CA2527523C - Method of preserving fish - Google Patents
Method of preserving fish Download PDFInfo
- Publication number
- CA2527523C CA2527523C CA002527523A CA2527523A CA2527523C CA 2527523 C CA2527523 C CA 2527523C CA 002527523 A CA002527523 A CA 002527523A CA 2527523 A CA2527523 A CA 2527523A CA 2527523 C CA2527523 C CA 2527523C
- Authority
- CA
- Canada
- Prior art keywords
- fish
- fillet
- package
- blood line
- preserving
- 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 - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
- A22C25/145—Eviscerating fish
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Packages (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A method of preserving fish includes: cleaning a f ish and preparing a fillet from the fish; packing the fillet in a vacuumed package which includes oxygen and which has a vacuum pressure ranging from 80% to 95% of atmosphere; and freezing the packaged fillet.
Description
METHOD OF PRESERVING FISH
BACKGROUND OF THE INVENTION
1. Field of the Invention The invention relates to a method of preserving fish, more particularly to a method of preserving fish in a vacuum package including oxygen and having a predetermined vacuum pressure.
BACKGROUND OF THE INVENTION
1. Field of the Invention The invention relates to a method of preserving fish, more particularly to a method of preserving fish in a vacuum package including oxygen and having a predetermined vacuum pressure.
2. Description of the Related Art Fish meat is susceptible to bacterial spoilage.
Therefore, fresh fish must be subjected to proper preservation treatments after harvesting in order to preserve freshness.
The most extensively adopted preservation treatments include bleeding, sterilizing, and low-temperature storing (e.g. , cold storing or freezing) to help maintain the freshness and luster of fish meat.
Thereafter, the fish is packaged and transported in cold storage so as to preserve the freshness of the fish meat for an extended period.
Fish packaging techniques generally include vacuum packaging and modified or controlled atmosphere packaging. In comparison, vacuum packed fish meat is prone to color changes and an escape of tissue exudates from the fish meat.
Moreover, vacuumpacked fishmeat maybe contaminated by anaerobes, such as Clostridium botulinum. If the vacuum packed fish meat is inadvertently exposed to a temperature exceeding 4 C , anaerobic Clostridium botulinum willbreedto decompose the f i sh meat, thereby resulting in bad odor, decoloration and putrification of the fish meat. Furthermore, Clostridium botulinum may build up in the fish meat before color change of the fish meat is observable, thereby posing a serious threat to consumers.
In addition, as the vacuum package needs to be opened for thawing the fish meat, once the fish meat comes into contact with the air after the vacuum package is opened for thawing, bacteria may breed to contaminate the fish meat.
In view of the aforesaid problems associated with vacuum packed fish meat, controlled or modified atmosphere packaging of f ish products is becoming more and more popular, and invites research and development.
SUMMARY OF THE INVENTION
Therefore, the object of the present invention is to provide a method of preserving fish, which can inhibit growth of both aerobic and anaerobic bacteria to thereby preserve the freshness of the fish.
According to this invention, a method of preserving fish includes:
(a) cleaning a fish and preparing a fillet from the fish;
(b) packing the fillet in a vacuumed package which includes oxygen and which has a vacuum pressure ranging from 80% to 95% of atmosphere; and (c)freezing the packaged fillet.
BRIEF DESCRIPTION OF THE DRAWINGS
Other features and advantages of the present invention wilibecome apparent in the following detailed description of the preferred embodiment with reference to the accompanying drawings, of which:
Figure 1 is a flowchart illustrating the preferred embodiment of a method of preserving fish according to this invention;
Figure 2 is a schematic perspective view of a fillet prepared from the fish; and Figure 3 is a sectional side view showing the fillet with the blood line removed therefrom.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT
Referring to Figure 1, the preferred embodiment of a method of preserving fish according to the present invention is shown to include steps 1 to 4. The method is mainly used for fish whose meat is relatively thin after skinning, such as Taiwan porgy, cobia, greater amberjack, salmon, tuna, etc. Step 1 of this method includes cleaning the fish and preparing a fillet from the fish in a low-temperature environment. The cleaning of the fish includes skinning, viscerating, and sterilizing. The fillet prepared from the fish is shown in Figs. 2 and 3. A blood line 5 that extends along a lateral side of the fishproximate to the skin is removed from the fillet by forming the fillet with a shallow cut 6 along the blood line 5. The blood line 5 refers to a meat part of the fish that has a dark red color and that contains a lot of blood. The blood line 5 is removed because the part of the fillet along the blood line 5 is thick, and the subsequent preservation steps, i.e. , steps 2 to 4, are unable to provide desirable good results at this part. Preferably, the shallow cut 6 is V-shaped in order to obtain a nice and neat appearance.
In step 2, the sterilized fillet is packed in a sterilized package which is vacuumed, which is filled with a predetermined amount of oxygen, preferably pure oxygen, before sealing, and which has a vacuum pressure ranging from 80% to 95% of atmosphere. Thus, the fish fillet can be preserved in a controlled atmosphere containing a predetermined amount of oxygen so as to effectively prevent breeding of both aerobic and anaerobic bacteria/microorganisms, thereby preserving the freshness of the fish fillet. In this embodiment, the vacuum pressure in the vacuumed package ranges from 720mmHgto700mmHg. Furthermore, the vacuumed package may include air, or oxygen in admixture with nitrogen and carbon dioxide preferably in a ratio of 5:4:1.
In step 3, the packaged fish fillet is frozen quickly in a super-cold environment having a temperature ranging from -60 C to -70 C so as to further inhibit growth of bacteria.
In step 4, the frozen fish fillet package is stored in a freezing environment having a temperature ranging from -20 C to -60 C.
In this invention, since the fish fillet is stored 5 in a package including oxygen and having a vacuumpressure ranging from 80% to 95% of atmosphere, growth of both aerobic and anaerobic bacteria inside the package can be inhibited to preserve the freshnessof the fishfillet.
Furthermore, as the package contains a suitable amount of air therein, the fish fillet can be thawed in the refrigerator or at room temperature with the package intact to prevent contamination of the fish fillet by bacteria. In addition, since the blood line is removed from the fish fillet to reduce the thickness of the fish meat at that part, oxygen present in the package can penetrate substantially throughout the fish fillet to help maintain the freshness and color of the fish meat, thereby rendering the fish fillet more appealing to consumers. Thus, the drawbacks associated with the prior art can be effectively eliminated.
While the present invention has been described in connection with what is considered the most practical and preferred embodiment, it is understood that this invention is not limited to the disclosed embodiment but is intended to cover various arrangements included within the spirit and scope of the broadest interpretation so as to encompass all such modifications and equivalent arrangements.
Therefore, fresh fish must be subjected to proper preservation treatments after harvesting in order to preserve freshness.
The most extensively adopted preservation treatments include bleeding, sterilizing, and low-temperature storing (e.g. , cold storing or freezing) to help maintain the freshness and luster of fish meat.
Thereafter, the fish is packaged and transported in cold storage so as to preserve the freshness of the fish meat for an extended period.
Fish packaging techniques generally include vacuum packaging and modified or controlled atmosphere packaging. In comparison, vacuum packed fish meat is prone to color changes and an escape of tissue exudates from the fish meat.
Moreover, vacuumpacked fishmeat maybe contaminated by anaerobes, such as Clostridium botulinum. If the vacuum packed fish meat is inadvertently exposed to a temperature exceeding 4 C , anaerobic Clostridium botulinum willbreedto decompose the f i sh meat, thereby resulting in bad odor, decoloration and putrification of the fish meat. Furthermore, Clostridium botulinum may build up in the fish meat before color change of the fish meat is observable, thereby posing a serious threat to consumers.
In addition, as the vacuum package needs to be opened for thawing the fish meat, once the fish meat comes into contact with the air after the vacuum package is opened for thawing, bacteria may breed to contaminate the fish meat.
In view of the aforesaid problems associated with vacuum packed fish meat, controlled or modified atmosphere packaging of f ish products is becoming more and more popular, and invites research and development.
SUMMARY OF THE INVENTION
Therefore, the object of the present invention is to provide a method of preserving fish, which can inhibit growth of both aerobic and anaerobic bacteria to thereby preserve the freshness of the fish.
According to this invention, a method of preserving fish includes:
(a) cleaning a fish and preparing a fillet from the fish;
(b) packing the fillet in a vacuumed package which includes oxygen and which has a vacuum pressure ranging from 80% to 95% of atmosphere; and (c)freezing the packaged fillet.
BRIEF DESCRIPTION OF THE DRAWINGS
Other features and advantages of the present invention wilibecome apparent in the following detailed description of the preferred embodiment with reference to the accompanying drawings, of which:
Figure 1 is a flowchart illustrating the preferred embodiment of a method of preserving fish according to this invention;
Figure 2 is a schematic perspective view of a fillet prepared from the fish; and Figure 3 is a sectional side view showing the fillet with the blood line removed therefrom.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT
Referring to Figure 1, the preferred embodiment of a method of preserving fish according to the present invention is shown to include steps 1 to 4. The method is mainly used for fish whose meat is relatively thin after skinning, such as Taiwan porgy, cobia, greater amberjack, salmon, tuna, etc. Step 1 of this method includes cleaning the fish and preparing a fillet from the fish in a low-temperature environment. The cleaning of the fish includes skinning, viscerating, and sterilizing. The fillet prepared from the fish is shown in Figs. 2 and 3. A blood line 5 that extends along a lateral side of the fishproximate to the skin is removed from the fillet by forming the fillet with a shallow cut 6 along the blood line 5. The blood line 5 refers to a meat part of the fish that has a dark red color and that contains a lot of blood. The blood line 5 is removed because the part of the fillet along the blood line 5 is thick, and the subsequent preservation steps, i.e. , steps 2 to 4, are unable to provide desirable good results at this part. Preferably, the shallow cut 6 is V-shaped in order to obtain a nice and neat appearance.
In step 2, the sterilized fillet is packed in a sterilized package which is vacuumed, which is filled with a predetermined amount of oxygen, preferably pure oxygen, before sealing, and which has a vacuum pressure ranging from 80% to 95% of atmosphere. Thus, the fish fillet can be preserved in a controlled atmosphere containing a predetermined amount of oxygen so as to effectively prevent breeding of both aerobic and anaerobic bacteria/microorganisms, thereby preserving the freshness of the fish fillet. In this embodiment, the vacuum pressure in the vacuumed package ranges from 720mmHgto700mmHg. Furthermore, the vacuumed package may include air, or oxygen in admixture with nitrogen and carbon dioxide preferably in a ratio of 5:4:1.
In step 3, the packaged fish fillet is frozen quickly in a super-cold environment having a temperature ranging from -60 C to -70 C so as to further inhibit growth of bacteria.
In step 4, the frozen fish fillet package is stored in a freezing environment having a temperature ranging from -20 C to -60 C.
In this invention, since the fish fillet is stored 5 in a package including oxygen and having a vacuumpressure ranging from 80% to 95% of atmosphere, growth of both aerobic and anaerobic bacteria inside the package can be inhibited to preserve the freshnessof the fishfillet.
Furthermore, as the package contains a suitable amount of air therein, the fish fillet can be thawed in the refrigerator or at room temperature with the package intact to prevent contamination of the fish fillet by bacteria. In addition, since the blood line is removed from the fish fillet to reduce the thickness of the fish meat at that part, oxygen present in the package can penetrate substantially throughout the fish fillet to help maintain the freshness and color of the fish meat, thereby rendering the fish fillet more appealing to consumers. Thus, the drawbacks associated with the prior art can be effectively eliminated.
While the present invention has been described in connection with what is considered the most practical and preferred embodiment, it is understood that this invention is not limited to the disclosed embodiment but is intended to cover various arrangements included within the spirit and scope of the broadest interpretation so as to encompass all such modifications and equivalent arrangements.
Claims
1. A method of preserving a fish meat product, characterized by:
(a) cleaning a fish and preparing a fillet from the fish;
(b) removing a blood line (5) from the fillet by providing the fillet with a substantially V-shaped shallow cut (6) along the blood line (5) , the blood line (5) extending along a lateral side of the fish proximate to a skin of the fish;
(c) after step (b), sterilizing the fillet and packing the same in a package;
(d) after step (c) vacuuming the package and subsequently filling the package with pure oxygen until a vacuum pressure ranging from 80% to 95% of atmosphere is reached;
(e) after step (d), freezing quickly the vacuumed package in a super-cold environment having a temperature ranging from -60°C to -70°C; and (f) storing the vacuumed package in a freezing environment having a temperature ranging from -20°C
to -60°C after being frozen at the temperature of -60°C to -70°C.
(a) cleaning a fish and preparing a fillet from the fish;
(b) removing a blood line (5) from the fillet by providing the fillet with a substantially V-shaped shallow cut (6) along the blood line (5) , the blood line (5) extending along a lateral side of the fish proximate to a skin of the fish;
(c) after step (b), sterilizing the fillet and packing the same in a package;
(d) after step (c) vacuuming the package and subsequently filling the package with pure oxygen until a vacuum pressure ranging from 80% to 95% of atmosphere is reached;
(e) after step (d), freezing quickly the vacuumed package in a super-cold environment having a temperature ranging from -60°C to -70°C; and (f) storing the vacuumed package in a freezing environment having a temperature ranging from -20°C
to -60°C after being frozen at the temperature of -60°C to -70°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002527523A CA2527523C (en) | 2005-11-17 | 2005-11-17 | Method of preserving fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002527523A CA2527523C (en) | 2005-11-17 | 2005-11-17 | Method of preserving fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2527523A1 CA2527523A1 (en) | 2007-05-17 |
| CA2527523C true CA2527523C (en) | 2009-08-11 |
Family
ID=38051438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002527523A Expired - Fee Related CA2527523C (en) | 2005-11-17 | 2005-11-17 | Method of preserving fish |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2527523C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418644A (en) * | 2020-05-19 | 2020-07-17 | 大连工业大学 | Non-freezing preservation method for fish blocks by combining bacteria-reducing pretreatment with modified atmosphere packaging |
-
2005
- 2005-11-17 CA CA002527523A patent/CA2527523C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CA2527523A1 (en) | 2007-05-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed | ||
| MKLA | Lapsed |
Effective date: 20121119 |