JPH0811051B2 - Fish surimi - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a fish meat surimi containing catfish meat as a main raw material.

[Prior Art] Fish paste products such as kamaboko, hanpen, and chikuwa are fish meat that has been treated to a certain degree, salted and added with salt and auxiliary materials, then molded and heated. The quality depends largely on the raw fish.

For example, there is something called "feet" as a texture unique to kamaboko. This is the elasticity of the kamaboko,
Kamaboko with strong legs is said to be good. The strength of the legs differs depending on the raw material fish species, and the guchi, black kawajiki, esophagus, and okigi make strong-boiled kamaboko. On the other hand, red fish such as saury and horse mackerel can only produce products with weak legs. Strong legs indicate that the product has a good gel structure. The gel structure is due to the fact that actomyosin in muscle protein is eluted to form a network structure. In addition,
White products tend to be favored by consumers.

Previously, such paste products have been directly processed and produced from fresh raw fish such as crocodile, duck and sesame. However, due to the recent stagnation of coastal fishing, most of raw materials are now dependent on frozen surimi.

As raw fish for frozen surimi, walleye pollack, hoki, minamidara, croaker, lichen, quince, horse mackerel, duck, etc. are used, but walleye pollack is often used. The reason is that the muscle of Alaska pollack has a stronger gel strength than that of other migratory fish, which makes it possible to make a fish paste with strong legs, and it is easy to obtain a white product due to its high meat whiteness. Etc.

[Problems to be Solved by the Invention] However, in recent years, it is said that the number of walleye pollock is decreasing, and it is becoming difficult to secure raw material fish. In this way, due to the decrease in resources, the voyage days of fishing fleets are prolonged, and so the manufacturing cost tends to rise. Therefore, the development of surimi using substitute raw materials that should replace walleye pollack has been desired.

[Means for Solving the Problems] As a result of intensive studies to solve the above problems, the present inventor compared to walleye pollock by using freshwater fish catfish instead of walleye pollack as an alternative raw material fish species. It has been found that it is possible to provide a fish meat surimi which has no elasticity, can simplify the manufacturing process, and can keep the manufacturing cost low.

The present invention has been made on the basis of such findings, and solves the above-mentioned problems by providing a fish meat surimi containing catfish meat as a main raw material.

 Hereinafter, the fish meat paste of the present invention will be described in detail.

The raw fish species of the fish meat surimi of the present invention is a catfish among freshwater fish. The reason why catfish meat is suitable for surimi is as follows.

(1) Catfish meat paste has significantly higher heat stability than walleye pollack meat paste.

In general, ground fish meat (extracted meat taken with a fish meat extractor) is thoroughly exposed to water, dehydrated, and then saccharides and condensed phosphates are added to suppress denaturation, and then ground and frozen. Saved. The fish paste product is produced by salting the frozen surimi into meat paste, allowing it to sit down, and then heating it. In order to obtain a product having a good gel structure, it is a necessary condition to manage the fish meat surimi at a low temperature before salting. Therefore, it is desirable that the raw material fish meat has high heat stability, which is advantageous in controlling the temperature in the production of the surimi, and the production management of the fish paste product is easy. The high thermal stability of the catfish meat paste will be described later in Examples.

In addition, Mg-ATPase of muscle protein (actomyosin)
Shows maximum activity at walleye pollack at 25 ° C and at 35 ° C for catfish, indicating that catfish have high thermal stability.

(2) Meat paste is highly elastic The heating in the manufacturing process of the paste product forms a gel that is highly elastic. Salted meat from frozen minced meat to make a meat paste, sitting on it and then heated gives a strong leg product. Therefore, a fish species that can obtain a meat paste with high gel strength at high temperatures is desirable. The gel strength of catfish meat paste (70, 80 ° C. for 20 minutes) will be described later in Examples.

The gel forming ability differs depending on the fish species.
As shown in the Examples below and Table 1, catfish meat has a higher gel-forming ability than walleye pollack, which is a typical fish for seafood paste products. However, as described in "Journal of the Japanese Fisheries Society", 40 (2), pp. 175-179 (1974), even the same freshwater fish has extremely low gel forming ability of carp and crucian carp. Table 1 on page 178 of the same magazine shows the gel-forming ability of several kinds of fish at 50 ° C and 90 ° C, and fish well known to those skilled in the art as a main raw material suitable for seafood boiled products such as Ishimochi, mutton and sesame are high It has gel forming ability, but it is extremely low in freshwater fish such as crucian carp and carp. Although FIG. 4 on the same page shows the relationship between the gel-forming ability of fish meat at 30 ° C. and 90 ° C., it can be seen from the same figure that the gel-forming ability of carp and crucian carp is also extremely low.

(3) It is easy to obtain a surimi with a low water content.

The ground meat is dehydrated after being exposed to water, but catfish are easier to squeeze the water than walleye pollock. For Alaska pollack, it is necessary to connect a dehydrator to obtain a surimi with a water content of 77%, but for catfish, a surimi with a water content of 75-76% can be obtained with a simple centrifuge.
Therefore, the manufacturing process can be simplified.

(4) High whiteness of meat Catfish meat has a higher whiteness than the quality of migratory fish such as horse mackerel, sardines and flying fish, and is not inferior to walleye pollock. Therefore, it is possible to produce a white-colored paste product.

In addition to the above, it can be said that catfish grows faster during cultivation than other fish species and is advantageous in industrial economy in surimi production requiring a large amount of raw materials. For example, when a juvenile carp (freshwater fish) was cultivated using pupa of silkworm as a bait, it grew to a weight of about 800 g in one year and only about 1-2 kg in two years (according to the Mizumoto Fisheries Experimental Station, Tokyo). On the other hand, it has been reported that, when a catfish was cultivated from fry in Bangkok, Thailand, it weighed about 4 kg in 10 months. Moreover, the bait at this time was spilled poultry feed and poultry manure, but it is said that the weight of 4 kg or more will be reached in 6 months if only poultry feed is cultivated. Considering environmental differences such as temperature, it can be said that the growth rate of catfish is quite fast, and a large amount of catfish meat can be obtained in a short period of time by aquaculture.

The production of surimi using meat of such catfish is
It can be carried out by a conventional general surimi manufacturing process and manufacturing method. That is, the head of the raw fish (catfish), the internal organs,
Bone etc. are removed and pre-treatment is carried out. Put this meat in a water tank, stir with several times the amount of water, change the water several times, expose to water and dehydrate
Squeeze water. Put this on a back strainer, strain back, sugar,
Add auxiliary materials such as condensed phosphate, knead, bag and store frozen.

The above series of steps are indispensable steps for producing surimi. For example, water and fat can be removed by water exposure to obtain a white and odorless surimi, and water-soluble proteins that hinder the formation of a gel structure can be removed to obtain a surimi with high gel strength. Therefore, if the water exposure is insufficient, the quality of the final fish paste product will deteriorate. Excess water is squeezed by dehydration after exposure to water, and then strained on a back strainer. afterwards,
Add sugar and condensed phosphate together with other auxiliary materials to prevent denaturation. All of these steps are necessary to produce high quality surimi.

(Example) After removing the head and internal organs of a catfish 3 kg and washing with water,
Using the fish meat extractor, the deceased meat (1.2 kg) was taken, put in a water tank, stirred with 8 times the amount of water, and changed the water twice to expose the water. This was centrifuged and dehydrated. This meat was strained with a strainer, and in order to suppress the denaturation of protein, sugar and condensed phosphate were added and kneaded by a conventional method to obtain 1 kg of surimi.

2.5% salt to the catfish surimi thus obtained
Was added to produce meat paste, and this was used for the following characteristic test.

<Heat Stability Test> A heat stability test was performed using the above catfish meat paste and the meat paste obtained by salting the conventional walleye pollack surimi (2.5% salt).

FIG. 1 and FIG. 2 are diagrams showing the thermal gelation reaction (30 to 80 ° C., 0 to 100 minutes) of catfish meat paste and walleye pollack meat paste, respectively. As is clear from the figure, with catfish meat paste, the gel strength finally increases at around 50 ° C,
The gel strength of walleye pollack meat paste increased at 30-40 ℃. That is, it is understood that catfish meat has higher heat stability than walleye pollock. For this reason, when catfish is used as a raw material fish, it is easier to manage the production of the batter product than the case of walleye pollock.

In the conventional Alaska pollack surimi (land surimi), 3 to 4% of sugars and about 0.2% of condensed phosphate as a freezing denaturation inhibitor
However, because the catfish meat has high thermal stability, freeze denaturation does not occur easily, and the amount of freeze denaturation inhibitor added is about half that of conventional surimi.

<Heating Property Test> The catfish and walleye pollack normal muscle (meat paste) used in the above test were heated at 70 ° C. and 80 ° C. for 20 minutes, respectively, and subjected to a plunger pushing test (1 kg) to measure the jelly strength. The results are shown in Table 1.

As is apparent from the table, the catfish meat paste has a higher gel strength than the walleye pollack meat paste at both 70 ° C and 80 ° C. Therefore, if the catfish is used as the raw material fish, a strong-bending product can be obtained.

[Effects of the Invention] As described above, by using catfish meat, it is possible to obtain a surimi having gel strength and whiteness comparable to Alaska pollack. Further, there is an effect that it is not necessary to form a large-scale fishing fleet as in the past, and the manufacturing process can be simplified and the manufacturing cost can be reduced.

[Brief description of drawings]

FIG. 1 is a graph showing the thermal gelation reaction of catfish meat paste. FIG. 2 is a graph showing a thermal gelation reaction of walleye pollack meat paste.

Claims (2)

[Claims] 1. A fish meat surimi characterized by using catfish meat as a main raw material. 2. The surimi of fish meat according to claim 1, wherein the surimi is frozen and frozen.