JP2003339307A - Method for absorbing and removing drip, and drip sheet for the method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for absorbing and removing drips by which drips oozed from fish or meat kept in cold storage or frozen food in thawing are effectively absorbed and removed so as to maintain freshness of the fish, meat or frozen food and remove odors therefrom and a drip sheet for the method. <P>SOLUTION: The method for absorbing and removing drips oozed from the fish meat comprises making carbonized cotton obtained by burning cotton contact with the fish meat in storage. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for absorbing and removing drip (exudate) of fish meat during storage to maintain the freshness of the fish meat and enhancing the deodorizing effect, and a method for absorbing and removing the drip. Regarding drip sheet. The method for absorbing and removing drip of the present invention and the drip sheet therefor can be used for all seawater or freshwater seafood for fish, and for meat, pork, beef, chicken, whale meat, etc. Can be used for all meat storage. In the present specification, these are collectively referred to as “fish meat” and include all of the above.

[0002]

2. Description of the Related Art Generally, seafood (hereinafter referred to as "fish" unless otherwise indicated) is fished, and meat is slaughtered before being transported as fresh fish or packed as fresh meat, or frozen. Stored or shipped. In the case of fish, it may be vacuum packed. In fresh fish or meat, cell tissues are destroyed during storage, and in addition to water, a large amount of decomposition products called drip are discharged. In particular, fish thus discharge drip in an amount that is inversely proportional to freshness. In addition, a large amount of drip is discharged during thawing even for frozen fish or meat. This is because ice crystals destroy cells during freezing, which is an unavoidable problem even now that rapid freezing technology has advanced.

During storage in fresh fish or meat or during freezing, during drip caused by destruction of cell tissue,
A proteolytic enzyme is produced, and this proteolytic enzyme further decomposes the next cell, and the phenomenon that a fresh fish meat cell is avalanchely destroyed to reduce freshness is observed. In order to improve the freshness of fish meat, it is necessary to remove such a drip containing a proteolytic enzyme, but the present situation is that no effective and cost-effective method has been found.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to effectively adsorb and remove drip exuded by refrigeration storage of fish or meat or thawing frozen products to maintain freshness and have a deodorizing effect. A method of absorbing and removing the same and a drip sheet therefor.

[0005]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventor has found that the above problems can be solved by using a carbon fiber material obtained by burning cotton. Obtained. The present invention is based on this finding,

1. 1. A method for absorbing and removing drip generated from fish meat, characterized in that carbonized cotton obtained by firing cotton is brought into contact with fish meat during storage. 2. A drip sheet comprising carbonized cotton obtained by firing a cotton fabric, which is brought into contact with fish meat during storage to absorb and remove drip generated from the fish meat. Characterized by comprising a sheet-shaped carbonized cotton obtained by processing carbonized cotton obtained by firing cotton into a sheet-like shape, and bringing the sheet-shaped carbonized cotton into contact with fish meat during storage to absorb and remove drip generated from the fish meat. Provide a drip sheet that does.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present inventor has previously proposed "carbonized cotton and its manufacturing method" (Japanese Patent Application No. 2001-020138) (previous invention). The present invention focuses on the excellent absorption of the carbonized cotton fish meat drip of the invention of this earlier application, and proposes the use for a drip sheet. As the drip sheet, as shown in Examples described later, carbonized cotton obtained by firing cotton is effective. In particular, carbonized cotton composed of an aggregate of long fibers having an average diameter of 5 to 15 μm, an average length of 0.5 cm to
Carbonized cotton consisting of 5 cm long fiber aggregates, 3-9 M (M
It is effective to use carbonized cotton of (i.e. Also, this carbonized cotton is cotton
It can be produced by heating and baking at 00 ° C. Thus, all carbonized cotton obtained according to the previous invention can be used.

It has been confirmed that carbonized cotton has an extremely excellent ability in absorbing water, etc.
It is also possible to retain the polymer due to the water retention effect. This thing is
This means that the proteolytic enzyme contained in the drip can be removed efficiently. Therefore, the proteolytic enzyme exuded as described above can prevent avalanche from decomposing the next cell, and as a result, an excellent effect of maintaining freshness can be obtained. Also, the smell of fish meat or meat can be similarly removed.

(Investigation of Water Retaining Power of Carbonized Cotton) Table 1 shows the results of actually investigating the water retaining power of the carbonized cotton of the present invention in comparison with other materials. Carbonized cotton, deodorizing coconut charcoal activated charcoal, charcoal, and cotton were used as survey members.
Each g was weighed and dried in an electric dryer for 4 hours, and the amount of adsorbed water was measured from the reduced amount. As a result, as shown in Table 1, it is understood that the carbonized cotton has an overwhelmingly large amount of water as compared with other members, and is excellent in water retention ability.

[0010]

[Table 1]

[0011]

EXAMPLES AND COMPARATIVE EXAMPLES Next, examples and comparative examples of the present invention will be described. The following examples are for facilitating the understanding of the present invention, and the present invention is not limited to these examples. That is, other examples or modifications based on the technical idea of the present invention are naturally included in the present invention.

(Example 1) An example in which a carbonized cotton sheet is applied to flounder is shown. As shown below, the effect of the carbonized cotton sheet was examined using a flatfish fillet. A carbonized cotton sheet was laid under the flatfish fillet (skin side), and the weight thereof was measured with time. Since the size of the fillet is different, the drip weight divided by the fillet weight was used as the drip index. The result is shown in FIG. In FIG. 1, white circles (∘) indicate controls (comparative examples) in which filter paper was laid without carbonized cotton sheets, and black circles (●) indicate cases in which carbonized cotton sheets were used (example). The storage temperature was 4 ° C. Compared with a control (a drip index of 0.018 after 48 hours) laid with filter paper which is a comparative example, the drip of Japanese flounder fillet (drip index of 0.012 after 48 hours) absorbed by the carbonized cotton sheet of the example is clearly The difference is about 70%, which is 1 after the start of measurement.
Already appeared in time. In addition, after 120 hours, the smell of fish appeared remarkably in the control, but almost no smell was felt on the carbonized cotton sheet. Thus, it can be seen that the carbonized cotton in contact with flounder has the effect of reducing the drip amount.

(Embodiment 2) Next, an example of using a carbonized cotton sheet for a fillet of yellowtail will be shown. When this Hamachi fillet was used, vacuum packing was performed and the actual shipping system was simulated for comparison. However, it was ice-cooled during operation from the vacuum packing to the storage. The result is shown in FIG. Although a paper towel was used as a comparative example, it is shown by a black circle (●) as shown in FIG. In addition, the case where the carbonized cotton sheet of this example is used is shown by a white circle (◯). As a tendency, the result is almost the same as that of the above-described first embodiment. In this case, the index has a large volume, and it cannot be ignored that the volume is distorted in the vacuum pack. Therefore, the index is divided by the volume as well as the weight. Compared to the comparative example (drip index after 8 hours: 6), the carbonized cotton sheet of Example 2 had 86% of (drip index after 8 hours: 5.2),
Obviously few. As described above, it is understood that the carbonized cotton brought into contact with Hamachi has the effect of reducing the drip amount.

(Comparison of Odor during Storage of Japanese Flatfish Fillet) Although the absorption capacity of carbonized cotton for ammonia is as described above, methyl mercaptan, which is one of the causes of fish odor, was measured over time. The results are shown in FIG. 3 together with a comparative example in which carbonized cotton is not used. In addition, in FIG.
White circles (∘) are comparative examples (control) not using carbonized cotton, and black circles () are cases where the carbonized cotton sheet of this example is used. The vertical axis of FIG. 3 shows the amount of methyl mercaptan (ppm). After storage, the fish were transferred 70 hours and 140 hours to a 555 ml closed container, stored for 30 minutes, and then measured by a gas detector tube. The control, which is a comparative example, increases with time to reach 140
After the time, it reached 1.5 ppm, but it was not detected at all in the fish lined with the carbonized cotton sheet. Therefore, it was revealed that the carbonized cotton sheet efficiently adsorbed the components of fish odor.

(Form of drip sheet) The drip sheet is a cotton fabric which is carbonized as it is (for example, exposed).
It is also possible to use, etc., according to the size of the fish, but it is also possible to strain carbonized cotton with paper, synthetic fiber, natural fiber, etc. to process it into a sheet and use it. It can also be used as a non-woven fabric. Further, if necessary, it may be processed into a layered form together with other members to form a multilayered sheet. The present invention includes all of these carbonized cottons.

[0016]

INDUSTRIAL APPLICABILITY The drip sheet of the present invention can be processed at a low cost, can effectively adsorb and remove drip exuding from fish or meat, and can not only keep freshness for a long time but also absorb a bad smell. It has an excellent feature that it can be done.

[Brief description of drawings]

FIG. 1 is a diagram showing a result of examining an increase rate of a drip amount when a flatfish fillet is used.

FIG. 2 is a diagram showing the results of examining the rate of increase in drip amount when Hamachi fillets were used.

FIG. 3 is a diagram showing the results of examining the rate of increase of methyl mercaptan in the case of using Japanese flounder fillet.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Miki Hinokawa             1385 Yosematsukou, Uwajima-shi, Ehime Dai Co., Ltd.             In Nichi F term (reference) 4G066 AA04B AC02A BA16 BA36                       CA01 CA43 DA07 FA23

Claims (3)

[Claims] 1. A method for absorbing and removing drip generated from fish meat, which comprises bringing carbonized cotton obtained by baking cotton into contact with fish meat during storage. 2. A drip sheet comprising carbonized cotton obtained by firing a cotton fabric, wherein the carbonized cotton is brought into contact with fish meat during storage to absorb and remove drip generated from the fish meat. 3. A sheet-like carbonized cotton obtained by processing carbonized cotton obtained by baking cotton into a sheet-like form, which is brought into contact with fish meat during storage to absorb and remove drip generated from the fish meat. A drip sheet that is characterized by: