Yield and product quality of processed sandfish (Holothuria scabra) using different processing techniques

Abstract

Four different techniques in processing sandfish: a) MB-method described by Brown et al. (2010), b) MN- from NFRDI, per Pardua et al. (2018), and two variations of method from Purcell (2014), c) MP1, and d) MP2 which were slightly modified and tried to compare resulting product quality and yield from freshly gutted sandfish. This demonstration was to encourage sandfish ranch managers to add value to their sandfish and ensure better earnings. Twenty-four sandfish individuals (350 to 870 g) harvested from the sea ranch site at Maliwaliw Island were used for processing at six individuals per technique. Results show that live sandfish weight was reduced to 45% after gutting. MB had the highest weight percent recovery from gutted weight at 10.75%, not significantly different (p > 0.05) from MN at 9.65% but significantly higher (p < 0.05) from MP1 (9.38%) and MP2 (9.50%). In terms of product quality, bigger sandfish >600 g produced good quality products when processed correctly. Bêche-de-mer is priced based on three criteria: quality of the product, size length, and weight. Although there is no single best-practice method for processing sandfish, sea ranch managers may opt to adopt the MB and MN for a simpler procedure to save time and resources, and higher product yield for better income. Keywords: Sandfish, processing techniques, yield, balat, product quality.