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WO2000001243A1 - Procede de traitement de poissons - Google Patents

Procede de traitement de poissons Download PDF

Info

Publication number
WO2000001243A1
WO2000001243A1 PCT/JP1998/002987 JP9802987W WO0001243A1 WO 2000001243 A1 WO2000001243 A1 WO 2000001243A1 JP 9802987 W JP9802987 W JP 9802987W WO 0001243 A1 WO0001243 A1 WO 0001243A1
Authority
WO
WIPO (PCT)
Prior art keywords
fish
ethanol
thawing
frozen
freezing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP1998/002987
Other languages
English (en)
Japanese (ja)
Inventor
Yutaka Kominato
Kenji Nishii
Kenichi Yanagida
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
RIKEN HEALTH CO Ltd
Original Assignee
RIKEN HEALTH CO Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by RIKEN HEALTH CO Ltd filed Critical RIKEN HEALTH CO Ltd
Priority to MXPA00012872A priority Critical patent/MXPA00012872A/es
Priority to PCT/JP1998/002987 priority patent/WO2000001243A1/fr
Publication of WO2000001243A1 publication Critical patent/WO2000001243A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes

Definitions

  • the present invention relates to a method for treating fish, which does not reduce the quality of the fish during the distribution process of the fish, does not freeze the surface of the fish body during freezing distribution, easily separates the fish when used, and reduces the time required for thawing. . Background art
  • Small fish such as sardines, horse mackerels, mackerel, etc., are fish that are widely harvested worldwide, accounting for tens of millions of tons of the world's total annual fishery production of about 120 million tons.
  • small fish such as sardines, horse mackerel, mackerel, etc. have been used directly as grilled fish or boiled fish, or used as processed foods such as dried fish, canned food, and retort packs.
  • sardine fry is consumed as shirasu-senshi
  • adult fish is used as frozen surimi, and processed into chiefly simmered or chicken noodles, or partly pickled. It has been made into tsukudani-style preserved boiled food, boiled canned food, seasoned canned food or oil sardine.
  • they are used as feed for aquaculture as they are or are crushed and administered to hamachi, etc., and are dried and processed into fish meal (fish meal) as feed for livestock aquaculture.
  • the use of feed for farmed livestock, including subsidies, amounts to 200000 tons per year, and sardines used in food are only about 20% of Japan's catch.
  • Rim seafood accounts for 3.4 million tons of seafood consumption in Japan.
  • Japan is a country facing the four sides of the sea, but the number of fishermen is decreasing year by year and the number of workers is 1.2 billion tons at a time.
  • landed fish has fallen to less than 7.5 million tons, and the tendency to rely on foreign imports of fishery resources is likely to increase in the future.
  • the present invention is an invention characterized by immersing in 6 OV / V% or more ethanol as it is, or after removing internal organs, inspecting or fortifying in the distribution process of fish. is there. Its purpose is to kill microorganisms attached to fish, and to improve the firmness of the meat by denaturing proteins and improve chewyness. Also, even if block freezing is performed during freezing and distribution, the surface of the fish does not freeze, making it difficult to drip, making it easier to use it, making it easier to use it and greatly reducing the time required for thawing. .
  • removing the head and removing the internal organs also allow sufficient sterilization of the fish body, so the freshness is reduced for a longer time compared to normal freezing and thawing stored products. It can be used without getting up.
  • Antioxidants such as vitamin C and vitamin E are used in ethanol used for immersion, and these antioxidants are attached or penetrated to the surface of the fish body to prevent oxidation of lipids under the epidermis. It can also be prevented efficiently.
  • Ethanol used in the immersion treatment which is a problem during thawing, can be reduced to a level that does not cause a taste problem by exposing fish to cold water for 10 to 30 minutes.
  • Ethanol that volatilizes during frozen storage or transport can be obtained by converting the frozen fish body into a multilayer film such as nylon / polyethylene or PET / polyethylene with low ethanol permeability. It can be almost neglected by wrapping it or putting it in an airtight can. When stacking in a freezer, one can is advantageous.
  • the fish species that can be used in the present invention are not limited to the fish used in the examples. In other words, it can be used regardless of fish species such as horse mackerel, mackerel, power trout, salmon, puffer fish, Thailand, flounder, flounder, squid, saury, nisin, cod, and topowa.
  • Control 1 As a control, 40 untreated anchovies were placed in a polyethylene bag, frozen in -2 CTC, and stored frozen for 40 days to produce Control 1. Thaw Control 1 and Samburu 1 in cold water and compare the ease of thawing, the K value of fish meat after thawing (representing the freshness of fish, the lower the number, the better the freshness) and the results of microbial testing Table 1 shows the results.
  • Table 2 shows the results of measuring K ⁇ by storing fresh anchovy of the same level as the fish used in Sample 1 at 0.
  • Table 2 shows the results of comparing the taste of sample 1 and the sashimi of each sample stored at 0 ° C for 2 days as control 2 and control 4 as control 3.
  • Table 5 shows the results of measuring the K value by storing fresh small horse mackerel at the same level as the fish used for Sample 2 at zero.
  • Table 6 shows the results of comparing the taste of sample 2 with grilled fish, using the preserved product at 0 ° C 2 as control 5.
  • Fresh sardines and sardines from which the head and internal organs have been removed are immersed in ethanol solutions of 60 or 90 V / V% for 1 hour, and untreated fish bodies are stored at 0 ° C for 7 days. Table 9 shows the results of the survey.
  • a simple processing method of processing with an ethanol solution can provide a fish body having good storage stability and good taste even when a simple refrigerating device is used, for storage and transport. It is possible. It is also possible to use small amounts of dry ice or non-combustible gas to reduce the risk of flammable explosions. Table 8

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

On immerge des poissons, intacts ou à l'état ouvert ou découpé, dans pas moins de 60 V/%V d'éthanol, ce qui permet de conserver lesdits poissons ou de les transporter sans qu'ils soient collés les uns aux autres même lorsqu'ils sont réfrigérés. On peut réduire l'inflammabilité de l'éthanol dans lequel on immerge les poissons, en y insérant de la glace sèche, tel que du dioxyde de carbone ou de l'azote.
PCT/JP1998/002987 1998-07-01 1998-07-01 Procede de traitement de poissons Ceased WO2000001243A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
MXPA00012872A MXPA00012872A (es) 1998-07-01 1998-07-01 Metodo para el tratamiento de pescados.
PCT/JP1998/002987 WO2000001243A1 (fr) 1998-07-01 1998-07-01 Procede de traitement de poissons

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP1998/002987 WO2000001243A1 (fr) 1998-07-01 1998-07-01 Procede de traitement de poissons

Publications (1)

Publication Number Publication Date
WO2000001243A1 true WO2000001243A1 (fr) 2000-01-13

Family

ID=14208549

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP1998/002987 Ceased WO2000001243A1 (fr) 1998-07-01 1998-07-01 Procede de traitement de poissons

Country Status (2)

Country Link
MX (1) MXPA00012872A (fr)
WO (1) WO2000001243A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011120492A (ja) * 2009-12-08 2011-06-23 Hachinohe Kanzume Kk 魚体の凍結方法、並びに、ブロック状凍結魚体、その冷凍保管方法、その解凍魚体及びその魚肉缶詰

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5966868A (ja) * 1982-10-07 1984-04-16 Nippon Kayaku Co Ltd 食品の殺菌方法
JPH08266217A (ja) * 1995-03-30 1996-10-15 Hayashida Shokuhin Sangyo Kk 塩蔵バラ子の滅菌処理方法
JPH08289768A (ja) * 1995-04-19 1996-11-05 Kiyuu & C:Kk 食品用殺菌料

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5966868A (ja) * 1982-10-07 1984-04-16 Nippon Kayaku Co Ltd 食品の殺菌方法
JPH08266217A (ja) * 1995-03-30 1996-10-15 Hayashida Shokuhin Sangyo Kk 塩蔵バラ子の滅菌処理方法
JPH08289768A (ja) * 1995-04-19 1996-11-05 Kiyuu & C:Kk 食品用殺菌料

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011120492A (ja) * 2009-12-08 2011-06-23 Hachinohe Kanzume Kk 魚体の凍結方法、並びに、ブロック状凍結魚体、その冷凍保管方法、その解凍魚体及びその魚肉缶詰

Also Published As

Publication number Publication date
MXPA00012872A (es) 2003-07-14

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