptability of Fish Products. Aberdeen: Torry Research Station.
  16. Huss HH (1994) FAO Fisheries Technical Paper 334. FAO. Rome.
  17. ICMSF (1978) Microorganisms in Food l. Their Significance and Methods of Enumeration. 2nd Ed. University of Toronto Press, Toronto, London.
  18. *ICMSF (1986) Microorganisms in Foods 2. Sampling for microbiological analysis: Principles and specific applications. 2nd Ed. International Commission on Microbiological Specifications for Foods. ISBN 0-632-015 67-5.
  19. Iyer T (2005) General Aspects of Seafood Quality. In Quality Assurance in Seafood Processing, T. G. Iyer, M. Kandoran, M. Thomas, and P. Mathew (Eds.) (p. 1). Cochin, India: Central Institute of Fisheries Technology and Society of Fishery Technologists (India).
  20. Joseph J, Varma PG andVenkataraman R (1977) Iced and Frozen Storage of Squid (Loligo sp.). Fishery Technology. 14(1): 13-19.
  21. Khan LV (2003) Impact of qualimax additive on weight of frozen squid. Fisheries Review. 8: 18-20.
  22. Kreuzer R (1984)Cephalopods: handling, processing and products (Fisheries Technical Paper No.254). FAO, Rome.
  23. Lalitha K (2013) Bacterial hazards associated with seafood and methods for their detection. MPEDA Newsletter, December, 45-57.
  24. Lakshmanan PT, Varma PR andIyer TS (1993) Quality of commercially frozen cephalopod products from India. Food SNTC. 4(3): 159-163.
  25. Liston J (1980) Microbiology in Fisheries Science. Advances in fish science and technology (Ed. Connell, J.) Fishing news books ltd, England, 151.
  26. Makri M (2009) Biochemical and textural properties of frozen stored (-220C) gilthead seabream (Sparus aurata) fillets. African Journal of Biotechnology. 8(7): 1287-1299.
  27. Mathen C (1973) Bacterial aspects of quality of phosphate treated fozen prawns. Fishery Technology, X(2), 168-169.
  28. Mohanan P (2004) Influence of Processing Variables on Protein Quality and Frozen Storage Stability of Two Commercially Important Species of Squid (Loligo duvaucelii and Dorgteuthis sibogae). PhD Thesis, School of Industrial Fisheries, Cochin University of Science and Technology. Cochin, India.
  29. MPEDA (2014) Marine products export earnings attain new heights in the first three quarter of 2013-14. MPEDA Newsletter. February, 5-10.
  30. Muruganantham M (2001) Quality characteristics of wild and cultured shrimp (Penaeus monodon) upon freezing and frozen storage. MFSc Thesis. Tamilnadu Veterinary and Animal Sciences University.
  31. Sanjeev S (2009) Bioloical Hazards in Seafood. In HACCP Cocept in Seafood Industry, M. Mukundan, and S. Balasubramaniam (Eds.) (pp. 5-24). Cochin, India: Central Institute of Fisheries Technology.
  32. Sankar TV (2013) Importance of Quality Assurance in Seafood Processing. MPEDA Newsletter, December 2013. pp-61-63.
  33. Selvaraj P, Indira Jasmine G and Jeyachandran P (1991) Effect of Ascorbic Acid Dip Treatment on Frozen Storage of Squid (Loligo duvauceli, Orbigny). Fishery Technology. 28: 117-121.
  34. Snedecor GW and Cochran WG (1962) Factorial experiments. In: Statistical Methods, Oxford and IBH Publishing co., Calcutta, 339-380.
  35. Sumner J (1988) Import regulations and trade barriers (shrimp industry). In: Proceedings of Conference on Shrimp- 88, held at Bankok, Thialand. 26-28 January 1988. pp-315-319.
  36. Surendran P (2005) Bacteriology of Fish and Shellfish. In Quality Assurance in Seafood Processing, T. G. Iyer, M. Kandoran, M. Thomas, and P. Mathew (Eds.) (p. 77). Cochin, India: Central Institute of Fisheries Technology and Society of Fishery Technologists (India).
  37. Surendran P, Thampuran N, Nambiar V. N.and Lalitha K (2009) Laboratory Manual on Microbiological Examination of Seafood. Cochin, India: Central Institute of Fisheries Technology. p-11.
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    volume 49 issue 5 (october 2015) : 736-741,   Doi: 10.18805/ijar.5592

    Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals

    V
    Vikas Kumar
    D
    D. Sukumar
    M
    M. Muruganantham
    1Department of Fish Processing Technology, Fisheries College and Research Institute, Tamilnadu Fisheries University, Thoothukudi-628 008, India.
    Cite article:- Kumar Vikas, Sukumar D., Muruganantham M. (2025). Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals. Indian Journal of Animal Research. 49(5): 736-741. doi: 10.18805/ijar.5592.

    ABSTRACT

    Squids perish rapidly like other fishes and require some treatment to maintain the quality for export. The microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with the commercial food grade chemicals imported from Spain was therefore studied. Dressed squids were treated with the chemicals Hidratech_4A (0.4%) and Whitech_3 (0.25%) dissolved in chilled freshwater (STCF) and chilled saltwater (STCS). Chilled squids not treated served as control (SNTC). Squids were quick frozen at -40ºC in contact plate freezer and stored at-20±1ºC. Samples were tested raw, after pre-processing, treatments and freezing and during storage at monthly intervals for 7 months. The microbial quality evaluation included Total Plate Count (TPC), Escherichia coli, Staphylococcus aureus, Vibrio cholerae and Salmonella. Study revealed a better quality of treated samples than control. Microbiological quality of STCS was better than STCF and SNTC. E. coli counts decreased after treatment. Salmonella and V. cholerae were absent.

    REFERENCES

    1. Agrafioti PT and Katsanidis E (2012) Effects of Additives on the Selected Quality Attributes and Cooking Yield of Squid: Modelling and Optimization. International Journal of Food Properties. 15: 579–589.
    2. Anand C, Jeyasekaran G, Shakila Jaya R and Edwin S (2002) Bacteriological Quality of Seafoods Landed in Tuticorin Fishing Harbour of Tamilnadu, India. Journal of Food Sciience and Technology, 39(6), 694-697.
    3. APHA (1988) Standard Methods for the Examination of Water and Waste Water. 20th Edition. (Clesceri, L.S., Greenberg, A.E. and Eaton, A.D.). American Public Health association, Washington, DC.
    4. Benjakul S, Sungsri-in R and Kijroongrojana K (2012) Effect of Treating of Squid with Sodium Chloride in Combination with Oxidising Agent on Bleaching, Physical and Chemical Changes During Frozen Storage. Food and Bioprocess Technology. 5: 2077-2084.
    5. *Cann DC (1977) Bacteriology of shellfish with special reference to International trade. Prod. Conf. Hand. Proc. Mark. Trop, Fish. 5-9.
    6. CMFRI (2013) Annual Report 2012-2013. Central Marine Fisheries Research Institute, Cochin, India.
    7. ECFR (2014) Electronic Code of Federal Regulations, US Government Printing Office, Washington (www.ecfr.gov).
    8. EIC (1995) Export of fresh, frozen and processed fish and fishery products (Quality control, Inspection and Monitoring) Order and Rules, Ministry of Commerce, Government of India, New Delhi.
    9. FAO (2014a) The State of World Fisheries and Aquaculture. Infographics. Rome.
    10. FAO (2014b) The State of World Fisheries and Aquaculture. Rome.
    11. Gou J, Lee HY andAhn J (2010)Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage. Food chemistry. 119: 471-476.
    12. Gram L and Huss H H (1996) Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33, 121-137.
    13. Hobbs G (1982) Indicator organism in fresh fish in relation to spoilage and public health. (Ed. Antonie Van Leeuwenhock) 48, 619.
    14. *Hobbs G (1983) Marker organism in fresh fish in relation to spoilage. A public health T.D. 1755, Torry Research Station, Aberdeen, Scotland.
    15. Howgate P (1978)Measuring the Quality and Acceptability of Fish Products. Aberdeen: Torry Research Station.
    16. Huss HH (1994) FAO Fisheries Technical Paper 334. FAO. Rome.
    17. ICMSF (1978) Microorganisms in Food l. Their Significance and Methods of Enumeration. 2nd Ed. University of Toronto Press, Toronto, London.
    18. *ICMSF (1986) Microorganisms in Foods 2. Sampling for microbiological analysis: Principles and specific applications. 2nd Ed. International Commission on Microbiological Specifications for Foods. ISBN 0-632-015 67-5.
    19. Iyer T (2005) General Aspects of Seafood Quality. In Quality Assurance in Seafood Processing, T. G. Iyer, M. Kandoran, M. Thomas, and P. Mathew (Eds.) (p. 1). Cochin, India: Central Institute of Fisheries Technology and Society of Fishery Technologists (India).
    20. Joseph J, Varma PG andVenkataraman R (1977) Iced and Frozen Storage of Squid (Loligo sp.). Fishery Technology. 14(1): 13-19.
    21. Khan LV (2003) Impact of qualimax additive on weight of frozen squid. Fisheries Review. 8: 18-20.
    22. Kreuzer R (1984)Cephalopods: handling, processing and products (Fisheries Technical Paper No.254). FAO, Rome.
    23. Lalitha K (2013) Bacterial hazards associated with seafood and methods for their detection. MPEDA Newsletter, December, 45-57.
    24. Lakshmanan PT, Varma PR andIyer TS (1993) Quality of commercially frozen cephalopod products from India. Food SNTC. 4(3): 159-163.
    25. Liston J (1980) Microbiology in Fisheries Science. Advances in fish science and technology (Ed. Connell, J.) Fishing news books ltd, England, 151.
    26. Makri M (2009) Biochemical and textural properties of frozen stored (-220C) gilthead seabream (Sparus aurata) fillets. African Journal of Biotechnology. 8(7): 1287-1299.
    27. Mathen C (1973) Bacterial aspects of quality of phosphate treated fozen prawns. Fishery Technology, X(2), 168-169.
    28. Mohanan P (2004) Influence of Processing Variables on Protein Quality and Frozen Storage Stability of Two Commercially Important Species of Squid (Loligo duvaucelii and Dorgteuthis sibogae). PhD Thesis, School of Industrial Fisheries, Cochin University of Science and Technology. Cochin, India.
    29. MPEDA (2014) Marine products export earnings attain new heights in the first three quarter of 2013-14. MPEDA Newsletter. February, 5-10.
    30. Muruganantham M (2001) Quality characteristics of wild and cultured shrimp (Penaeus monodon) upon freezing and frozen storage. MFSc Thesis. Tamilnadu Veterinary and Animal Sciences University.
    31. Sanjeev S (2009) Bioloical Hazards in Seafood. In HACCP Cocept in Seafood Industry, M. Mukundan, and S. Balasubramaniam (Eds.) (pp. 5-24). Cochin, India: Central Institute of Fisheries Technology.
    32. Sankar TV (2013) Importance of Quality Assurance in Seafood Processing. MPEDA Newsletter, December 2013. pp-61-63.
    33. Selvaraj P, Indira Jasmine G and Jeyachandran P (1991) Effect of Ascorbic Acid Dip Treatment on Frozen Storage of Squid (Loligo duvauceli, Orbigny). Fishery Technology. 28: 117-121.
    34. Snedecor GW and Cochran WG (1962) Factorial experiments. In: Statistical Methods, Oxford and IBH Publishing co., Calcutta, 339-380.
    35. Sumner J (1988) Import regulations and trade barriers (shrimp industry). In: Proceedings of Conference on Shrimp- 88, held at Bankok, Thialand. 26-28 January 1988. pp-315-319.
    36. Surendran P (2005) Bacteriology of Fish and Shellfish. In Quality Assurance in Seafood Processing, T. G. Iyer, M. Kandoran, M. Thomas, and P. Mathew (Eds.) (p. 77). Cochin, India: Central Institute of Fisheries Technology and Society of Fishery Technologists (India).
    37. Surendran P, Thampuran N, Nambiar V. N.and Lalitha K (2009) Laboratory Manual on Microbiological Examination of Seafood. Cochin, India: Central Institute of Fisheries Technology. p-11.
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