JP4328760B2 - 魚肉保存方法 - Google Patents
魚肉保存方法 Download PDFInfo
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- JP4328760B2 JP4328760B2 JP2005339598A JP2005339598A JP4328760B2 JP 4328760 B2 JP4328760 B2 JP 4328760B2 JP 2005339598 A JP2005339598 A JP 2005339598A JP 2005339598 A JP2005339598 A JP 2005339598A JP 4328760 B2 JP4328760 B2 JP 4328760B2
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Description
前記包装は、包装内が80%〜95%までの真空に減圧された酸素含有ガス雰囲気となる真空バッグを用いて行うことが好ましい。
結することが好ましい。
前記凍結の後、前記凍結した魚類を−20℃〜−60℃の温度範囲に保持するように貯蔵することが好ましい。
本発明の魚肉保存方法は、特に、鯛、鰈、カンパチ、鮭、鮪など、皮を剥されてから魚肉に加工され得る魚類に適用される。該魚肉保存方法は、図1のように、まず、魚類に対し、その血合肉部分の少なくとも一部を取り除き(図4を参照)、菌類による分解作用を抑制する鮮度保持処理(ステップ1)を行ってから、前記処理に施した魚肉を80%〜95%までの真空に減圧された酸素含有ガス雰囲気の真空バッグで包装した(ステップ2)後、包装された魚肉を超低温急速凍結(ステップ3)させ、冷凍貯蔵(ステップ4)や輸送を行う。
ている僅少な菌類ないしウイルスの細胞または分子構造を瞬間に破壊することによって行われる。
Claims (4)
- 魚類に対し、その血合肉部分を少なくとも一部取り除き、菌類による分解作用を抑制する鮮度保持処理を行い、前記処理を施した魚肉を80%〜95%までの真空に減圧された酸素含有ガス雰囲気の真空バッグで包装した後、冷凍して貯蔵し、
前記血合肉部分を少なくとも一部取り除くことは、前記魚類の血合肉の少なくとも一部をその表面から内側へV字形になるように切り込むことによって行われることを特徴とする魚肉保存方法。 - 前記包装後の冷凍は、包装した魚肉を−60℃〜−70℃の超低温範囲で急速に凍結させることによって行われることを特徴とする請求項1に記載の魚肉保存方法。
- 前記凍結後の貯蔵は、凍結した魚肉を−20℃〜−60℃の温度範囲に保持させることで行われることを特徴とする請求項2に記載の魚肉保存方法。
- 前記酸素含有ガスは、二酸化炭素と酸素と窒素とからなることを特徴とする請求項1〜3のいずれか一項に記載の魚肉保存方法。
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JP2005339598A JP4328760B2 (ja) | 2005-11-25 | 2005-11-25 | 魚肉保存方法 |
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JP2005339598A JP4328760B2 (ja) | 2005-11-25 | 2005-11-25 | 魚肉保存方法 |
Publications (2)
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JP2007143431A JP2007143431A (ja) | 2007-06-14 |
JP4328760B2 true JP4328760B2 (ja) | 2009-09-09 |
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Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012196181A (ja) * | 2011-03-22 | 2012-10-18 | Kagoshima Univ | 魚血合肉の褐変抑制方法 |
JP6529106B2 (ja) * | 2013-06-14 | 2019-06-12 | 国立研究開発法人水産研究・教育機構 | 酸素ガス置換包装又は酸素ガス置換貯蔵を用いたマグロ類等の筋肉の冷蔵、冷凍、解凍、貯蔵法、並びに酸素ガス置換包装されたマグロ類等の筋肉 |
CN106804691A (zh) * | 2016-11-11 | 2017-06-09 | 广西科技大学 | 一种鲜生鱼肉制品活性氧类物质保鲜方法 |
CN111802440A (zh) * | 2020-07-17 | 2020-10-23 | 青岛贵仕生物科技有限公司 | 一种冻干海鱼食物的保鲜储藏方法 |
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