JP2019122292A - Method for producing fish meat product - Google Patents

Abstract

To provide a method for efficiently producing a modified fish meat product.SOLUTION: Provided are: a method for producing fish meat product comprising a step of injecting a fish meat modifier into the secondary circulation system of a fish body; and a method for producing fish meat product in which a fish meat modifier including a vitamin C and/or vitamin E as an antioxidant, a fragrance, a nutrient auxiliary component and a citrus fruit juice is injected into a fish body that is a center cut or fillet of one or more fish species selected from adult yellowtail, yellowtail, tuna and porgy.SELECTED DRAWING: None

Description

  The present invention relates to a method of efficiently producing a modified fish meat product.

  In particular, the linked meat, which is contained in large amounts in fish meat such as yellowtail, yellowtail, tuna, and bonito, contains a large amount of myoglobin and hemoglobin, and is easily browned by oxidation. The commercial value of fish meat is significantly reduced when browning, and it may be necessary to discard it.

  When the research group of the present inventors mixed the skin and juice of yuzu into the feed of cultured yellowtail and tested the antioxidative effect of yuzu origin to the fish body, only the browning of the thick meat of the fish meat product is suppressed It also found that the raw odor was suppressed and the product value increased. After that, mix oranges, sudachi, kaboss, lemon, olives, olives, grapes, etc. into feed and cultivate yellowtail, yellowtail, thailand, Japanese flounder, grouper, sweetfish, rainbow trout etc. and reform fish meat nationwide. It became widespread.

  However, as described above, the method of mixing the fish meat modifier with the feed is time-consuming and time-consuming, and there is a problem that the degree of modification is not uniform among individuals. Patent Document 1 describes a method of applying lignans to fresh fish fillets in addition to a method of mixing lignans with feed for the purpose of preventing browning of fish meat.

  However, even if lignans are applied to fresh fish fillets, oxidation of fish does not occur only on the surface, but also occurs internally due to oxidative enzymes etc., so the effect on suppression of browning and fresh odor is not sufficient. Therefore, in Non-Patent Documents 1 and 2, a technique for suppressing the oxidation of fish meat by injecting L-ascorbic acid (vitamin C) having an antioxidant action and selenone oxidized type dimer into an artery or vein of horse mackerel and yellowtail Is disclosed.

Unexamined-Japanese-Patent No. 2010-57367

Yasuyuki Tsukamasa et al., Fish Sci. , 79, pp. 349-355 (2013) Yamashita Yumiko et al, Journal of the Fisheries Society of Japan, 79 (5), pp. 863-868 (2013)

  As described above, in order to modify fish meat, in addition to a method of mixing a fish meat modifier with cultured fish feed, a method of injecting a fish meat modifier into an artery or vein of a fish has been developed.

  However, in the injection method, since a fish meat modifier must be delivered to fish meat through blood, it has to be injected into a living body and can not be performed, for example, on a fillet after the fish is tightened. Therefore, in Non-Patent Document 1, a live horse mackerel is anesthetized by immersion in artificial seawater at 10 ° C. for 1 to 3 minutes, and then a fish meat modifier is injected. Although there is no description of the injection condition in detail in the nonpatent literature 2, since it is difficult to inject in the blood vessel of the active fish body, it is thought that it is similarly anesthesized by some method.

  However, if the fish is anesthetized with a drug, it can not be commercialized, and as in the method described in Non-Patent Document 1, it may be difficult to anesthetize by cooling, which may cause the fish to die. obtain. At the very least, it is not practical from the aspect of efficiency to inject individual fish one by one in the commercialization of cultured fish.

  Then, an object of the present invention is to provide a method capable of efficiently producing a modified fish meat product.

The present inventors have intensively studied to solve the above problems. As a result, if the secondary circulation system of the fish body is used, it is possible to inject a fish meat modifier even in, for example, a fillet state, and it is possible to spread the fish meat modifier evenly and easily and efficiently throughout the fish meat. The present invention has been completed.
Hereinafter, the present invention is described.

[1] A method for producing fish meat products,
A method comprising the step of injecting a fish meat modifier into the secondary circulation system of a fish body.
[2] The method according to the above [1], wherein the fish is a center cut or fillet.
[3] The method according to the above [1] or [2], wherein the fish is a fish of one or more fish species selected from yellowtail, yellowtail, tuna and Thailand.
[4] The method according to any one of the above [1] to [3], wherein the fish meat modifier contains an antioxidant.
[5] The method according to the above [4], wherein the antioxidant comprises vitamin C and / or vitamin E.
[6] The method according to any one of the above [1] to [5], wherein the fish meat modifier contains a flavor.
[7] The method according to any one of the above [1] to [6], wherein the fish meat modifier contains a nutritional supplement component.
[8] The method according to any one of the above [1] to [7], wherein the fish meat modifier comprises citrus juice.

  According to the method of the present invention, fish meat can be effectively reformed even in the condition of fillets of fish, etc., and high-value fish meat products can be manufactured simply and efficiently. Thus, the present invention is very useful as a contribution to the fishery industry, particularly to the fish farming industry.

FIG. 1 is a photograph of the head-side cross-section of a yellowtail fillet including the secondary circulation port. FIG. 2 is a photograph after pouring a blue pigment aqueous solution from the secondary circulation system mouth of the fillet of yellowtail and leaving it to stand overnight. FIG. 3 is a photograph showing the appearance of briquettes in which purified water or an antioxidant was injected from the secondary circulation port and stored overnight in ice. FIG. 4 is an appearance photograph of a briquette, which is injected with purified water or fish meat modifier from the secondary circulation port, stored overnight in ice, and left still at 4 ° C. for 48 hours. FIG. 5 is a graph showing the results of color measurement of the central portion of the brown meat of briville in the control group and the fish meat modifier administered group. FIG. 6 is a graph showing the measurement results of the amount of lipid peroxide in briquettes of the control group and the fish meat modifier administered group.

  The method for producing a fish meat product according to the present invention comprises the step of injecting a fish meat modifier into the secondary circulation system of the fish.

  The fish body to which the fish meat modifier is to be injected in the method of the present invention is not particularly limited, and may be a living organism, or after being tightened, or after tightening and bleeding. It is also good. However, according to the method of the present invention, it is possible to distribute a fish meat modifier to fish meat even in a state after tightening, and in the living state, it may be anesthetized for injection of the fish meat modifier, Alternatively, it is preferable to inject the fish meat modifier into a fish after tightening (after death), since it is necessary to inject the fish meat modifier in a state where it may go wild if it is not anesthetized.

  The fish species of the fish may be saltwater fish or freshwater fish as long as it is edible, and is not particularly limited. However, since the method of the present invention relates to the production of fish meat products, it is preferable to apply the method to fish bodies of cultured fish, particularly to the same fish species of similar sizes, to produce fish meat products more efficiently. The cultured fish includes, for example, cultured seawater fish such as yellowtail, yellowtail, thailand, flounder, tuna, sweet potato, striped horse mackerel, Japanese horse mackerel, Japanese horse mackerel, grouper; and cultured freshwater fish such as eel, chard fish, amago fish and trout. In particular, according to the method of the present invention, since oxidation and discoloration of fish meat products can be effectively suppressed by using an antioxidant, yellowtail, yellowtail, tuna, and black discoloration which contain relatively large amount of brown meat that is easily oxidized and easily discolored. It is preferable to apply the method of the present invention to Thai fish which is a problem.

  As the body of the fish, other than the living body, the “round” after tightening and bleeding, “semi-dress” with the viscera removed from the round, “dress” with the head removed from the semi-dress, the dress The “center cut” is obtained by breaking the spine at the spine and removing the fins, and the “fillet” removing the tail, fins and spine from the dress. Among these, dresses, center cuts and fillets are preferred, in which relatively large and easy-to-find secondary circulation ports are observed.

  The secondary circulation of fish was once thought to be equivalent to the lymphatic system of vertebrates, but unlike the lymphatic system, it communicates with arteries etc., so the conventional circulatory system is called the primary circulatory system. , And came to distinguish from the lymphatic system. Although the primary and secondary circulations of the fish are connected by anastomotic vessels in the sputum valve artery, dorsal aorta and segmental arteries, the entrance is so narrow that most red blood cells pass through the anastomotic vessels The hematocrit value in the secondary circulation is extremely low compared to the primary circulation.

  In fillets generally recognized as fish meat and fillets cut to a suitable thickness, thick primary circulation blood vessels are not present, and only capillaries are present, so fish meat through the primary circulation system In order to supply the modifier to fish, it is necessary to inject the fish modifier into arteries and veins while the fish is alive in order to utilize the bloodstream. However, this requires a very difficult task of anesthetizing the fish or injecting a fish meat modifier into the active fish arteries or veins. On the other hand, fish have a relatively thick secondary circulatory blood vessel parallel to the spine, and it is easy to find the end in a cross section such as a filet, and also through the secondary circulatory blood vessel It is possible to easily spread fish meat modifiers throughout the fillet. The distal port of the secondary circulatory system in the cranial cross-section of the fillet is shown in FIG. In FIG. 1, the black circle is the end port of the secondary circulatory system.

  The fish meat modifier used in the method of the present invention is not particularly limited as long as it can modify fish meat, but is preferably in a liquid form so that it can be injected into the secondary circulation system. As a fish meat modifying component which is an active ingredient of a fish meat modifying agent, for example, an antioxidant that suppresses deterioration or discoloration due to oxidation, a flavor that suppresses fresh odor peculiar to fish meat, a nutritional supplement component, a seasoning that improves taste And umami ingredients.

  Antioxidants such as vitamin C (ascorbic acid) and vitamin E (α-tocopherol); epigallocatechin gallate, catechin, epicatechin, epigallocatechin, epicatechin gallate, quercetin, esperidin Antioxidants such as pterostilbene, proanthocyanidin and carnosic acid; antioxidants such as β-carotene, vitamin A, lycopene, lutein and astaxanthin; antioxidants such as glutathione; anti-antioxidant such as isomaltulose Oxidizing sugars; Synthetic antioxidants such as butyl hydroxyanisole; and others, uric acid, melatonin, urobilinogen and the like.

  Perfumes are mainly divided into natural perfumes and synthetic perfumes. Natural flavor is mainly obtained by subjecting plant raw materials to extraction, pressing, distillation and the like. Plant materials include flowers such as rose, jasmine and persimmon; flowers such as cassis; whole grass such as peppermint, spearmint, shiso, rosemary and sage; leaves of laurel, winter green, eucalyptus, tea and so on; Bark of ginger; rhizomes such as turmeric; oranges, yuzus, sudachi, sadachi (seven to seven), kaboss, orange, lemon, lime, grapefruit, grapes, fruits such as vanilla, etc .; seeds such as nutmeg, bitter almonds, mustard etc. Can be mentioned.

  Nutrient supplements include essential fatty acids such as docosahexaenoic acid, eicosapentaenoic acid, alpha linolenic acid, arachidonic acid, gamma-linolenic acid; vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, vitamin H, vitamin K, Vitamin P, vitamin U, vitamins such as cobalamin; zinc, iron, copper, chromium, selenium, magnesium, calcium, potassium, sodium, cobalt, molybdenum and other minerals; tryptophan, threonine, leucine, isoleucine, lysine, methionine, Examples include amino acids such as phenylalanine, histidine, asparagine, serine, proline, glutamine, tyrosine, γ-aminobutyric acid and taurine.

  Citrus fruits such as oranges, yuzu, sudachi, takuma sudachi (seven), kabos, orange, lemon, lime, grapefruit etc. are rich in vitamin C etc. which also have antioxidative effect etc. in addition to the scent component Therefore, it can be used as a raw material of antioxidants and nutraceutical ingredients, and fruit juice of citrus fruits and squeezed oil of peel or seed may be used as it is as an antioxidant, perfume or nutraceutical ingredient.

  As the seasoning, sugar, salt, vinegar, soy sauce, sake, miso and the like can be mentioned. As the umami component, glutamic acid, inosinic acid, guanylic acid and the like can be mentioned.

  The fish meat modifying component is injected into the secondary circulation system as a fish meat modifying agent as it is or after being diluted if it is liquid. If it is solid, it is dissolved or dispersed in a solvent and injected into a secondary circulation system as a fish meat modifier. Water is preferable as a solvent used for dissolving, dispersing and diluting the fish meat modifying component, but ethanol water may be used. Moreover, you may use an edible surfactant and polysaccharide thickener for melt | dissolution and dispersion | distribution. The concentration of the solution or dispersion as a fish meat modifier may be appropriately adjusted according to the type of fish meat modifier to be used.

  In fish fillets and the like, relatively thick secondary circulation blood vessels exist parallel to the spine, and the secondary circulation blood vessels are thicker toward the head and thinner toward the tail. Therefore, it is preferable to cut at least the head and find the secondary circulatory vascular orifice in the head-side cross section of the trunk, and inject a fish meat modifier from there. A fish meat modifier may be injected from the secondary circulatory vascular opening in the tail side cross section such as a fillet, but since it is thinner than the secondary circulatory vascular opening in the head side cross section, in this case the spine direction and A part of the tail side may be cut in the orthogonal direction.

  The method for injecting the fish meat modifier is not particularly limited, but it is preferable to use an apparatus such as a syringe capable of pressure-injecting the fish meat modifier, since it is necessary to spread the fish meat modifier throughout the fish. In addition, a catheter that can be inserted into the secondary circulatory system to a certain extent may be used. The diameter of the tip of the syringe or catheter is preferably selected in accordance with the diameter of the secondary circulatory system blood vessel to which the fish meat modifier is to be injected so that the fish meat modifier does not leak at the time of injection. It is preferable to set it as about 90% or more and 110% or less of the diameter. The specific diameter of the catheter or the like depends on the type of fish and the age of the fish, but the outer diameter can be, for example, 1 mm or more and 2 mm or less, and the inner diameter can be 0.8 mm or more and 1.8 mm or less.

  The injection amount of the fish meat modifier may be suitably adjusted according to the type of fish meat modifier, the concentration of the fish meat modifier, etc. For example, with respect to the mass of fish to be injected with the fish meat modifier, It can be 0.05 mass% or more and 5 mass% or less.

  According to the present invention, for example, a fish meat product which is difficult to be oxidized when an antioxidant is used and which has a long freshness, a fish meat product whose fresh odor peculiar to fish is suppressed when a flavor is used, and a nutritional value using a nutritional supplement component A fish meat product which can save time and effort of cooking can be very simply and efficiently manufactured, that is, a fish meat product having a high commercial value, by using a fish meat product having a higher B content, seasoning and a umami component.

  EXAMPLES Hereinafter, the present invention will be more specifically described by way of examples. However, the present invention is of course not limited by the following examples, and appropriate modifications may be made as long as the present invention can be applied to the purpose. Of course, implementation is also possible, and all of them are included in the technical scope of the present invention.

Example 1: Preliminary experiment The bulbar of a 2 year-old cultured yellowtail fish with a body weight of about 2 kg is cut and immediately killed, and after sufficient blood removal in seawater, it is cut into three and secondary circulation on the head side of the obtained fillet A polyethylene tube having an outer diameter of 1.2 mm and an inner diameter of 1.1 mm was inserted into the system port, and a 10 mL syringe was connected to the other end. 20 mL of a 1% by mass aqueous solution of edible blue pigment (“food pigment blue”, manufactured by Home-made Co., Ltd.) was placed in a syringe, and the pigment aqueous solution was slowly injected into the secondary circulation system so as not to overflow from the inlet. A photograph of the filet after standing at 4 ° C. overnight is shown in FIG.
As shown in FIG. 2, it can be seen that the injected blue dye aqueous solution can be distributed throughout the fillet via the secondary circulation system. In addition, although the primary circulation capillary was present in the filet, there was no primary circulation blood vessel having a sufficient thickness to inject the aqueous solution.

Example 2 Modification Experiment of Brifilet (1) Treatment of Brifilet After cultured and immediately killed the bulbar portion of 4 cultured 2-year-old cultured yellowtail fish weighing 2 to 3 kg, the blood was fully drained in seawater and then dropped into three pieces. The Separately, 0.5 g of vitamin C (ascorbic acid) and 3.3 g of vitamin E (α-tocopherol) are added to an appropriate amount of purified water, and further purified water is added to make the total volume 100 mL, while measuring pH with a pH meter A fish meat modifier was prepared by adjusting the pH to 7.0 with sodium oxide. The eight fillets obtained above were divided into two groups of four each, using polyethylene tubes and syringes with an outer diameter of 1.2 mm and an inner diameter of 1.1 mm, purified water for the control group, and a fish meat modifier In the administration group, the above fish meat modifier was slowly injected at 1% by mass with respect to the fillet mass so as not to overflow from the secondary circulation port on the head side. In consideration of the effects of individual differences, one of two fillets obtained from one individual was used as a control group, and the other as a fish meat modifier administration group. Each processed fillet was stored skin-side down at 4 ° C. overnight.

(2) Appearance Next, three slices each having a thickness of about 1 cm were cut out from each fillet, arranged in a polystyrene foam tray, covered with a food packaging film, and allowed to stand at 4 ° C. A photograph of each fillet at the start of standing at 4 ° C. (after 0 hours) is shown in FIG. 3, and a photograph of each fillet 48 hours after the start of the standing at 4 ° C. is shown in FIG.
As shown in FIG. 3, when stored overnight in ice, no significant difference in appearance is observed between the control group and the fish meat modifier administered group. Although there are cuts with some dark spots in the thick meat, it is considered to be due to individual differences from the comparison between the control group obtained from the same individual and the cut meat of the fish meat modification group.
However, as shown in FIG. 4, after 48 hours from the start of standing at 4 ° C., browning in the vicinity of the boundary with normal meat and browning in a dark brown was confirmed especially in brown meat of the control group. On the other hand, browning was also found in the combined meat of the fish meat modifier administration group, but its color and range were clearly suppressed as compared with the control group.

(3) Color measurement 0, 12, 24, 36, 48, 72 and 96 hours after the start of standing at 4 ° C, using a color meter ("CR-20" manufactured by Konica Minolta) The L ^* value, the a ^* value and the b ^* value at were measured. The results are shown in FIG. The L ^* value indicates the lightness, and the higher the value, the closer to white, and the lower, the closer to black. Also, the higher the value a ^* , the closer to red, the lower the value closer to green, the higher the value b ^* , the closer to yellow, and the lower the value closer to blue. Furthermore, the browning degree of brown meat can be expressed by the a ^* / b ^* ratio (Ochiai Yoshihiro et al., Journal of the Japan Fisheries Society, 54 (4), pp. 649-653 (1988)). The higher the value is, the more browning is suppressed. In FIG. 5, “**” indicates that there is a significant difference with respect to the control group at p <0.01 in Bonferroni test following two-way analysis of variance (Two-way ANOVA), “*** “Indicates that there is a significant difference with respect to the control group at p <0.001, and“ **** ”indicates that there is a significant difference with respect to the control group at p <0.0001.
As shown in FIG. 5, it was revealed that darkening and browning of the brown meat were significantly suppressed in the fish meat modifier-administered group compared to the control group.

(4) Measurement of lipid peroxide As a cause of browning of the lean meat of fish meat, there is a change from lipid to lipid peroxide by oxidation in addition to oxidation of myoglobin contained in the lean meat to change to metmyoglobin. Therefore, the lipid peroxide in the thick meat was measured by TBA (thiobarbituric acid) colorimetric method.
Specifically, after 0, 24, 48 and 96 hours from the start of standing at 4 ° C., a brown meat sample was taken from each fillet and stored in a tube at -80 ° C. until measurement. The measurement was performed using TBARS assay kit (manufactured by Cayman). The results are shown in FIG. In FIG. 6, “***” indicates that there is a significant difference with respect to the control group at p <0.001 in the Bonferroni test following two-way analysis of variance (Two-way ANOVA), “** ** "indicates that there is a significant difference with respect to the control group at p <0.0001.
As shown in FIG. 6, in the control group, lipid peroxide that causes browning increases with time, whereas in the fish meat modifier group, the formation of lipid peroxide is significantly suppressed. Was demonstrated. As described above, according to the method of the present invention, it is possible to easily spread the modifier over the whole fish meat even in the fillet state, and the effect of the fish meat modifier can be effectively exhibited.

Claims (8)

A method of producing fish meat products,
A method comprising the step of injecting a fish meat modifier into the secondary circulation system of a fish body.   The method according to claim 1, wherein the fish is a center cut or fillet.   The method according to claim 1 or 2, wherein the fish is a fish of one or more fish species selected from yellowtail, yellowtail, tuna and Thailand.   The method according to any one of claims 1 to 3, wherein the fish meat modifier comprises an antioxidant.   5. The method according to claim 4, wherein the antioxidant comprises vitamin C and / or vitamin E.   The method according to any one of claims 1 to 5, wherein the fish meat modifier comprises a flavor.   The method according to any one of claims 1 to 6, wherein the fish meat modifier comprises a nutraceutical ingredient.   The method according to any one of claims 1 to 7, wherein the fish meat modifier comprises citrus juice.