JP2009278909A - Method for landing fish - Google Patents

Method for landing fish Download PDF

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JP2009278909A
JP2009278909A JP2008133916A JP2008133916A JP2009278909A JP 2009278909 A JP2009278909 A JP 2009278909A JP 2008133916 A JP2008133916 A JP 2008133916A JP 2008133916 A JP2008133916 A JP 2008133916A JP 2009278909 A JP2009278909 A JP 2009278909A
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fish
water
oxygen
landing
temperature
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JP5276359B2 (en
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Itaru Shiotani
格 塩谷
Shuhei Takemura
秀平 竹村
Akihiko Hayashi
林  昭彦
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Nissui Corp
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Nippon Suisan Kaisha Ltd
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for landing fish, which reduces a stress imposed on fish, and prevents quality deterioration of fish, especially controls occurrence of "burn" of fish. <P>SOLUTION: The method for landing fish includes, in landing fish, treating fish with water to which an enzyme or air is forcedly sent just before and/or just after killing fish. Water having a temperature 5-20°C lower than the temperature of water in which fish lives before landing is preferably used as water to which the enzyme or air is forcedly sent. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

本発明は、魚の水揚げ方法に関する。特に、夏場の水揚げにおいて問題となっている魚肉の「ヤケ」の発生を抑制することができる水揚げ方法に関する。本発明において、魚の水揚げとは、水中で生きている魚を商品として供給するために、船上や陸上に上げることをいう。   The present invention relates to a method for landing fish. In particular, the present invention relates to a landing method that can suppress the occurrence of “burning” of fish meat, which is a problem in landing in summer. In the present invention, “fish landing” refers to raising a fish that is alive in the water on a ship or on land in order to supply it as a product.

一般的に魚類の水揚げでは、船上や陸上に魚類を取上げた後、氷や冷却(海)水等で魚体温を低下させることで品質を保持している。水揚げに際しては、できるだけ魚類にストレスがかからないようにし、水揚げ後は速やかに即殺し脱血する。また、即殺後の魚肉は鮮度の低下を抑えるために低温に保存することが好ましいとされている。しかしながら、水揚げは魚にとって、大きなストレスであり、ブリ類やマグロ類などの大型の魚では、水揚げ後に「ヤケ」、「ヤケ肉」、又は「煮え」などと呼ばれる筋肉が白色化し、弾力のない劣悪な食感になってしまう現象が度々発生して魚の評価を下げることが漁業者の間で問題となっている。この現象は、水温が上昇する夏季に顕著に増加し、天然魚、養殖魚問わず発生する。   In general, when catching fish, the quality is maintained by lowering the temperature of the fish with ice or cooling (sea) water after picking up the fish on board or on land. When landing, make sure that the fish is not stressed as much as possible, and immediately after the landing, immediately kill and bleed blood. Moreover, it is said that it is preferable to preserve | save the fish meat immediately after killing at low temperature in order to suppress the fall of freshness. However, landing is a great stress for fish, and in large fish such as yellowtail and tuna, the muscles called “yake”, “yake meat”, or “boiled” become white and have no elasticity after landing. It has become a problem among fishermen that the phenomenon of poor texture often occurs and the evaluation of fish is lowered. This phenomenon increases markedly in the summer when the water temperature rises, and occurs regardless of natural fish or cultured fish.

この「ヤケ」という現象の原因、解決方法については以下のような報告がある。
非特許文献1では、このヤケが発生する原因として、高体温と低pHが挙げられている。また、ヤケの発生を抑制する対策として、(1)漁獲時の激動を避ける、(2)神経処理と脱血、(3)魚体の急速な冷却、(4)蓄養によるストレス緩和、(5)魚体の細分化による凍結安定性の向上が提案されている。
非特許文献2では、ヤケの防止改良策として、(1)生きたまま取り上げる、(2)生きたまま15℃で予冷する、(3)15−30分後に生きたまま再び取り上げ、即殺、血抜きを行う、(4)十分に保冷することが提案されている。
非特許文献3には、高水温で飼育後、苦悶死させることによりヤケの現象を発生させることができたこと、ヤケ肉モデルでは、対照と比較して筋肉中のATP量の低下及びK値の上昇が見られたことなどが記載されている。
特許文献1には、魚類の高鮮度を保つために、即殺前に微細空気泡を供給した加圧タンク内に魚類を入れる技術が記載されている。
There are the following reports on the cause and solution of this phenomenon.
Non-patent document 1 mentions high body temperature and low pH as the cause of this burn. In addition, as measures to suppress the occurrence of burns, (1) avoid turbulence during fishing, (2) nerve processing and blood removal, (3) rapid cooling of fish, (4) stress relief by farming, (5) Improvement of freezing stability by subdividing fish bodies has been proposed.
In Non-Patent Document 2, as measures to prevent burns, (1) pick up alive, (2) precool at 15 ° C while alive, (3) pick up again alive after 15-30 minutes, kill immediately, It has been proposed to remove blood and (4) keep it cool.
Non-Patent Document 3 discloses that after the breeding at a high water temperature, the phenomenon of burns was able to be caused by agonizing death, and in the burnt meat model, the decrease in ATP amount in muscle and K value compared to the control It is described that there was an increase in.
Patent Document 1 describes a technique for putting fish in a pressurized tank supplied with fine air bubbles before killing in order to keep the fish fresh.

特開2002−291401号「魚類の即殺前加圧処理方法及びその装置」Japanese Patent Application Laid-Open No. 2002-291401 “Pressurization treatment method and apparatus for instant killing fish” アクアネット、2007.3、pp. 32-34.「魚肉のpH低下が品質に及ぼす影響」Aquanet, 2007.3, pp. 32-34. “Effect of fish meat pH reduction on quality” 平成12年度沖縄県水産試験場事業報告、2004、pp. 35-42.「マグロのヤケ発生状況およびヤケ防止法の検証」2000 Okinawa Prefectural Fisheries Experiment Station Project Report, 2004, pp. 35-42. “Verification of Tuna Burning Status and Burn Prevention Law” デイシー・アロヨ・モラら、日本食品化学学会誌、2007、Vol.14、pp.7-11.「養殖ブリのヤケ肉発生に伴うATPase活性からみた筋原線維タンパク質の変性について」Daisy Arroyo Mora et al., Journal of the Japanese Food Chemistry Society, 2007, Vol.14, pp.7-11 “Degeneration of myofibrillar proteins from the viewpoint of ATPase activity associated with the occurrence of burnt meat in cultured yellowtail”

ヤケとともに魚の肉質は鮮度によっても変化するが、ヤケは水揚げ直後の新鮮な魚でも見られる一方で、通常の魚の流通過程における鮮度劣化の過程では見られない現象であり、両者は異なるメカニズムが関与していると考えられる。また、ヤケは水揚げ作業のやり方に支障があるときに発生しやすいことが知られている。ヤケ発生魚では外観および食したときの評価の低さから、経済的価値は著しく損なわれるため、特に飼育期間が数ヶ月から数年におよぶ養殖魚では、わずか数分から数十分の水揚げ作業の如何で、取上げた魚の経済的価値が左右されることになり、水揚げ時におけるヤケの発生抑制方法の開発が切望されていた。
本発明は、魚に与えるストレスを低下し、魚肉の品質の劣化を防ぐことができる魚の水揚げ方法、特に、魚肉の「ヤケ」と呼ばれる現象の発生を抑制することができる水揚げ方法を提供することを課題とする。
The quality of fish changes with freshness, but it can also be seen in fresh fish immediately after landing, but it is a phenomenon that is not seen in the process of freshness deterioration in the normal fish distribution process, both of which involve different mechanisms it seems to do. It is also known that burns are likely to occur when there is a problem with the way of landing. The economic value is significantly impaired due to the poor appearance and eating quality of burnt fish, especially for farmed fish that have been raised for months to years, and only a few minutes to a few tens of years of landing work. As a result, the economic value of the fish that was picked up was affected, and there was an urgent need to develop a method for suppressing the occurrence of burns when landing.
The present invention provides a fish landing method that can reduce stress applied to fish and prevent deterioration of the quality of fish meat, and in particular, a landing method that can suppress the occurrence of a phenomenon called “yake” in fish meat. Is an issue.

本発明者らは水揚げの際のヤケの発生を抑制する方法について、鋭意研究を重ねた結果、即殺前及び/又は即殺後に、酸素又は空気を送り込んで溶存酸素濃度を高めた水で処理することにより、ヤケの発生を大幅に低下させることができることを見出し、本発明を完成させた。
本発明は、以下の(1)〜(6)の方法を要旨とする。
(1)魚の水揚げに際し、魚の即殺前及び/又は即殺後に酸素又は空気を強制的に送り込んだ水で処理することを特徴とする魚の水揚げ方法。
(2)水温が24℃以上のときに魚を水揚げする方法であって、魚の即殺前及び/又は即殺後に酸素又は空気を強制的に送り込んだ水で処理することを特徴とする高水温における水揚げであっても魚肉のヤケを発生させない水揚げ方法。
(3)酸素又は空気を強制的に送り込んだ水で処理する方法が、酸素又は空気を送り込んだ水中に魚を入れること、又は、酸素又は空気を送りこんだ水を魚の鰓に供給することによるものである(1)又は(2)の方法。
(4)酸素又は空気を強制的に送り込んだ水が、魚の水揚げ前の生息水温より5〜30℃以上低い水温の水である(1)ないし(3)いずれかの方。
(5)魚が大型海産魚であり、水が海水である(1)ないし(4)いずれかの方法。
(6)魚がブリ類又はマグロ類である(5)の方法。
As a result of intensive research on the method for suppressing the occurrence of burns during landing, the present inventors have treated with water in which dissolved oxygen concentration is increased by sending oxygen or air before and / or after killing. As a result, it was found that the occurrence of burns can be greatly reduced, and the present invention has been completed.
The gist of the present invention is the following methods (1) to (6).
(1) A method of landing a fish, characterized in that when the fish is landed, it is treated with water in which oxygen or air is forcibly sent before and / or after the fish is killed.
(2) A method of landing a fish when the water temperature is 24 ° C. or higher, wherein the water is treated with water in which oxygen or air is forcibly sent before and / or after the fish is killed. A method for landing fish that does not cause fish burns.
(3) The method of treating with water in which oxygen or air has been forcibly sent is by putting the fish into the water into which oxygen or air has been sent, or by supplying water into which the oxygen or air has been supplied to the fish cage The method of (1) or (2).
(4) Any one of (1) to (3), wherein the water in which oxygen or air is forcibly sent is water having a temperature of 5 to 30 ° C. lower than the temperature of the habitat before landing of the fish.
(5) The method according to any one of (1) to (4), wherein the fish is a large marine fish and the water is seawater.
(6) The method according to (5), wherein the fish is a yellowtail or a tuna.

本発明の魚の水揚げ方法を行うことにより、魚の死後のATPの低下、pHの低下を抑制することができ、鮮度を維持できるばかりではなく、夏場の高水温時の水揚げにおける「ヤケ」の発生を抑制することができる。   By performing the fish landing method of the present invention, it is possible not only to suppress ATP drop and pH drop after fish death, but also to maintain freshness, as well as to prevent the occurrence of “burning” during landing at high water temperature in summer. Can be suppressed.

本発明において、「魚の水揚げ」とは、水中で生きている魚を商品として供給するために、船上や陸上に上げることであり、例えば、養殖場で成長した魚を出荷のために養殖生簀から取り上げることをいう。通常水からあげた魚は即殺後、水中に放置し脱血する。その際、鮮度を保つために氷をいれた水中に放置する。本発明はこの即殺前及び/又は即殺後に、魚を酸素又は空気を強制的に送り込んだ水で処理する。
本発明において、「酸素又は空気を強制的に送り込んだ水で処理する」とは、魚の鰓や表皮を通して水中の酸素が魚に取り込まれるようにできれば、どんな方法でもよいが、最も簡単なのは酸素又は空気を強制的に送り込んだ水中に魚を入れることである。即殺前であれば、生きているのでその水中で泳がせることにより、より多くの酸素を取り込ませることができる。即殺後であっても、鰓や筋肉の細胞は生きているので、溶存酸素濃度を高めた水中に保持することにより、やはり酸素が取り込まれる。その他の方法としては、酸素又は空気を強制的に送り込んだ水を魚の鰓にホースでかけるとか、口からホースで供給するなどの方法もある。少数の大型魚などの処理であれば、このような方法のほうが簡便な場合もある。
この「酸素又は空気を強制的に送り込んだ水で処理する」時間は、魚体サイズ、収容するタンクの大きさ、水量等によって異なるが、即殺前後ともに概ね次のような目安となる。すなわち、酸素を用いた場合で5分間以上、空気では10分間以上である。特に即殺後では、脱血処理時において魚から出血が認められる間は、酸素又は空気を強制的に送り込むことでより効果が期待できる。
In the present invention, “fish landing” means raising fish on the ship or on land to supply fish that are alive in the water. For example, fish grown on aquaculture farms are grown from aquaculture ginger for shipping. It means taking up. Usually, fish raised from water are killed immediately and then left in water for blood removal. At that time, in order to keep the freshness, it is left in the water containing ice. The present invention treats the fish with water that has been forced into oxygen or air before and / or after this kill.
In the present invention, “treating with water in which oxygen or air is forcibly sent” may be any method as long as oxygen in the water can be taken into the fish through the fish gills or epidermis, but the simplest is oxygen or It is to put the fish into the water where the air is forced. If you are alive before you kill, you can take in more oxygen by swimming in the water. Even after instant killing, the cells of the pupae and muscles are alive, so oxygen is still taken up by keeping them in water with increased dissolved oxygen concentration. As other methods, there is a method in which water in which oxygen or air is forcibly sent is applied to a fish cage with a hose or supplied from the mouth with a hose. Such a method may be simpler for the treatment of a small number of large fish.
The time for “treatment with water in which oxygen or air is forcibly sent” varies depending on the size of the fish, the size of the tank to be accommodated, the amount of water, and the like. That is, it is 5 minutes or more when oxygen is used, and 10 minutes or more when air is used. Particularly after instant killing, while bleeding is observed from the fish during blood removal treatment, it can be expected to be more effective by forcibly sending oxygen or air.

本発明において、「酸素又は空気を強制的に送り込んだ水」とは、積極的に水中の溶存酸素を高める措置を施した水であればどんな方法で処理した水でもよい。最も簡単なのは、水槽やタンクなどの水に対して、圧縮空気ポンプ、ブロワーなどを用いて水中に空気を送り込む、あるいは、酸素ボンベなどから酸素を吹き込むことにより得られる。実施例に示したように、酸素を通気しなくても、ブロワーで空気を送気するだけで水槽の溶存酸素は比較的容易に10mg/L程度の濃度に達する。もちろん、酸素ボンベを利用すればさらに速やかに酸素濃度は上昇する。酸素又は空気を送り込む目安としては、その水温の飽和酸素濃度以上になるように送気すればよい。水槽やタンクの大きさ、入れる魚の量などにより適宜調節する。入れる魚の量が多い場合、酸素の消費が大きくなるので、送気能力を高める必要がある。即殺前であっても後であっても、魚に十分な酸素が供給できるように水の溶存酸素濃度を飽和濃度以上に保持するのがよい。水中の溶存酸素濃度は、簡易型の溶存酸素計などを用いて容易に確認することができる。
溶存酸素量は温度と塩分の関数であり、次式で表される (海洋大辞典、和達清夫 監修、東京堂出版、1987、pp.437)。
lnC=A1+A2(100/T)+A3ln(T/100)+A4(T/100)+S〔B1+B2(T/100)+B3(T/100)2〕
ここでCはml/L単位の酸素の溶解度、Tは絶対温度(K)、Sは塩分(‰)であり、各定数はA1=−173.4292、A2=249.6339、A3=143.3483、A4=−21.8492、B1=−0.033096、B2=0.014259、B3=−0.0017000である。酸素の溶解度をmg/Lにするにはml/L単位を1.43倍する。
すなわち上記式を塩分35‰の海水に適用すれば、水温0℃の酸素飽和量は11.51mg/L、水温10℃では9.04mg/L、水温20℃では7.39mg/L、水温30℃では6.22mg/Lとなる。
In the present invention, “water in which oxygen or air is forcibly fed” may be water treated by any method as long as it is a measure in which dissolved oxygen is actively increased. The simplest is obtained by sending air into water using a compressed air pump, a blower or the like, or blowing oxygen from an oxygen cylinder or the like into water such as a water tank or tank. As shown in the Examples, even if oxygen is not ventilated, the dissolved oxygen in the water tank can reach a concentration of about 10 mg / L relatively easily by simply sending air with a blower. Of course, if an oxygen cylinder is used, the oxygen concentration increases more rapidly. As a guideline for sending oxygen or air, the air may be supplied so as to be equal to or higher than the saturated oxygen concentration of the water temperature. Adjust as appropriate depending on the size of the aquarium or tank and the amount of fish to be added. When the amount of fish to be added is large, oxygen consumption becomes large, so it is necessary to increase the air supply capacity. It is preferable to maintain the dissolved oxygen concentration of water at or above the saturation concentration so that sufficient oxygen can be supplied to the fish before or after killing. The dissolved oxygen concentration in water can be easily confirmed using a simple dissolved oxygen meter or the like.
The amount of dissolved oxygen is a function of temperature and salinity, and is expressed by the following equation (supervised by Ocean Dictionary, supervised by Kiyoo Wada, Tokyodo Publishing, 1987, pp.437).
lnC = A1 + A2 (100 / T) + A3ln (T / 100) + A4 (T / 100) + S [B1 + B2 (T / 100) + B3 (T / 100) 2]
Where C is the solubility of oxygen in ml / L, T is the absolute temperature (K), S is the salinity (‰), and each constant is A1 = −173.4292, A2 = 249.6339, A3 = 143.3483, A4 = −21.8492 B1 = −0.033096, B2 = 0.014259, and B3 = −0.0017000. To make the oxygen solubility mg / L, multiply the ml / L unit by 1.43.
That is, if the above formula is applied to seawater with a salinity of 35 ‰, the oxygen saturation at a water temperature of 0 ° C. is 11.51 mg / L, the water temperature is 10 ° C., 9.04 mg / L, the water temperature is 20 ° C., 7.39 mg / L, and the water temperature is 30 ° C. mg / L.

魚の水揚げ時に本発明の方法を採用することにより、魚の鮮度が保持されるばかりではなく、水揚げの条件が悪いときに発生する「ヤケ」の発生を抑制することができる。「ヤケ」は特に高水温の夏場に多く発生し、多くの魚をまとめて網で揚げるなど魚にとってストレスが多いときにも多く発生する。マグロ類やブリ類では水温が20℃以下ではあまり、「ヤケ」の発生は認められないが、24℃くらい以上になると急に発生頻度が高くなる。日本沿岸の主要なブリ類やマグロ類の養殖産地では、場所によって時間的差があるものの海水温が24℃以上になるのは概ね5月から10月である。したがって、本発明の水揚げ方法は、水温が24℃以上のときに特に有効な方法である。   By adopting the method of the present invention at the time of landing of fish, not only the freshness of the fish is maintained, but also the occurrence of “burn” that occurs when the conditions of landing are poor. "Yake" occurs frequently especially in summer when the water temperature is high, and also occurs when there is a lot of stress on the fish, such as filing many fish together in a net. In tuna and yellowtails, the occurrence of “burning” is not observed when the water temperature is below 20 ° C, but the frequency of occurrence becomes suddenly above 24 ° C. The main sea bream and tuna farming production areas along the coast of Japan, although there are time differences depending on the location, the seawater temperature is over 24 ° C from May to October. Therefore, the landing method of the present invention is a particularly effective method when the water temperature is 24 ° C. or higher.

「ヤケ」に高水温が影響することはよく知られている。本発明の方法においても魚の体温を低下させてやることにより、効果が増強する。魚を別途、冷却する工程を設けてもよいが、上述の酸素又は空気を強制的に送り込んだ水での処理に用いる水の水温を低下させて、その水で上記の処理するのが効率的である。魚に十分量の酸素を取り込ませながら、体温を冷却することにより、鮮度も保持され、「ヤケ」も抑制される。このときの水温は即殺前の生きた魚であれば魚が生息していた水温よりも5〜30℃程度低くするのがよく、好ましくは10〜15℃程度低くするのがよい。体温を低下するには低いほどよいが、あまり大幅に低下させるのはそれもまた魚にとってストレスになるので実際に使用する水温としては10℃前後が好ましい。一方、即殺後の魚では即殺前の魚のように魚が生息していた水温よりも大幅に低下させずに処理を行った後、魚体温を下げるためにより低温水による冷却を施しても良いし、始めから大幅に水温を低下させた水中で処理を施しても良い。
魚の生息水温とは、天然養殖を問わず魚の水揚げ前の海水温をいう。クロマグロ、ブリ、カンパチなどの養殖魚では通常15℃から30℃の間である。例えば、25℃の生息水温を10℃低くするということは、処理に用いる水の水温を15℃程度にするということである。冷えた海水を得る方法としては、氷や船内の冷暗所での海水の保管、周辺海域からの海水の採取、深層海水の採取などいずれの方法でも得られるが、これらに限られるものではない。
上記、高溶存酸素処理を低水温下で実施するメリットとして、ヤケの発生原因の高体温化を抑制するだけでなく、低温のほうが酸素の溶存量が高くことも考えられる。
It is well known that high water temperature affects “yake”. Even in the method of the present invention, the effect is enhanced by lowering the body temperature of the fish. A step of cooling the fish may be provided separately, but it is efficient to reduce the temperature of the water used for the treatment with the water in which oxygen or air is forcibly sent and to perform the treatment with the water. It is. Cooling the body temperature while taking a sufficient amount of oxygen into the fish keeps the freshness and suppresses “burning”. The water temperature at this time is preferably about 5 to 30 ° C., preferably about 10 to 15 ° C. lower than the water temperature where the fish lived if it is a live fish before instant killing. A lower temperature is better for lowering the body temperature, but it is also a stress for the fish to lower it too much, so the actual water temperature used is preferably around 10 ° C. On the other hand, the fish after killing can be treated without drastically lowering the water temperature where the fish lived like the fish before killing, and then cooled with low temperature water to lower the fish body temperature. It is good, and you may process in the water which lowered water temperature from the beginning.
Fish inhabitant water temperature refers to the seawater temperature before fish landing, regardless of natural farming. For cultured fish such as bluefin tuna, yellowtail and amberjack, it is usually between 15 ℃ and 30 ℃. For example, to lower the temperature of the habitat at 25 ° C. by 10 ° C. means that the temperature of water used for the treatment is reduced to about 15 ° C. Methods for obtaining cold seawater can be obtained by any method such as storage of ice or seawater in a cool and dark place in a ship, collection of seawater from surrounding sea areas, and collection of deep seawater, but are not limited thereto.
As a merit of performing the high-dissolved oxygen treatment at a low water temperature, not only the high body temperature that causes burns is suppressed, but also the dissolved amount of oxygen is considered to be higher at a low temperature.

本発明の方法は、天然魚、養殖魚問わず利用できるが、特にクロマグロ、ブリ、カンパチなどの大型の養殖魚類において問題となる、水揚げ時の品質劣化を回避することができる。本発明の対象とする魚はクロマグロ、ミナミマグロ、キハダマグロ、メバチマグロ等のマグロ類、ブリ、カンパチ、ヒラマサ等のブリ類、トラウト、ギンザケ、アトランティックサーモン等のサケ類、その他マダイ、ヒラメ、トラフグ、ハタ、クエ、スズキ、バラマンディなどが例示される。特に魚体が4kg以上を超えるような魚に効果的な方法である。   The method of the present invention can be used regardless of whether it is a natural fish or a cultured fish, but it is possible to avoid quality degradation at the time of landing, which is a problem particularly in large-scale cultured fish such as bluefin tuna, yellowtail and amberjack. Fishes targeted by the present invention include bluefin tuna, southern bluefin tuna, yellowfin tuna, bigeye tuna and other tuna, yellowtail, amberjack, kingfish, and other salmons, trout, coho salmon, Atlantic salmon, etc. Examples include Que, Suzuki and Barramundi. This is particularly effective for fish whose fish size exceeds 4 kg.

本発明の具体的な実施態様としては、例えば、ブリの養殖場で水揚げを行う場合であれば、養殖生簀から網であげた魚を一度冷却した高溶存酸素濃度の海水をためた水槽に入れる。ブリのサイズや出荷尾数によるが、その中に5〜30分間程度保持した後、即殺する。即殺後すぐに、冷却した高溶存酸素濃度の海水に入れて脱血させる。脱血に要する時間は通常10〜30分間程度である。即殺前後の処理は一方だけでも効果がある。日本沿岸の主要なブリ類やマグロ類の養殖産地では、場所によって時間的差があるものの概ね5月から10月には養殖生簀の海水の表面温度が24℃を超えるのでこの方法を採用することにより、鮮度の維持、ヤケの発生防止を図ることができる。夏場の海水温は30℃前後まで上がることもある。上記冷却海水の温度は即殺前の魚であれば5〜15℃くらいに設定するのが好ましく、即殺後の魚であれば魚体が凍結しない程度まで冷却しても構わない。酸素濃度はこれら温度帯の海水の飽和濃度以上に維持するのが好ましい。例えば、5℃であれば10.14mg/L、15℃であれば8.40mg/L以上の溶存酸素濃度を維持するのが好ましい。マグロでもブリと同様である。   As a specific embodiment of the present invention, for example, in the case of landing at a yellowtail farm, fish in a net from aquaculture ginger are once cooled and put into a water tank with high dissolved oxygen concentration seawater. . Depending on the size of the yellowtail and the number of units shipped, hold it for about 5-30 minutes and kill it immediately. Immediately after slaughter, blood is chilled in chilled seawater with high dissolved oxygen concentration. The time required for blood removal is usually about 10 to 30 minutes. Only one of the treatments before and after instant killing is effective. In the Japanese aquatic yellowtail and tuna farming production areas, there are time differences depending on the location, but the surface temperature of the seawater of the cultured ginger exceeds 24 ° C from May to October. Therefore, it is possible to maintain the freshness and prevent the occurrence of burns. In summer, the seawater temperature can rise to around 30 ° C. The temperature of the cooling seawater is preferably set to about 5 to 15 ° C. if the fish is not killed immediately, and may be cooled to the extent that the fish body is not frozen if it is a fish after killing immediately. It is preferable to maintain the oxygen concentration above the saturation concentration of seawater in these temperature ranges. For example, it is preferable to maintain a dissolved oxygen concentration of 10.14 mg / L at 5 ° C and 8.40 mg / L at 15 ° C. Tuna is similar to yellowtail.

本発明の方法が「ヤケ」に効果を有するメカニズムとしては、高溶存酸素水中で呼吸することにより、ATPの供給能あるいは産生能を向上させ、死後のATP消失を緩やかにさせるためと考えられる。即殺前の魚では高溶存酸素水中で呼吸することで体内により多くの酸素を供給することができる。また、即殺後の魚であっても、個体としての死後も暫く続く血流や呼吸を利用して体内に酸素を供給することができる。すなわち、本発明の方法は、魚が生きているときだけでなく、個体としては死んでいても鰓や心臓の機能が働いている間にヤケ発生抑制処理を施すものであり、魚の体内に酸素を供給して好気的条件とし、嫌気的条件で進行する急激な死後変化を抑制する技術である。   The mechanism by which the method of the present invention has an effect on “burning” is considered to improve the ATP supply ability or production ability by breathing in high-dissolved oxygen water, and moderate the disappearance of ATP after death. Fish before killing can supply more oxygen to the body by breathing in highly dissolved oxygen water. In addition, even if fish are killed immediately, oxygen can be supplied into the body using blood flow and respiration that continues for a while after death as an individual. That is, the method of the present invention applies a burn-out suppression process not only when the fish is alive but also when the individual is dead while the function of the coral and heart is working, Is a technique that suppresses rapid postmortem changes that progress under anaerobic conditions.

以下に実施例を示し、本発明をより具体的に説明する。本発明はこれらの実施例によって何ら限定されるものではない。   The following examples illustrate the present invention more specifically. The present invention is not limited by these examples.

《材料と方法》
海水温が27〜28℃時に通常の水揚げ(通常区)および魚体を高溶存酸素下で予冷後に水揚げ(予冷酸素区)した場合のヤケ肉の発生程度を比較した。すなわち、通常区は海水温28.0℃時に生簀より網で平均体重4.65kgのブリを450尾取り上げ、直ちに延髄付近を切断して即殺し、直ちに0.5℃の冷却海水中に収容した。予冷酸素区は水温27.3℃の海水8.5tに氷1.5tを投入し、海水温より10℃以上低い12〜15℃の冷却海水を調製した。この冷却海水に酸素を通気し、溶存酸素濃度を10mg/L以上に維持した(12〜15℃の海水の飽和酸素濃度は8.40〜8.94mg/Lである)。この冷却・高溶存酸素海水に平均体重4.65kgのブリを577尾、生きたまま収容し、15分間静置した後に通常区と同様に即殺し、0.5℃の冷却海水中に収容した。
いずれの試験区のブリも加工場へ全量を搬入後、フィレー加工し、ヤケ発生数を計測した。目視により、透明感を失い白色化した筋肉をヤケと判定した。
《Materials and methods》
We compared the degree of occurrence of burnt meat when the seawater temperature was 27-28 ° C and the normal landing (normal zone) and the fish were pre-cooled under high dissolved oxygen after pre-cooling (pre-cooled oxygen zone). That is, in the normal section, when the seawater temperature was 28.0 ° C, 450 yellowtails with an average weight of 4.65kg were picked up from the ginger and immediately killed by cutting near the medulla and immediately stored in 0.5 ° C cooled seawater. In the pre-cooled oxygen zone, 1.5t of ice was added to 8.5t of seawater with a water temperature of 27.3 ° C, and 12-15 ° C cooled seawater that was 10 ° C lower than the seawater temperature was prepared. Oxygen was passed through the cooled seawater, and the dissolved oxygen concentration was maintained at 10 mg / L or more (the saturated oxygen concentration of seawater at 12 to 15 ° C. was 8.40 to 8.94 mg / L). In this cooled / highly dissolved oxygen seawater, 577 yellowtails with an average weight of 4.65 kg were housed alive, allowed to stand for 15 minutes, killed immediately in the same manner as in the normal section, and placed in 0.5 ° C cooled seawater.
All the yellowtails in each test zone were loaded into the processing plant, and then filleted to measure the number of burns. Visually, the muscles that lost transparency and turned white were judged as burns.

《結果》
表1に示すように、ヤケ発生率は通常区では31.1%であったのに対し、予冷酸素区では0.2%であり、水揚げ前に魚を高溶存酸素下で予冷することでほぼ完璧にヤケの発生を抑えることができた。
"result"
As shown in Table 1, the incidence of burns was 31.1% in the normal zone, but 0.2% in the pre-cooled oxygen zone, and almost completely burned by pre-cooling the fish under high dissolved oxygen before landing. We were able to suppress the occurrence of

Figure 2009278909
Figure 2009278909

《材料と方法》
海水温28.5℃時に、体重約4kgのブリを10尾、いずれも延髄付近を切断して即殺した。生息海水温より10.7℃低い17.8℃の冷却海水中で脱血した5尾を対照区とし、17.8℃の冷却海水にブロワー(能力23L/min)で1時間通気しながら脱血した5尾を通気区とした。脱血にはいずれも70L水槽を用いた。
即殺3時間後に筋肉からATP関連化合物を抽出した。すなわち、筋肉約1gから過塩素酸でATP関連化合物を抽出した後、抽出液を水酸化カリウムで中和した。抽出操作はすべて氷冷下で行なった。
《Materials and methods》
At a seawater temperature of 28.5 ° C, 10 yellowtails weighing approximately 4 kg were cut off near the medulla and killed immediately. Five fish that were deblooded in 17.8 ° C cooled seawater, 10.7 ° C lower than the temperature of the inhabited seawater, were used as the control group, and the five bloods that had been deblooded were ventilated in 17.8 ° C cooled seawater with a blower (capacity: 23 L / min) for 1 hour. It was set as a ward. A 70 L water tank was used for blood removal.
ATP-related compounds were extracted from muscle 3 hours after killing. That is, after extracting ATP-related compounds from about 1 g of muscle with perchloric acid, the extract was neutralized with potassium hydroxide. All extraction operations were performed under ice cooling.

ATP関連物質の分析のためのHPLCの測定条件は以下の通りであった。

Figure 2009278909

また、ATP関連化合物の測定結果からK値を算出した。K値の算出方法は次の通りとした。
K値=((HxR+Hx)/(ATP+ADP+AMP+IMP+HxR+Hx))×100
HxR;イノシン、Hx;ヒポキサンチン The HPLC measurement conditions for analysis of ATP-related substances were as follows.
Figure 2009278909

Moreover, K value was computed from the measurement result of the ATP related compound. The K value was calculated as follows.
K value = ((HxR + Hx) / (ATP + ADP + AMP + IMP + HxR + Hx)) x 100
HxR; inosine, Hx; hypoxanthine

《結果》
図1に示すように、脱血海水の溶存酸素は、対照区は脱血処理中は4.06〜5.25mg/Lだったのに対し、通気区では6.29〜9.16mg/Lであり常に対照区より溶存酸素量が多かった。17.8℃の海水における酸素飽和濃度は7.70mg/Lであり、通気区では20分間以上、高溶存酸素海水中で脱血処理が施されていた。
図2に示すように、即殺3時間後のATP関連化合物中に占めるATPの割合は、対照区では約6%であったのに対し、通気区では約37%と高い値を示した。したがって、即殺後の脱血を、生時の生息水温より10℃以上低い高溶存酸素海水中で施すことにより、ATP消失が遅延されることが示された。
この結果により、即殺後であっても、高溶存酸素海水中で保持することにより、通常の酸素濃度の海水で脱血するよりも鮮度の低下を抑制できることが確認された。
"result"
As shown in Fig. 1, the dissolved oxygen in the blood from the blood was 4.06-5.25mg / L during the blood removal treatment in the control group, while it was 6.29-9.16mg / L in the aeration group. There was a lot of dissolved oxygen. The oxygen saturation concentration in seawater at 17.8 ° C was 7.70 mg / L, and blood removal treatment was performed in highly dissolved oxygen seawater for 20 minutes or more in the aeration zone.
As shown in FIG. 2, the proportion of ATP in the ATP-related compound 3 hours after the immediate killing was about 6% in the control group, while it was as high as about 37% in the aeration group. Therefore, it was shown that ATP disappearance is delayed by blood removal after instant killing in high-dissolved oxygen seawater, which is 10 ° C lower than the inhabitant water temperature at birth.
From this result, it was confirmed that even after instant killing, maintaining in high-dissolved oxygen seawater can suppress a decrease in freshness compared to blood removal with seawater having a normal oxygen concentration.

《材料と方法》
体重約3kgのブリを4尾用い、その内2尾を対照区として延髄付近の切断による通常の即殺を施し、残る2尾を酸素通気区として30分間酸素を46ml/secで通気した海水中で安静にしてから延髄付近の切断による通常の即殺を施した。いずれの試験区も即殺後は直ちに氷蔵し、活〆直後と3時間後、24時間後、48時間後に魚体芯温、筋肉のpH、筋肉中のATP関連化合物を実施例2と同様に測定した。
《Materials and methods》
Use 4 yellowtails with a body weight of about 3 kg, 2 of them as control plots, give normal immediate kill by cutting near the medulla, and the remaining 2 tails in oxygenated ventilated water for 30 minutes in seawater with oxygen at 46 ml / sec After being rested, normal killing was performed by cutting near the medulla. In all the test plots, freeze immediately after killing and measure fish core temperature, muscle pH, and muscle ATP-related compounds in the same manner as in Example 2 immediately after slaughter, 3 hours, 24 hours, and 48 hours. did.

《結果》
海水温度は対照区では18.1℃、酸素通気区では18.3℃であった。対照区の海水の溶存酸素濃度は5〜6mg/L程度、酸素通気区の海水の溶存酸素濃度は溶存酸素計で常に20mg/L以上であった。18℃の海水の飽和酸素濃度は7.66mg/Lであり、酸素通気区では飽和量以上の酸素が常に存在していた。
表2に示すように、魚体芯温の変化については対照と酸素通気区との間に顕著な差異は認められなかった。しかし表3に示すように、筋肉のpHは即殺3時間後まで酸素通気区が対照区と比べて高い傾向にあった。したがって、即殺前に高溶存酸素海水中で安静にすることにより、死後の急激なpH低下が抑制されることが示された。
"result"
Seawater temperature was 18.1 ° C in the control zone and 18.3 ° C in the oxygen vent zone. The dissolved oxygen concentration of the seawater in the control zone was about 5-6 mg / L, and the dissolved oxygen concentration of the seawater in the oxygen aeration zone was always 20 mg / L or more by the dissolved oxygen meter. The saturated oxygen concentration of seawater at 18 ° C was 7.66 mg / L, and oxygen above the saturation amount was always present in the oxygen aeration zone.
As shown in Table 2, there was no significant difference between the control and the oxygen aeration section regarding changes in the fish core temperature. However, as shown in Table 3, the pH of muscle tended to be higher in the oxygen-ventilated group than in the control group until 3 hours after the instant kill. Therefore, it was shown that a rapid decrease in pH after death was suppressed by resting in high-dissolved oxygen seawater before instant killing.

Figure 2009278909
Figure 2009278909

Figure 2009278909
Figure 2009278909

図3に示すように、即殺直後のATP関連化合物中に占めるATPの割合は、対照区では約20%であったのに対し、酸素通気区では約80%と高い値を示した。また、氷蔵3時間後 ATPの割合は、対照区では1.3%まで低下していたのに対し、酸素通気区では38.8%残存していた。したがって、即殺前に高溶存酸素海水中で安静にすることにより、ATP消失が遅延されることが示された。
図4に示すように、K値に関しては、保存時間を通じて対照区と比べて酸素通気区が低く、即殺前に高溶存酸素海水中で安静にすることが鮮度保持に有効であることが示された。
以上の結果から、即殺前に魚を飽和濃度よりも高い溶存酸素濃度の海水中に保持することで、「ヤケ」で認められるATP消失およびK値上昇の遅延が確認された。
As shown in FIG. 3, the proportion of ATP in the ATP-related compound immediately after killing was about 20% in the control group, while it was as high as about 80% in the oxygen-aerated group. In addition, after 3 hours of freezing, the percentage of ATP decreased to 1.3% in the control group, but remained 38.8% in the oxygen-vented area. Therefore, it was shown that ATP disappearance is delayed by resting in high-dissolved oxygen seawater before immediate killing.
As shown in FIG. 4, regarding the K value, the oxygen aeration area is low throughout the storage time compared to the control area, and it is effective to maintain the freshness by resting in high-dissolved oxygen seawater before immediate killing. It was done.
From the above results, it was confirmed that the ATP disappearance and the K value increase delayed in “Yake” were confirmed by keeping the fish in the seawater with dissolved oxygen concentration higher than the saturation concentration before killing immediately.

本発明により、夏場の水揚げ時に問題となっているマグロ類、ブリ類の「ヤケ」の発生を抑制することができる。魚の品質低下を防止できる。   According to the present invention, it is possible to suppress the occurrence of “yake” of tuna and yellowtails, which are problematic during landing in summer. It can prevent the deterioration of fish quality.

実施例2における脱血海水の溶存酸素の経時変化を示した図である。It is the figure which showed the time-dependent change of the dissolved oxygen of the blood removal seawater in Example 2. FIG. 実施例2における即殺3時間後のATP関連化合物中に占めるATPの割合を示す図である。It is a figure which shows the ratio of ATP which occupies in the ATP related compound 3 hours after the instant kill in Example 2. FIG. 実施例3における氷蔵中のATP関連化合物中に占めるATPの割合の変化を示す図である。It is a figure which shows the change of the ratio of ATP which occupies in the ATP related compound in ice storage in Example 3. FIG. 実施例3における氷蔵中のK値の変化を示す図である。It is a figure which shows the change of K value during ice storage in Example 3. FIG.

Claims (6)

魚の水揚げに際し、魚の即殺前及び/又は即殺後に酸素又は空気を強制的に送り込んだ水で処理することを特徴とする魚の水揚げ方法。   A method for landing a fish, characterized in that when the fish is landed, the fish is treated with water in which oxygen or air is forcibly sent before and / or after the fish is killed. 水温が24℃以上のときに魚を水揚げする方法であって、魚の即殺前及び/又は即殺後に酸素又は空気を強制的に送り込んだ水で処理することを特徴とする高水温における水揚げであっても魚肉のヤケを発生させない水揚げ方法。   A method of landing a fish when the water temperature is 24 ° C. or higher, wherein the fish is treated with water in which oxygen or air is forcibly sent before and / or after the fish is killed. A landing method that does not cause fish burns. 酸素又は空気を強制的に送り込んだ水で処理する方法が、酸素又は空気を送り込んだ水中に魚を入れること、又は、酸素又は空気を送りこんだ水を魚の鰓に供給することによるものである請求項1又は2の方法。   The method of treating with water in which oxygen or air is forcibly sent is by placing the fish in water into which oxygen or air has been sent, or by supplying water into which the oxygen or air has been supplied to the fish cage Item 1. The method according to item 1 or 2. 酸素又は空気を強制的に送り込んだ水が、魚の水揚げ前の生息水温より5〜30℃低い水温の水である請求項1ないし3いずれかの方法。   The method according to any one of claims 1 to 3, wherein the water in which oxygen or air is forcibly sent is water having a temperature 5 to 30 ° C lower than the temperature of the habitat before the fish is landed. 魚が大型海産魚であり、水が海水である請求項1ないし4いずれかの方法。   The method according to claim 1, wherein the fish is a large marine fish and the water is seawater. 魚がブリ類又はマグロ類である請求項5の方法。   6. The method of claim 5, wherein the fish is a yellowtail or a tuna.
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