CA1122848A - Method for maintaining the freshness of fishes and/or fish meats - Google Patents
Method for maintaining the freshness of fishes and/or fish meatsInfo
- Publication number
- CA1122848A CA1122848A CA341,400A CA341400A CA1122848A CA 1122848 A CA1122848 A CA 1122848A CA 341400 A CA341400 A CA 341400A CA 1122848 A CA1122848 A CA 1122848A
- Authority
- CA
- Canada
- Prior art keywords
- fish
- meats
- pieces
- carbon dioxide
- maintaining
- 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.)
- Expired
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
A method for maintaining the freshness of fish or fish meats is disclosed which comprises soaking the fish or meats in salt water and contacting them with CO2 gas while held within a container bag which is sealed for several days.
A method for maintaining the freshness of fish or fish meats is disclosed which comprises soaking the fish or meats in salt water and contacting them with CO2 gas while held within a container bag which is sealed for several days.
Description
~2~
This invention relates to a method for maintaining the freshness of fish or fish flesh parts, hereinafter fish and/or fish meats.
The prior art proposed to soak fish or fish meats in salt water or ice. However, such prior art only provides a procedure which is insuf~icient to maintain the ~reshness of the fish or meats or their taste.
To overcome such a drawback of the prior art, this invention provides a method comprising steps of soaking the fish or ~he fish meats in the salt water-having a desired density for predetermined time, expediting a leakage of liquid fro~, within surface cells of the fish or meats, contracting 9 ' shrinking and withering the surface cells for making the sur-face a protective layer, providing that the inner cells are thus separated from the outer atmosphere, containing said fish or meats within a sealed bag or container, introducing C2 gas, fixing the surface layer o-f the fish or meats by an aid of combination of C02 and amino acid contained within the cells,and suppressing the actîvity of fermentation by effect-ing C02 gas with the ferment which affects the life activitywithin a single cell.
In the drawings which illustrate the invention, the figure shows a diagram of the relative dates in days plotted against the K-Value (/O) of the back meat of yellow tail fish preserved according to the process of the invention.
Now, the preferred embodiments will be hereinafter dis-cussed in detail with reference to the accompanying drawing.
Fundamentally, this invention is characterized by the fact that the life of the cell is maintained by controlling the activity of the ferment with an aid of 2 gas and C02 gas.
Fish meats deteriorate quickly in comparison with animal meats and it is known that growth of the hacilli and change of the live bod~ condition are ~uick. This invention further adds the following steps to the known method of introducing 2 gas and C02 gas, for maintaining the freshness of the fish or fish meats.
The inventors herein noticed the fact that water con-tained in the surface of the meats dispersed as the time passes and furthermore it affects the inner body of the meat to be changed. The invention provides formation of a protective skin layer on the meats with various solutions after experi-ments as shown in tables, by utilizing osmotic pressure which in turn expedites leakage of the liquid from within the surface cells and then the contraction, shrinkage or withering of the surface. ~he inventors have also found that salt water has been the best solvent having said effect of the preservation in the light of K-Value and TMA (trimethylamine) volume and the concentration of the table salt water (sodium chloride) of 5%
in its density and soakage time of one minute have been the best. The best result has been achieved for the fresh meats by a way such that the preserved fish meats preserved in various conditions have been soaked in the table salt water -and a mixture of ferment and CO2 gas in a ratio of 1:99, - whereby, said gases being poured by a kube, whereby the color change of the surface of the meats has been minim~n, and taste has been good because the salty taste has disappeared, and the ` preservation time has been remarkably elongated This invention provides a method for preserving the freshness of the fish or fish meats for a long time comprising ~ -the steps of soaking the fish or fish meatsin the table salt water for a predetermined duration, expediting the leakage of the liquid from within the surface cells by an aid of osmotic .
B
pressure, contracting, shrinking or withering the surface cells thereby forming a protective skin layer, and providing for separating inner cells from the outer ambience, or atmosphere.
TABLE 1 - Suitable density and soaking time of the table salt with respect to the meats of yellow tail fish (seliola quinqueradiata) I (after 6 days) Table salt TMA volume density (%? K-value (%) (O.D.a-t 410nm) 0 23.4 0~98 1 21.4 0~66 3 11.4 0.62 10.5 0~60 7 31.3 0.78 35.1 0.95 II (after 9 days) Soaking time TMA volume (minutes) K-value (%) (O.D~ at 410nm) 0 21.3 0.65 1 17.1 0.31
This invention relates to a method for maintaining the freshness of fish or fish flesh parts, hereinafter fish and/or fish meats.
The prior art proposed to soak fish or fish meats in salt water or ice. However, such prior art only provides a procedure which is insuf~icient to maintain the ~reshness of the fish or meats or their taste.
To overcome such a drawback of the prior art, this invention provides a method comprising steps of soaking the fish or ~he fish meats in the salt water-having a desired density for predetermined time, expediting a leakage of liquid fro~, within surface cells of the fish or meats, contracting 9 ' shrinking and withering the surface cells for making the sur-face a protective layer, providing that the inner cells are thus separated from the outer atmosphere, containing said fish or meats within a sealed bag or container, introducing C2 gas, fixing the surface layer o-f the fish or meats by an aid of combination of C02 and amino acid contained within the cells,and suppressing the actîvity of fermentation by effect-ing C02 gas with the ferment which affects the life activitywithin a single cell.
In the drawings which illustrate the invention, the figure shows a diagram of the relative dates in days plotted against the K-Value (/O) of the back meat of yellow tail fish preserved according to the process of the invention.
Now, the preferred embodiments will be hereinafter dis-cussed in detail with reference to the accompanying drawing.
Fundamentally, this invention is characterized by the fact that the life of the cell is maintained by controlling the activity of the ferment with an aid of 2 gas and C02 gas.
Fish meats deteriorate quickly in comparison with animal meats and it is known that growth of the hacilli and change of the live bod~ condition are ~uick. This invention further adds the following steps to the known method of introducing 2 gas and C02 gas, for maintaining the freshness of the fish or fish meats.
The inventors herein noticed the fact that water con-tained in the surface of the meats dispersed as the time passes and furthermore it affects the inner body of the meat to be changed. The invention provides formation of a protective skin layer on the meats with various solutions after experi-ments as shown in tables, by utilizing osmotic pressure which in turn expedites leakage of the liquid from within the surface cells and then the contraction, shrinkage or withering of the surface. ~he inventors have also found that salt water has been the best solvent having said effect of the preservation in the light of K-Value and TMA (trimethylamine) volume and the concentration of the table salt water (sodium chloride) of 5%
in its density and soakage time of one minute have been the best. The best result has been achieved for the fresh meats by a way such that the preserved fish meats preserved in various conditions have been soaked in the table salt water -and a mixture of ferment and CO2 gas in a ratio of 1:99, - whereby, said gases being poured by a kube, whereby the color change of the surface of the meats has been minim~n, and taste has been good because the salty taste has disappeared, and the ` preservation time has been remarkably elongated This invention provides a method for preserving the freshness of the fish or fish meats for a long time comprising ~ -the steps of soaking the fish or fish meatsin the table salt water for a predetermined duration, expediting the leakage of the liquid from within the surface cells by an aid of osmotic .
B
pressure, contracting, shrinking or withering the surface cells thereby forming a protective skin layer, and providing for separating inner cells from the outer ambience, or atmosphere.
TABLE 1 - Suitable density and soaking time of the table salt with respect to the meats of yellow tail fish (seliola quinqueradiata) I (after 6 days) Table salt TMA volume density (%? K-value (%) (O.D.a-t 410nm) 0 23.4 0~98 1 21.4 0~66 3 11.4 0.62 10.5 0~60 7 31.3 0.78 35.1 0.95 II (after 9 days) Soaking time TMA volume (minutes) K-value (%) (O.D~ at 410nm) 0 21.3 0.65 1 17.1 0.31
2 81.8 0.60 35.2 0.58 16.7 0.43 In the above table O.D. indicates optical density. Back meats (excluding the bloody flesh) of the fresh fish are cut in a rectangular shape of 0.5 to 1 cm each and given amounts of the meats are soaked in the table salt water for the time indicated in Table 1 and contained within a double layer polyethylene-nylon film bag which is sealed at 3C. The K-value and the TMA volume are measured 6 days later and 9 days later, respectively. A curve of dates plotted against K-value (%) is shown in the accompanying drawing, in case that the fish back meats have been soaked in the table salt water of 5% density (concentration) for one minute and preserved within f J~
the doublP layer film bag at 3C as described~
Test conditions E L a b Open 7.14 ~6.14 -0.35 3.63 8.60 -7082 0.39 3.57 12.62 -12~17 0.36 3.33 *
Table salt +
nitrogen gas2.84-2.77 0.45 0.45 0.58 0.33 -0.21 -0O43 0.51 0.35 0 04~0 37 Table salt10.37 9.37 1.40 4.22 11.02 8.40 3.64 6.13 13.07 11.09 1.16 6.82 Air **12.3910.791.56 5.81 12.54 11.96 -0.06 3.76 11.80 11.61 -0.77 1.96 ~itrogen **2.94 2~19 -1.46 1.32
the doublP layer film bag at 3C as described~
Test conditions E L a b Open 7.14 ~6.14 -0.35 3.63 8.60 -7082 0.39 3.57 12.62 -12~17 0.36 3.33 *
Table salt +
nitrogen gas2.84-2.77 0.45 0.45 0.58 0.33 -0.21 -0O43 0.51 0.35 0 04~0 37 Table salt10.37 9.37 1.40 4.22 11.02 8.40 3.64 6.13 13.07 11.09 1.16 6.82 Air **12.3910.791.56 5.81 12.54 11.96 -0.06 3.76 11.80 11.61 -0.77 1.96 ~itrogen **2.94 2~19 -1.46 1.32
3.04 2.32 -1.48 1.30 5.55 5.22 0.21 1.87 C2 gas10.8310.760.68 1.03 ~ :
10.7110.66 0.28 1.04 12.24 12.20 0.28 0.92 Table salt +
C2 gas0.74 0~53 -0~33~0.40 0.97 -0.29 0.89 0.23 1.60 -1.43 0.64 0.31 ~otes: * shows the soaking in the table salt water for 1 minute ** shows the moisture control CONDITIO~ OF THE TEST
The fresh fish meats (yellow tail) in a size of 2 x 4 cm have been contained within a container in a triangle shape and sealed with a rubber seal closure and vinyl tube and the color ~ .
has been examined a~ter opening the container 14 days later.
A color difference tester computer ND-101 DC model sold by Nippon Kogyo Kabushiki Kaisha has been employed for the color test.
E: the color difference from the standard (fresh meats of yellow tail) L: color clarity or brightness a: (~) red, (-) green b: (+) yellow, (-) blue R.S. Hunter's color difference system has been employedO
TABLE 3 - Sealed preservation of cuttlefish at 0C in a CO2 gas atmosphere (the cuttlefish in the market have been sealed within a double layer (polyethylene-~ylon) film bag and ammonium and hydrogen sulfide being poured by a detecting tube) (Table 3 appears on the next page) The following is an explanation of the nomenclature employed:
K-value (%) = hypoxa (volume~ x 100 AMP + ATP + ADP + IMP +hypoxanthine (volume~
where: ATP: ADENOSI~ETRIPHOSPHATE
ADP: ADE~OSI~EDIPHOSPHATE
AMP: ADE~OSI~EMO~OPHOSPHATE
IMP: I~OSI~EMONOPHOSPHATE
O.D.: Optical density measured by a photo-electric meter ,.
: :`
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.
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10.7110.66 0.28 1.04 12.24 12.20 0.28 0.92 Table salt +
C2 gas0.74 0~53 -0~33~0.40 0.97 -0.29 0.89 0.23 1.60 -1.43 0.64 0.31 ~otes: * shows the soaking in the table salt water for 1 minute ** shows the moisture control CONDITIO~ OF THE TEST
The fresh fish meats (yellow tail) in a size of 2 x 4 cm have been contained within a container in a triangle shape and sealed with a rubber seal closure and vinyl tube and the color ~ .
has been examined a~ter opening the container 14 days later.
A color difference tester computer ND-101 DC model sold by Nippon Kogyo Kabushiki Kaisha has been employed for the color test.
E: the color difference from the standard (fresh meats of yellow tail) L: color clarity or brightness a: (~) red, (-) green b: (+) yellow, (-) blue R.S. Hunter's color difference system has been employedO
TABLE 3 - Sealed preservation of cuttlefish at 0C in a CO2 gas atmosphere (the cuttlefish in the market have been sealed within a double layer (polyethylene-~ylon) film bag and ammonium and hydrogen sulfide being poured by a detecting tube) (Table 3 appears on the next page) The following is an explanation of the nomenclature employed:
K-value (%) = hypoxa (volume~ x 100 AMP + ATP + ADP + IMP +hypoxanthine (volume~
where: ATP: ADENOSI~ETRIPHOSPHATE
ADP: ADE~OSI~EDIPHOSPHATE
AMP: ADE~OSI~EMO~OPHOSPHATE
IMP: I~OSI~EMONOPHOSPHATE
O.D.: Optical density measured by a photo-electric meter ,.
: :`
a) ~Q ~ ~
= = s, - =
h ~d ~
O - = O
_ _, ,~
~::
a~
~ .' Wl ~ : , O : :`
:, .
~ ~1 0 d~ ~ ~D 1` ~ r` . : -P~
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~i ,1 ,I rd ~I h ~1 o a) ~ o ~ ~ ~ o a) m ¢, ~ ~ m ~ w O ~ ~ rl æ
.
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Claims
1. A method for treating and maintaining the freshness of fish or fish parts comprising the successive steps of:
(a) soaking said fish or fish parts in a solution of about 5% sodium chloride for about one minute causing the amino acid containing liquid contained in the surface cells of the fish to be osmotically transferred into the sodium chloride solution via osmotic pressure thereby causing the fish to contract, shrink and/or wither forming a protective skin-like layer on said fish or fish pieces thereby isolating the inner cells within the fish or fish pieces from the surrounding atmosphere, (b) retaining the thus treated fish or fish pieces in an air-tight container;
(c) introducing carbon dioxide gas into said container until the container is completely filled;
(d) allowing the carbon dioxide to remain in contact with the fish thereby treating the surface of the fish or fish pieces with the carbon dioxide gas in association with the amino acids removed from the fish surface cells in step (a), and (e) maintaining the fish or fish pieces together with the carbon dioxide gas forming a protective net or mesh-type fabric structure.
(a) soaking said fish or fish parts in a solution of about 5% sodium chloride for about one minute causing the amino acid containing liquid contained in the surface cells of the fish to be osmotically transferred into the sodium chloride solution via osmotic pressure thereby causing the fish to contract, shrink and/or wither forming a protective skin-like layer on said fish or fish pieces thereby isolating the inner cells within the fish or fish pieces from the surrounding atmosphere, (b) retaining the thus treated fish or fish pieces in an air-tight container;
(c) introducing carbon dioxide gas into said container until the container is completely filled;
(d) allowing the carbon dioxide to remain in contact with the fish thereby treating the surface of the fish or fish pieces with the carbon dioxide gas in association with the amino acids removed from the fish surface cells in step (a), and (e) maintaining the fish or fish pieces together with the carbon dioxide gas forming a protective net or mesh-type fabric structure.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP53-151688 | 1978-12-07 | ||
| JP15168878A JPS5577853A (en) | 1978-12-07 | 1978-12-07 | Method of keeping freshness of fish or its fillet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1122848A true CA1122848A (en) | 1982-05-04 |
Family
ID=15524078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA341,400A Expired CA1122848A (en) | 1978-12-07 | 1979-12-06 | Method for maintaining the freshness of fishes and/or fish meats |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS5577853A (en) |
| CA (1) | CA1122848A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63294735A (en) * | 1987-05-28 | 1988-12-01 | Showa Tansan Kk | Method for keeping freshness of raw fish |
| JPH0646856Y2 (en) * | 1987-08-31 | 1994-11-30 | 三井東圧化学株式会社 | Fresh fish packaging |
| JP2003321068A (en) * | 2002-05-01 | 2003-11-11 | Tokan Kogyo Co Ltd | Sliced raw fish packaging container, method for packaging sliced raw fish and sliced raw fish packaging body |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5221358A (en) * | 1975-08-13 | 1977-02-17 | Miyako Kagaku Kk | Method of preserving edible meat |
| JPS53139754A (en) * | 1977-05-10 | 1978-12-06 | Jipcom Kk | Preserving and storing fresh fish by co2 |
-
1978
- 1978-12-07 JP JP15168878A patent/JPS5577853A/en active Granted
-
1979
- 1979-12-06 CA CA341,400A patent/CA1122848A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5577853A (en) | 1980-06-12 |
| JPS5621369B2 (en) | 1981-05-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |