DE1228901B - Method of preventing water loss when thawing fish meat - Google Patents

Description

FEDERAL REPUBLIC OF GERMANY

GERMAN

PATENT OFFICE

EDITORIAL

Int. Cl .:

A231

German class: 53 c-3/03

Number: 1228 901

File number: H 43486IV a / 53 c

Filing date: August 25, 1961

Opening day: November 17, 1966

. The present invention relates to a method for preventing water loss when defrosting fish meat, especially fish fillets.

'- So far, the scaled or skinned, cut fish in saline before freezing. They wanted palatability with it improve the fish and inhibit bacterial growth. But primarily it took place this treatment to remove the fish from adhering scale particles and slimy material to free.

However, there are various disadvantages associated with such treatment. For example, table salt is considered oxidizing agent known. Oxidation, however, can lead to an undesirable yellow coloration in fish and contribute a rancid odor.

Fish treated with a lot of table salt will show an increase after a few weeks of deep-freeze storage Thiobarbituric acid value (this is the chemical indication of rancidity). Dipping fish in Saline solution naturally leads to a higher salt content, and as salty food for the heart and Kidney disease is harmful, fish treated in this way are useful as food often limits.

A very sensitive disadvantage of the saline treatment is that it results in the loss of water of the fish is not noticeably reduced unless very high salt concentrations are used. Then, however, yellowing and rancidity appear.

The fish industry is facing extraordinary difficulties from the fact that frozen fish is used Thawing and again suffering large water losses when boiling. With the dripping water When thawing, large amounts of soluble proteins and other nutrients, mineral salts and Vitamins lost.

The water loss when thawing frozen fish can be up to 20% of the fish weight if the fish has been frozen for a long time. After a month of freezing, the loss is already 14%. When cooking such frozen fish in a closed pot, the housewife often finds a tough, fibrous, shrunken piece of fish which is surrounded by a liquid with dissolved proteins, minerals and vitamins. If the fish is fried, the liquid evaporates and the substances dissolved in it stick to the wall of the vessel in the form of a dried film. Due to the loss of fluids, cooked fish loses much of its method of preventing the
Water loss when thawing fish meat

Applicant:

Hagan Pneutronics S. A., Geneva (Switzerland)

Representative:

Dipl.-Phys. H. Schroeter, patent attorney,

Munich 25, Lipowskystr. 10

Named as inventor:
John Harold Mahon,
Pittsburgh, Pa. (V. St. A.)

natural juiciness, its aroma and its nutritional value.

Accordingly, it is an object of the invention to prevent water loss during thawing and cooking of fish.

This goal is achieved by using the method according to the invention for preventing water loss when thawing fish meat, in particular fish fillets, which is characterized in that the fish meat is immersed in a 2.5 to 50% sodium or potassium salt solution of molecular before deep-freezing dehydrated phosphoric acids with a molar ratio of alkali oxide to P ₂ O ₅ VOn about 1: 1 to 2: 1 so long until the phosphate uptake by the fish meat is 0.09 to 0.94%. When carrying out the process according to the invention, it is particularly advantageous if, in addition to the sodium or potassium salt solution of molecularly dehydrated phosphoric acids, also alkali chloride in solution is used, in particular the fish meat is brought into contact separately with an aqueous alkali chloride solution and the sodium or potassium salt solution of molecularly dehydrated phosphoric acids .

In the present description, molecularly dehydrated phosphates are those of the corresponding Both crystalline and glassy forms of phosphates derived from phosphoric acids to understand. . ■■

According to the invention with molecularly dehydrated phosphates alone or in a mixture with alkali chloride treated fish is tastier, juicier and more appetizing; it loses significantly when thawing less water and hardly turns yellow or rancid. The main part of soluble nutrients, mineral salts

609 727/239

and vitamins remain in the fish and are therefore no longer lost in the diet. When cooking the Fish does not produce ammonia.

It is known, for the purpose of preserving fish preparations, chopped fish with relatively large To mix quantities of solid (i.e. not in solution) phosphates and the resulting mixture then to be processed into pastes or other fish preparations. To the surface of individual To soften fish pieces and thereby a better adhesion of the individual pieces during preparation To achieve fish products, you already have the surface of such pieces of fish after a short treatment with alkaline-aqueous, optionally phosphate-containing solutions. However, it is new Soak fish meat with aqueous solutions of the special phosphates to be used according to the invention *, namely like this. long until the fish meat has the very specific amount of phosphate to be complied with according to the invention recorded. Surprisingly, it is only this way of working that leads to the aim of the invention.

The tables below show the effectiveness of the method according to the invention shown. Unless otherwise noted, fish fillets were used. After immersing in the specified solution at 4.5 ° C, the fish was drained, weighed and frozen in closed polyethylene bags at -18 ° C.

"Loss of water during thawing" is the weight loss of liquid during thawing in the food. weight percent based on the weight of the fish immediately before freezing, d. H. based on weight after diving and draining, understand.

"Phosphate uptake" means the amount of phosphate that is supplied to the fish by diving. For the calculation, the natural PA content of the fish is subtracted from the total PA and multiplied the difference with the respective phosphate factor. "Diving gain" means the weight gain of the fish by diving. Each series of experiments was carried out with a different fish quaatum. Slight fluctuations in the test results are due to the season of fishing and the species of fish traced back.

Table I shows the results obtained by immersing fish fillets in various for 2 minutes Solutions according to the invention were obtained.

Table I.

Influence of water loss when thawing haddock with sodium and potassium polyphosphates

Fillets, ^{frozen at -18 0} C for 35 days

Immersion solutions without salt Diving gain
% fish
pH Phosphate uptake
° / o Water loss
when thawing ^;
% 5 «/ ₀ (NaPO ₃ VT
10% (NaPOg) ₆
20% (NaPO ₃ ) ₆
30% (NaPOs) ₆
40% (NaPOs) ₆ -
50 »/ ο (NaPO ₃ ) ₆
5% K ₅ P ₃ O ₁₀
100 / 0KAO ₁₀
20o / ₀ KAO ₁₀
300/0 KAO ₁₀
40% K ₅ P ₃ O ₁₀
50o / _o K ₅ P ₃ O ₁₀
2.5% Na ₅ P ₃ Oi ₀
5.0% Na ₅ P ₃ Oi ₀
7.5 «/ ₀ Na ₅ P ₃ O ₁₀
10.0% NaAOio
12.5% Na ₅ P ₃ O ₁₀
2.5% K ₅ P ₃ O ₁₀
5.00 / 0KAO ₁₀
7.5% KAO ₁₀
10.0% K ₅ P ₃ O ₁₀
12.50 / 0K ₅ P ₃ O ₁₀
4o / ₀ KAO ₇ -.
80 / 0KAO ₇
120 / oKAO,
16% KAO ₇
20% KAO ₇ ..:
40 / 0NaAO ₇
5% sodium phosphate glass
10 «/ ₀ (60% PA)
5% sodium phosphate glass
lOo / o (64o / _o PA)
5% sodium phosphate glass
lOo / o (67 »/ ο PA). ·· .: 2.5
1.9
1.4
2.7.,
1.9
1.9
4.3
1.5
1.8
1.8.
2.7
3.1
3.0
2.1
4.4
1.5 · ■
2.8 ■■■
1.5
1.6
3.7
1.1
4.1
2.3
2.3
1.8
1.2
0.6
4.4
2.3
3.4
2.8
2.7
2.2:
2.5 6.6
6.6
6.5
6.5
6.5
6.5
6.7
6.8
6.8
6.8
6.9
6.9
6.7
6.7.
6.8
6.5
6.8
6.5
6.5
6.5
6.6
6.8
6.8
6.8
6.9
7.0
6.9
6.8
6.8
6.7
6.6
6.6
6.6
6.6 0.12
0.17
0.27
0.52
0.72
0.66
0.11
0.06
0.33
0.39
0.94
0.87
0.00
0.12
0.40
0.21
0.19
0.05
0.08
0.06
0.00
0.55
0.19
0.14
0.32
0.30
0.39
0.23
0.15
0.32
0.14
0.34
0.14
0.20 3.4
3.1
3.2
3.3
1.6
2.2
5.5
2.4
2.4
0.6
1.2
1.7
5.3
4.1
1.6
3.0
1.8
4.3
6.7
3.9
3.5
1.8
3.3
4.8
2.0
2.2
1.6
5.9
3.2
2.7
7.0
2.5
4.6
3.2

*) The formula refers to commercially available glassy phosphate with this is common sodium hexamethaphosphate.

a molar ratio of Na ₂ O to P ₂ O ₅ such as about 1: 1,

5 Diving gain fish
pH 6th Water loss
when defrosting Immersion solutions without salt 1.4 to 2.6
4.1
3.3
2.3
6.0
4.5 6.5 to 6.7
6.5
6.5
6.5
6.5
6.4 Phosphate uptake 3.7 to 7.9
8.6
4.1
2.1
5.8
2.6 Control experiment (6) in water alone
submerged
5% NaCl
10% NaCl
20% NaCl
30% NaCl
30% NaCl -

The experimental data in Table II show that the molecularly dehydrated phosphates are combined with common salt act synergistically and are far superior to table salt alone. According to Tables I and II Sodium tripolyphosphate at a concentration of about 12.5% is the best addition to saline solution.

The pyrophosphate concentration in Table II is low because the solubility in the presence of 4% NaCl is 4.5 ° C is limited. This table describes five patterns, those with a 4% saline solution

were treated. For these patterns, the

Water loss on thawing to 5.7 to 7.2%, i.e. H.,'

the loss is hardly reduced by salt alone.

The control tests coincide with those of the other test series. All fillets were made before

Freeze immersed for 2 minutes and 30 seconds

drained.

Table II

Influence of water loss when thawing haddock through various polyphosphates and theirs

Mixtures
Fillets, ^{frozen at -18 0} C for 34 days

All immersion solutions contain 4% table salt

Diving gain fish Phosphate uptake when opening % pH % 2.4 6.7 0.09 3.5 3.0 6.7 0.21 3.6 2.2 6.7 0.31 0.9 2.0 6.6 0.37 0.9 2.9 6.6 0.55 0.7 3.2 6.5 0.78 1.7 3.0 6.8 - 5/7 2.9 6.8 0.10 5.1 2.0 6.8 0.13 3.4 2.9 6.8 0.13 1.7 1.7 6.9 0.20 2.3 1.2 6.8 0.28 0.3 3.0 6.7 - A. 1.7 6.7 0.07 3.9 3.7 6.7 0.31 4.0 3.0 6.8 0.33 2.7 2.5 6.8 0.27 1.8 2.2 6.9 0.35 1.2 2.0 6.9 0.27 2.4 2.7 6.8 0.35 1.7 4.0 6.6 - 6.5 3.9 6.7 0.22 3.8 2.0 6.7 0.29 3.6 2.1 6.7 0.29 1.9 2.7 6.8 0.33 2.1 2.6 6.7 0.48 2.6 1.3 6.8 0.18 1.6 1.8 6.8 0.19 1.5 3.7 6.6 - 7.2 2.3 6.6 0.29 2.7 2.8 6.7 0.31 5.4 2.0 6.7 0.38 5.5

Water loss

5 <7 ₀ (NaPO _s ) _e

10% (NaPO ₃ ) _e

20% (NaPO ₃ ) e

30% (NaPO ₃ ),

40% (NaPO ₃ ) ₆

50% (NaPOa) ₆

Control experiment with 4% salt

2.5% Na ₅ P ₃ O ₁₀

5.0% Na ₆ P ₃ O ₁₀

7.5% Na ₅ P ₃ O ₁₀

10.0% Na ₅ P ₃ O ₁₀

12.5% Na ₆ P ₃ O ₁₀

Control experiment with 4% salt

0% Na ₆ P ₃ O ₁₀ + 5% (NaPOa) ₆ 2.5% Na ₅ P ₃ O ₁₀ + 5% (NaPO ₃ ), 5.0% Na ₅ P ₃ O ₁₀ + 5% (NaPOa) ₆ 7.5% Na ₆ P ₃ O ₁₀ + 5% (NaPO ₃ ) ₆ 10.0% Na ₅ P ₃ O ₁₀ + 5% (NaPO ₃ ) _e 12.5% Na ₅ P ₃ O ₁₀ + 5% ( NaPO ₃ ),

12.5% Na ₅ P ₃ O ₁₀

Control experiment with 4% salt ...

0% Na ₆ P ₃ O ₁₀ + 10 ° / ₀ (NaPO ₃ ) _e 2.5% Na ₅ P ₃ O ₁₀ + 10% (NaPO ₃ ), 5.0% Na ₆ P ₃ O ₁₀ + 10% ( NaPO ₃ ) ₆ 7.5% Na ₅ P ₃ O ₁₀ + 10% (NaPO ₃ ), 10.0% Na ₅ P ₃ O ₁₀ + 10% (NaPO ₃ ), 12.5% Na ₅ P ₃ O ₁₀ + 10% (NaPO ₃ ) ₆

12.5% Na ₆ P ₃ O ₁₀

Control experiment with 4% salt

0 ° / ₀ Na ₆ P ₃ O ₁₀ + 20% (NaPO ₃ ), 2.5% Na ₆ P ₃ O ₁₀ + 20% (NaPO ₃ ), 5.0% Na ₅ P ₃ O ₁₀ + 20 V ₀ (NaPO ₃ ),

7th Diving gain
% fish
pH 8th Water loss
when defrosting
% All OTaucfilösüBgea contain 4% table salt
. \ ^e ■: 2.5
2.1
2.2
3.7
2.7
2.1
2.8 6.8
6.7
6.8
6.8
6.6
6.7
6.7 Phosphate uptake
% 3.1
2.1
1.5
'1.0
6.6
3.1
62 ■ 7.5% Na ₅ P ₃ O ₁₀ + 20% (NaPO ₃ ) ₆
10, O ⁰ IvN ^ P ₃ P ₁₀ + 20% (NaPOa) ₆
12.5% ^ a ₅ P ₃ O _10. + 20% CNaPO ₈ X,
12.5% Na ₅ P ₃ O ₁₀ i.d.
1.5 »/ o Na ₄ P ₂ O ₇ .;
2, OV ₀ Na ^ P ₂ O ₇
Control test with 4% salt ... 0.43
0.41
0.31
0.33
0.06
0.10

I III shows that, if necessary, separate salt solution alone can even lead to an increase in the water solutions of sodium chloride and molecular losses. The method according to the invention switches can use aqueous phosphates. All fillets clearly identify this problem. It prevents high Wttfd§n.in solutions of 4.5 ⁰ C dipped pfenpgelas.sen 30 seconds Thiobarbitursäurewerte and rancidity, Abbot & frozen and 43 days at -18 ^0C. as occurs with the saline treatment alone. Bejjier; k-.worthily the treatment carried out with

p ^. ^K: I- \ y "" ■ ' '. Table III

Influence of water loss when thawing haddock with table salt and sodium tripolyphosphate

Fillets frozen at -18 ° C for 43 days

- _; Dip solution no.1 Dip solution no.2 Immersion Immersion fish Water loss phosphate TBS r, «No, ','. Time growth pH when defrosting admission water Minutes % 6.6 % % 0.26 1 .-;· Water - 4th 2.4 6.5 5.3 0.29 Ä:.: -, ' Water - 2 2.5 6.6 6.3 - 0.21 ■ 3- .-- ■ :: ; ■■ "4% NaCl - 1 1.6 6.5 5.1 - 0.18 4th 4% NaCl - 4th 5.5. 6.5 10.3 - 0.27 5 :, 4% NaCl - 2 5.2 6.6 8.7 - 0.36- 6: Y 12.5% Na ₅ P ₃ O ₁₀ - · 1 3.5 6.8 7.3 - 0.12 7 ■■ '12.5V ₀ Na ₅ P ₃ O ₁₀ - 4th 5.3 6.7 2.3 0.59 0.14 8th ^: 12.5% Na ₅ P ₃ O ₁₀ - 2 1.9 6.7 2.7 0.30 0.11 9 - ■■ water 12.5% Na ₅ P ₃ O ₁₀ 1 2.1 6.8 5.1 0.12 0.24 10 ' water 12.5% Na ₅ P ₃ O ₁₀ 2 + 2 4.8 6.8 1.8 0.44 0.12 11 . - Water 12.5% Na ₅ P ₃ O ₁₀ 1 + 2 5.5 6.9 4.1 0.37 0.18 12th "4% NaCl 12.5% Na ₅ P ₃ O ₁₀ V ₂ + 2 6.2 6.7 2.6 0.33 0.35 13th . ^: 4% NaCl 12.5% Na ₅ P ₃ O ₁₀ 2 + 2 3.2 6.7 . 2.2 0.25 0.19 14th 4% NaCl 12.5% Na ₅ P ₃ O ₁₀ 1 + 2 6.0 6.7 2.9 0.45 0.11 15th V ₂ + 2 6.1 2.6 0.41

Table IV shows the effectiveness of the invention after packaging in sealed polyware "The procedure for lowering the water 45 ethylene tanks is kept at -18 ° C. There are losses when defrosting goods that have been frozen for a long time. The immersion time was 2 minutes each. the Fillets drained for 15 seconds each and

It is remarkable that the 4% salt treatment in the control tests leads to the greatest loss of water in each case.

Table IV

Beeinflu.ssung of water loss during thawing of haddock by dipping inPolyphosphat dependent '.' ■ of the freezing time.

Fillets, frozen and stored at -18 ° C

All dipping solutions contain 4% salt

7 days

18 days

39 days

85 days

12.5% Na ₅ P ₃ O ₁₀ *)

10% Na 60% P ₂ O ₅ glassy

20% Na; 60% P ₂ O ₅ glassy

30% Na 60% P ₂ O ₅ glassy

Control test 4% salt alone

30% (NaP; p ₃ ) ₆ ...;

10% sodium trimetaphosphate

15% sodium trimetaphosphate *)

10% sodium tetrametaphosphate *)
Control test (4% salt) ...:.

*) Saturated with 4 "% salt at -18 ° C.

1.3 1.4 1.3 1.2 7.8 2.6 3.1 3.5 3.4 5.8

0.9
2.1
0.9
0.9
8.1
1.3
3.4
2.0
6.0

1.2 1.5 • 1.3 1.6 9.4 4.3 4.2 3.3 8.5 11.6

2.1 2.0 1.4 1.3 8.5 2.3 9.0 5.7 7.2 9.5

Table V shows the effect of a combination of sodium or potassium polyphosphate with KCl im Compared to NaCl.

Table V

Influence of water loss when thawing haddock with sodium or potassium polyphosphate

+ NaCl or KCl

Fillets kept at -18 ° C for 33 days

Immersion bath Water loss
when defrosting
% fish
pH. Water control experiment ....
4% NaCl
4% KCl
12.5% Na ₅ P ₃ O ₁₀
12.5% Na ₅ P ₃ O ₁₀ + 4% NaCl
12.5% Na ₆ P ₃ O ₁₀ + 4% KCl
12.5% K ₆ P ₃ O ₁₀
12.5% K ₆ P ₃ O ₁₀ + 4% NaCl
12.5% K ₅ P ₃ O ₁₀ + 4% KCl
30% (NaPO ₃ ) ₆
30% (NaPO ₃ ) e + 4% NaCl
30% (NaPO ₃ ) _e + 4% KCl 6.3
5.7
4.2
1.4
1.2
1.0
1.7
0.9
1.1
2.1
2.0
2.2 6.6
6.7
6.5
6.9
6.8
6.8
6.7
6.7
6.8
6.7
6.7
6.6

The results show that the sodium and potassium salts are equally effective. The limited solubility but can be decisive for the selection of the polyphosphate in certain cases. For example, can use potassium metaphosphate if its solubility is improved by adding a sodium salt will. One solves it z. B. in a 1% sodium chloride solution and only immersed in this solution or first in this and then in a second, more concentrated sodium chloride solution.

In this description and the following claims, molecular dehydrated phosphates (or polyphosphates) with a molar ratio of alkali oxide to P ₂ O ₅ of about 1: 1 to 2: 1 include all sodium or potassium salts of polyphosphorus

10

acids of the formulas HPO ₃ (IH ₂ O: IP ₂ O ₆ ) to H ₄ P ₂ O ₇ (2 H ₂ O: IP ₂ O ₅ ), including partially substituted compounds such as acid sodium pyrophosphate of the formula Na ₂ H ₂ P ₂ O ₇ understand.

The implementation of the method according to the invention, as far as the product manufactured thereafter is not intended for delivery to areas outside the scope of the Food Act, is currently due to the regulation on the approval of foreign substances as additives to food (General Foreign Substances Ordinance) of December 19, 1956 (Federal Law Gazette Part I, No. 52 of December 22, 1959, p. 742), especially §2 No. 2, No. 4, is not permitted.

Claims (2)

Patent claims: 1. A method for preventing water loss when thawing fish meat, especially fish fillets, characterized in that the fish meat is placed in a 2.5 to 50% sodium or potassium salt solution of molecularly dehydrated phosphoric acids with a molar ratio of alkali oxide to P ₂ O before deep-freezing ₆ from about 1: 1 to 2: 1 so long until the phosphate absorption by the fish meat is 0.09 to 0.94%. 2. The method according to claim 1, characterized in that in addition to the sodium or Potassium salt solution of molecularly dehydrated phosphoric acids also uses alkali chloride in solution, where in particular the fish meat separately with an aqueous alkali chloride solution and the Brings sodium or potassium salt solution of molecularly dehydrated phosphoric acids into contact. Considered publications:
British Patent Nos. 743 196, 780 812;
Ordinance on the admission of foreign substances (general foreign substances regulation) of December 19, 1959 (Federal Law Gazette Part I, No. 52 of December 22, 1959, p. 742). 609 727/239 11.66 © Bundesdruckerei Berlin