JP4875913B2 - How to store or transport live seafood - Google Patents
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本発明は、活イカ、活エビ等魚介類を海水に収容して生かしたまま保存又は輸送する活魚介類の保存又は輸送方法に関するものである。 The present invention relates to a method for preserving or transporting live seafood that preserves or transports live squid, live shrimp and other seafood in seawater.
現在、活魚介類の輸送は、活魚輸送車による輸送が盛んに行われている。しかし、活魚介類のうち、活イカの輸送は、最も難しい輸送である。例えば、活魚輸送車による活イカの輸送は、専用の水槽を積んだ車が必要なこと、大量の海水を一緒に運ばなければならないこと、１尾のイカがスミを吐いた場合でも他の多数のイカに影響が及ぶため、長時間の輸送では濾過装置が必要なこと、更には一度に多数のイカを運ばなければ費用が割高になることなど問題が多い。 Currently, live fish and shellfish are actively transported by live fish transport vehicles. However, among live seafood, live squid is the most difficult transport. For example, live squid transported by a live fish transport vehicle requires a car with a dedicated aquarium, must transport a large amount of seawater together, and even if one squid spits out, many other things Therefore, there are many problems such as the need for a filtration device for long-time transportation, and the high cost if many squid are not carried at once.
また、最近、活魚輸送車による輸送に代わる輸送方法の一つとして、例えば容量６Ｌ（リットル）程度のビニールやポリエチレンなどのプラスチック製袋に海水と活イカ１尾を入れ、酸素を充填し、密封した状態にして輸送する方法がある。この輸送方法は、イカを１個体毎にパックしているため、スミを吐いても他のイカに影響がないこと、少数のイカでも宅配便を利用した輸送が可能なこと、濾過装置等の設備が必要でないことなど多くの利点がある。 Recently, as an alternative to live fish transport vehicles, seawater and live squid are placed in a plastic bag with a capacity of about 6L (liter), filled with oxygen, and sealed. There is a method of transporting in the state of being. Since this squid packs squid one by one, even if it spits out, it does not affect other squids, it can be transported by courier even with a small number of squids, filtration devices, etc. There are many advantages such as no equipment required.
一般に、活イカを海水に収容して保存又は輸送する場合、時間の経過に伴い、イカの呼吸作用による酸素の低減、イカの代謝により排泄される二酸化炭素の増加と、それによる海水のｐＨの低下、排泄されるアンモニアの蓄積によるアンモニアの毒性の増加などの活イカの生存を害する現象が起こり、長時間イカを生存させることが難しい。 In general, when live squid is stored or transported by storing it in seawater, as time passes, the oxygen decreases due to the respiratory action of squid, the carbon dioxide excreted by squid metabolism increases, and the pH of the seawater thereby increases. Phenomena detrimental to the survival of live squid occur, such as an increase in the toxicity of ammonia due to the decrease and accumulation of ammonia excreted, making it difficult to survive for a long time.
そこで、活イカを収容する海水にマグネシウム化合物を添加して、該マグネシウム化合物によりイカを鎮静化し、その代謝を抑制して、酸素の消費や、二酸化炭素やアンモニアの排泄を抑制し、それによりイカの生存期間の延長を図る方法が提案されている（例えば、特許文献１及び２参照）。しかし、このマグネシウム化合物を添加する方法では、イカの体重や健康状態によってマグネシウム化合物の鎮静化効果が大きく異なり、安定した生存期間の延長効果が得られない。また、例えば、イカの個体毎に、その体重や健康状態に合わせてマグネシウム化合物の添加濃度を調整することは実用上困難である。 Therefore, a magnesium compound is added to seawater containing live squid, the squid is sedated by the magnesium compound, its metabolism is suppressed, and consumption of oxygen and excretion of carbon dioxide and ammonia are suppressed. Have been proposed (see, for example, Patent Documents 1 and 2). However, in this method of adding a magnesium compound, the sedative effect of the magnesium compound varies greatly depending on the weight and health of the squid, and a stable survival extension effect cannot be obtained. In addition, for example, it is practically difficult to adjust the concentration of magnesium compound added in accordance with the weight and health of each squid individual.
また、イカの生存期間の延長を図る目的で、活イカを収容する海水に緩衝液又は緩衝剤を添加してｐＨを制御し、排泄されたアンモニアの毒性を低下させる方法や、また、該海水にアルカリ性化合物をｐＨ調整剤として添加してｐＨを制御し、排泄された二酸化炭素の毒性を低下させる方法が知られている（例えば、特許文献２参照）。しかし、実際に使用できる人に安全（食品添加物として認められているもの）で安価で、しかもイカにも影響が少なく、なお且つ、イカの生存期間の延長を所望のように十分に図り得る適正な濃度（使用量）の知られている緩衝液、緩衝剤あるいはｐＨ調整剤は未だない。 Further, for the purpose of extending the life of the squid, a method of controlling the pH by adding a buffer or a buffer to the seawater containing live squid to reduce the toxicity of excreted ammonia, There is known a method of controlling the pH by adding an alkaline compound as a pH adjuster to reduce the toxicity of excreted carbon dioxide (see, for example, Patent Document 2). However, it is safe for those who can actually use it (approved as a food additive), is inexpensive, has little effect on squid, and can sufficiently extend the life of squid as desired. There is no known buffer, buffer or pH adjuster with an appropriate concentration (amount used).
更にまた、魚介類の生存期間の延長を図る目的で、活魚介類を収容する海水中のｐＨを下げてアンモニアの毒性を低下させると共に、魚介類を二酸化炭素麻酔によって冬眠に近い状態にして代謝を抑制する方法も知られている（例えば、特許文献３参照）。しかし、上記のように安全性が高くて安価なイカ等魚介類の生存期間の延長を所望のように十分に図り得る適正な濃度（使用量）の知られている緩衝液、緩衝剤あるいはｐＨ調整剤は未だなく、更には、この方法では、実際には、ｐＨを下げることによって海水中の二酸化炭素の存在比が増加し、イカ等魚介類が体外に二酸化炭素を排出できなくなって窒息してしまう。 Furthermore, for the purpose of prolonging the survival time of seafood, the pH of seawater containing live seafood is lowered to lower the toxicity of ammonia, and the seafood is put into a state of hibernation by carbon dioxide anesthesia. There is also known a method of suppressing the above (see, for example, Patent Document 3). However, as described above, a known buffer solution, buffering agent or pH of an appropriate concentration (amount to be used) capable of sufficiently extending the survival period of the seafood such as squid, which is highly safe and inexpensive, as desired. There is no regulator yet, and in this method, the abundance ratio of carbon dioxide in seawater is actually increased by lowering the pH, and squid and other fish and shellfish cannot exhale carbon dioxide outside the body and suffocate. End up.
本発明は、上記従来の状況に鑑み、活イカ、活エビ等魚介類を海水に収容して保存又は輸送するに当たり、活魚介類の生存期間を延長し得る活魚介類の保存又は輸送方法を提供することにあり、特に、活魚介類の生存期間を延長し得る、所定量の活魚介類と海水をプラスチック製袋に入れて保存又は輸送する方法を提供することにある。 In view of the above-described conventional situation, the present invention provides a method for preserving or transporting live fish and shellfish that can extend the life of live fish and shellfish when storing or transporting live fish and shellfish such as live squid and shrimp in seawater. In particular, it is to provide a method for storing or transporting a predetermined amount of live seafood and seawater in a plastic bag, which can extend the life of live seafood.
本発明者らは、上記目的を達成すべく鋭意研究した結果、まずは、次の知見を得た。
（ａ）イカは４〜８℃前後の水温が酸素消費量が少ない。
（ｂ）イカは２℃以下では生存できない。
（ｃ）スルメイカ１尾を３Ｌの海水に収容し、開放状態でエアレーションを施して５℃で保存した場合、４８時間は海水を交換しなくても生存する。その際、アンモニア態窒素は４３．２ｍｇ−Ｎ／Ｌ、ｐＨは７．９であり、アンモニアは死亡原因とはならない。
（ｄ）ビニール製袋にスルメイカ１尾と海水３Ｌと酸素３Ｌ（標準状態）を入れて密封し、５℃で保存した場合、酸素は十分に残っているが、１０〜１４時間程度で死亡した。そのとき、ｐＨは６．２であり、溶存二酸化炭素は６１２ｍｇ−ＣＯ２／Ｌであった。
（ｅ）魚介類は一般に溶存二酸化炭素（炭酸ガス）の濃度が高くなると自ら二酸化炭素を排出できなくなるため窒息する。炭酸イオンの形では魚介類にはほとんど影響がない。溶存二酸化炭素は水中のｐＨによって、炭酸ガスと炭酸イオンの存在比が決まっており、ｐＨが低いと炭酸ガスの割合が増加する。したがって、上記（ｄ）における死亡原因は、スルメイカの呼吸によって排出された二酸化炭素が海水中に溶けて海水のｐＨを徐々に下げ、ｐＨが下がったことによって海水中の炭酸ガスの濃度が増加し、スルメイカは二酸化炭素を排出できなくなって窒息した。
（ｆ）呼吸による二酸化炭素が増加しても、スルメイカを収容した海水のｐＨを一定以上に維持し、炭酸ガスの割合を少なくして炭酸イオンの状態にしておけば窒息せずに生存させることができる。
（ｇ）水酸化ナトリウムや水酸化カルシウム（消石灰）などのアルカリ物質を少しずつ入れることによってもｐＨを維持できるが、密封した状態のビニール製袋中に入れることは難しい。
（ｈ）水酸化ナトリウムや水酸化カルシウム（消石灰）などのアルカリ物質を徐々に溶け出すようにしたもの自体は知られているが、実際に活魚介類の保存又は輸送に使えるものは未だない。また、かかる物質を徐々に溶け出すようにしたものは、できたとしてもコストがかかるものである。
（ｉ）これまで緩衝剤として使われている炭酸水素ナトリウムは、炭酸を多く含有するものであるから、活魚介類の保存又は輸送の際に用いる緩衝剤としては好ましくない。
（ｊ）ｐＨ調整剤や緩衝剤には、人間や魚介類に対する安全性が確認されていないものが種々あったり、使用濃度によっては魚介類が死亡したり、活魚介類の生存期間延長効果が得られないものが種々ある。
As a result of earnest research to achieve the above object, the present inventors first obtained the following knowledge.
(A) Squid has a water temperature of around 4-8 ° C. and low oxygen consumption.
(B) Squid cannot survive below 2 ° C.
(C) When one squid is accommodated in 3 L of seawater, aerated in an open state and stored at 5 ° C., it survives for 48 hours without changing the seawater. At that time, ammonia nitrogen is 43.2 mg-N / L and pH is 7.9, and ammonia does not cause death.
(D) Put a squid, 1L seawater and 3L oxygen (standard state) in a plastic bag, seal it and store it at 5 ° C. . At that time, pH was 6.2 and dissolved carbon dioxide was 612 mg-CO 2 / L.
(E) Generally, fish and shellfish suffocate because dissolved carbon dioxide (carbon dioxide) cannot be discharged by itself when the concentration of dissolved carbon dioxide (carbon dioxide) increases. The carbonate ion form has little effect on seafood. In dissolved carbon dioxide, the ratio of carbon dioxide gas to carbonate ions is determined by the pH of the water, and when the pH is low, the proportion of carbon dioxide increases. Therefore, the cause of death in the above (d) is that carbon dioxide discharged by the respiration of the squid is dissolved in the seawater, gradually lowering the pH of the seawater, and the concentration of carbon dioxide in the seawater increases as the pH falls. The squid suffocated because they could not emit carbon dioxide.
(F) Even if carbon dioxide increases due to respiration, if the pH of the seawater containing the squid is maintained above a certain level and the proportion of carbon dioxide gas is reduced to a level of carbonate ions, it will survive without suffocation. Can do.
(G) Although pH can be maintained by adding alkaline substances such as sodium hydroxide and calcium hydroxide (slaked lime) little by little, it is difficult to put in a sealed plastic bag.
(H) Although an alkaline substance such as sodium hydroxide or calcium hydroxide (slaked lime) gradually dissolved is known per se, there is still nothing that can be actually used for storing or transporting live seafood. In addition, if such a substance is gradually dissolved, it is expensive even if it can be made.
(I) Sodium bicarbonate used so far as a buffering agent contains a large amount of carbonic acid, and thus is not preferable as a buffering agent used for storage or transportation of live fish and shellfish.
(J) There are various pH adjusters and buffering agents that have not been confirmed to be safe for humans and seafood, depending on the concentration used, fish and shellfish may die, or the life span of live fish and shellfish may be extended. There are various things that cannot be obtained.
上記知見を踏まえ、更に多くのｐＨ調整剤や緩衝剤などについて検討して研究を進めたところ、本発明者らは、活イカに使用する緩衝剤としてグリシンを使用し、さらに所期のイカの生存期間延長を達成し得る一定の化合物とその使用量を見出し、更に該一定の化合物を添加した海水の、イカの生存に好適なｐＨ範囲を見出して、本発明を完成した。 Based on the above findings, we investigated and studied more pH regulators and buffering agents, and as a result, the present inventors used glycine as a buffering agent for live squid, The present inventors have completed the present invention by finding a certain compound capable of achieving an extended survival period and the amount of the compound used, and finding a pH range suitable for the survival of squid in seawater to which the certain compound is added.
即ち、本発明は、上記目的を達成するために、次の活イカ、活エビ等魚介類の保存又は輸送方法を提供する。
（１）活魚介類を海水に収容して保存又は輸送するに当たり、活魚介類を収容する海水に、グリシンを添加することを特徴とする活魚介類の保存又は輸送方法。
（２）活魚介類は活イカであることを特徴とする上記（１）に記載の活魚介類の保存又は輸送方法。
（３）活魚介類は活エビであることを特徴とする上記（１）に記載の活魚介類の保存又は輸送方法。
（４）活魚介類を収容する海水に、グリシンに加えてアルカリ物質をも添加して、該海水の初期ｐＨを８．５〜９．２に調整することを特徴とする上記（２）又は（３）に記載の活魚介類の保存又は輸送方法。
（５）アルカリ物質として、水酸化カルシウム及び水酸化ナトリウムから選ばれたいずれか一方又は両方を用いることを特徴とする上記（４）に記載の活魚介類の保存又は輸送方法。
（６）活魚介類及び海水がプラスチック製袋に収納されており、該プラスチック製袋内に酸素が充填されており、該プラスチック製袋に収納されている活魚介類が１〜３尾又は所定重量であることを特徴とする上記（１）〜（５）のいずれかに記載の活魚介類の保存又は輸送方法。
That is, the present invention provides the following methods for preserving or transporting seafood such as live squid and shrimp in order to achieve the above object.
(1) A method for preserving or transporting live seafood, comprising adding glycine to seawater containing live seafood when the live seafood is stored or transported in seawater.
(2) The method for preserving or transporting live seafood according to (1) above, wherein the live seafood is live squid.
(3) The method for preserving or transporting live seafood according to (1) above, wherein the live seafood is live shrimp.
(4) The above-mentioned (2) or (2), wherein an alkaline substance is added in addition to glycine to seawater containing live fish and shellfish to adjust the initial pH of the seawater to 8.5 to 9.2 The method for preserving or transporting live fish and shellfish according to (3).
(5) The method for preserving or transporting live fish and shellfish according to (4) above, wherein any one or both selected from calcium hydroxide and sodium hydroxide is used as the alkaline substance.
(6) Live fishery products and seawater are stored in a plastic bag, oxygen is filled in the plastic bag, and 1 to 3 live fishery products stored in the plastic bag or predetermined The method for preserving or transporting live fish and shellfish according to any one of (1) to (5) above, characterized in that it is a weight.
本発明によれば、活イカ、活エビ等魚介類を海水に収容して保存又は輸送するに際し、人体や活イカへの悪影響を懸念することなく、活魚介類の生存期間の延長を図ることができる。 According to the present invention, when seafood such as live squid and shrimp is stored in seawater and stored or transported, the survival period of live seafood is extended without concern for adverse effects on the human body and live squid. Can do.
例えば、本発明を、活魚介類として活イカを用い、該活イカと海水をプラスチック製袋に収納し、該プラスチック製袋内に酸素を充填して保存又は輸送する態様で実施すれば、プラスチック製袋に収納してから２４時間以上イカを生存させることができる。 For example, if the present invention is carried out in a mode in which live squid is used as live fish and shellfish, the live squid and seawater are stored in a plastic bag, and the plastic bag is filled with oxygen and stored or transported, the plastic Squid can survive for more than 24 hours after being stored in a bag.
本発明によれば、上記のとおり活イカ、活エビ等魚介類の生存期間の延長を図ることができるのであるから、活魚介類の長期間の保存が可能となり、また、遠距離の輸送が可能となることはいうまでもなく、更には、プラスチック製袋に活魚介類と海水を収納する態様で本発明を実施すれば、宅配便を利用する活イカの配送の合理化にも、遠距離配送が可能となる観点から大きく寄与することができる。 According to the present invention, it is possible to extend the life of fish and shellfish such as live squid and shrimp as described above, so that live fish and shellfish can be stored for a long period of time, and can be transported over long distances. Needless to say, if the present invention is implemented in a mode in which live seafood and seawater are stored in a plastic bag, it will be possible to streamline live squid delivery using courier service. This can greatly contribute from the viewpoint of enabling delivery.
本発明は、スルメイカ、アオリイカ、ヤリイカ、エビ（特にボタンエビ）などの魚介類に適用することができ、中でもスルメイカ、ボタンエビに適用することは、特に顕著な効果が得られ、本発明の好ましい実施態様である。 The present invention can be applied to fish and shellfish such as squid, sea squid, squid and shrimp (especially button shrimp). Among them, application to squid and button shrimp is particularly remarkable, and is preferred in the present invention. This is an embodiment.
活イカ、活エビを収容する海水は、天然海水であっても、人工海水であって、更にはこの両海水の混合物であっても差し支えない。活イカ、活エビの収容に用いる海水量は、必要に応じて適宜設定することができるが、一般に、例えばイカの体重の８〜１２倍、好ましくは９〜１１倍が適当である。海水量は活イカ、活エビの生存にとって、多いほうが有利であるが、輸送効率からはできるだけ少ない方がよい。 The seawater containing live squid and shrimp may be natural seawater, artificial seawater, or a mixture of both seawaters. The amount of seawater used for housing live squid and live shrimp can be set as appropriate, but is generally 8 to 12 times, preferably 9 to 11 times the weight of squid, for example. A larger amount of seawater is advantageous for the survival of live squid and shrimp, but it is better to reduce the amount of seawater as much as possible from the viewpoint of transportation efficiency.
本発明では、活イカ、活エビを収容する海水にグリシンを、海水１Ｌ当たり２０〜５０ｍＭ、好ましくは３０〜４０ｍＭ添加する。グリシンは、長期間、海水を活魚介類（活イカ、活エビ）の生存に適したpHに維持するのに好適な緩衝剤として機能するもので、所期の活イカ、活エビの生存期間延長を達成し得る化合物である。また、このグリシンは、人間への安全性が確認されており、イカにも適量であれば悪影響がなく、その味を損なうことがない化合物である。 In the present invention, glycine is added to seawater containing live squid and shrimp at 20 to 50 mM, preferably 30 to 40 mM per liter of seawater. Glycine functions as a suitable buffer for maintaining seawater at a pH suitable for the survival of live fish and shellfish (live squid and shrimp) for a long period of time. A compound that can achieve prolongation. Further, this glycine has been confirmed to be safe for humans, and is a compound that does not adversely affect the squid in an appropriate amount and does not impair its taste.
グリシンの添加量が２０ｍＭ／Ｌ未満の場合は、所期の生存期間延長を達成できない。また、添加量が５０ｍＭ／Ｌを超える場合は、グリシン濃度が高くなり過ぎてかえって生存の障害となる。 If the amount of glycine added is less than 20 mM / L, the desired survival time extension cannot be achieved. On the other hand, when the addition amount exceeds 50 mM / L, the glycine concentration becomes too high, which is an obstacle to survival.
本発明の実施に当たっては、グリシンを添加した海水に、更にアルカリ物質を添加して、その初期ｐＨを８．５〜９．２、好ましくは８．７〜９．０に調整することが望ましい。そうすることにより、イカ又はエビの生存期間をより長く延長することができる。また、ここでいう、海水の初期ｐＨとは、イカを海水に収容した際の当初の海水のｐＨの意味である。また、上記のように海水の初期ｐＨを調整すれば、イカ又はエビの保存又は輸送の期間や条件などにより一概にはいえないが、一般に、保存又は輸送の終了時期でも海水のｐＨを６．８〜８．０に維持することができる。 In practicing the present invention, it is desirable to adjust the initial pH to 8.5 to 9.2, preferably 8.7 to 9.0 by further adding an alkaline substance to seawater to which glycine has been added. By doing so, the survival time of squid or shrimp can be prolonged. Moreover, the initial pH of seawater here means the pH of the initial seawater when squid is accommodated in seawater. In addition, if the initial pH of seawater is adjusted as described above, it cannot be said unconditionally depending on the period or conditions of storage or transport of squid or shrimp, but generally the pH of seawater is 6. 8 to 8.0 can be maintained.
また、上記海水に添加するアルカリ物質としては、水酸化カルシウム、水酸化ナトリウム、又はこれらの混合物が好ましく用いられる。その添加量は、海水の初期ｐＨを８．５〜９．２に、好ましくは８．７〜９．０に調整できる量であるが、一般に、水酸化カルシウムは１〜４．５ｍＭ／Ｌ（海水）、好ましくは２〜３ｍＭ／Ｌ（海水）であり、水酸化ナトリウムは２〜９ｍＭ／Ｌ（海水）、好ましくは４〜６ｍＭ／Ｌ（海水）である。 Moreover, as an alkaline substance added to the seawater, calcium hydroxide, sodium hydroxide, or a mixture thereof is preferably used. The amount of addition is such that the initial pH of seawater can be adjusted to 8.5 to 9.2, preferably 8.7 to 9.0, but generally calcium hydroxide is 1 to 4.5 mM / L ( Seawater), preferably 2-3 mM / L (seawater), and sodium hydroxide is 2-9 mM / L (seawater), preferably 4-6 mM / L (seawater).
また、本発明における活イカ、活エビの保存又は輸送の際の温度（海水温度）は、必要に応じて適宜設定することができるが、一般に、３〜１２℃、好ましくは５〜８℃であることが望ましい。活イカ、活エビの酸素消費量やアンモニアなどの排泄物量の観点からは、温度が低い方がこれらの量が少なくて好ましい。 Moreover, although the temperature (seawater temperature) at the time of preservation | save or transport of the live squid and shrimp in this invention can be suitably set as needed, generally it is 3-12 degreeC, Preferably it is 5-8 degreeC. It is desirable to be. From the viewpoint of oxygen consumption of live squid and shrimp and the amount of excreta such as ammonia, lower temperatures are preferable because these amounts are smaller.
本発明は、必要に応じて各種態様で実施することができる。例えば、大容量の容器に多量の海水を入れ、それに多数の活イカ、活エビを収納して開放状態でエアレーションを施しながら活イカ、活エビの保存又は輸送を行うことができる。また、小容量のビニール製袋やポリエチレン製袋など、あるいは紙袋の内側をプラスチックでコーティングした袋などのプラスチック製袋に１尾あるいは２〜３尾の活イカを収納し、酸素を充填して該プラスチック製袋を密封して活イカの保存又は輸送を行うことができる。この後者の態様は、例えば活スルメイカをプラスチック製袋に収納してから２４時間以上生存させ得るという、従来例の見られない顕著な効果が奏せられ、また、例えば活イカの配送に当たり、宅配便等を利用することができ、活イカの配送の合理化に大きく寄与できるので、本発明の好ましい実施態様である。 The present invention can be implemented in various modes as necessary. For example, a large volume of seawater can be placed in a large-capacity container, and a large number of live squid and shrimp can be stored in it, and the live squid and live shrimp can be stored or transported while being aerated in an open state. Also, one or two or three live squids are stored in a plastic bag such as a small-capacity plastic bag or polyethylene bag, or a bag coated with plastic on the inside of a paper bag. A plastic bag can be sealed to store or transport live squid. This latter aspect has a remarkable effect that is not seen in the prior art, for example, that live squid can be kept alive for 24 hours or more after being stored in a plastic bag. For example, when delivering live squid, Since a flight etc. can be utilized and it can contribute greatly to rationalization of live squid delivery, it is a preferable embodiment of the present invention.
上記後者の態様において、プラスチック製袋に充填する酸素としては、酸素ガスや、空気のような酸素含有ガスを用いることができる。また、充填する酸素量は、必要に応じて適宜設定することができるが、一般に、イカの体重１ｋｇ当たり、保存又は輸送時間１ｈｒ当たりで０．２８〜０．４２Ｌ（標準状態）が適当である。これは、充填する酸素として空気のような酸素含有ガスを用いた場合は、その中の酸素量換算である。 In the latter embodiment, oxygen gas or oxygen-containing gas such as air can be used as the oxygen filled in the plastic bag. In addition, the amount of oxygen to be filled can be appropriately set as necessary, but generally 0.28 to 0.42 L (standard state) per 1 kg body weight of squid and 1 hour of storage or transportation time is appropriate. . This is in terms of the amount of oxygen in the case where oxygen-containing gas such as air is used as oxygen to be filled.
ちなみに、活イカの酸素消費量は、それを収容した海水温度によって変わるが、例えばスルメイカの酸素消費量と海水温度の関係を例示すれば図１のとおりである。図１は、後記実施例１と同様の条件で、但し海水温度を変化させて行ったスルメイカの保存実験におけるスルメイカの酸素消費量と海水温度の関係を示すグラフである。 Incidentally, the oxygen consumption of live squid varies depending on the temperature of the seawater in which it is stored. For example, FIG. 1 shows the relationship between the oxygen consumption of sea squid and the seawater temperature. FIG. 1 is a graph showing the relationship between the oxygen consumption of sea squid and the sea water temperature in a preservation experiment of squid that was performed under the same conditions as in Example 1 described later, but changing the sea water temperature.
以下、実施例、比較例により更に具体的に本発明を説明するが、本発明は以下の実施例に限定されるものではない。
実施例１〜１０、比較例１〜９は、活イカ（スルメイカ又はヤリイカ）に関する例であり、実施例１１、比較例１０は、活エビ（ボタンエビ）に関する例である。
EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further more concretely, this invention is not limited to a following example.
Examples 1 to 10 and Comparative Examples 1 to 9 are examples relating to live squid (Slime squid or squid), and Example 11 and Comparative Example 10 are examples relating to live shrimp (button shrimp).
内容積６Ｌのビニール製袋の中に、グリシン（ＮＨ２ＣＨ２ＣＯＯＨ）と、水酸化ナトリウム（ＮａＯＨ）又は水酸化カルシウム（Ｃａ（ＯＨ）２）を表１に示す量添加した、あるいはこれらの化合物を添加しない、表１に示すｐＨの天然海水３Ｌ（重量約３０００ｇ）と、スルメイカ又はヤリイカ（体重２５０〜３５０ｇ）１尾を入れ（海水はイカの体重の約８〜１２倍）、また、ボタンエビの場合、ボタンエビ（５００ｇ）を入れ、更に表１に示すように空気又は酸素ガスを３Ｌ（標準状態）充填し、あるいはガスは何も充填せずに該ビニール製袋を密封して５℃で保存した。そして、スルメイカ、ヤリイカ又はボタンエビをビニール製袋に入れて該ビニール製袋を密封してから２４時間後のスルメイカ、ヤリイカ又はボタンエビの生存状態（生存しているか、死亡しているか）を検査した。その結果を表１に示した。 In a plastic bag with an internal volume of 6 L, glycine (NH 2 CH 2 COOH) and sodium hydroxide (NaOH) or calcium hydroxide (Ca (OH) 2 ) were added in the amounts shown in Table 1, or these Add 3L of natural seawater with the pH shown in Table 1 (weight is about 3000g) and one squid or squid (body weight 250-350g) (seawater is about 8-12 times the weight of squid) In the case of button shrimp, put button shrimp (500 g) and fill with 3 L (standard state) of air or oxygen gas as shown in Table 1, or seal the plastic bag without filling with gas. Stored at 5 ° C. Then, inspect the survival status (alive or dead) of the squid, squid or button shrimp 24 hours after sealing the plastic bag after putting the squid, squid or button shrimp in a plastic bag. did. The results are shown in Table 1.
上述した実施例において、活イカ、活エビの例について説明したが、これに限定されるものではない。 In the above-described embodiments, examples of live squid and live shrimp have been described, but the present invention is not limited thereto.
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