CA1108005A - Method for denaturing the flesh of aquatic animal with hydrophilic organic solvent - Google Patents
Method for denaturing the flesh of aquatic animal with hydrophilic organic solventInfo
- Publication number
- CA1108005A CA1108005A CA306,254A CA306254A CA1108005A CA 1108005 A CA1108005 A CA 1108005A CA 306254 A CA306254 A CA 306254A CA 1108005 A CA1108005 A CA 1108005A
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- Prior art keywords
- flesh
- alcohol
- aquatic animal
- mixture
- organic solvent
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
A method for denaturing the flesh of an aquatic animal, especially fish, to render the flesh free from a fishy smell and to render the flesh meat-like in texture, which comprises con-tacting the flesh first with a hydrophilic organic solvent main-tained at 0°c to less than 20°C, and then contacting the flesh with a hydrophilic organic solvent maintained at 20°C to the boiling point of the hydrophilic organic solvent.
A method for denaturing the flesh of an aquatic animal, especially fish, to render the flesh free from a fishy smell and to render the flesh meat-like in texture, which comprises con-tacting the flesh first with a hydrophilic organic solvent main-tained at 0°c to less than 20°C, and then contacting the flesh with a hydrophilic organic solvent maintained at 20°C to the boiling point of the hydrophilic organic solvent.
Description
s 1. Field of the Invention This invention relates to a method for de~aturing the flesh of an a~uatîc animal with a h~drophilic organric solvent.
2. Description of the Prior Art . . ~
U.S. Patent No. 4,060,542 (corresponding to Japanese Patent Application (OPI) Nos. 70846/76 and 151360~76) discloses a process which comprises contacting the flesh of an aquatic animal with a hydrophilic organic solvent such as an alcohol to defat and dehydrate the flesh and simultaneously to moderately denature the protein of the flesh and to coagulate the flesh. However, only an insufficient defatting of the aquatic animal flesh is achieved in this process, and the inherent fishy smell cannot be fully removed from the flesh.
SUMMARY OF THE INVENTION
Initially, in investigations it was found that the inherent fishy smell of the flesh of an aquatic animal can be removed almost completely by treating the flesh with a hydrophilic organic solvent at about 20~C to the boiling point o~ the solvent.
However, the flesh of an a~uatic animal treated with an alcohol at such a high temperature was excessively denatured and was different from meat in texture. Further investigations made with this background led to the accomplishment of the present invention.
An object of this invention is to provide a method for denaturing the ~lesh of an aquatic animal, which can impart a meat-like texture to the aquatic animal flesh and which can almost completely remove the inherent fishy smell of the ~lesh of an aquatic animal.
According to this invention, there is provided a method for denaturing the flesh of an aquatic animal, which 1 comprises contacting the aqu~tic an~mal ~Lesh with a hydrophilic organic solvent maintained at a temperature of 0C to less than 20C to impart a meat-like texture to the flesh, and then contact-iny the flesh with a hydrophilic organic solvent maintained at a temperature of 20C to the boiling point of the solvent to defat and deodorize the flesh.
DET~ILED_DESCRIPTION OF T~E' INVENT'ION
This invention is applicable to all marine and fresh-water aquatic animals such as fish, for example, marine or salt-water fish such as ~laska pollack, mackerel, coa, shark, horse mackerel, croaker, atkea mackerel, white croaker, sardines, hake, etc., mollusca such as cuttleEish, octopus, etc., fresh-water fish such as grass fish, silver carp, big head carp, carp, crucian, wels, etc., and all aquatic mammalia, etc. The invention, however, is not to be constured as being limited to these exemplified species. Herein, the term "aquatic animal" is used in a broad sense to collectively describe aquatic mammals, fish, etc.
Alcohols are the preferred hydrophilic organic solvents used in this invention. Suitable alcohols are lower alcohols having 1 to 4 carbon atoms. Non-toxic alcohols such as ethanol and isopropanol are especially preferred hydrophilic oryanic solvents.
~ere there is noconcern relative to -toxicity or complete solvent r~moval on or after drying where residual solvent might yive rise to toxicity problems, methanol can be used as the hydrophilic solvent.
In performing the method of this invention, the flesh of an aquatic animal is prepared by removing bones and viscera. The flesh is chopped (if necessary), and optionally, soaked in water and the water removed. Then, salt (sodium chloride) or/and a atty acid ester B
of sucrose, and sodium bicar~onate and/or sodium polyphosphate, etc. r are added. The sodium chloride or the fatty acid ester of sucrose serves to dissolve actomyosin in the flesh and impart moderate texture to the proteins when they are denatured with the solvent. The sodium bicarbonate or the polyphosphate is ~lseful or increasing the ~ater-retention properties of the proteins in the final product. As stated before, it is the action of the sodium chloride or the fatty acid ester of sucrose which serves to dissolve actomyosin in the flesh and to impart moderate texture of the proteins. Thus, it is essential for at least one of sodium chloride or a fatty acid ester of sucrose to be added to achieve the desired results.
Similarly, as stated before, it is the action of the sodium bicarbonate or the pol~phosphate which increases the water-retention properties of the Proteins and thus, it is essential for only at least one of the sodium bicarbonate or the polyphosphate to be added. The flesh is kneaded with a kneader to render the flesh paste-like. Then, it is placed in a tank containing a hydrophilic organic solvent maintained at 0C to less than 20Cr preferably at 0C to lO~C, and contacted with the solvent preferably for about 5 to about 20 minutes to denature the flesh. During the denaturing process, the proteins of the flesh are moderately coagulated and have a meat-like texture, i.e., the te~ture of meat obtained from livestock. The denatured flesh is taken out of the tank and the solvent is preferably removed from the flesh. The flesh is then placed in a tank containing a hydrophilic organic solvent maintained at 20C to the boiling point, preferably 40C to the boiling point, of the solvent, and contacted ~ith the solvent for about 5 to about 20 minutes ~B
1 to defat and deodorize the flesh su~ficiently. This defatting and deodorizing step can be used to completely remove the fish-- -like smell of not only Alaska pollack, but also fish containin~
a large amount of fat such as mackerel and sardines whose deodorization has heretofore been difficult. This treatment with a hydrophilic organic solvent at a hi~h temperature does rot make the flesh too hard nor result in the flesh losing a meat-like texture.
A suitable amount of the hydrophilic organic solvent used is at least about 2 times by weight of the aquatic animal flesh in each of the two contacting steps in this invention.
The amount of the hydrophilic organic solvent used will differ dependin~, of course, upon the fat content of the aquatic animal flesh. ~s the fat content of the aquatic animal flesh increases, the amount of the hydrophilic organic solvent used will increase. rJith aquatic animal flesh with high fat contents, a suitable amount of the hydrophilic organic solvent used is about 6 times by weight to the total amount of the aquatic animal flesh in the two steps of this invention.
While the treatment of the flesh of an aquatic animal with a hydrophilic solvent at a high temperature usually makes the flesh too hard and different from meat, the process of this invention does not cause this disadvantage to occur.
This is presumably because the pre-treatment of the flesh with a hydrophilic solvent maintained at 0C to less than 20C
imparts a livestock meat-like texture to the flesh and fixes the flesh in a state that is d~fficult to change.
~he defatted and deodorized flesh of the aqua-tic animal is preferably treated to remove solvent, e.g., by centrifuging, and dried, e.g., to an extent oE ahout 25~ by ~ .
'`:"
1 weight of water or less, by passing aix over the flesh to Eorm flesh proteins~ When the resulting flesh proteins are to be used as a food, they are swollen with water, and cooked while adaing seasonings, etc., thereto. Thus, for example, a product similar in texture to a hamburger obtained Exom nleat can be produced.
The following Examples are given to further illustrate the pxesent invention in greater detail. Unless otherwise indicated, all parts, percents, ratios and the like are by weight.
Example l 160g o~ sodium chloride and 40g of sodium bicarbonate ~ere added to 8 kg of the chopped flesh o~ Alaska pollack (crude fat content: about 3~S to 5.5~ converted to a dry basis), and the mixture was kneaded with a kneader to render the flesh paste-like.
-4a-E~ .
:
1 The paste-l~ke mlxtuxe was d~vided lnto four e~ual parts and subjec~ed to Trea~ments Al to A4 descri~ed below, respectivel~.
Al The first part was extruded from a chopper having a die orifice diameter of 3 mm into 4 liters of 95 w~w~ ethanol maintained at 5C, and, after standing for 10 minutes, taken out using a bamboo basket to remove the ethanol. The treated mixture was again put into the chopper, extruded into 4 liters of 95 w/w% ethanol maintained at 5C, and stirred for 15 minutes. The mixture in the ethanol was then placed in a centrifugal filter to remove the ethanol, and dried by passing air thereover.
The second part was subjected to Treatment ~1 in which, however, the first treatment was performed in 95 w/w~ ethanol maintained at 5C, and the next treatment, 95 w/w% ethanol maintained at 40C.
The third part was subjected to Treatment Al in which, however, the first treatment was performed in ~5 w/w% ethanol ~ maintained at 40C, and the next treatment was performed also in 95 w/w% ethanol maintained at 40C.
~4 The fourth part was kneaded by hand in 6 liters of 95 w/w~ ethanol maintained at 5C, and, after standing for 15 minutes, was centrifugally filtered to remove the ethanoll after which the product was dried by passing air thereover.
The crude fat contents of the dried solids obtained using Treatments Al to A4 above were found (on a dry basis) to be 0~36% for Al, 0.03% for A2, 0.04% for A3 and 0 19% for A4, respectively. It can be seen ~rom these results that more de~atting was achieved usiny the me-thod o~ the pr~sent invention ~A2~ than was achieved ~n conventlonal met~od tA~1.
Patties were made from the dried proteins obtained using Treatments Al to ~, and the ~ishy smells and textures o~
the patties ~ere sensually evaluated.
Sample Preparation Dried protein (200 g) was immersed for 30 minutes in 2 liters of water, and then the excess water was removed by centri-fugal filtration until the weight of the protein became 800 g.
The water-swollen protein (800 g) was mixed with 350 g of minced beef, 250 g of beef tallow, 250 g of onion, 150 cc of bread crumbs, 80 g o butter, 10 cc of salt, 0.5 g of pepper. 0.5 g of a sodium glutamate seasoning, and 5 g of beef extract. The mixture was fried in a frying pan to make fried patties.
Sensual Test _A) The fishy smell was evaluated by a panel of 20 persons on a scale of five grades in which 5 represents the absence of a fishy smell and 1 represents the presence of a fishy smell.
I~rea~tment Pane-list ~1 ~2 - ~3 ~4 Total Pl 3 5 5 4 17 P2 4 5 5 ~ 18 Pll 4 5 5 4 18 P15 2 .5 5 3 15 P16 2 4 ~ 2 12 Total 63 98 94 71 326 Average 3.15 4.90 4.70 3.5S 4.08 ~7-~8~5 1 Pispersion ~nal~s~ Ta~le Degrees of Dispersion Factor FluctuationFreedom D~spersion Ratio ... .
Sample 44.0 3 14.66 63.74**
Panel 1~.5 19 0.76 3.30**
Error 13.0 57 0.23 --Total 71.5 79 ** Statistically significant at the 1% risk level Reliability Region ~5~ risk level) + 0.21 There was no statistically significant difference between samples produced by Treatments A1 and A4 and between the samples produced by Treatments A2 and A3 There was a statistically significant difference between Al A4 and A2 A3.
It can be seen from the results shown in the above table that a considerable fishy smell remained in the protein obtained by the conventional method (A~), whereas the protein obtained by the method of the invention (A2) was almost co~plete~
ly free from a fishy smell.
Sensual Test ~B) ~ = _ . .
The textures of the samples were evaluated by a panel of 20 persons on a scale of five grades in which 5 represents a texture similar to that of meat and 1 represents a texture different from that of meat.
T~e~ tmen*
Panelist Al . A2 ~3 ~4 Total Pl 5 S 3 5 18 P7 5 3 ~ S 17 Pll 3 4 ~ 5 16 P12 . 5 5 3 5 18 P15 4 ~ 4 4 16 P16 4 5 ~ 4 17 Pl9 4 5 3 5 17 To~al 93 92 64 93 342 Average 4.65 4.60 3.20 4.65 4 ~9_ 1 Dispers~on ~n~l~sis T~bl~
- Degrees.. of Dispersion Factor ~lu-ct~ation~xe-edom Dispersion Ratio . _ _ . . . _ . . ~ _ ~ . . _ _ Sample 30.9 3 10.30 24.52**
Panel 5.0 19 0.26 0.62 Error 24.1 57 0.42 --Total 60.0 79 ** Statistically significant ~t the 1~ risk level Reliability Region (5% .risk leve~ .29 There was no statistically significan-t difference amon~
Al, A2 and A4 , but ther~ was a statistically significant difference between Al A2 A3 and A3.
It can be seen from the results shown in the above table that the protein obtained b~ the method of this invention (A2) has a meat~like texture equivalent to that obtained using conventional method (A4).
Example 2 12 liters of water at 5C was added to 4 kg of the chopped flesh of mackerel ~crude fat content: about 25 to 55~
converted to a dry basis). The mixture was stirred for 5 minutes and then water removed~ Then, 60 g of sodium chloride and 45 g o sodium bicarbonate were added to the flesh, and the flesh was kneaded with a kneader to render the flesh paste-like. The paste-like mixture was divided into two equal parts and sub-jected to Treatments Bl and B2, respectively, described below.
Bl The first portion was extruded from a chopper wi~h a die orifice diameter of 3 mm into 3 liters o~ 95 w/w% ethanol maintained at 5C, and, after standing for ].0 minu~es, taken ou~
with a bamboo basket to remove the ethanol. The treated ~lesh ~10--1 ~Yas again put into th~ chop~er, and e~truded into 3 liters of 95 w/w~ ethanol maintained at 5C. Tfie m~xture was st;rred for 15 minutes, and the ethanol was removed using a centrifugal filter. Then, the product was again put into 3 liters of 95 w/w%
ethanol maintained at 5~C, stirred for 15 minutesr centrifugally ~iltered, and dried by passing air thereover.
The second portion was extruded ~rom a chopper having a die orifice diameter of 3 mm into 3 liters of 95 w/w~ ethanol maintained at 5C, and, after standing for 10 minutes, taken out with a bamboo basket to remove the ethanol. The treated ~lesh was again put into the chopper, extruded into 3 liters of 95 w/w~
ethanol maintained at 5C, and stirred ~or 15 minutes. With continued stirring, the ethanol was heated to 75C, and at 75C
the ethanol was stirred for 15 minutes. The mixture was immediately filtered centrifugally to remove the e-thanol. The flesh was again put into 3 liters of 95 w~w% ethanol maintained at 75C and stirred for 15 minutes. The mixture was immediately filtered centrifugally to remove the ethanol, and dried by passing ~ air thereover.
The crude fat contents of the dried solids obtained by Treatments Bl and R2 were found (on a dry basis) to be 10~3% for Bl and 0.1~ for B2, respectively. It can be seen ~rom these results that a ~ish having a large amount of fat such as mackerel was difficult to defat even by repeated treatment with an alcohol at low temperature, whereas defatting to a marked extent was achieved with the method of this invention (B2).
Patties were made from the dried proteins obtained by Treatments Bl and B2, and the presence of fishy smells and their textures were sensually evaluated.
Sensual Test (C ~
The fish~ smell ~as evaluated in t~e same manner as in Sensual Test (A~ given hereinabove, Treatment Panelist Bl B2 Total Pl 2 4 6 P10 3 . 5 8 Pll 3 4 7 Pl~ 2 4 6 Pl~ 2 4 6 Pl9 3 5 8 Total 4 9 9 3 14 2 Average 2 . 45 4 . 65 3 . 55 ~g38q~f¢~;
1 Dispexsion Anal~is Ta~le - Degrees of Dispersion FactorFluctuationFreedom DispersionRatîo . .. _, Sample48.4 1 48.40 201.66**
P~nel 4.9 19 0.26 1.08 Error 4.6 19 0.24 --Total 57.9 39 ** Statistically significant at-the 1~ rick level The product obtained by Treatment Bl had a ~trong fishy smell and was unfit ~or ~ood. In con~rast, the product obtained by Treatment B2 had an extremely weak fishy smell and could be used sufficiently as a meat substitu-te.
Sensual Test ~D) f . . ~
The textures of the products were evaluated in the same manner as in Sensual Test (B) given hereinabove.
Treatment Panelist 1 - 2 Total Pl 5 4 9 2~ p3 5 5 10 . P4 5 4 9 Pll 4 3 7 P12 ~ 4 8 P13 4 4 . 8 1 ~e~ual T~S~t (Dl ~ continu~d Treatment Panelist Bl B2 Tot-al . _ PlS 5 5 10 Pl~ 3 5 8 P19 5 . 5 10 1 C~ P20 5 5 10 Total 88 88 176 Average 4~40 4040 4,40 There was no statisticall~ significant difference in texture between the method of this inven-tion (B2) and the con-ventional method IBl).
While the invention has been described in detail and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that various changes and modifications can be made therein without departing from the spirit and scope therof.
~14-
U.S. Patent No. 4,060,542 (corresponding to Japanese Patent Application (OPI) Nos. 70846/76 and 151360~76) discloses a process which comprises contacting the flesh of an aquatic animal with a hydrophilic organic solvent such as an alcohol to defat and dehydrate the flesh and simultaneously to moderately denature the protein of the flesh and to coagulate the flesh. However, only an insufficient defatting of the aquatic animal flesh is achieved in this process, and the inherent fishy smell cannot be fully removed from the flesh.
SUMMARY OF THE INVENTION
Initially, in investigations it was found that the inherent fishy smell of the flesh of an aquatic animal can be removed almost completely by treating the flesh with a hydrophilic organic solvent at about 20~C to the boiling point o~ the solvent.
However, the flesh of an a~uatic animal treated with an alcohol at such a high temperature was excessively denatured and was different from meat in texture. Further investigations made with this background led to the accomplishment of the present invention.
An object of this invention is to provide a method for denaturing the ~lesh of an aquatic animal, which can impart a meat-like texture to the aquatic animal flesh and which can almost completely remove the inherent fishy smell of the ~lesh of an aquatic animal.
According to this invention, there is provided a method for denaturing the flesh of an aquatic animal, which 1 comprises contacting the aqu~tic an~mal ~Lesh with a hydrophilic organic solvent maintained at a temperature of 0C to less than 20C to impart a meat-like texture to the flesh, and then contact-iny the flesh with a hydrophilic organic solvent maintained at a temperature of 20C to the boiling point of the solvent to defat and deodorize the flesh.
DET~ILED_DESCRIPTION OF T~E' INVENT'ION
This invention is applicable to all marine and fresh-water aquatic animals such as fish, for example, marine or salt-water fish such as ~laska pollack, mackerel, coa, shark, horse mackerel, croaker, atkea mackerel, white croaker, sardines, hake, etc., mollusca such as cuttleEish, octopus, etc., fresh-water fish such as grass fish, silver carp, big head carp, carp, crucian, wels, etc., and all aquatic mammalia, etc. The invention, however, is not to be constured as being limited to these exemplified species. Herein, the term "aquatic animal" is used in a broad sense to collectively describe aquatic mammals, fish, etc.
Alcohols are the preferred hydrophilic organic solvents used in this invention. Suitable alcohols are lower alcohols having 1 to 4 carbon atoms. Non-toxic alcohols such as ethanol and isopropanol are especially preferred hydrophilic oryanic solvents.
~ere there is noconcern relative to -toxicity or complete solvent r~moval on or after drying where residual solvent might yive rise to toxicity problems, methanol can be used as the hydrophilic solvent.
In performing the method of this invention, the flesh of an aquatic animal is prepared by removing bones and viscera. The flesh is chopped (if necessary), and optionally, soaked in water and the water removed. Then, salt (sodium chloride) or/and a atty acid ester B
of sucrose, and sodium bicar~onate and/or sodium polyphosphate, etc. r are added. The sodium chloride or the fatty acid ester of sucrose serves to dissolve actomyosin in the flesh and impart moderate texture to the proteins when they are denatured with the solvent. The sodium bicarbonate or the polyphosphate is ~lseful or increasing the ~ater-retention properties of the proteins in the final product. As stated before, it is the action of the sodium chloride or the fatty acid ester of sucrose which serves to dissolve actomyosin in the flesh and to impart moderate texture of the proteins. Thus, it is essential for at least one of sodium chloride or a fatty acid ester of sucrose to be added to achieve the desired results.
Similarly, as stated before, it is the action of the sodium bicarbonate or the pol~phosphate which increases the water-retention properties of the Proteins and thus, it is essential for only at least one of the sodium bicarbonate or the polyphosphate to be added. The flesh is kneaded with a kneader to render the flesh paste-like. Then, it is placed in a tank containing a hydrophilic organic solvent maintained at 0C to less than 20Cr preferably at 0C to lO~C, and contacted with the solvent preferably for about 5 to about 20 minutes to denature the flesh. During the denaturing process, the proteins of the flesh are moderately coagulated and have a meat-like texture, i.e., the te~ture of meat obtained from livestock. The denatured flesh is taken out of the tank and the solvent is preferably removed from the flesh. The flesh is then placed in a tank containing a hydrophilic organic solvent maintained at 20C to the boiling point, preferably 40C to the boiling point, of the solvent, and contacted ~ith the solvent for about 5 to about 20 minutes ~B
1 to defat and deodorize the flesh su~ficiently. This defatting and deodorizing step can be used to completely remove the fish-- -like smell of not only Alaska pollack, but also fish containin~
a large amount of fat such as mackerel and sardines whose deodorization has heretofore been difficult. This treatment with a hydrophilic organic solvent at a hi~h temperature does rot make the flesh too hard nor result in the flesh losing a meat-like texture.
A suitable amount of the hydrophilic organic solvent used is at least about 2 times by weight of the aquatic animal flesh in each of the two contacting steps in this invention.
The amount of the hydrophilic organic solvent used will differ dependin~, of course, upon the fat content of the aquatic animal flesh. ~s the fat content of the aquatic animal flesh increases, the amount of the hydrophilic organic solvent used will increase. rJith aquatic animal flesh with high fat contents, a suitable amount of the hydrophilic organic solvent used is about 6 times by weight to the total amount of the aquatic animal flesh in the two steps of this invention.
While the treatment of the flesh of an aquatic animal with a hydrophilic solvent at a high temperature usually makes the flesh too hard and different from meat, the process of this invention does not cause this disadvantage to occur.
This is presumably because the pre-treatment of the flesh with a hydrophilic solvent maintained at 0C to less than 20C
imparts a livestock meat-like texture to the flesh and fixes the flesh in a state that is d~fficult to change.
~he defatted and deodorized flesh of the aqua-tic animal is preferably treated to remove solvent, e.g., by centrifuging, and dried, e.g., to an extent oE ahout 25~ by ~ .
'`:"
1 weight of water or less, by passing aix over the flesh to Eorm flesh proteins~ When the resulting flesh proteins are to be used as a food, they are swollen with water, and cooked while adaing seasonings, etc., thereto. Thus, for example, a product similar in texture to a hamburger obtained Exom nleat can be produced.
The following Examples are given to further illustrate the pxesent invention in greater detail. Unless otherwise indicated, all parts, percents, ratios and the like are by weight.
Example l 160g o~ sodium chloride and 40g of sodium bicarbonate ~ere added to 8 kg of the chopped flesh o~ Alaska pollack (crude fat content: about 3~S to 5.5~ converted to a dry basis), and the mixture was kneaded with a kneader to render the flesh paste-like.
-4a-E~ .
:
1 The paste-l~ke mlxtuxe was d~vided lnto four e~ual parts and subjec~ed to Trea~ments Al to A4 descri~ed below, respectivel~.
Al The first part was extruded from a chopper having a die orifice diameter of 3 mm into 4 liters of 95 w~w~ ethanol maintained at 5C, and, after standing for 10 minutes, taken out using a bamboo basket to remove the ethanol. The treated mixture was again put into the chopper, extruded into 4 liters of 95 w/w% ethanol maintained at 5C, and stirred for 15 minutes. The mixture in the ethanol was then placed in a centrifugal filter to remove the ethanol, and dried by passing air thereover.
The second part was subjected to Treatment ~1 in which, however, the first treatment was performed in 95 w/w~ ethanol maintained at 5C, and the next treatment, 95 w/w% ethanol maintained at 40C.
The third part was subjected to Treatment Al in which, however, the first treatment was performed in ~5 w/w% ethanol ~ maintained at 40C, and the next treatment was performed also in 95 w/w% ethanol maintained at 40C.
~4 The fourth part was kneaded by hand in 6 liters of 95 w/w~ ethanol maintained at 5C, and, after standing for 15 minutes, was centrifugally filtered to remove the ethanoll after which the product was dried by passing air thereover.
The crude fat contents of the dried solids obtained using Treatments Al to A4 above were found (on a dry basis) to be 0~36% for Al, 0.03% for A2, 0.04% for A3 and 0 19% for A4, respectively. It can be seen ~rom these results that more de~atting was achieved usiny the me-thod o~ the pr~sent invention ~A2~ than was achieved ~n conventlonal met~od tA~1.
Patties were made from the dried proteins obtained using Treatments Al to ~, and the ~ishy smells and textures o~
the patties ~ere sensually evaluated.
Sample Preparation Dried protein (200 g) was immersed for 30 minutes in 2 liters of water, and then the excess water was removed by centri-fugal filtration until the weight of the protein became 800 g.
The water-swollen protein (800 g) was mixed with 350 g of minced beef, 250 g of beef tallow, 250 g of onion, 150 cc of bread crumbs, 80 g o butter, 10 cc of salt, 0.5 g of pepper. 0.5 g of a sodium glutamate seasoning, and 5 g of beef extract. The mixture was fried in a frying pan to make fried patties.
Sensual Test _A) The fishy smell was evaluated by a panel of 20 persons on a scale of five grades in which 5 represents the absence of a fishy smell and 1 represents the presence of a fishy smell.
I~rea~tment Pane-list ~1 ~2 - ~3 ~4 Total Pl 3 5 5 4 17 P2 4 5 5 ~ 18 Pll 4 5 5 4 18 P15 2 .5 5 3 15 P16 2 4 ~ 2 12 Total 63 98 94 71 326 Average 3.15 4.90 4.70 3.5S 4.08 ~7-~8~5 1 Pispersion ~nal~s~ Ta~le Degrees of Dispersion Factor FluctuationFreedom D~spersion Ratio ... .
Sample 44.0 3 14.66 63.74**
Panel 1~.5 19 0.76 3.30**
Error 13.0 57 0.23 --Total 71.5 79 ** Statistically significant at the 1% risk level Reliability Region ~5~ risk level) + 0.21 There was no statistically significant difference between samples produced by Treatments A1 and A4 and between the samples produced by Treatments A2 and A3 There was a statistically significant difference between Al A4 and A2 A3.
It can be seen from the results shown in the above table that a considerable fishy smell remained in the protein obtained by the conventional method (A~), whereas the protein obtained by the method of the invention (A2) was almost co~plete~
ly free from a fishy smell.
Sensual Test ~B) ~ = _ . .
The textures of the samples were evaluated by a panel of 20 persons on a scale of five grades in which 5 represents a texture similar to that of meat and 1 represents a texture different from that of meat.
T~e~ tmen*
Panelist Al . A2 ~3 ~4 Total Pl 5 S 3 5 18 P7 5 3 ~ S 17 Pll 3 4 ~ 5 16 P12 . 5 5 3 5 18 P15 4 ~ 4 4 16 P16 4 5 ~ 4 17 Pl9 4 5 3 5 17 To~al 93 92 64 93 342 Average 4.65 4.60 3.20 4.65 4 ~9_ 1 Dispers~on ~n~l~sis T~bl~
- Degrees.. of Dispersion Factor ~lu-ct~ation~xe-edom Dispersion Ratio . _ _ . . . _ . . ~ _ ~ . . _ _ Sample 30.9 3 10.30 24.52**
Panel 5.0 19 0.26 0.62 Error 24.1 57 0.42 --Total 60.0 79 ** Statistically significant ~t the 1~ risk level Reliability Region (5% .risk leve~ .29 There was no statistically significan-t difference amon~
Al, A2 and A4 , but ther~ was a statistically significant difference between Al A2 A3 and A3.
It can be seen from the results shown in the above table that the protein obtained b~ the method of this invention (A2) has a meat~like texture equivalent to that obtained using conventional method (A4).
Example 2 12 liters of water at 5C was added to 4 kg of the chopped flesh of mackerel ~crude fat content: about 25 to 55~
converted to a dry basis). The mixture was stirred for 5 minutes and then water removed~ Then, 60 g of sodium chloride and 45 g o sodium bicarbonate were added to the flesh, and the flesh was kneaded with a kneader to render the flesh paste-like. The paste-like mixture was divided into two equal parts and sub-jected to Treatments Bl and B2, respectively, described below.
Bl The first portion was extruded from a chopper wi~h a die orifice diameter of 3 mm into 3 liters o~ 95 w/w% ethanol maintained at 5C, and, after standing for ].0 minu~es, taken ou~
with a bamboo basket to remove the ethanol. The treated ~lesh ~10--1 ~Yas again put into th~ chop~er, and e~truded into 3 liters of 95 w/w~ ethanol maintained at 5C. Tfie m~xture was st;rred for 15 minutes, and the ethanol was removed using a centrifugal filter. Then, the product was again put into 3 liters of 95 w/w%
ethanol maintained at 5~C, stirred for 15 minutesr centrifugally ~iltered, and dried by passing air thereover.
The second portion was extruded ~rom a chopper having a die orifice diameter of 3 mm into 3 liters of 95 w/w~ ethanol maintained at 5C, and, after standing for 10 minutes, taken out with a bamboo basket to remove the ethanol. The treated ~lesh was again put into the chopper, extruded into 3 liters of 95 w/w~
ethanol maintained at 5C, and stirred ~or 15 minutes. With continued stirring, the ethanol was heated to 75C, and at 75C
the ethanol was stirred for 15 minutes. The mixture was immediately filtered centrifugally to remove the e-thanol. The flesh was again put into 3 liters of 95 w~w% ethanol maintained at 75C and stirred for 15 minutes. The mixture was immediately filtered centrifugally to remove the ethanol, and dried by passing ~ air thereover.
The crude fat contents of the dried solids obtained by Treatments Bl and R2 were found (on a dry basis) to be 10~3% for Bl and 0.1~ for B2, respectively. It can be seen ~rom these results that a ~ish having a large amount of fat such as mackerel was difficult to defat even by repeated treatment with an alcohol at low temperature, whereas defatting to a marked extent was achieved with the method of this invention (B2).
Patties were made from the dried proteins obtained by Treatments Bl and B2, and the presence of fishy smells and their textures were sensually evaluated.
Sensual Test (C ~
The fish~ smell ~as evaluated in t~e same manner as in Sensual Test (A~ given hereinabove, Treatment Panelist Bl B2 Total Pl 2 4 6 P10 3 . 5 8 Pll 3 4 7 Pl~ 2 4 6 Pl~ 2 4 6 Pl9 3 5 8 Total 4 9 9 3 14 2 Average 2 . 45 4 . 65 3 . 55 ~g38q~f¢~;
1 Dispexsion Anal~is Ta~le - Degrees of Dispersion FactorFluctuationFreedom DispersionRatîo . .. _, Sample48.4 1 48.40 201.66**
P~nel 4.9 19 0.26 1.08 Error 4.6 19 0.24 --Total 57.9 39 ** Statistically significant at-the 1~ rick level The product obtained by Treatment Bl had a ~trong fishy smell and was unfit ~or ~ood. In con~rast, the product obtained by Treatment B2 had an extremely weak fishy smell and could be used sufficiently as a meat substitu-te.
Sensual Test ~D) f . . ~
The textures of the products were evaluated in the same manner as in Sensual Test (B) given hereinabove.
Treatment Panelist 1 - 2 Total Pl 5 4 9 2~ p3 5 5 10 . P4 5 4 9 Pll 4 3 7 P12 ~ 4 8 P13 4 4 . 8 1 ~e~ual T~S~t (Dl ~ continu~d Treatment Panelist Bl B2 Tot-al . _ PlS 5 5 10 Pl~ 3 5 8 P19 5 . 5 10 1 C~ P20 5 5 10 Total 88 88 176 Average 4~40 4040 4,40 There was no statisticall~ significant difference in texture between the method of this inven-tion (B2) and the con-ventional method IBl).
While the invention has been described in detail and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that various changes and modifications can be made therein without departing from the spirit and scope therof.
~14-
Claims (10)
1. A method of treating the flesh of an aquatic animal to provide a product having a meat-like texture which is substantially free of any fishy smell, said method comprising the steps of:
(a) forming a mixture of the flesh of an aquatic animal, at least one compound selected from the group consisting of sodium chloride and a fatty acid ester of sucrose, and at least one compound selected from the group consisting of sodium bicarbonate and sodium polyphosphate;
(b) kneading the thus formed mixture;
(c) contacting said kneaded mixture with an alcohol having 1 to 4 carbon atoms maintained at from about 0°C to less than about 20°C; and (d) contact the product of step (c) with an alcohol having 1 to 4 carbon atoms maintained at from about 20°C to about the boiling point of said alcohol.
(a) forming a mixture of the flesh of an aquatic animal, at least one compound selected from the group consisting of sodium chloride and a fatty acid ester of sucrose, and at least one compound selected from the group consisting of sodium bicarbonate and sodium polyphosphate;
(b) kneading the thus formed mixture;
(c) contacting said kneaded mixture with an alcohol having 1 to 4 carbon atoms maintained at from about 0°C to less than about 20°C; and (d) contact the product of step (c) with an alcohol having 1 to 4 carbon atoms maintained at from about 20°C to about the boiling point of said alcohol.
2. A method as claimed in claim 1 wherein said aquatic animal is fish.
3. A method as claimed in claim 1 wherein sodium chloride and sodium bicarbonate are added to the flesh of said aquatic animal.
4, A method as claimed in claim 1 wherein said alcohol is selected from the group consisting of ethanol, isopropanol and a mixture of ethanol and isopropanol.
5. A method as claimed in claim 1 wherein the time of contact in steps (c) and (d) is at least about 5 minutes.
6. A method as claimed in claim 1 wherein said alcohol used in step (c) is removed prior to step (d) and the alcohol used in step (d) is removed after step (d).
7. A method as claimed in claim 6 wherein said alcohol is removed by centrifugation and drying.
8. A method as claimed in claim 1 wherein the temperature of the alcohol in step (c) is from about 0°C to about 10°C and the temperature of the alcohol in step (d) is from about 40°C
to the boiling point of said alcohol.
to the boiling point of said alcohol.
9. A method as claimed in claim 1 wherein sodium chloride, a fatty acid ester of sucrose, sodium bicarbonate and sodium polyphosphate are mixed with said flesh in step (a).
10. In a method of treating the flesh of an aquatic animal to provide a produce having a meat like texture which is sub-stantially free of any fishy smell which comprises forming a mixture of the flesh of the aquatic animal, at least one compound selected from the group consisting of sodium chloride and a fatty acid ester of sucrose, and at least one compound selected from the group consisting of sodium bicarbonate and sodium polyphosphate, kneading the mixture, and contacting the kneaded mixture with a hydrophilic organic solvent, the improvement which comprises contacting the kneaded mixture with an alcohol having 1 to 4 carbon atoms maintained at from about 0°C to less than about 20°C and then contacting the thus obtained product with an alcohol having 1 to 4 carbon atoms maintained at from about 20°C to about the boiling point of the alcohol.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP77339/77 | 1977-06-29 | ||
| JP7733977A JPS5417155A (en) | 1977-06-29 | 1977-06-29 | Modification of marine animal meat by hydrophilic organic solvent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1108005A true CA1108005A (en) | 1981-09-01 |
Family
ID=13631152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA306,254A Expired CA1108005A (en) | 1977-06-29 | 1978-06-27 | Method for denaturing the flesh of aquatic animal with hydrophilic organic solvent |
Country Status (8)
| Country | Link |
|---|---|
| JP (1) | JPS5417155A (en) |
| AR (1) | AR218314A1 (en) |
| CA (1) | CA1108005A (en) |
| DE (1) | DE2827441C3 (en) |
| GB (1) | GB2000429B (en) |
| MX (1) | MX5385E (en) |
| NO (1) | NO146382C (en) |
| SU (1) | SU1212314A3 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5699774A (en) * | 1980-08-25 | 1981-08-11 | Niigata Eng Co Ltd | Denaturation of meat of sea fish with hydrophilic organic solvent |
| JP4814646B2 (en) * | 2005-11-21 | 2011-11-16 | 株式会社明治 | Method of removing collagen odor and its applied food and drink |
| US20170058233A1 (en) * | 2015-08-24 | 2017-03-02 | Hui Wang | Method for fractionation of a protein and lipid containing material |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB727072A (en) * | 1951-10-30 | 1955-03-30 | Ile D Etudedes Produits De La | Improvements in or relating to the production of powdered fish |
| GB804013A (en) * | 1956-05-22 | 1958-11-05 | Vogel & Company G M B H | Improvements in or relating to the preparation of protein products from fish materials |
| JPS566252B2 (en) * | 1974-12-16 | 1981-02-10 | ||
| US4060642A (en) * | 1974-12-16 | 1977-11-29 | Tokai Regional Fisheries Research Laboratory | Concentrated proteinaceous food material from marine animal meat |
-
1977
- 1977-06-29 JP JP7733977A patent/JPS5417155A/en active Granted
-
1978
- 1978-06-22 DE DE2827441A patent/DE2827441C3/en not_active Expired
- 1978-06-27 NO NO782225A patent/NO146382C/en unknown
- 1978-06-27 CA CA306,254A patent/CA1108005A/en not_active Expired
- 1978-06-28 GB GB7828171A patent/GB2000429B/en not_active Expired
- 1978-06-28 SU SU782634849A patent/SU1212314A3/en active
- 1978-06-28 MX MX787194U patent/MX5385E/en unknown
- 1978-06-29 AR AR272754A patent/AR218314A1/en active
Also Published As
| Publication number | Publication date |
|---|---|
| NO146382B (en) | 1982-06-14 |
| JPS5631096B2 (en) | 1981-07-18 |
| SU1212314A3 (en) | 1986-02-15 |
| JPS5417155A (en) | 1979-02-08 |
| GB2000429B (en) | 1982-02-10 |
| DE2827441B2 (en) | 1980-05-14 |
| AR218314A1 (en) | 1980-05-30 |
| DE2827441C3 (en) | 1981-01-22 |
| DE2827441A1 (en) | 1979-01-04 |
| MX5385E (en) | 1983-07-04 |
| GB2000429A (en) | 1979-01-10 |
| NO146382C (en) | 1982-09-22 |
| NO782225L (en) | 1979-01-02 |
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