JP2931359B2 - Prevention of cloudiness of seafood - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for preventing white turbidity of fish and meat, and more specifically, to prevent white turbidity of fish and meat caused by pressurizing raw fish or meat. On how to do it.

[Problems to be solved by conventional technology and invention]

In general, it is known that the effects of sterilization, inactivation of autolyzing enzymes, formation of an organized product, and the like can be obtained by pressurizing raw fish meat or animal meat.

However, when the pressure treatment is performed, the above-described effects can be obtained, but at that time, there is a problem that the protein of fish meat, animal meat, or the like becomes clouded and opaque due to the pressure denaturation.

Accordingly, an object of the present invention is to make fish meat or animal meat cloudy,
It is an object of the present invention to provide a method for preventing the opacity of the fish meat or animal meat which can be subjected to a pressure treatment without causing opacity.

[Means for solving the problem]

As a result of various studies, the present inventors have found that the above object can be achieved by coexisting a specific compound in the fish meat or the like at the time of pressurizing fish meat or animal meat.

The present invention has been made based on the above findings, and when seafood or animal meat is subjected to pressure treatment at a pressure of 1,000 to 10,000 kg / cm ² , 1.0 to 10.0% by weight of a neutral salt is added to the seafood or animal meat. It is intended to provide a method for preventing white turbidity of fish and shellfish meat.

Hereinafter, the method for preventing cloudiness of fish meat and the like according to the present invention will be described in detail based on preferred embodiments.

There is no particular limitation on the seafood meat and animal meat to which the white turbidity prevention method of the present invention is applied, and any seafood meat and animal meat may be used.These conditions are not limited to fresh meat, and frozen meat, It may be a processed state such as a fallen meat or a cut.

In the present invention, preferred examples of the neutral salt to be added to fish meat or animal meat include sodium chloride, potassium chloride, calcium chloride, and magnesium chloride. These neutral salts can be used alone or in combination of two or more.

The method of adding the neutral salt to the fish meat or animal meat is not particularly limited, but a preferable method is that when the fish meat or the animal meat is subjected to pressure treatment, the neutral salt is added to the fish meat or the animal meat.
A method of sprinkling or mixing 1.0 to 10.0% (% indicates% by weight; the same applies hereinafter), preferably 1.0 to 5.0%,
And a method of immersing the fish meat or animal meat in a neutral salt aqueous solution having a salt concentration of 1.0 to 20.0%, preferably 1.0 to 10.0%.

The method for preventing turbidity of seafood and the like of the present invention is 1000 to 1000 times.
When applied at the time of pressurizing at a pressure of 10,000 kg / cm ^2, the effect of preventing the white turbidity by adding a neutral salt becomes particularly remarkable. The specific pressure is appropriately determined depending on the type of the target meat, the processing conditions, the quality of the pressure-processed meat, and the like.

In the present invention, the method for pressurizing fish and shellfish meat is not particularly limited, and any method can be used as long as it can pressurize fish and shellfish meat or animal meat to the above-mentioned pressure range.

The above-described method of the present invention is applied to seafood meat or livestock meat, that is, seafood meat or the like to which the above-mentioned neutral salt is added or seafood meat or the like immersed in a neutral salt aqueous solution and subjected to pressure treatment (the present invention). Compared with the case where the neutral salt treatment was not performed (conventional product), the conventional product clearly observed cloudiness of the fish meat and the like, but the product of the present invention showed the cloudiness of the fish meat and the like. Change or opacity was extremely small or not observed, and was almost the same as the state before the pressure treatment.

〔Example〕

 Hereinafter, the effects of the present invention will be clarified with reference to examples.

Example 1 After thawing frozen shrimp (white), salt was added to shrimp meat by the following two methods.

The shrimp meat was sprinkled with 2% salt (sodium chloride) of the shrimp meat weight and mixed well.

The shrimp meat was immersed in a saline solution having a salt concentration of 5.0%.

Then, shrimp meat to which salt was added as described above was
Pressurized at a pressure of 00 kg / cm ² for 30 minutes, and the same shrimp (white) and the same shrimp (white) treated with the same frozen shrimp (white) without adding salt (the conventional product) ) And the degree of white turbidity was compared and observed. Table 1 shows the results.

The criterion for determining the degree of white turbidity of the meat after the pressure treatment is as follows (the criterion is the same in the following examples).

 +: Clearly clouded compared to before the pressure treatment.

±: Slightly cloudy compared to before the pressure treatment.

-: There was no cloudiness as compared to before the pressure treatment, and the transparency did not change.

From the results shown in Table 1 above, it can be seen that the addition of salt to shrimp meat prevents shrimp meat from becoming cloudy when subjected to pressure treatment, regardless of the method of addition. The same result was obtained with other types of frozen shrimp (sweet shrimp, black tiger, lobster, etc.), indicating that the addition of salt to shrimp meat is effective in preventing the meat from becoming cloudy due to the pressure treatment.

Example 2 A shrimp meat (white) to which salt was added by the two methods of Example 1 was applied at a constant pressure in the range of ²⁰ to 10,000 kg / cm ^2.
The degree of white turbidity of the shrimp meat (the product of the present invention) was pressurized for 0 minutes, and the degree of white turbidity of the shrimp meat (conventional product) pressure-treated without adding salt in the same manner as in Example 1 was observed. Table 2 shows the results.

From the results shown in Table 2 above, the effect of preventing the white turbidity of the shrimp meat by adding salt is remarkable when the shrimp meat is subjected to pressure treatment at a pressure of 1000 kg / cm ² or more, and the shrimp meat is reduced to 20 to 10,000 kg / cm ^2.
Addition of salt to shrimp meat when pressurized with pressure of ² ,
It turns out that it is effective for prevention of cloudiness of shrimp meat.

Example 3 After the frozen shrimp (white) was thawed, the amount of salt added to the shrimp meat weight was changed in the range of 0 to 20% by the method of Example 1, and the shrimp meat was soaked by the method of Example 1. 5000kg / c by changing the salt concentration of
Pressurization was performed at a pressure of m ² for 30 minutes, and the degree of white turbidity of the shrimp meat after pressurization was compared and observed. Table 3 shows the results.

From the results shown in Table 3 above, the effect of adding salt to prevent the white turbidity of shrimp meat is clear. In the method, salt is added to the shrimp meat weight by 10% or more, and in the method of salt, the salt concentration is 20% or more. Soaking in shrimp gives shrimp meat a strong saltiness and is not preferable as a food. Therefore, the amount of salt to be added to prevent turbidity due to the pressure treatment of shrimp meat is 1.0 to 1.0 mass of the meat weight when the meat is dusted and mixed.
0%, preferably 1.0 to 5.0%, and when the meat is immersed in saline, the salt concentration of the saline is 1.0 to 20.0%, preferably 1.0 to 1.0%.
It turns out that setting to ~ 10.0% is appropriate.

Example 4 After thawing frozen shrimp (white), in addition to the salt (sodium chloride; NaCl) used in Example 1 as a neutral salt, potassium chloride (KCl), calcium chloride (CaCl ₂ ), and magnesium chloride ( MgCl ₂ ) was used, and in the method of Example 1, 2% of the shrimp meat weight was sprinkled and mixed, and in the method of Example 1, each was immersed in 5% salt water to neutralize the shrimp meat, respectively. , And pressurized at a pressure of 5000 kg / cm ² for 10 minutes. The degree of white turbidity of the shrimp meat after pressurization was compared with that of the conventional product in the same manner as in Example 1. Table 4 shows the results.

As is clear from the results shown in Table 4 above, the four types of neutral salts showed the same effect of preventing shrimp meat from becoming cloudy. Further, even when two or more kinds of the above neutral salts were used in combination, the effect was not changed. Therefore, as the kind of neutral salt to be added in order to prevent the white turbidity due to the pressure treatment of the shrimp meat, generally used sodium chloride, potassium chloride,
It can be seen that any of calcium chloride and magnesium chloride may be used, and it is also possible to use them alone or in combination of two or more.

Example 5 Frozen or frozen chilled or frozen meat, beef, pork and poultry of Thailand, flounder, sockeye salmon, coho salmon and tuna frozen or frozen fish meat, walleye pollock frozen fallen fish, squid, snow crab, krill, scallop and oyster After thawing 22 kinds of seafood meat or animal meat as it is for refrigerated products and after thawing for frozen products, sprinkle with 2% salt of meat weight and mix.
The mixture was pressurized at a pressure of 00 kg / cm ² for 30 minutes, and the degree of cloudiness of the fish meat or animal meat after the pressurization was compared and observed with the conventional product as in Example 1. The results are shown in Table-5.

From the results shown in Table 5 above, it is understood that clouding due to the pressurization of fish and shell meat or animal meat is prevented by the addition of salt regardless of the type of meat or the storage form.

[Effects of the Invention] According to the present invention, seafood or animal meat can be subjected to pressure treatment without causing cloudiness or opacity of the fish or animal meat, so that the meat or animal meat of extremely high quality can be obtained. Can be provided.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Shusaku Hasegawa 3-2-9 Tsukishima, Chuo-ku, Tokyo Ocean Fisheries Co., Ltd. Ocean Research Institute (56) References Japanese Patent Publication No. 58-37826 (JP, B2) Food Processing Technology, Vol. 10 [1] (1990-Mar-08) p. 47-54 (58) Fields surveyed (Int. Cl. ⁶ , DB name) A23L 1/31-1/318 A23L 1/325-1/333 A23L 1/025 A23B 4/02 JICST file (JOIS)

Claims (1)

(57) [Claims] When the seafood or animal meat is subjected to a pressure treatment at a pressure of 1,000 to 10,000 kg / cm ² , a neutral salt is added to the seafood or animal meat.
A method for preventing cloudiness of seafood and the like, characterized by adding 0 to 10.0% by weight.