JP6376579B1 - 魚肉製品の製造方法 - Google Patents
魚肉製品の製造方法 Download PDFInfo
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- JP6376579B1 JP6376579B1 JP2018004726A JP2018004726A JP6376579B1 JP 6376579 B1 JP6376579 B1 JP 6376579B1 JP 2018004726 A JP2018004726 A JP 2018004726A JP 2018004726 A JP2018004726 A JP 2018004726A JP 6376579 B1 JP6376579 B1 JP 6376579B1
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Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
以下、本発明を示す。
魚体の二次循環系に魚肉改質剤を注入する工程を含むことを特徴とする方法。
[2] 上記魚体がセンターカットまたはフィレである上記[1]に記載の方法。
[3] 上記魚体が、ブリ、ハマチ、マグロおよびタイから選択される1以上の魚種の魚体である上記[1]または[2]に記載の方法。
[4] 上記魚肉改質剤が抗酸化剤を含む上記[1]〜[3]のいずれかに記載の方法。
[5] 上記抗酸化剤がビタミンCおよび/またはビタミンEを含む上記[4]に記載の方法。
[6] 上記魚肉改質剤が香料を含む上記[1]〜[5]のいずれかに記載の方法。
[7] 上記魚肉改質剤が栄養補助成分を含む上記[1]〜[6]のいずれかに記載の方法。
[8] 上記魚肉改質剤が柑橘類の果汁を含む上記[1]〜[7]のいずれかに記載の方法。
体重約2kgの養殖ブリ2年魚の延髄を切断して即殺し、海水中で十分に脱血した後、三枚におろし、得られたフィレの頭部側の二次循環系口に、外径:1.2mm、内径:1.1mmのポリエチレン製チューブを差し込み、他端に10mLシリンジを繋いだ。食用青色色素(「食用色素青」,ホームメイド社製)の1質量%水溶液20mLをシリンジに入れ、注入口から溢れ出ないよう色素水溶液を二次循環系へゆっくりと注入した。フィレを4℃で一晩静置した後の写真を図2に示す。
図2の通り、注入された青色色素水溶液は、二次循環系を介してフィレ全体に行き渡らせられることが分かる。なお、フィレには一次循環系の毛細血管が存在するが、水溶液を注入するに十分な太さの一次循環系血管は存在しなかった。
(1)ブリフィレの処理
体重2〜3kgの養殖ブリ2年魚4匹の延髄を切断して即殺し、海水中で十分に脱血した後、三枚におろした。別途、ビタミンC(アスコルビン酸)0.5gとビタミンE(α−トコフェロール)3.3gを適量の精製水に加え、更に精製水を加えて全量を100mLにし、pHメーターでpHを測定しつつ水酸化ナトリウムでpHを7.0に調整することにより、魚肉改質剤を調製した。上記で得られたフィレ8枚を4枚ずつ2群に分け、外径:1.2mm、内径:1.1mmのポリエチレン製チューブとシリンジを用い、対照群には精製水を、魚肉改質剤投与群には上記魚肉改質剤を、フィレ質量に対して1質量%、頭部側の二次循環系口より溢れ出ないようゆっくりと注入した。個体差の影響を考慮して、1匹の個体から取れた2枚のフィレの内の一方を対照群とし、他方を魚肉改質剤投与群とした。処理した各フィレは、皮側を下にして、4℃で一晩保存した。
次に、各フィレから厚み約1cmの切身を3枚ずつ切り出し、発泡スチロールトレーに並べ、食品包装フィルムで覆って4℃で静置した。4℃での静置の開始時(0時間後)における各フィレの写真を図3に、4℃での静置の開始から48時間後における各フィレの写真を図4に示す。
図3の通り、氷中で一晩保存した時点では、対照群と魚肉改質剤投与群との間で外観にそれ程の違いは認められない。血合肉中に多少黒ずんだ箇所が見られる切身もあるが、同じ個体から得られた対照群と魚肉改質剤投与群の切身間での比較から、個体差によるものと考えられる。
しかし図4の通り、4℃での静置開始から48時間後では、特に対照群の血合肉中、普通肉との境界付近から褐色、更に濃褐色の褐変が確認された。一方、魚肉改質剤投与群の血合肉中にも褐変が認められるが、その色や範囲は対照群に比べて明らかに抑制されていた。
4℃での静置開始から0,12,24,36,48,72および96時間後に、色彩計(「CR−20」コニカミノルタ社製)を用い、血合肉の中央部におけるL*値、a*値およびb*値を測定した。結果を図5に示す。なお、L*値は明度を示し、値が高いほど白色に近いことを表し、低いほど黒色に近いことを表す。また、a*値は高いほど赤色に近いことを表し、低いほど緑色に近いことを表し、b*値は高いほど黄色に近いことを表し、低いほど青色に近いことを表す。更に、血合肉の褐変度合は、a*/b*比により表すことができ(落合芳博ら,日本水産学会誌,54(4),pp.649−653(1988))当該比が低いほど褐変が進行しており、高いほど褐変が抑制されていることが表される。図5中、「**」は、2元配置分散分析(Two−way ANOVA)に続くボンフェローニテストにおいてp<0.01で対照群に対して有意差があることを示し、「***」はp<0.001で対照群に対して有意差があることを示し、「****」はp<0.0001で対照群に対して有意差があることを示す。
図5に示される結果の通り、対照群に比べ、魚肉改質剤投与群では、血合肉の暗色化や褐変が有意に抑制されていることが明らかにされた。
魚肉の血合肉の褐変の原因としては、血合肉に含まれるミオグロビンが酸化されてメトミオグロビンに変化することの他、酸化による脂質から過酸化脂質への変化がある。そこで、TBA(チオバルビツール酸)比色法により、血合肉中の過酸化脂質を測定した。
具体的には、4℃での静置開始から0,24,48および96時間後に、各切身から血合肉試料を採取し、チューブ中、−80℃で測定時まで保存した。測定は、TBARS assay kit(Cayman社製)を用いて行った。結果を図6に示す。図6中、「***」は、2元配置分散分析(Two−way ANOVA)に続くボンフェローニテストにおいてp<0.001で対照群に対して有意差があることを示し、「****」はp<0.0001で対照群に対して有意差があることを示す。
図6に示される結果の通り、対照群では褐変の原因となる過酸化脂質が経時的に増加するのに対して、魚肉改質剤投与群では過酸化脂質の生成が有意に抑制されることが実証された。このように本発明方法によれば、フィレの状態でも魚肉全体に改質剤を簡便に行き渡らせることが可能であり、魚肉改質剤の効果を有効に発揮せしめることができる。
Claims (8)
- 魚肉製品を製造する方法であって、
魚体の二次循環系に魚肉改質剤を注入する工程を含むことを特徴とする方法。 - 上記魚体がセンターカットまたはフィレである請求項1に記載の方法。
- 上記魚体が、ブリ、ハマチ、マグロおよびタイから選択される1以上の魚種の魚体である請求項1または2に記載の方法。
- 上記魚肉改質剤が抗酸化剤を含む請求項1〜3のいずれかに記載の方法。
- 上記抗酸化剤がビタミンCおよび/またはビタミンEを含む請求項4に記載の方法。
- 上記魚肉改質剤が香料を含む請求項1〜5のいずれかに記載の方法。
- 上記魚肉改質剤が栄養補助成分を含む請求項1〜6のいずれかに記載の方法。
- 上記魚肉改質剤が柑橘類の果汁を含む請求項1〜7のいずれかに記載の方法。
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