JP5698326B1 - ミオグロビン含有生食用赤身魚肉の加工食品及びその製造方法 - Google Patents
ミオグロビン含有生食用赤身魚肉の加工食品及びその製造方法 Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
前記加工食品を画像解析して測定された前記粒状部の面積の合計の割合が5%以上50%以下であり、かつ該粒状部の粒径の変動係数CV値が70%以上190%以下であり、
前記加工食品の画像解析による色相測定で赤味を感じる色相の合計の割合が12%以上60%以下であり、
前記ミオグロビン含有生食用赤身魚肉を、還元剤を含有する状態で、酸素難透過性包装材料を用いて密封包装した後、冷凍処理したものであり、
前記酸素難透過性包装材料は、23℃における酸素透過度が500cc/(m2・24hr・atm)以下のものである、ミオグロビン含有生食用赤身魚肉の加工食品を提供するものである。
前記赤身魚肉を10cm以上20cm以下のブロック状塊となし、該ブロック状塊を25秒以上80秒以下の時間にわたり細切加工して粒状部及びペースト状部の混合体となす工程を有する、ミオグロビン含有生食用赤身魚肉の加工食品の製造方法を提供するものである。
CV値(%)=(σ/D50)×100
式中、σは、先に述べた画像解析用ソフトウエアを用いた画像解析による粒状部の粒径の標準偏差を表し、D50は画像解析による粒状部の50%面積累積粒径を表す。粒状部の粒径は、粒状部の面積から算出される円相当直径である。
ドレス状態の冷凍メバチマグロ肉をロインし、更に15cm以上20cm以下のブロック状塊に切断した。このブロック状塊を半解凍状態にした後、1kg当たり100gの植物油、8gのリン酸三ナトリウム、0.23gのアスコルビン酸、及び50gの水を加え、これらをサイレントカッター(株式会社ヤナギヤ製のSC20−N)を用いた細切加工に付した。細切加工の時間は45秒とした。
細切加工の時間を表2に示す値に変更した以外は、実施例1と同様にして加工食品を得た。この加工食品について、実施例1と同様の測定を行った。その結果を表2に示す。
実施例及び比較例で得られた加工食品について、これを12人のパネラーに総合的な官能評価を行わせた。評価項目は、視覚的な赤味、粒の大きさ及び粒の均一さとした。評価には定量的記述分析法(QDA法)を用い、赤味、粒の大きさ及び粒の均一さについて各パネラーに、0(最も悪い)から100(最も良い)の間のスコアをつけさせた。スコアの平均値を求め、赤味については30以上を良、それ未満を否と判定した。粒の大きさについては20以上30以下を良、それ以外を否と判定した。粒の均一さについては35以上を良、それ未満を否と判定した。そして、すべての評価項目が良である場合を「○」とし、2つの評価項目が良である場合を「△」とし、良が1つ以下である場合を「×」とした。結果を表2に示す。
Claims (4)
- 粒状部及びペースト状部の混合体からなるミオグロビン含有生食用赤身魚肉の加工食品であって、
前記加工食品を画像解析して測定された前記粒状部の面積の合計の割合が5%以上50%以下であり、かつ該粒状部の粒径の変動係数CV値が70%以上190%以下であり、
前記加工食品の画像解析による色相測定で赤味を感じる色相の合計の割合が12%以上60%以下であり、
前記ミオグロビン含有生食用赤身魚肉を、還元剤を含有する状態で、酸素難透過性包装材料を用いて密封包装した後、冷凍処理したものであり、
前記酸素難透過性包装材料は、23℃における酸素透過度が500cc/(m2・24hr・atm)以下のものである、ミオグロビン含有生食用赤身魚肉の加工食品。 - 前記ミオグロビン含有生食用赤身魚肉がマグロ赤身肉である請求項1に記載の加工食品。
- 請求項1に記載のミオグロビン含有生食用赤身魚肉の加工食品の製造方法であって、
前記赤身魚肉を10cm以上20cm以下のブロック状塊となし、該ブロック状塊を25秒以上80秒以下の時間にわたり細切加工して粒状部及びペースト状部の混合体となす工程を有する、ミオグロビン含有生食用赤身魚肉の加工食品の製造方法。 - サイレントカッターによって前記細切加工を行う請求項3に記載の製造方法。
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
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JP2013196464A JP5698326B1 (ja) | 2013-09-24 | 2013-09-24 | ミオグロビン含有生食用赤身魚肉の加工食品及びその製造方法 |
MYPI2016700107A MY173614A (en) | 2013-09-24 | 2014-08-12 | Processed food from myoglobin-containing red fish meat to be eaten raw and method for manufacturing same |
CN201480042232.1A CN105658087B (zh) | 2013-09-24 | 2014-08-12 | 含有肌红蛋白的生食用红色鱼肉的加工食品及其制造方法 |
PCT/JP2014/071295 WO2015045664A1 (ja) | 2013-09-24 | 2014-08-12 | ミオグロビン含有生食用赤身魚肉の加工食品及びその製造方法 |
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JP2006212004A (ja) * | 2005-02-07 | 2006-08-17 | Maruha Corp | ミオグロビン含有生食用赤身魚肉の加工食品 |
JP4579776B2 (ja) * | 2005-06-17 | 2010-11-10 | 株式会社マルハニチロ水産 | マグロ赤身肉の加工食品 |
JP2008228702A (ja) * | 2007-03-23 | 2008-10-02 | Toshiaki Oshima | エノキタケ抽出物含有食肉品変色防止剤 |
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CN105658087A (zh) | 2016-06-08 |
MY173614A (en) | 2020-02-11 |
CN105658087B (zh) | 2019-12-10 |
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