DE3408141A1 - Production of long-life products from lean fish or fatty fish having a relatively low fat content - Google Patents

Abstract

Fillets of lean fish and fatty fish having a relatively low fat content can be processed to give long-life products having an acceptable consistency if liquid fats, fat solutions or fat emulsions are injected into the muscle flesh at a multiplicity of sites. The fats used are the usual edible fats or fish oil (also partially hydrogenated), and the emulsifiers used are substances such as acetylated tartaric acid esters of mono- or diglycerides, polyglycerol esters of edible fatty acids or edible fatty acid esters of edible acids which contain a hydroxyl group. After the subsequent, conventional processing by, for example, steaming, placing in cans, adding covering liquid, closing and sterilising the long-life products thus obtained are significantly superior in sensory comparison with respect to consistency, bite firmness and structure to comparison products made without injected fats, fat solutions or fat emulsions.

Description

Production of permanent canned fish from lean fish or fatty fish with minor

Fat content The invention relates to a method to reduce fat Fish the fat content by injecting fat, fat solutions or fat emulsions to increase the meat, so that with subsequent processing by steaming or Blanching in dl as well as drunk and sterilizing permanent tins can be produced in which the fish meat has an improved consistency or texture.

With the current state of the art, fish are usually with enough Fat content (with at least 8-15% fat content, depending on the type of fish, as the lower limit be considered) such as herring, sardines or mackerel, for the production of sterilized products (permanent canned goods) in a suitable manner by machine or with processed by hand (heads, filleting, skinning), possibly briefly pre-salted, then dehydration occurs through blanching or steaming, and soaking the fish or fillets in tins, adding dips, sauces or U1, sealing and sterilizing, mostly at 1210 C (see also W. Ludorff, V. Meyer, Fisch und Fischerzeugnisse, 2. Ed., Pp. 163-166, Verlag Paul Parey, Berlin / Hamburg, 1973). Will the aforementioned The fat content in the meat of the fish to be processed is significantly below or are so-called lean fish (this is usually understood to mean fish with a naturally below 1% fat content in muscle meat) as described above processed into permanent tins, these have an unacceptable, firm, dry Consistency of the fish meat, which deteriorates even further in the course of storage (see K.P.Wirtz, Infn. Fischw.

27 (5, 1980), 205-207: however, the products described there were purposely only heated to 1070 C, at least immediately after manufacture to achieve an acceptable consistency, so far they are not in the real To be regarded as permanent canned goods). To the best of our knowledge, no procedure has yet been described been used to remove lean fish or

to process leaner fatty fish into permanent canning, which deteriorates this consistency not or only to an acceptable extent.

The object of the invention is to reduce the fat content of the meat To increase fish and thereby the production of canned fish from fish to allow that belong to the category of so-called lean fish or that as a result seasonal and other influences only a low fat content in the fish meat although they are otherwise included in the oily fish category. These The object is achieved according to the invention in that by means of a multiple working Spray device in the fish meat in many, regularly distributed places fat is injected in liquid, dissolved or emulsified form. As a spray device devices are used as they are used extensively in the meat industry can be used for injecting salt solutions in e.g. ham and those in modified Form for the accelerated production of salted fish are offered (cf. Fishing News International 22 (10, 1983) 42 and Allgemeine Fischwirtschaftszeitung 1983 (16) 621). Various types of oils are used as liquid fats, for example Olive, palm, palm kernel, coconut, rapeseed, soy, peanut or fish oil. In another Embodiment of the inventions, the fat is injected as a solution, using as a solvent polyhydric alcohols such as glycerine and, as fat, the aforementioned oils, partially hydrogenated Oils or animal fats (lard, tallow) are used. In yet another Embodiments of the invention are the aforementioned oils or fats as an emulsion used, with substances such as mono- and diacetylated tartaric acid esters as emulsifiers of mono- and diglycerides (E 472e according to Joint Ministerial Gazette 33, 1982, no.12, p.726), Polyglycerol esters of fatty acids (E 475), tartaric acid, citric acid or lactic acid esters of fatty acids (e.g. sodium stearoyl-2-lactylate, E 481) can be used.

From the fatty fish treated in this way with a lower fat content or Skinny- Can fish taking into account the optimal pH value for the respective canned food (see H. Karl, Infn.Fischw.3O, 49-52, 1983) by the usual Procedures of making canned products are produced at which the fish meat still has an appealing consistency even after some storage having.

Example 1 In 1000 g of blue whiting fillets thawed in contact with water 100 ml of a solution of 1% monoglyceride diacetyltartaric acid ester are used without skin (E 472 e) is injected into soybean oil in such a way that the Ullösung in small intervals (ru, 1 cm) is applied perpendicular to the myomers. After 20 minutes of steaming in a saturated temperature of 900 ° C Contains water vapor or after cooking for 20 minutes in soybean oil at 900 C the fillets an average of 5.5 WO or 5.7% fat with a water content of 72% or 74 X. After sterilization at 1100 C (Fa value: 33.2) in various creams (e.g. with curry, herb or pepper flavor, fat content 25%) in 190 ml Aluminum cans with a pull-on ring ("Hansadosen") are the fat content of the fillets determined to be 4.2-5.6%.

The sensory evaluation of preserves made from blue whiting fillets in curry cream by an experienced team of examiners (n = 6 examiners) using a Descriptive test with a scale (according to DIN 10952) and use of the 9-point scheme for the quality classification (quality range of 9 = excellent, 4 = sufficient - limit the fitness to eat up to 1 = very bad, completely changed) resulted in a clear Quality improvement for the fillets of canned food produced according to the invention (Tab. 1). In the descriptive rating, the consistency of the treated fillets rated as pleasant during prolonged chewing, soft, not dry, while untreated Fillets were described as dry, crumbly.

Tab. 1: Comparison of the test grades assigned in sensory evaluations for differently treated preserves made from blue whiting in curry cream (9-point scheme), n = 6 testers Type of treatment Overall impression Consistency unsprayed fillets + + A blanched in water 5.8-0.8 5.7-1.4 at 9o 0C - for 29 min - - - - 9 + B cooked in oil at 90 ° C / 20 min 5.5 - 0.6 5.0 - 0.6 injected according to the invention Fillets C steamed in water 6.4-0.6 6.2-0.8 0 - 90 ° CC for 20 min - - - D cooked in Ul at 90 ° C / 2o min 6.4 0.8 6.0 - 0.6 *) For comparison purposes, 7.5 kg of these fillets were mixed with a solution of 7.5 g of E 472 e in 420 ml of water before they were frozen in the meantime processed fillets or for comparison purposes differently treated fillets as shown in Table 2. In the sensory test, the bite resistance was determined by an experienced group of testers, the juiciness by an experienced group of testers the bite resistance (after chewing once), the juiciness and the structure (after repeated chewing), using the following scheme: Bite resistance: 0 = tender , elastic; 0 - (+6) increasingly soft; +6 = very soft; 0 - (-6) increasingly firm, tough; -6 = hard, tough juiciness: 0 = juicy, elastic; 0 - (-6) increasingly dry; -6 = very dry structure: 0 = pleasantly structured; 0 - (+6) increasingly musky; +6 = mushy, greasy; 0 - (-6) increasingly crumbly, straw-like; -6 = crumbly, straw-like, short-fibered Tab. 2: Structure evaluations of sterilized blue whiting fillets Treatment type Structure (xts) A - 2.5 - 1.5 B - 2.7 - 2.5 C - 1.3 + - 2 , 0 D - 0.6 - 2.0) t) significantly softer than A and B (statistical error rate 0; 4 5% in the Wilcoxon rank sum test) A - D: types of treatment according to table 1 E: fillets sprayed with soybean oil ( lo ml / loog fillets), cooked in ul. Also in the popularity test (Kramer ranking test), sterilized fillets treated according to the invention are preferred (Table 3).

Tab. 3: Kramer ranking test of 6 treated differently Canned blue whiting Treatment rank average assigned type of treatment Total ranking Rank A 23 3.8 4 B 32 5.3 C 14 2.3 2 D 10 1.7 E 18 3.0 3 F 25 4.2 5 A - D: Types of treatment according to Table 1 E: Fillets sprayed with soybean oil (lo ml / loo g fillets), cooked in oil at 90 ° C for 20 min.

Q: Fillets treated according to method B before intermittent freezing, After thawing, sprayed with soybean oil (lo ml / (continuation of the table on the following page) Continuation of Table 3 loo g fillets), in til cooked at 90 ° C for 20 minutes.

*) the ranks marked with an asterisk have significance with a statistical error probability of «4 5%, determined according to A.Kramer, G.Kahan, D.Cooper and A. Papavasiliou Chemical Senses and Flavor 1,1974,121-133.

Example 2 The second example describes the beneficial effects that a further increase in the injected 1% fat emulsifier amount on the structure, the sensory evaluation and texture of sterilized fillets of blue whiting Has.

If 1000 g are thawed, skinned fillets of the Blue whiting with a) 100 ml, b) 150 ml, c) 200 ml and d) 300 ml of a solution of 1% monoglyceride diacetyl tartaric acid ester in soybean oil as described in Example 1 treated, and then canned with herbal cream (fat content 25%) and at 1100 C. sterilized, the fat content of the fillets increases to: a) 4.2-0.5%; b) 4.5 0.9 4'0; c) 7.1 0.6; d) 7.6-1.6%.

As the fat content rises, the fillets become firm and firm always softer, like the graphical representation of the sensory evaluation of bite resistance (Symbol 1), juiciness (symbol 2) and structure (symbol 3) of sterilized Blue whiting fillets depending on the injected amount of fat emulsion (Fig. 1) and show the statistical evaluation of the sensory assessments (Table 4).

Tab. 4: Statistical comparison of the sensory assessment of bite resistance and structure after prolonged chewing depending on the amount of fat emulsifier injected (Wilcoxon rank sum test, 1% solution of E 472 e in soybean oil) injected amount of emulsion, based on the fillet weight Bite resistance Structure lo% S "S S" '15 % NS S '20% NS NS (It means: NS = not significantly different S' = significant harder with tz 2.5% - continuation of the table on the following page. continuation of Table 4: S "= significantly harder with orLl # 1% S '' '= significantly harder with« 0.5 % where «is the statistical probability of error) The texture (-instrumental measured consistency) was determined in a Farinograph. The Farinograph is described in "The Farinograph Handbook", edited. by W.C. Shuey, American Association of Cereal Chemists, St. Paul / Minnesota, 1972, as well as in the specification sheet of the company. Brabender, number 21o8, published in 1977 (Brabender OHG, Duisburg, Kulturstrasse 51). As Table 5 shows, the higher the fat content, the lower the fat Initial hardness of the fillets as well as a changed curve shape, accompanied by a Decrease in half-life and a lower final value.

Tab. 5: Rheological data of blue whiting fillets as a function of the injected amount of fat emulsifier: Brabender Farinograph, sample weight: 30 g, measuring cell: measuring kneader MB 30 H, damping: 0.1 sec, measuring range: 0-400 mp, rotation : 63 rpm, paper feed: 50 mm / min. Injected amount start value end value half-life based on fillet weight (mp) (mp) (sec) 1% 211 + 10% 211 + - 40 108 - 12 23 - 6 15% 193 + - 27 107 + - 8 18 + - 10 20% 154 f 16 73 + 4 3 - + 1.5 30 X 152 - + 18 82 + - 10 4 + - 2.0 - blank page -

Claims (10)

Claims 1. A method for the production of permanent canned food Fish parts from lean fish or oily fish with a lower fat content, thereby characterized in that in the muscle meat a liquid fat, a fat solution or a fat emulsion is injected and the fish part is then cooked in the usual way Blanching in water or bl, or steaming, placing in a container, by mistake with dipping, sauce or O1, sealing and sterilizing at up to 1300 C, preferably 1210 C, is further processed. 2. The method according to claim 1, characterized in that olive, Soy, peanut, palm, coconut, rapeseed or fish oil is used. 3. The method according to claim 1, characterized in that a solution of olive, soy, peanut, palm, coconut, rapeseed or fish oil, of partially hydrogenated Ulen of this type or of lard or beef lard in a polyhydric alcohol how glycerin is used. 4. The method according to claim 1, characterized in that an emulsion of olive, soy, peanut, palm, coconut, rapeseed or fish oil, of partially hydrogenated Oils of this type or from pork or beef lard are permitted in foods Emulsifier is used. 5. The method according to claim 4, characterized in that as emulsifiers Mono- and diacetyl tartaric acid esters of mono- and / or diglycerides of fatty acids to be used. 6. The method according to claim 4, characterized in that as emulsifiers Polyglycerol esters of fatty acids can be used. 7. The method according to claim 4, characterized in that as emulsifiers Tartaric acid, citric acid or lactic acid esters of fatty acids can be used 8th. Process according to claims 1-7, characterized in that 5-50%, preferably 10-30%, of fat, fat solution or fat emulsion, calculated on the initial mass of the fillets are injected. 9. Process according to claims 4-8, characterized in that the proportion of emulsifiers in the amount injected is 0.1-10, preferably 1%. 10. The method according to claims 1-9, characterized in that the liquid fat, the fat solutions or the fat emulsions with a multiple Injection device over the entire length, width and height of the fillets vertically or is introduced into the muscle meat parallel to the myomers, the distance two injection points is 0.5-3.0 cm, preferably 1 cm.