JP4809914B2 - Method for improving and maintaining the color tone of cultured fish yellowtail - Google Patents

Description

[Technical Field] The present invention relates to a method for improving or maintaining the color of a cultured fish yellowtail that is fed with a feed containing a blood-muscle color tone improving or holding agent for fish having a blood-muscle color improving and holding function. More specifically, the present invention provides an artificial fish color tone improving or retaining agent for cultured fish blended in a fish feed that feeds cultured fish yellowtail to synchronize the color change of the blood muscle when processed into sashimi with the freshness change. The present invention relates to a method for improving or maintaining the color tone of cultured fish yellowtail that is fed with the contained feed.

Cultured yellowtail has a fast color change in the blood muscle when sashimi is used. Therefore, even if the sashimi has a good freshness, the sashimi without the redness of the blood muscles significantly reduces the commercial value.
On the other hand, tuna and the like are known to maintain red color tone by carbon monoxide, and can be adapted to farmed fish. In this method, when the muscle pigment myoglobin (Mb) binds to carbon monoxide CO and changes to carbonyl myoglobin (MbCO), the color change stops, and even if the freshness changes, the blood muscle does not change, and the appearance and freshness. Are not allowed to mislead consumers because they do not match.

In order to solve this problem of cultured fish, the present invention does not artificially change muscle pigment (myoglobin), but maximizes the potential of fish and maintains the color of the sashimi's blood muscles. and to provide a Chiai muscle tone improvement or retention method farmed fish yellowtail which fed a diet containing color improvement or retention agent.
The present invention is capable of observing the feeding behavior of the cultured fish yellowtail to the natural food material by suppressing what works with a single item, and synchronizing the color change of the blood muscle when processed into sashimi to the change in freshness Feeding feed containing a mixed-muscle tone improving or retaining agent for cultured fish mixed with fish feed that can be confirmed to have a slowly progressing function of improving or maintaining the muscle tone color. An object of the present invention is to provide a method for improving or maintaining the color tone of cultured fish yellowtail . The present invention relates to an aquaculture fish yellowtail that is fed with a feed containing a blood-muscle color tone improvement or retention agent of a cultured fish that can suppress a color change of the blood-muscle muscle that progresses rapidly by oxidation of muscle pigment when processed into sashimi. An object of the present invention is to provide a method for improving or maintaining the color of the muscle muscle.

The present invention is characterized by feeding a feed containing a mixed muscle color tone improving or retaining agent for cultured fish, characterized by containing a natural food material that has been confirmed to have a blood muscle color tone improving or holding function as a single item. This is a method for improving or maintaining the color tone of cultured fish yellowtail . The above-mentioned natural food material has been confirmed to have the function of improving or maintaining the color tone of the blood muscle that slowly progresses while feeding the color change of the blood muscle when processed into sashimi by feeding. is there. Therefore, according to the present invention, it is confirmed that it has a function to improve or maintain the color tone of a single muscle, and by feeding, the color tone of the blood muscle when processed into sashimi is slowly advanced while synchronizing with the change in freshness. Cultured fish yellowtail characterized by feeding a feed containing a mixed muscle color tone improving or retaining agent for cultured fish, characterized by containing a natural food material that has been confirmed to have a function of improving or maintaining a function of the muscle muscle color tone. This is related to the method for improving or maintaining the color tone of the joint muscle and comprises the following technical means.

(1) A cultured fish yellowtail with a body weight of about 1.8 Kg or more is prepared by adding 0.1 to 0. A method for improving or maintaining the color of a cultured fish yellowtail characterized by feeding a feed containing 3 parts by weight or 0.1 to 0.25 parts by weight of clove oil for at least 36 days.
(2) The method for improving or maintaining the color tone of cultured fish yellowtail according to (1), wherein the pepper is a pepper component or a pepper powder.

Feeding a feed containing a blood-muscle color improvement or retention agent for cultured fish that retains the color of fish's blood muscles, especially those of cultured yellowtail that have a fast color change. It is possible to provide a method for improving or maintaining the color tone of a cultured fish yellowtail characterized in that
However, it is possible to provide a sashimi that progresses while the color tone change of the joint muscle is synchronized with the freshness change, not the long-time color tone maintenance that keeps the color tone of the blood muscle even if the freshness falls. .

It is explanatory drawing which shows the color tone of the blood muscle 27 hours after sashimi processing of each test section 54 days after breeding by image analysis. It is explanatory drawing which shows the color tone of the blood muscle 27 hours after the sashimi processing of each test section 54 days after breeding by a color difference meter. It is explanatory drawing which shows the color tone of the blood muscle 24 hours after sashimi processing of each test section 36 days after breeding by image analysis. It is explanatory drawing which shows that the blood-muscle color tone improvement or retention function of a red pepper is the most excellent.

The natural food material that has been confirmed to have a blood-muscle color tone improving or retaining function with the above-mentioned single product is capsicum or clove, and the capsicum component can be used as the capsicum and the clove component can be used as the clove.
The present invention is, it plants selected from capsicum or clove or pepper, and be Chiai muscle tone improved or retained agent component selected from among components of clove characterized.
More specifically, the present invention provides a change in the color tone of the blood muscle when processed into sashimi by feeding a plant selected from pepper or clove or a component selected from components of pepper or clove. It is characterized in that it is contained in fish feed as a blood-muscle color tone improving or maintaining agent that functions slowly while being synchronized .

Among the components selected from the above-mentioned pepper and clove, or the components selected from the components of pepper and clove, as demonstrated in the examples, it is the most excellent in the effect of exhibiting the above functions. .
Therefore, the most preferable aspect of the present invention is a fish feed characterized by containing a red pepper or a red pepper component as a blood-muscle color tone improving or retaining agent. More specifically, the present invention provides an improvement or retention agent of the blood muscle color tone which has a function of slowly progressing while changing the color tone of the blood muscle when processed into sashimi by feeding the pepper or pepper component, while being fed. It is a fish feed characterized by containing.
The content of the red pepper or red pepper component can be preferably 0.1 to 0.3 parts by weight of the red pepper or red pepper component with respect to 100 parts by weight of the feed raw material. In particular, the lower limit is for the pepper component, and when it is contained in an amount of 0.1 part by weight or more, the effect of improving or maintaining the blood-muscle color tone is exhibited.

  The content of the clove or clove component can be preferably 0.1 to 0.25 parts by weight of the clove or clove component with respect to 100 parts by weight of the feed material. In particular, the lower limit is for the clove component, and when it is contained in an amount of 0.1 parts by weight or more, the effect of improving or maintaining the blood-muscle tone is exhibited.

  The fish to be controlled by the present invention is preferably a cultured fish. Specific examples include fish such as yellowtail, amberjack, flounder, striped mackerel, horse mackerel, red sea bream, and tilapia, with yellowtail being most preferred.

  The capsicum used in the present invention contains capsaicin, vitamin C, carotenoids, etc., and has the action of promoting digestion secretion, analgesia, vasoconstriction and dilation. The pepper can be used in powder form, but the pepper fruit can be used as it is.

  The clove used in the present invention contains eugenol, acetyleugenol and the like as essential oil components, and has local anesthetic and analgesic actions. The clove can be used in powder form, but can be used as it is, or clove oil can be used.

(Function)
A natural food material that has been confirmed to have a function to improve or maintain the color of the joint muscles by itself, and the function of the blood muscles to slowly progress while synchronizing the color change of the joint muscle when processed into sashimi by further feeding By feeding a natural food material that has been confirmed to have a color tone improvement or retention function, when processed into sashimi, it is possible to suppress a color tone change of the blood muscle that rapidly proceeds due to the oxidation of muscle pigment. Since the color change of the blood muscles progresses slowly while synchronizing with the freshness change, it is possible to prevent the meat color on the surface of the blood muscles from deteriorating first, and damaging the commercial value even though it is still fresh. . However, as the freshness declines, the color tone will drop accordingly and will not cause the consumer the illusion of maintaining an unnatural color tone.

    Details of the present invention will be described in the examples. The present invention is not limited by these examples.

Feeding test of pepper-added feed to hamachi Method: 40 hamachi having an average body weight of 1.91 kg were used. Two pieces of 4m × 4m small ginger obtained by dividing the hamachi into 8m × 8m ginger halves were accommodated in 20 tanks. The test was made into a control group fed with a commercially available EP for hamachi having a 12 mm diameter, and a pepper group in which 0.3% pepper powder was added to the commercially available EP.

  Feeding was carried out once a day and breeding for 54 days. 54 days after the breeding, 5 fish in the control group and 6 fish in the capsicum group were landed, and the vicinity of the medulla was cut and killed immediately. After refrigeration for 27 hours, it was processed into sashimi. Sashimi was stored at 4 ° C., and the color change of the blood muscles in each test section was compared 27 hours after sashimi processing.

The color tone of the blood muscle was measured using image analysis software Photoshop (Adobe) and a color difference meter (Minolta CR-200).
As a measurement method by image analysis, an image taken in a computer with a CCD camera (FOTOVISION FV-10, Fujifilm) was subjected to color analysis in the Lab mode of image analysis software Photoshop, and an a / b value was calculated. The a / b value indicates that the larger the number, the brighter the red color, and the smaller the number, the closer to the hay color. However, the L * a * b * of Photoshop displays the L value, the a value, and the b value in 256 levels, respectively, and the numerical value is different from the L * a * b * value obtained by CR-200.
In the measurement method using a color difference meter, three colors were measured for each individual, and an average L * a * b * value was determined for each individual.

  The color difference meter CR-200 adopts the L * a * b * color system standardized by the International Commission on Illumination (CIE). Although the measurable range of one measurement is narrow, Suitable for absolute evaluation. On the other hand, in measurement by image analysis, the measurement range can be freely selected, and the measurable range of one measurement is wide, which is suitable for grasping the entire image of the color tone change.

  Results: As shown in FIG. 1, the a / b values obtained by freezing 27 hours after slaughtering and 27 hours after sashimi processing (54 hours after slaughtering) by image analysis of blood muscles are 1.04 for the control group and 1. 15 and the red pepper group had a red color as compared with the control group.

  FIG. 2 shows the a / b values measured by a color difference meter of the blood muscle 27 hours after sashimi storage and 27 hours after sashimi processing (54 hours after slaughter). The a / b value was 1.04 for the control group and 1.51 for the red pepper group, and the red pepper group retained red as compared with the control group.

Feeding test of pepper-added feed and clove oil-added feed to Hamachi Method: 80 hamachi having an average body weight of 1.84 kg were used. Twenty fishes were housed in a 4m x 4m small crispy fish cut into 8 m x 8m ginger halves. The test was conducted in Control-1 group fed with commercially available EP for 12mm hamachi, Pepper group in which 0.3% pepper powder was added to commercially available EP, Control-2 group in which 4% sardine field oil was added to commercially available EP, and Commercial EP Four test zones were set in the clove oil zone to which 0.25% clove oil and 3.75% sardine field oil were added.

  Feeding was performed once a day and breeding for 36 days. 36 days after breeding, 3 fish were landed in each test area, and the area around the medulla was cut and killed immediately. It was processed into sashimi after freezing for 26 hours after the killing. The sashimi was stored at 4 ° C., and the color change of the blood muscles in each test section was compared 24 hours after the sashimi processing.

The color tone of the blood muscle was measured using image analysis software Photoshop (Adobe).
In the measurement method by image analysis, an image captured by a CCD camera (FOTOVISION FV-10, Fujifilm) was color-analyzed in Lab mode of image analysis software Photoshop, and an a / b value was calculated. The a / b value indicates that the larger the number, the brighter the red color, and the smaller the number, the closer to the hay color.

  Results: FIG. 3 shows the a / b values obtained by image analysis of the blood muscle 24 hours after sashimi processing and 24 hours after sashimi processing (50 hours after immediate killing). The a / b values are 0.97 for control-1 zone, 1.08 for capsicum zone, 0.98 for control-2 zone, 1.04 for clove oil zone, and control for capsicum zone and clove oil zone- The red color was retained as compared with the 1st and 2nd districts.

[Reference example]
First, the color tone retention effect by immersion or application of blood muscles of various solutions was examined. Substances that had a strong effect on maintaining the color of the hamachi blood muscle were green tea, rosemary, vanillin, heligard, and eugenol. In particular, the effect of eugenol was strong.
"the purpose"
Hamachi's blood muscle has a quick color change compared to amberjack, and its appearance tends to deteriorate when stored with the blood muscle exposed. In this test, as a screening for maintaining or improving the color tone of the blood muscle by the feed additive, the effect of maintaining the color tone of the blood muscle by immersion or application of an antioxidant or the like to the blood muscle was examined.
《Materials and methods》
Test 1
Hamachi blood muscles were cut out in a dice, immersed in an aqueous solution of the following substances for 3 minutes, and stored at 10 ° C. for 26 hours to compare the color tone retention effects of the blood muscles. As shown in Table 1 (test zone of test 1), the test zone is a zone where nothing is soaked as a control zone, a sodium ascorbate zone, an α-tocopherol zone, a green tea zone, a rosemary zone, and a phosphate buffer solution zone. , And 10 districts of Heligard district (chlorogenic acid-containing preparation, Dainippon Ink Co., Ltd.), Heliant district [chlorogenic acid preparation, Dainippon Ink Co., Ltd.], sodium hydrogen carbonate district and vanillin district were identified.

Test 2
Hamachi blood muscles were cut into dice, immersed in 0.2% concentration (w / v) aqueous solutions of the following substances for 3 minutes each, held at 10 ° C. for 16 hours, and the color tone retention effect of the blood muscles was compared. As shown in Table 2 (Test 2 test zone), the test zone is a sodium hydrogen carbonate zone, VE8-α zone (vitamin E preparation, Asahi Denka Kogyo Co., Ltd.), Sunphenon, in addition to the control zone where nothing is immersed. Five sections, 100S [catechin preparation, Taiyo Kagaku Co., Ltd.] and pepper (water suspension) section, were set.

Test 3
Hamachi blood muscles were cut into dice, and each solution of the following substances was applied thinly, kept at 4 ° C., and the color tone retention effect of the blood muscles was compared after 2 and 42 hours. As shown in Table 3 (Test Group 3), the control group, eugenol / W group, eugenol / E group, red pepper / E group, α-tocopherol / E group, sodium ascorbate / W, Sodium bicarbonate / W, Green tea, Olive extract / W, Olive extract / E, (α-Toco / E) + (Ascorbic acid / W), BHT / E, Ethanol 15 districts of distilled water were established.

《Measurement of color tone of blood muscles》
The color tone of the constricted muscle was measured using image analysis software Photoshop (Adobe) and determined by a / b value. The a / b value indicates that the larger the value, the stronger the red color, and vice versa. The smaller the value, the stronger the yellow color. In this test, the larger the a / b value, the brighter the red color, and the smaller the color tone. It shows that the change has progressed to be hay-colored.
As a measuring method by image analysis, an image taken in a computer with a CCD camera (FOTOVISION FV-10, Fujifilm) was subjected to color tone analysis in Lab mode of image analysis software Photoshop. However, the L * a * b * of Photoshop displays the L value, the a value, and the b value in 256 levels, respectively. The L * a * b standardized by the International Lighting Commission obtained with a color difference meter. * The value is different from the value.

"result"
Test 1
When stored at 10 ° C. for 26 hours, red color was maintained as compared to the control except for the blood muscles immersed in a phosphate buffer solution of pH 7.0. In particular, it was prominent in green tea, rosemary, vanillin, and heligard.
Test 2
When stored at 10 ° C. for 16 hours, VE8-α and Sanphenon 100S, which are commercially available preparations, did not have the effect of maintaining the color tone of the blood muscle. Moreover, the water suspension of red pepper also had no effect of maintaining the color tone of the blood muscle.
Test 3
When stored at 4 ° C., eugenol was found to have the effect of maintaining the color tone of the blood muscle. In addition, a mixture of sodium ascorbate and α-tocopherol, sodium hydrogen carbonate, and green tea were found to be inferior to eugenol.
<Discussion>
Substances that were found to be effective in maintaining the color tone of the Hamachi blood muscle in three test results were green tea, rosemary, vanillin, heligard, and eugenol. In particular, the effect of eugenol was strong. The above substances are known to have anti-oxidation effects except vanillin, but in comparison with ascorbic acid, tocopherol, which is generally used as an antioxidant, and BHT, which is a more powerful synthetic antioxidant, Under the conditions of this test, the color tone retention effect of blood muscle was strong.
In Example 1 and Example 2, the chili pepper-added feed showed a blood muscle color tone retention effect, but in this test, the pepper suspension in water and the ethanol extract did not have a blood muscle color tone retention effect. However, an effect was observed on vanillin, which is a metabolite of capsaicin, which is a spicy component of pepper. In rats, it was reported that absorbed capsaicin was rapidly metabolized and disappeared from the blood. In hamachi, capsaicin was metabolized in the same way, and metabolites such as vanillin exerted the effect of maintaining the color tone of the joint muscle. There is a possibility.

Feeding test with pepper added to Hamachi Method: 40 hamachi having a body weight of about 1.8 kg were used. Hamachi was housed in groups of 20 by using two 4m x 4m small ginger that was divided into 8m x 8m ginger. The test was made into a control group fed with a commercially available EP for hamachi having a 12 mm diameter, and a pepper group in which 0.3% pepper powder was added to the commercially available EP.

  Feeding was performed once a day and breeding for 36 days. After 36 days of breeding, 5 fish were landed in each test, and the vicinity of the medulla was cut and killed immediately. After ice storage for 26 hours, it was processed into sashimi.

For the sashimi in the control zone, 0.5% rosemary water extract (W / W), 0.1% clove extract (W / W), 0.5% pepper extract (W / W) Was applied.
The sashimi was stored at 4 ° C., and the color change of the blood muscles in each test section was compared 24 hours after sashimi processing.

The color tone of the blood muscle was measured using image analysis software Photoshop (Adobe).
As a measuring method by image analysis, an image taken in a computer with a CCD camera (FOTOVISION FV-10, Fujifilm) was subjected to color analysis in Lab mode of image analysis software Photoshop, and an a / b value was calculated. The a / b value indicates that the larger the number, the brighter the red color, and the smaller the number, the closer to the hay color. However, the L * a * b * of Photoshop displays the L value, a value, and b value in 256 levels, respectively, and the L * a * b * color specification standardized by the International Commission on Illumination (CIE) The numerical value is different from the system.

"result"
FIG. 4 shows the a / b values obtained by image analysis of the blood muscles that were frozen for 26 hours after the killing and 24 hours after the sashimi processing (50 hours after the killing). The a / b value was 0.83 in the control group where nothing was applied, 0.99 in the rosemary group, 0.95 in the clove group, and 0.84 in the chili pepper group, whereas the pepper added feed The ward was 1.08, and the redness of the constrictor muscle was retained most. In addition, it was suggested that the mechanism of improving or maintaining the color tone of chili pepper differs from the mechanism of maintaining the color tone by dipping or coating.

Claims (2)

For cultured fish yellowtail with a body weight of about 1.8 Kg or more, with respect to 100 parts by weight of feed raw material, the mixed muscle color tone improving or retaining agent for cultured fish made of red pepper or clove oil, A method for improving or maintaining the color tone of cultured fish yellowtail characterized by feeding a feed containing 0.1 to 0.25 parts by weight of clove oil or at least 36 days. The method for improving or maintaining the color tone of cultured fish yellowtail according to claim 1, wherein the pepper is a pepper component or a pepper powder.