JP3224630B2 - How to decolor red fish - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for effectively decolorizing the body color of red fish.

[0002] Although red fish such as mackerel and sardine are often caught in the waters near Japan, it is difficult to say that they are fully utilized effectively. One of the reasons is the color derived from blood proteins.
The decline in commercial value is a major obstacle to the use of lean fish.

[0003]

2. Description of the Related Art Blood proteins (myoglobin and hemoglobin) are mainly responsible for the color peculiar to lean fish. Since these proteins are water-soluble, they have been conventionally used in physical methods such as a method of repeating water exposure or alkali exposure and a method of centrifugation. It has been attempted to remove this by means of strategic methods. However, such processing must be performed repeatedly, and still cannot be completely bleached. Rather, the residue has a reddish-brown or gray-brown coloration due to denaturation of muscle proteins due to repeated extractions.

As a method for avoiding such drawbacks and efficiently decolorizing the color of red fish, a method of treating with a solvent, particularly a method of decomposing the color of red fish with acid using a mixed solution of hydrochloric acid and ethanol has been proposed. (Journal of the Fisheries Society of Japan, 46 (1
0), 1269-1272 (1980)), and it is still difficult to say that it is still perfect from an industrial point of view.

[0005]

DISCLOSURE OF THE INVENTION The present invention provides a highly efficient and unique method for lean fish without losing the original taste and taste of the fish at all, and without using chemical substances that pose a problem in food pollution. The purpose of this is to develop a new method for decolorizing various colors. The present invention has been made for the purpose of developing a new method for decolorizing blood meat.

[0006]

SUMMARY OF THE INVENTION The present invention has been made to achieve the above-mentioned object, and has been made based on a completely different idea from the prior art.

[0007] That is, the present inventors have newly obtained an idea that it is advantageous to use microorganisms, and focused on myoglobin, which is a main cause of the color of red fish, and examined microorganisms that effectively decompose it. As a result of screening, effective bacteria were found, and further research was conducted based on this new finding, thereby completing the present invention.

[0008] The microorganism KB- newly isolated by the present inventors.
74 strains were classified as bacteria belonging to Pseudomonas based on the results of morphological observation and test of properties (Table 1 below).
As a result of comprehensive examination from the results of the examination of the physiological properties (Table 2 below), it was identified as Pseudomonas saccharophila and this was identified as Pseudomonas saccharophila K.
B-74 (Pseudomonas saccharo)
phila KB-74). This strain has been registered with FERMP-1345 by the Institute of Biotechnology and Industrial Technology, National Institute of Advanced Industrial Science and Technology.
No. 7 has been deposited.

[0009]

[Table 1]

[0010]

[Table 2]

In order to carry out the present invention, a myoglobin-degrading bacterium belonging to the genus Pseudomonas, for example, KB-74, is cultured, and the culture supernatant or a concentrate thereof is brought into contact with lean fish. For this purpose, a culture obtained by culturing Pseudomonas spp., A culture liquid such as a supernatant or a centrifugal separation liquid obtained from the culture, and / or a dried product, a paste-like product, or a concentrated product thereof Various kinds of processed products such as, a separated product, and a diluted product are appropriately used.

The cultivation of the bacterium may be appropriately carried out according to a conventional method for culturing a bacterium. The effect is further enhanced by adding a blood protein such as myoglobin or hemoglobin to the medium.

In order to decolor red fish according to the present invention, lean meat and a culture supernatant of Pseudomonas spp.
The contact may be carried out at 35 ° C., preferably at room temperature, for about 1 hour to 3 days. For example, a culture supernatant of Pseudomonas spp. May be sprinkled, sprayed, rubbed, injected, or poured into red meat. You can mince, simmer, or soak red meat.

The red meat may be processed by separating the lean portion from the red fish, or the whole red fish may be treated with microorganisms without separating the lean portion. Only the lean portion can be selectively decolorized without affecting the color. Therefore, even in the case of fish meat with blood meat, only the blood meat portion can be selectively decolorized.

As the red fish, various types of red fish such as mackerel, sardine, saury, etc. are all treated and decolorized as the object of the present invention. The present invention is not only excellent in the decolorizing effect, but also extremely excellent in that it does not affect the flavor, texture, umami, etc. inherently possessed by the red fish.

Hereinafter, embodiments of the present invention will be described.

[0017]

Embodiment 1 Pseudomonas sacchar
opila KB-74 (FERM P-1345
7) was cultured for 3 days at 30 ° C. in a medium containing 3% of polypeptone, 0.5% of yeast extract, and 0.5% of salt (pH 7.0). 0.1 ml of the main culture solution was added to 0.12 of myoglobin.
1 / 15M phosphate buffer containing 5% (PH 7.0)
9 ml of the solution was inoculated and further cultured at 30 ° C. for 3 days. After the culture, the cells are separated by centrifugation, and the supernatant is
Analyzed by high performance liquid chromatography. The analysis conditions are as follows. Model: Shimadzu LC-6A Column: Waco beads G-30 Solvent: 1/15 M phosphate buffer, pH 7.0 Flow rate: 0.5 ml / min Measurement wavelength: 280 nm, 500 nm The measurement results are shown in FIGS.

[0018]

[Example 2] Take out the lean portion of sardine and 10 g of it
On the other hand, 1 ml of the culture solution obtained in Example 1 was thoroughly mixed,
Left at room temperature for 1 day. As a result, the red pigment was decolorized to a color suitable for various processes. After heating the red meat after bleaching and eating it, the original taste of sardines,
The taste and texture were completely absent even when compared to those of the sardines that were not decolorized.

[0019]

Example 3 A concentrated solution obtained by concentrating 100 ml of the culture solution obtained in Example 1 under reduced pressure to 1 kg of a blood mixture of tuna was minced, minced, and maintained at 10 ° C. for 2 days.
As a result, although the pigment in the blood-gathered meat was decolorized and survived, no darkening of the product was observed, and it was confirmed that the product could be used as a raw material for the pasty product.

[0020]

Industrial Applicability According to the present invention, red fish can be decolorized very efficiently, and at this time, the original flavor and texture of the red fish are not impaired at all, and foods are not used because harmful additives are not used. It is also extremely effective in terms of hygiene.

Therefore, according to the present invention, not only the use of lean fish such as mackerel and sardine, which had been limited in use, has been expanded, but also blood meat can be used more effectively.

[Brief description of the drawings]

Fig. 1 HPLC pattern of the culture supernatant of this bacterium and control
(280 nm).

Fig. 2 HPLC pattern of the culture supernatant and control
FIG.

Claims (1)

(57) [Claims] Claims: 1. A red fish is prepared from Pseudomonas saccharophyte.
A method for decolorizing a red fish, which comprises treating with a culture, a culture, a culture solution, and / or a processed product thereof.