JP3229427B2 - Crustacean blackening inhibitor and method for its blackening prevention - Google Patents
Crustacean blackening inhibitor and method for its blackening preventionInfo
- Publication number
- JP3229427B2 JP3229427B2 JP10316393A JP10316393A JP3229427B2 JP 3229427 B2 JP3229427 B2 JP 3229427B2 JP 10316393 A JP10316393 A JP 10316393A JP 10316393 A JP10316393 A JP 10316393A JP 3229427 B2 JP3229427 B2 JP 3229427B2
- Authority
- JP
- Japan
- Prior art keywords
- blackening
- sugarcane
- crustacean
- sulfite
- inhibitor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、エビ類、カニ類など甲
殻類の黒変を防止する甲殻類の黒変防止剤及びその黒変
防止方法に関するものであり、より詳細には、水産加工
分野において有用な甲殻類の黒変防止剤及びその黒変防
止方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a crustacean blackening inhibitor and a method for preventing blackening of crustaceans such as shrimps and crabs, and more particularly to processing of marine products. The present invention relates to a crustacean blackening inhibitor useful in the field and a method for preventing blackening thereof.
【０００２】[0002]
【従来の技術】甲殻類、特にエビ類においては、死後に
急速な体色の黒変が認められる。この黒変は、これら甲
殻類の商品価値の低下を招くため極めて重大な問題とな
っている。従来、エビ類等の黒変を防ぐために亜硫酸塩
類、特に亜硫酸水素ナトリウムが黒変防止剤として主に
使われている。これは、亜硫酸水素ナトリウム０．３〜
０．５％溶液にエビを浸漬し、黒変の発生を防ぐ方法で
ある。また、最近、抗酸化剤を主体として黒変防止剤が
提案され、かかる抗酸化剤としては、グルタチオン、還
元型アスコルビン酸、システイン、グアヤック脂、トコ
フェロール、エチレンジアミンテトラ酢酸（ＥＤＴ
Ａ）、エリソルビン酸、没食子酸塩等があげられている
（特開平２−１８６９３６号公報）。また、抗酸化剤と
共に、ゼラチン、アルギン酸ナトリウム、ソルビトー
ル、プロピレングリコール、メチルセルロース、蔗糖等
の一般的な湿潤剤や可食性皮膜形成剤等を添加して処理
を行っている。2. Description of the Related Art In crustaceans, especially shrimps, rapid blackening of body color is observed after death. This blackening is a very serious problem because it reduces the commercial value of these crustaceans. Conventionally, sulfites, particularly sodium hydrogen sulfite, have been mainly used as blackening inhibitors to prevent blackening of shrimp and the like. This is sodium bisulfite 0.3-
In this method, shrimp is immersed in a 0.5% solution to prevent blackening. Recently, anti-blackening agents have been proposed mainly as antioxidants. Examples of such antioxidants include glutathione, reduced ascorbic acid, cysteine, guaiac fat, tocopherol, ethylenediaminetetraacetic acid (EDT).
A), erythorbic acid, gallate and the like (JP-A-2-186936). In addition, the treatment is performed by adding a general wetting agent such as gelatin, sodium alginate, sorbitol, propylene glycol, methylcellulose, sucrose, and an edible film-forming agent together with the antioxidant.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、甲殻類
の黒変防止に、従来の亜硫酸塩等を用いた場合は、その
残存が問題となる。０．７〜１．０％の亜硫酸塩を用い
れば、これら甲殻類の黒変は、非常に効果的に防止する
ことができる。しかし、このような高濃度の亜硫酸塩を
用いた場合、残存する量が、食品衛生法で定められてい
る濃度、即ち、二酸化硫黄（ＳＯ2)として１００ｐｐｍ
を越えてしまう。更に、亜硫酸塩を用いた場合には、残
存した亜硫酸塩によりホルムアルデヒドが生成し、独特
な悪臭の原因となる。これらの理由から、亜硫酸塩に代
わる安全かつ効果的な黒変防止剤の開発が期待されてい
る。また、上記抗酸化剤を用いたものでは、甲殻類の風
味を変え得るおそれが考えられ、その使用には慎重を要
する。本発明の目的は、亜硫酸塩に代わる安全且つ効果
的な黒変防止が可能で、その風味等も良好に維持する甲
殻類の黒変防止剤及びその黒変防止方法を提供すること
にある。However, when a conventional sulfite or the like is used to prevent the crustacean from turning black, the problem of residual sulfite is a problem. The blackening of these crustaceans can be prevented very effectively if 0.7 to 1.0% of sulfite is used. However, when such a high concentration of sulfite is used, the remaining amount is 100 ppm as sulfur dioxide (SO 2 ) as defined by the Food Sanitation Law.
Beyond. Further, when a sulfite is used, formaldehyde is generated by the remaining sulfite, which causes a peculiar odor. For these reasons, development of a safe and effective anti-blackening agent replacing sulfite is expected. Further, in the case of using the above-mentioned antioxidant, there is a possibility that the flavor of crustaceans can be changed. An object of the present invention is to provide a crustacean blackening inhibitor capable of safely and effectively replacing black sulfite and effectively maintaining its flavor and the like, and a method for preventing blackening thereof.
【０００４】[0004]
【課題を解決するための手段】本発明者等は、数多くの
天然物について鋭意検討の結果、砂糖黍抽出物、砂糖黍
由来の蔗糖、またはセルロースの構成糖であるセロビオ
ースが、甲殻類の黒変を極めて抑制することを知見し
た。本発明は、上記知見に基づいて目的を達成したもの
であり、砂糖黍抽出物、砂糖黍由来の蔗糖、又はセロビ
オースを含有することを特徴とする甲殻類の黒変防止剤
を提供し、該黒変防止剤の溶液中に、甲殻類を浸漬する
ことを特徴とする甲殻類の黒変防止方法を提供したもの
である。Means for Solving the Problems The present inventors have conducted intensive studies on a large number of natural products, and found that sugarcane extract, sucrose derived from sugarcane, or cellobiose, a constituent sugar of cellulose, caused blackening of crustaceans. It was found to be extremely suppressed. The present invention has achieved the object based on the above findings, and provides a crustacean blackening inhibitor comprising sugar cane extract, sugar cane-derived sucrose, or cellobiose, and the blackening agent is provided. An object of the present invention is to provide a method for preventing crustacean blackening, which comprises immersing a crustacean in a solution of an inhibitor.
【０００５】[0005]
【実施例】砂糖黍５kgの葉を取り除き、洗浄の後、これ
らを圧搾し、砂糖黍粗抽出物５２０mlを得た。さらにこ
の粗抽出物を、７０００ｒｐｍ２０分間の遠心に付し、
砂糖黍抽出物４６０mlを得た。また、砂糖黍由来の蔗糖
は、塩水港精糖（株）製を用い、更に、セロビオース
は、東京化成工業（株）製を用いた。得られた砂糖黍抽
出物、砂糖黍由来の蔗糖、及びセロビオースについて以
下の実施例評価を行った。EXAMPLE The leaves of 5 kg of sugarcane were removed, washed and pressed to obtain 520 ml of a crude extract of sugarcane. The crude extract was further subjected to centrifugation at 7000 rpm for 20 minutes,
460 ml of sugarcane extract were obtained. In addition, sugar cane-derived sucrose was manufactured by Saiko Minato Seikatsu Co., Ltd., and cellobiose was manufactured by Tokyo Chemical Industry Co., Ltd. The following examples were evaluated for the obtained sugar cane extract, sugar cane-derived sucrose, and cellobiose.
【０００６】（実施例１）クルマエビを０．５〜２０％
の上記砂糖黍抽出物、及び砂糖黍由来の蔗糖、更には
０．５〜１０％のセロビオースをそれぞれ含む３％塩化
ナトリウム溶液に３０分間浸漬の後、５℃にて黒変の発
生状況を観察した。黒変の状態については、−：変化な
し、＋：弱い黒変が認められる、＋＋：中程度の黒変が
認められる、＋＋＋：強い黒変が認められる、の四段階
に判断した。その結果を表１に示した。尚、無処理のも
のを対照例とし、亜硫酸塩を使用したものを比較例とし
た。(Example 1) 0.5 to 20% of prawns
After immersion for 30 minutes in a 3% sodium chloride solution containing the above sugarcane extract, sugarcane-derived sucrose, and 0.5-10% cellobiose, the occurrence of blackening was observed at 5 ° C. The state of black discoloration was determined in four stages:-: no change, +: weak black discoloration, ++: moderate black discoloration, +++: strong black discoloration. The results are shown in Table 1. The untreated product was used as a control, and the one using sulfite was used as a comparative example.
【０００７】（実施例２）クルマエビを０．５〜２０％
の上記砂糖黍抽出物、及び砂糖黍由来の蔗糖、更には
０．５〜１０％のセロビオースをそれぞれ含む３％塩化
ナトリウム溶液に３０分間浸漬の後、−３０℃で４８時
間凍結し、解凍後５℃にて黒変の発生状況を観察した。
黒変の状態については、実施例１の場合と同様に判断し
た。その結果を表２に示した。尚、無処理のものを対照
例とし、亜硫酸塩を使用したものを比較例とした。(Embodiment 2) 0.5-20% of prawns
The above sugarcane extract, and sugarcane-derived sucrose, and further immersed in a 3% sodium chloride solution containing 0.5-10% cellobiose for 30 minutes, frozen at -30 ° C for 48 hours, and thawed at 5 ° C. The occurrence of black discoloration was observed.
The state of blackening was determined in the same manner as in Example 1. The results are shown in Table 2. The untreated product was used as a control, and the one using sulfite was used as a comparative example.
【０００８】（実施例３）クルマエビを０．５〜２０％
の上記砂糖黍抽出物、及び砂糖黍由来の蔗糖、更には
０．５〜１０％のセロビオースをそれぞれ含む３％塩化
ナトリウム溶液に３０分間浸漬の後、頭部を除去し、５
℃にて黒変の発生状況を観察した。黒変の状態について
は、実施例１の場合と同様に判断した。その結果を表３
に示した。尚、無処理のものを対照例とし、亜硫酸塩を
使用したものを比較例とした。(Embodiment 3) Kuruma shrimp is added in an amount of 0.5 to 20%.
After immersion in a 3% sodium chloride solution containing the above sugarcane extract, sucrose derived from sugarcane, and 0.5-10% cellobiose for 30 minutes, the head was removed.
The occurrence of blackening was observed at ℃. The state of blackening was determined in the same manner as in Example 1. Table 3 shows the results.
It was shown to. The untreated product was used as a control, and the one using sulfite was used as a comparative example.
【０００９】[0009]
【表１】 [Table 1]
【００１０】[0010]
【表２】 [Table 2]
【００１１】[0011]
【表３】 [Table 3]
【００１２】（実施例４）クルマエビの頭部を除去し、
これを０．５〜２０％の上記砂糖黍抽出物、及び砂糖黍
由来の蔗糖、更には０．５〜１０％のセロビオースをそ
れぞれ含む３％塩化ナトリウム溶液に３０分間浸漬の
後、５℃にて黒変の発生状況を観察した。黒変の状態に
ついては、実施例１の場合と同様に判断した。その結果
を表４に示した。尚、無処理のものを対照例とし、亜硫
酸塩を使用したものを比較例とした。(Embodiment 4) The head of a prawn is removed,
This is immersed in a 3% sodium chloride solution containing 0.5 to 20% of the above sugarcane extract, sucrose derived from sugarcane, and 0.5 to 10% cellobiose for 30 minutes, and then blackened at 5 ° C. The state of occurrence of the change was observed. The state of blackening was determined in the same manner as in Example 1. Table 4 shows the results. The untreated product was used as a control, and the one using sulfite was used as a comparative example.
【００１３】（実施例５）クルマエビの頭部を除去し、
これを０．５〜２０％の上記砂糖黍抽出物、及び砂糖黍
由来の蔗糖、更には０．５〜１０％のセロビオースをそ
れぞれ含む３％塩化ナトリウム溶液に３０分間浸漬の
後、−３０℃で４８時間凍結し、解凍後５℃にて黒変の
発生状況を観察した。黒変の状態については、実施例１
の場合と同様に判断した。その結果を表５に示した。
尚、無処理のものを対照例とし、亜硫酸塩を使用したも
のを比較例とした。(Embodiment 5) The head of a prawn is removed,
This is immersed in a 3% sodium chloride solution containing 0.5 to 20% of the above sugarcane extract, sucrose derived from sugarcane, and 0.5 to 10% of cellobiose for 30 minutes. After freezing for 3 hours, the state of blackening was observed at 5 ° C. after thawing. For the state of blackening, see Example 1.
Judgment was made in the same manner as in the above case. Table 5 shows the results.
The untreated product was used as a control, and the one using sulfite was used as a comparative example.
【００１４】（実施例６）ホワイト系の冷凍エビを解凍
し、０．５〜２０％の上記砂糖黍抽出物、及び砂糖黍由
来の蔗糖、更には０．５〜１０％のセロビオースをそれ
ぞれ含む３％塩化ナトリウム溶液に３０分間浸漬の後、
５℃にて黒変の発生状況を観察した。黒変の状態につい
ては、実施例１の場合と同様に判断した。その結果を表
６に示した。尚、無処理のものを対照例とし、亜硫酸塩
を使用したものを比較例とした。Example 6 White frozen shrimp were thawed, and 0.5% to 20% of the above sugarcane extract, 3% containing sucrose derived from sugarcane, and 0.5% to 10% of cellobiose, respectively. After immersion in sodium chloride solution for 30 minutes,
The occurrence of blackening was observed at 5 ° C. The state of blackening was determined in the same manner as in Example 1. Table 6 shows the results. The untreated product was used as a control, and the one using sulfite was used as a comparative example.
【００１５】（実施例７）ピンク系の冷凍エビを解凍
し、０．５〜２０％の上記砂糖黍抽出物、及び砂糖黍由
来の蔗糖、更には０．５〜１０％のセロビオースをそれ
ぞれ含む３％塩化ナトリウム溶液に３０分間浸漬の後、
５℃にて黒変の発生状況を観察した。黒変の状態につい
ては、実施例２の場合と同様に判断した。その結果を表
７に示した。尚、無処理のものを対照例とし、亜硫酸塩
を使用したものを比較例とした。Example 7 A frozen pink shrimp was thawed, and 0.5% to 20% of the above sugarcane extract, sucrose derived from sugarcane, and 3% containing 0.5% to 10% of cellobiose, respectively. After immersion in sodium chloride solution for 30 minutes,
The occurrence of blackening was observed at 5 ° C. The state of blackening was determined in the same manner as in Example 2. Table 7 shows the results. The untreated product was used as a control, and the one using sulfite was used as a comparative example.
【００１６】[0016]
【表４】 [Table 4]
【００１７】[0017]
【表５】 [Table 5]
【００１８】[0018]
【表６】 [Table 6]
【００１９】[0019]
【表７】 [Table 7]
【００２０】[0020]
【発明の効果】本発明に係る甲殻類の黒変防止剤及びそ
の黒変防止方法よれば、亜硫酸塩に代わる安全且つ効果
的な黒変防止ができ、甲殻類の風味等も良好に維持する
ことができる。According to the crustacean blackening inhibitor and the method for preventing blackening according to the present invention, safe and effective blackening can be prevented in place of sulfite, and the crustacean flavor can be well maintained. be able to.
フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23B 4/00 ＪＩＣＳＴファイル（ＪＯＩＳ) ＪＡＦＩＣファイル（ＪＯＩＳ)Continuation of the front page (58) Field surveyed (Int. Cl. 7 , DB name) A23B 4/00 JICST file (JOIS) JAFIC file (JOIS)
Claims (4)
セロビオースを含有することを特徴とする甲殻類の黒変
防止剤。1. A crustacean blackening inhibitor comprising sugarcane extract, sugarcane-derived sucrose or cellobiose.
糖を１〜１０％含有することを特徴とする請求項１記載
の甲殻類の黒変防止剤。2. The agent for preventing blackening of crustaceans according to claim 1, comprising 1 to 10% of the sugarcane extract or sugarcane-derived sucrose.
とを特徴とする請求項１記載の甲殻類の黒変防止剤。3. The agent according to claim 1, wherein the cellobiose is contained in an amount of 1 to 5%.
に、甲殻類を浸漬することを特徴とする甲殻類の黒変防
止方法。4. A method for preventing blackening of crustaceans, comprising immersing crustaceans in a solution of the blackening inhibitor according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10316393A JP3229427B2 (en) | 1993-04-28 | 1993-04-28 | Crustacean blackening inhibitor and method for its blackening prevention |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10316393A JP3229427B2 (en) | 1993-04-28 | 1993-04-28 | Crustacean blackening inhibitor and method for its blackening prevention |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06311842A JPH06311842A (en) | 1994-11-08 |
| JP3229427B2 true JP3229427B2 (en) | 2001-11-19 |
Family
ID=14346845
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10316393A Expired - Fee Related JP3229427B2 (en) | 1993-04-28 | 1993-04-28 | Crustacean blackening inhibitor and method for its blackening prevention |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3229427B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5823141A (en) * | 1994-07-22 | 1998-10-20 | International Flavors & Fragrances Inc. | Process and for exciting, attracting, stimulating, and/or inciting members of the class crustacea |
| US5579723A (en) * | 1994-07-22 | 1996-12-03 | International Flavors & Fragrances Inc. | Process for exciting, attracting, stimulating, and/or inciting members of the penaeus genus of the class crustacea |
| US11096395B2 (en) | 2016-10-27 | 2021-08-24 | Toray Industries, Inc. | Food discoloration inhibitor |
-
1993
- 1993-04-28 JP JP10316393A patent/JP3229427B2/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 愛媛県工業試験場研究報告，Ｎｏ．１６，１９７８年 ５月，ｐ．２１−３０ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06311842A (en) | 1994-11-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Montero et al. | Effectiveness of onboard application of 4‐hexylresorcinol in inhibiting melanosis in shrimp (Parapenaeus longirostris) | |
| US20060034985A1 (en) | Prawn preservative and method of preserving prawn | |
| Dingle et al. | Protein instability in minced flesh from fillets and frames of several commercial Atlantic fishes during storage at− 5° C | |
| US2669520A (en) | Processing of shellfish and crustaceans | |
| JP3229427B2 (en) | Crustacean blackening inhibitor and method for its blackening prevention | |
| KR970009909B1 (en) | Method of preventing change of foods color | |
| US4279934A (en) | Method for improving the odor, flavor and color of canned ocean clam products | |
| JP3404703B2 (en) | Anti-tarnish for fruits and vegetables | |
| KR20070118938A (en) | Preservatives for crustaceans and preservation method of crustaceans | |
| WO2014017616A1 (en) | Agent for preserving quality of peeled and/or cut vegetable or fruit and/or seafood | |
| US20100215823A1 (en) | Frozen minced fish product | |
| JPH0455660B2 (en) | ||
| JP3392578B2 (en) | Anti-tarnish agent for perishables | |
| Martínez‐Alvarez et al. | Effect of different chemical compounds as coadjutants of 4‐hexylresorcinol on the appearance of deepwater pink shrimp (Parapenaeus longirostris) during chilled storage | |
| US20040224061A1 (en) | Frozen fillet or slice of fish meat, or a frozen processed fillet or slice of fish meat, in which degeneration due to TMAO is inhibited or prevented during freeze-storage | |
| KR910005284B1 (en) | Process improvable of fried fishes | |
| EP1601252A2 (en) | Preparation method for preserving cooked fish-based food products | |
| JP2000023615A (en) | Blackening prevention composition for crustacean, blackening inhibitor for crustacean and edible crustacean after blackening prevention treatment | |
| CA2434146C (en) | Method for treating fresh fish | |
| JP4430631B2 (en) | Crustacean preservative and crustacean preservation method | |
| JPH06245690A (en) | Anti-blackening agent and prevention of blackening | |
| KR830001808B1 (en) | Quality improvement method of fish | |
| US3852500A (en) | Preservation of crawfish meat with hepato-pancreatic crawfish distillate | |
| JP4369218B2 (en) | Slime remover | |
| JP2000139434A (en) | Composition for preventing darkening and browning of food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20070907 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080907 Year of fee payment: 7 |
|
| LAPS | Cancellation because of no payment of annual fees |