JP5074247B2 - Red fish meat color preservation method and raw red fish meat - Google Patents

Description

  The present invention relates to a raw edible red fish meat whose meat color is not easily browned, a color preserver for red fish meat, and a method for maintaining the color tone of red fish meat.

Freshly cut tuna carnivores are dark reddish purple. This is the color when tuna muscle pigment myoglobin is not exposed to the air, but after a while, oxygen and myoglobin combine and change to a fresh red diet. The tuna in this state looks the most delicious and has a high commercial value. However, as oxidation proceeds further, oxymyoglobin changes to metmyoglobin, and the meat color becomes brown. This is a phenomenon referred to as methotization, and proceeds rapidly when the temperature rises above -35 ° C. At about −18 ° C., which is the temperature of a freezer in a home, mettosis progresses even during freezing and the color becomes worse.
Various methods such as the use of an antioxidant and a pH adjuster have been proposed as methods for preventing this methotrelation (see Patent Documents 1 to 3, etc.).

JP 2006-345797 Japanese Patent Publication No.52-35743 JP-A-10-295263

  An object of the present invention is to provide a red fish meat having a color tone that is difficult to be methed or browned.

The gist of the present invention is the raw edible red fish meat of (1) to (5).
(1) Raw red fish meat to which an alkalizing agent and silicon dioxide are added.
(2) Raw red fish meat to which an alkalinizing agent in an amount that makes the pH of the fish meat 6 to 7 and 0.0125 to 2.0% by weight of silicon dioxide are added.
(3) The raw edible red fish meat according to (1) or (2), further added with an antioxidant.
(4) The red fish meat for raw consumption according to any one of (1) to (3), wherein the red fish meat is tuna.
(5) The red fish meat for raw consumption according to any one of (1) to (4), wherein the red fish meat is minced fish meat.

The gist of the present invention is the color retention agent for red fish meat according to (6) to ( 7 ).
( 6 ) A color tone preserving agent for red fish meat containing an alkalizing agent and silicon dioxide.
( 7 ) The color-holding agent according to ( 6 ), further comprising an antioxidant.

The gist of the present invention is the method for maintaining the color tone of red fish meat according to any one of ( 8 ) to ( 9 ).
( 8 ) A method for maintaining the color tone of red fish meat, which comprises adding the color tone retention agent of (6) or (7) to red fish meat.
( 9 ) A method for maintaining the color tone of red fish meat, comprising adding an alkalizing agent in an amount such that the pH of the fish meat is 6 to 7 and 0.0125 to 2.0% by weight of silicon dioxide relative to the red fish meat.

  The raw red fish meat of the present invention has suppressed color change during storage, and even when stored at around −18 ° C., which is the distribution temperature of ordinary frozen products, browning of the meat color is slow and long-term storage is possible. Is possible.

  The red fish meat of the present invention is a fish meat belonging to a red fish that usually has a red color tone and contains a large amount of myoglobin in fish such as tuna, yellowtail, horse mackerel, and sardines, and bloody portions. In these fish meats, the red color caused by myoglobin turns brown due to oxidation, which is a quality problem. According to the present invention, this change in color tone can be suppressed. This is particularly useful when freezing raw meat such as sashimi and negito. Taking tuna as an example, tuna may be a natural product or a cultured product, but if not processed immediately after catching, tuna that has been stored frozen at -50 ° C. or lower and that retains its color tone is used.

  In the present invention, silicon dioxide is silicon dioxide that can be used as a food additive, for example, fine silicon dioxide and fine silica gel. The addition of 2% or less of these to food is permitted. The addition amount of silicon dioxide is 0.0125 to 2.0% by weight, preferably 0.1 to 1.0% by weight, based on the fish meat.

In the present invention, the alkalinizing agent is used to adjust the pH of fish meat, so any alkalinizing agent that can be added to foods may be used. The amount used is adjusted according to the strength of the alkalizing agent. Examples of the alkalizing agent include sodium hydrogen carbonate, sodium carbonate, organic acid salts, and the like, but sodium hydrogen carbonate and sodium carbonate which are weak alkalis and can be easily used as food additives are preferable. A dose of alkalinizing agent is added to the fish meat so that the pH of the fish meat is 6-7, preferably 6.3-6.9.
For example, in order to adjust the pH to 6 to 7, depending on the alkalizing agent to be used, about 0.2 to 1.0% by weight is added per fish weight. For example, it is preferable to add 0.3 to 0.8% by weight per sashimi weight for sodium bicarbonate and 0.2 to 0.6% by weight for sodium carbonate. If it is a range which does not affect a taste, the effect which prevents browning is so high that pH is made high. Sodium bicarbonate has a bitter taste when the concentration is increased. Sodium carbonate also has a smell. Use as long as these are not.

  Furthermore, by adding an antioxidant, the oxidation of fats and oils can be suppressed, browning is also suppressed, and storage stability is enhanced. Any antioxidant can be used as long as it is safe and can be used for foods without affecting the taste, and examples thereof include ascorbic acid, tocopherol, and catechins. Preferably, catechins and tocopherol are used. In particular, tocopherol is effective in preventing browning. The antioxidant is used in an amount of about 0.01 to 1.0% by weight depending on what is used. For example, in the case of tocopherol, about 0.02 to 0.3% by weight is preferable.

  In the present invention, the method of adding silicon dioxide and an alkalizing agent to red fish meat is mixed and stirred in powder or water if it is minced fish meat such as Negitro. In the case of a slice such as sashimi, it is immersed in an aqueous solution and poured, or mixed with powder or water and sprayed or applied to the surface. Any method may be used as long as the surface of the fish meat is covered with the color tone-retaining agent of the present invention.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

Maintaining the color tone of red meat of silicon dioxide Frozen tuna red meat was thawed to −5 ° C., cut with a silent cutter for about 1 minute, and minced. Subsequently, Negitro was prepared with the formulation (weight ratio) shown in Table 1. Each additive other than fats and oils was added as an aqueous solution, and then fats and oils were added and mixed. The prepared Negitro was frozen at -40 ° C. Frozen Negitro was stored at -18 ° C for 0-120 days. Each specimen after storage was thawed at room temperature, and then the change with time during storage at 15 ° C. was confirmed up to 48 hours, and the degree of progress of metrification was confirmed.
Additives used were sodium carbonate (Tokuyama Co., Ltd., soda ashlite), lactose (USP200 mesh manufactured by Fronterra co-operative group ltd.), Sorbit (Niken Chemical Co., Ltd., sorbitol FP50M), dextrin (Sanwa) Starch Kogyo Co., Ltd., Sandex # 70D), fine silicon dioxide (Fuji Silysia Chemical Co., Ltd., silo page 720).

  Table 2 shows the results of visual sensory inspection. Compared with other additives, the addition of fine silicon dioxide significantly suppressed methation. In particular, a clear difference was observed at -18 ° C, which is a severe storage condition. In the case of storage for 30 days, the evaluation was 4 even 24 hours after thawing, and the evaluation was 4 if it was stored for 60 days and immediately after thawing.

Addition amount of fine silicon dioxide The effect of silicon dioxide was confirmed by changing the addition amount.
The frozen tuna red meat was thawed to −5 ° C., cut with a silent cutter for about 1 minute, and minced. Subsequently, Negitro was prepared with the formulation (weight ratio) shown in Table 3. Each additive other than fats and oils was added as an aqueous solution, and then fats and oils were added and mixed. The prepared Negitro was frozen at −40 ° C. and stored at −40 ° C. for 2 days. After thawing Negitro after storage at room temperature, the time-dependent change during storage at 15 ° C. was confirmed up to 48 hours, and the degree of progress of methonation was confirmed. The additive used is the same product as in Example 1.

  Table 4 shows the results of the visual sensory test. Finely divided silicon dioxide was effective even at low doses, particularly excellent results with additions of 0.1% to 1.0%.

  The red fish meat added with the color-holding agent of the present invention has high commercial value because the browning at the distribution temperature of ordinary frozen products is suppressed, and the storage period can be extended. It is possible to provide tuna negitoro that can be stored for a long time.

Claims (9)

  Raw edible red fish meat with an alkalinizing agent and silicon dioxide added.   Raw red fish meat to which an alkalinizing agent and 0.0125 to 2.0% by weight of silicon dioxide are added so that the pH of the fish meat is 6 to 7.   Furthermore, the lean fish meat for raw consumption of Claim 1 or 2 which added antioxidant.   The raw red meat according to any one of claims 1 to 3, wherein the red fish is tuna.   The red fish meat for raw consumption according to any one of claims 1 to 4, wherein the red fish meat is minced fish meat.   A color preserver for red fish meat containing an alkalinizing agent and silicon dioxide. The color-holding agent according to claim 6 , further comprising an antioxidant. A method for maintaining the color tone of red fish meat, comprising adding the color tone retention agent of claim 6 or 7 to red fish meat. A method for maintaining the color tone of red fish meat, comprising adding an alkalinizing agent in an amount such that the pH of the fish meat is 6 to 7 and 0.0125 to 2.0% by weight of silicon dioxide relative to the red fish meat.