JP6464354B1 - Fish meat production method and fish meat salinity measurement method - Google Patents

Abstract

The present invention provides a method for producing fish meat and a method for measuring the salt concentration of fish meat for reducing the variation in salt concentration throughout the whole fish meat. According to one aspect of the present invention, there is provided a method for producing fish meat, an injecting step of injecting a first solution containing at least salt into a part of the skinned fish meat, and at least adding the fish meat into which the first solution has been injected. A dipping step of immersing in a second solution containing, and a measurement step of measuring a salinity concentration in a plurality of different regions of the fish meat with a fluorescent X-ray analyzer at least in the following steps (1) and (2): ,including. (1) After the pouring step and before the soaking step (2) After the fish meat is taken out from the soaking in the soaking step

Description

  The present invention relates to a method for producing fish meat and a method for measuring the salinity of fish meat.

  The number of gourmets increases in an environment where the standard of living of citizens improves and abundant ingredients can be supplied. As with other ingredients, the average consumer chooses fish meat (products) as they become more fertile as the standard of living of the citizens improves, so consumers in countries that are familiar with seafood are particularly concerned about fish meat. It can be said that it is severe. Companies that manufacture and sell fish meat are required to constantly pursue the development and provision of products that satisfy the consumer's tongue.

  Until now, in the production and sale of fish meat containing a relatively large amount of salt, there has been a considerable amount of variation in the salinity concentration in one fish meat that has been empirically grasped and adjusted. The index of salinity that can be contained in fish meat is related to the finished state of the processed or cooked fish meat, or various qualities including the taste of the fish meat.

  The present inventors have so far disclosed a technique for analyzing salt concentration in low-salt salted fish meat using a scanning electron microscope-energy dispersive X-ray analyzer (SEM-EDS) analysis method (non-patent document). Reference 1). Moreover, in the past, the analysis result of the dispersion | distribution process of the salt accompanying the drying of the salted fish meat by SEM-EDS analysis method is disclosed (nonpatent literature 2).

Sato et al., “Study on analysis technology of salt concentration in low-salt salted fish using SEM-EDS”, Japanese Society for Food Science and Technology 63rd Annual Meeting, August 25, 2016, p93 Oizumi and three others, "Analysis of salt dispersion process during drying of salted fish meat by SEM-EDS", The 59th Annual Meeting of the Japan Society for Food Science and Technology, August 30, 2012, p115

  However, how the salt concentration in fish meat varies varies greatly depending on the difference in salt supply method and fish storage method for fish meat. Therefore, the fish meat that has been supplied with salt by simply immersing the fish meat in a salt solution, the fish meat that has been supplied with salt by injecting the saline into the fish meat using an injection needle, and the saline using the injection needle With fish meat that has been injected into fish meat and further supplied with salt by immersing the fish in a salt solution, not only how the salt concentration varies at the time of supply, but also the time variation of the variation in salt concentration after supply. The situation is quite different. Therefore, if a specific salinity supply method is adopted and the salinity concentration and variations in salinity concentration are not analyzed, including their changes over time, the final product (fish meat) status will be grasped with high accuracy. Or it cannot be predicted. For example, when eating fish meat, if the variation in the salt concentration in the fish meat is large, an uneven taste will occur. In addition, when shipped from the manufacturer with a large variation in the salinity of the fish meat, the salinity of the fish meat tends to fluctuate with time, even during display in a supermarket, or the Fluctuation increases.

  Therefore, if a scientific and quantitative method for producing fish meat and a method for measuring the salinity of fish meat can be found to reduce the variation in salinity throughout the fish meat, it will greatly contribute to the development of the fish handling industry. become. Therefore, it is particularly important for producers, logistics personnel, and consumers (consumers) to know quantitatively the salinity variation that can affect the quality of fish meat and / or to suppress such variation. Considering the recent situation in which “safety and security of food” has attracted attention, it can be said that it is a very important concern.

  The present invention greatly contributes to the realization of a method for producing fish meat and a method for measuring the salt concentration of fish meat for reducing the variation in salt concentration throughout the fish meat.

  The present inventor has conducted research and analysis so far on a method of injecting saline into fish meat using a plurality of injection needles (hereinafter referred to as convenience) rather than fish meat supplied with salt by simply immersing it in a salt solution. It has been found that fish meat that has been subjected to the “injection method” and further supplied with salt by immersing it in a salt solution is more likely to reduce the variation in salt concentration throughout the fish meat. Therefore, it is necessary to quantitatively grasp the local salinity concentration (including variations in the concentration) of a certain region (not limited to the injected region or the other region) in fish meat and its temporal change. If we were able to do so, we could grasp the variation in salinity that affects the quality of fish meat with a higher degree of accuracy, and thought that it would be possible to predict the time until the variation in salinity was sufficiently reduced.

  As a result, the inventor adopted the injection method, and quantitatively grasped the temporal change of the measurement result by the fluorescent X-ray analysis method in a plurality of different regions in the fish meat, so that the variation in the salinity concentration is sufficient. It has been found that fish meat reduced in size can be produced. The present invention was created based on the above-described viewpoints.

One method for producing fish meat according to the present invention for achieving the above technical effect includes an injection step of injecting a first solution containing at least sodium chloride into a part of the skinned fish meat, and the aforementioned first solution is injected. In addition, an immersion step of immersing the fish meat in a second solution containing at least salt, and a salt concentration of a plurality of different regions of the aforementioned fish meat at least in the following steps (1) and (2) And a measuring step for measuring with an analyzer.
(1) After the injection step and before the immersion step (2) After the fish meat is taken out from the immersion in the immersion step

  According to this method for producing fish meat, it is possible to quantitatively grasp the salinity concentration in a plurality of different regions in the fish meat and the variations in the salinity concentration, including their temporal changes. Therefore, since it becomes possible to know or predict a state in which the variation of the salinity concentration in the fish meat has been sufficiently reduced based on the salinity concentration in each region and the change in the salinity concentration variation over time, the salinity concentration It is possible to manufacture fish meat with a sufficiently reduced variation in reliability or more stably. In addition, according to this method for producing fish meat, when eating fish meat, it is possible to reduce the bias in taste based on the variation in the salt concentration in the fish meat, and for example, the It is difficult to cause fluctuations in the salinity, or the fluctuations can be reduced.

Also, one method for measuring the salinity of fish meat according to the present invention includes an injection step of injecting a first solution containing at least salt into a part of the skinned fish meat, and at least the fish meat injected with the first solution described above. A dipping step of immersing in a second solution containing salt, and a measurement in which the salt concentration of a plurality of different regions of the aforementioned fish meat is measured by a fluorescent X-ray analyzer at least in the following steps (1) and (2): Including a process,
(1) After the injection step and before the immersion step (2) After the fish meat is taken out from the immersion in the immersion step

  According to this method for measuring the salinity of fish meat, it is possible to quantitatively grasp the salinity concentration in a plurality of different regions in the fish meat and variations in the salinity concentration, including their temporal changes. Therefore, it is possible to know or predict a state in which the variation of the salinity concentration in the fish meat is sufficiently reduced based on the salinity concentration in each region and the temporal change in the variation of the salinity concentration.

  By the way, in the measurement process in each of the above-described inventions, for example, the location measured in each stage of (1) and (2) described above does not necessarily need to completely match, so the expression “(measurement) point” Instead of “area”. Further, the case where the fish meat measured in each stage of (1) and (2) is different from each other is also an aspect that can be adopted in each of the above-described inventions.

  According to one fish meat production method of the present invention and one fish meat salt concentration measurement method of the present invention, the salinity concentration in a plurality of different regions in the fish meat, and variations in the salinity concentration, including their temporal changes, are also included. Can be grasped quantitatively. Therefore, it is possible to know or predict a state in which the variation of the salinity concentration in the fish meat is sufficiently reduced based on the salinity concentration in each region and the temporal change in the variation of the salinity concentration.

It is a manufacturing process figure of the sample in the preliminary experiment of a 1st embodiment. It is a calibration curve of Cl intensity obtained by a preliminary experiment of the first embodiment. It is a processing-process figure which shows a part of manufacturing method of the fish meat of 1st Embodiment, or a part of fish salt concentration measuring method. It is a schematic diagram ((a) skin side, (b) body side) which shows an example of the state in which the fish was opened in 1st Embodiment. It is a figure which shows each area | region in fish meat in the measurement process of 1st Embodiment. It is a graph which shows the result of the taste sensory test in 1st Embodiment. Of the part A based on a total of two measurement steps after the injection step and before the soaking step and after the fish meat is taken out of the soaking in the soaking step in the second embodiment It is a graph which shows the time change of the salinity difference of the vicinity (area | region X) of the skin of the skin, and the center part (area | region Y) of the site | parts C.

  As an embodiment of the present invention, a method for producing fish meat and a method for measuring the salinity of fish meat will be described in detail with reference to the accompanying drawings. In the drawings, elements of the present embodiment are not necessarily described with each other kept to scale.

<First Embodiment>
Below, the manufacturing method of the fish meat of this embodiment and the salt concentration measuring method of fish meat are demonstrated.

[Preliminary experiment (acquisition of calibration curve)]
First, the inventors of the present application acquired a calibration curve for carrying out the fish meat production method and fish salinity measurement method of the present embodiment as a preliminary experiment.

  Specifically, a sample for obtaining the calibration curve was prepared. FIG. 1 is a production process diagram of a sample in a preliminary experiment of this embodiment.

  First, after landing, an operation of thawing a frozen fish body (for example, salmon, hereinafter simply referred to as “fish”) with the head and internal organs removed is performed (step PS1). Thereafter, an operation of removing fish fins (such as fins) is performed (step PS2). In step PS1 of the present embodiment, a frozen fish is used with the head and internal organs removed after landing, but the present embodiment is not limited to such a fish. For example, a fish frozen without removing the head and internal organs and a fish frozen with only the internal organs removed are also one aspect of this embodiment that can be employed. In other words, regardless of the presence or absence of heads or internal organs in the fish body, the fish body frozen by the surrounding ice or other known cooling method after landing can be the fish body of the preliminary experiment.

  Thereafter, an operation of opening the fish (for example, an operation of opening the fish in three) is performed (step PS3). Furthermore, after removing the internal organs and the like in the fish body, the skin and bone are also removed (step PS4). Needless to say, it is possible to open two fish instead of three. Moreover, it is another one aspect | mode which can be employ | adopted that internal organs etc. are removed in the above-mentioned step PS2.

  In this embodiment, after that, a fish paste is produced from the fish meat that has undergone the above-described step PS4 using a known paste method (step PS5). Thereafter, each of the salt waters prepared to have a plurality of different salt concentrations by dissolving salt in water and the fish paste are mixed. As a result, each sample, which is a fish paste containing salt water having a plurality of different salt concentrations, is produced (step PS6). In the present embodiment, depending on the desired salinity concentration, it is also possible to adopt a sample having the desired salinity concentration by directly contacting the salt with the fish paste instead of salt water.

  Thereafter, a sample for a preliminary experiment is prepared through a freezing process (step PS7) employing a known freezing method.

  In the present embodiment, the Cl intensity (cps / mA) of a plurality of samples with different salinity concentrations prepared by the above-described steps was measured by fluorescent X-ray analysis. In addition, the value calculated | required using the coulometric titration method is employ | adopted for the salt concentration of this sample. In this embodiment, a coulometric titration apparatus manufactured by Toa DKK Corporation (model SAT-210) was used.

  FIG. 2 is a calibration curve of Cl obtained by the preliminary experiment of this embodiment. FIG. 2 is a graph in which Cl intensity (cps / mA) is represented on the x-axis and coulometric titration salt concentration (%) is represented on the y-axis. In the preliminary experiment, the number of points shown on the graph of FIG. 2 is the number of samples.

When a calibration curve was created based on FIG. 2, a mathematical formula represented by the following formula (F1) was obtained.
(Equation 1)
y = (2 × 10 ⁻⁹ ) x ² + (2 × 10 ⁻⁶ ) x + 0.0043 (F1)

  As described above, an exemplary calibration curve can be obtained.

  Next, in the method for producing fish meat and the method for measuring the salinity of fish meat according to the present embodiment, each processing step shown in FIG. 3 bears a part of all the steps in each method.

  Specifically, as shown in FIG. 3, a work of thawing a fish body (for example, salmon, hereinafter, also simply referred to as “fish”) that has been landed and frozen is performed (step S <b> 1). Thereafter, an operation for removing fish fins (such as fins) is performed (step S2). As with steps PS1 and PS2 already described, in steps S1 and S2, the fish frozen by the surrounding ice or other known cooling methods after landing, regardless of the presence or absence of the head or internal organs in the fish However, it can be the fish body of this embodiment.

  After that, the work of opening the fish is performed. In the present embodiment, as shown in FIGS. 4A and 4B, as an example, a state in which two sheets are opened is formed (step S3). After that, after removing the internal organs and the like in the fish body, the work for adjusting the shape of the fish body is performed, whereby a skinned fish meat is formed (step S4).

  In this embodiment, after that, salt water having a concentration of about 8% by mass ("first solution" in this embodiment) formed by dissolving sodium chloride in water is simultaneously discharged from a plurality of needles and injected. An operation (injection step) of injecting into the skinned fish meat from the body side (the side shown in FIG. 4B) is performed using a syringe capable of performing (step S5). In this injecting step, the injecting operation using a syringe is performed a plurality of times so as to inject as evenly as possible into different places in the fish meat.

  After the injection step is performed, the measurement step of measuring the salinity concentration (first salinity concentration) of a plurality of different regions of the fish meat by the fluorescent X-ray analysis method is performed as in the preliminary experiment described above (see FIG. 3 V1). In addition, it is preferable to freeze-dry fish meat using this commercially available freeze-drying apparatus before this measurement process.

In the measurement process of the present embodiment, the sensor area (about 0.36πmm ² ), the measurement area of about 62 mm × about 62 mm (for the calibration curve), and about 45 mm × about 45 mm (measurement other than the calibration curve) at atmospheric pressure. ), A measurement time of about 1000 seconds and a voltage of about 30 kV were employed. In the example of this measurement process, the number of integrations was three.

  The area adopted in the measurement process of the present embodiment is nine pieces shown in FIG. 5 among the cut pieces obtained by cutting the broken-line parts indicated by R in FIG. 4 (the plurality of Rs are drawn in FIG. 4). It is an area. Specifically, three regions (Z, Y, and X from the body side) are measured from the body side to the skin side where injection is started in the injection process. In the present embodiment, “near the body” (region Z) refers to fish meat in the range of 1 cm or less from the edge of the body, and “near the skin” (region X) refers to fish meat in the range of 1 cm or less from the skin. Say. Further, the central portion (region Y, which is not particularly limited, but typically a depth region of more than 1 cm and less than 2 cm from the edge of the body in FIG. 5) is located approximately in the middle between region Z and region X. It is an area.

  Further, in the present embodiment, the salinity concentration and the variation of the site A injected by the injection needle, the sites B and C not injected are measured. More specifically, as shown in FIG. 5, the part C is a part A injected by the injection needle (more specifically, each part A when injected into different locations with respect to one fish meat) ) Most distant. Part B is a part located approximately in the middle between part A and part C.

  In this embodiment, in order to more accurately grasp the salinity of fish meat and its variation, the calibration curve formula (particularly F1) obtained by the above preliminary experiment and the fish meat of this embodiment were measured. The salinity of the region in the fish meat was derived by comparing with the data calculated from the values. In the present embodiment, chlorine is used as a comparison target among the elements constituting sodium chloride.

  Table 1 shows the salinity of fish meat and its variation obtained by the measurement process performed in the stage after the injection process of the present embodiment. In addition to Table 1, the salinity concentrations in Table 2 and Table 3 to be described later are obtained by measuring the Cl intensity obtained by measuring the measurement target region of the fish meat after each corresponding step by the above preliminary experiment. It is a salinity concentration calculated by fitting to the equation of the obtained calibration curve.

  As shown in Table 1, at the stage after the injection process was performed, the salinity concentration at the site A was high, and the tendency for the salinity concentration to decrease with distance from the site A was confirmed.

  Note that the fish meat to be measured in the measurement process of the present embodiment does not need to be all fish meat produced in the production lot to which the fish meat belongs. In other words, the measurement process of the present embodiment is also performed on a part of the fish meat of the production lot. Note that the measurement process of the present embodiment is performed only on such a portion of the fish meat from the viewpoint of improving the production efficiency, the viewpoint of realizing a reduction in production cost, and / or the homogeneity of the produced fish meat. It is suitable from the viewpoint of enhancing the properties.

  After that, a dipping step (step S6) is performed in which the fish meat with skin is immersed in a salt water ("second solution" in the present embodiment) having a concentration of about 8% by mass formed by dissolving salt in water. Is called. In the immersion process of this embodiment, the immersion state for 10 hours or more is maintained. In the present embodiment, the first solution and the second solution are salt water having the same concentration, but it is also possible to employ salt water having different concentrations (for example, several mass% to 25 mass%). It is one aspect | mode. In the present embodiment, the first solution and the second solution are both salt water, but the first solution and / or the second solution in which other substances that do not affect the human body are additionally dissolved are used. This is another aspect that can be adopted.

  After the immersion process is performed, that is, after the fish meat is taken out from the immersion in the immersion process, the salinity concentration (second salt content) of a plurality of different regions of the fish meat is again obtained by fluorescent X-ray analysis, as described above. A measurement step for measuring (concentration) is performed (V2 in FIG. 3).

  Table 2 shows the salinity concentration of fish meat obtained by the measurement process performed in the stage after the immersion process of the present embodiment and the variation thereof.

  As shown in Table 2, the salinity concentration in the region Z increases regardless of the site. On the other hand, as for the region X and the region Y, it was confirmed that the variation in the salinity concentration was reduced and the uniformity was improved as compared with the stage after the injection process. The increase in the salt concentration in the region Z is considered to be a phenomenon that occurs mainly because the region Z is closest to the second solution in the dipping process.

  In the present embodiment, a storage process (step S7) is then performed in which the fish meat is stored in the freezer for a predetermined time. Further, after the fish meat freezing step (step S8), the fish meat of this embodiment is manufactured. In the present embodiment, the same measurement process as described above was performed after the storage process in order to ascertain the salinity of the fish meat after the storage process and its variation (V3 in FIG. 3). Table 3 below shows the results of the measurement process after a storage process of about 9 hours. Table 4 shows the results of the measurement process after a storage process of about 24 hours.

  As shown in Tables 3 and 4, it can be seen that the variation in salinity concentration (maximum difference between the parts A to C) in the vicinity of the body (region Z) is reduced as the storage time in the storage process becomes longer. In particular, it was confirmed that the value of each part of the salinity concentration in the vicinity of the body (area Z) was significantly reduced as the storage time in the storage process became longer.

  Specifically, the maximum difference between the vicinity of the body (region Z) and the other region (region X or region Z) in the second salinity concentration after the immersion process was performed was 12.35%. The maximum difference after the storage step shown in Table 3 was 5.59%, and the maximum difference after the storage step shown in Table 4 was 3.23%. Therefore, it is worthy of special mention that the fish meat is highly homogenized with respect to the salinity by the storage process. In addition, as shown in Table 4, the salinity concentration varies (maximum between the parts A to C) in any of the vicinity of the skin (region X), the vicinity of the body (region Z), and the central portion (region Y). It can be seen that the difference is reduced to 1% or less.

  Further, in the first salinity concentration, the second salinity concentration, and the salinity concentration after the storage step, the maximum difference in salinity concentration of the parts A to C in each region (region X, Y, Z) (for example, the first salinity concentration Focusing on the maximum difference of A to C in region X (1.45%), one interesting finding is obtained. Specifically, the change in the maximum difference in the vicinity of the skin (region X) at each measurement (V1 to V3 in FIG. 3) is more than the change in the maximum difference in other regions (region Y or region Z). It was confirmed to be small.

  From the viewpoint of finding an indicator of the variation in the salinity of the whole fish meat by measuring a part of the fish meat, a large variation in the maximum difference due to the change over time indicates that the variation in the salinity concentration is suppressed. Since it is considered that it is not preferable as an index for knowing, examining the temporal change in the salinity concentration in the vicinity of the skin (region X) can be an example representing the variation in salinity concentration for the whole fish meat. Therefore, when producing fish meat for the purpose of highly homogenizing fish with respect to salinity, the salinity of the entire fish meat is examined by examining the salinity in the vicinity of the skin (region X) as one of the representative values. It is thought that it is possible to produce fish meat with reduced variation.

  According to the method for producing fish meat and the method for measuring the salinity of fish meat according to the present embodiment, the salinity concentration in a plurality of different regions in the fish meat and the variation in the salt concentration are quantitatively grasped including their temporal changes. be able to. Therefore, since it becomes possible to know or predict a state in which the variation of the salinity concentration in the fish meat has been sufficiently reduced based on the salinity concentration in each region and the change in the salinity concentration variation over time, the salinity concentration It is possible to produce fish meat with a sufficiently reduced variation.

  In the present embodiment, as described above, after the injection process and before the immersion process, the stage after the fish meat is taken out from the immersion in the immersion process, and the stage after the storage process Although a total of three measurement steps are performed, the present embodiment is not limited to an embodiment in which only the three measurement steps are performed. For example, instead of the above three measurement steps, after the injection step and before the immersion step, after the immersion step (that is, after the fish meat is taken out from the immersion in the immersion step), 1 hour It is another aspect that can be adopted that the measurement step is performed once or a plurality of times in the stage after ˜2 hours have passed and / or the stage after 3 hours to 4 hours have passed after the dipping process. By performing the measurement process also in the above-mentioned stage, it is more accurate and can quantitatively grasp the salinity concentration in a plurality of different areas in the fish meat and the variation in the salinity concentration including their temporal changes. it can.

<Sensory test on taste>
The present inventors further have a sensory test for confirming that the high degree of homogenization of fish meat related to the salt concentration that can be realized by the storage process of the present embodiment is reflected in the taste when the fish meat is actually eaten. Went.

  Specifically, after the injection process is performed, the immersion process is performed, the storage process is performed for about 9 hours, and the storage process is performed for about 24 hours. Then, about each fish meat (salmon) of the same freshness, eight panelists evaluated score by four-step evaluation from 4 points (feeling the most delicious) to 1 point (feeling the least delicious). In addition, as above-mentioned, it shows that this panelist felt that it was delicious, so that a number was large. In addition, each panelist evaluated each of the four test categories so that the score was always different, in other words, not the same score.

  FIG. 6 is a graph showing the results of a taste sensory test. A on the horizontal axis indicates the evaluation point of the fish meat after the injection step is performed, B indicates the evaluation point of the fish meat after the immersion step is performed, and C is after the storage step of about 9 hours is performed The evaluation score of the fish meat is shown, and D shows the evaluation score of the fish meat after the storage process of about 24 hours. Moreover, the average value of the evaluation score in each stage of AD is represented as a vertical bar graph, and the standard deviation is represented as an error bar.

  As shown in FIG. 6, in C and D in which the storage process was performed, the evaluation score was a high value of 3 or more. Therefore, it was confirmed that the fish meat that had undergone the storage process, in which the variation in the salt concentration in the fish meat was reduced, would be delicious in terms of taste.

<Second Embodiment>
The fish meat production method and fish meat salinity measurement method of the present embodiment are performed by the measurement process (V3 in FIG. 3) after the storage process in the fish meat production method and fish meat salinity measurement method of the first embodiment. It is the same as that of 1st Embodiment except the point which the prediction process mentioned later is performed instead. Therefore, the description which overlaps with 1st Embodiment may be abbreviate | omitted.

  First, as in the first embodiment, each process from step S1 to step S6 in FIG. 3, and the measurement process by the fluorescent X-ray analysis method similar to the first embodiment after step S5 and step S6. Is done.

Here, the present inventor uses the fish meat production method and the fish salinity concentration measurement method of the first embodiment, and particularly the following 2 for fish meat that has been finished up to the measurement process after the immersion process (step S6). We focused on two regions (P) and (Q). This is because the following region (P) is characterized in that the salinity concentration becomes the highest in time in the injection process, and the following region (Q) is the most delayed in time. It is because it has the characteristic that it is an area | region which osmose | permeates.
(P) The vicinity of the skin in region A (region X)
(Q) Central portion of region C (region Y)

  FIG. 7 is based on the above-described two measurement steps, that is, a stage after the injection process and before the soaking process, and a stage after the fish meat is taken out from the soaking in the soaking process in the present embodiment. It is a graph which shows the time change of the salt concentration difference between (P) and (Q). In the example of FIG. 7, the measurement process was performed immediately after the injection process. Moreover, the result when the measurement process is performed rapidly after the immersion process is performed for 22 hours immediately after the measurement process is shown. Further, the elapsed time after the injection step is shown on the horizontal axis. In addition, the dotted line in the graph of FIG. 7 indicates the intersection of the straight line and the horizontal axis (x-axis) when the salt concentration difference value (P) and the salt concentration difference value (Q) are connected by a straight line. It is a line for showing.

  As shown in FIG. 7, when the value of the salt concentration difference in (P) and the value of the salt concentration difference in (Q) are connected by a straight line, the intersection of the straight line and the horizontal axis (x-axis), that is, the salinity concentration It can be seen that the point at which the difference of 0 indicates 0 (zero) indicates about 35 hours. It can be seen that this value is the fish at the stage of the storage process in which it was confirmed in the first embodiment that the variation in the salinity concentration was reduced by the measurement result by X-ray fluorescence analysis. In addition, as described in the first embodiment, since the time point of about 35 hours is located between C and D in the sensory test related to taste, it has been shown that fish meat that is preferable in taste can be produced.

  Therefore, in this embodiment, after the measurement process after step S6, the difference in salinity concentration is reduced by calculating the point where the difference in salinity concentration (%) becomes 0 (zero) based on FIG. It shows that a prediction step for predicting the point in time can be realized. As a result, according to the present embodiment, since it becomes possible to predict the time after the fish meat is taken out from the immersion in the immersion process, the fish meat in which the variation in the salt concentration is sufficiently reduced is manufactured with higher accuracy. Can do.

<Modification of Second Embodiment>
By the way, in the second embodiment, by calculating the point where the difference between the salt concentration difference of (P) and the difference of the salt concentration of (Q) becomes 0 (zero), the variation of the salt concentration in the fish meat is varied. Although it is explained that it is possible to predict a sufficiently reduced state, even if it is a point or a numerical range other than the point where the difference in salinity concentration is 0 (zero), the variation in salinity concentration A prediction step for predicting the reduced time can be realized.

  Specifically, for example, in the graph shown in FIG. 7, when the value of the salt concentration difference (P) and the value of the salt concentration difference (Q) are connected by a straight line, the difference in salt concentration is within a predetermined range. Variation of the salinity concentration by calculating the time zone within the range (for example, 1% or less (more preferably 0.5% or less, and further preferably 0.1% or less)). A prediction step for predicting the point in time when the reduction is made can be realized. As a result, also in this modified example, it becomes possible to predict the time after the fish meat is taken out from the soaking in the soaking process, so that the fish meat in which the variation in the salt concentration is sufficiently reduced can be manufactured with higher accuracy. obtain.

  One fish meat production method and one fish salinity measurement method according to the present invention are not limited to the food industry and fishery industry that seek fish meat with reduced salinity variation throughout the entire fish meat, but also from the viewpoint of measurement of salt concentration. Therefore, it is extremely useful in agriculture including livestock and fertilizer industries.

Claims (8)

An injection step of injecting a first solution containing at least salt into a part of the skinned fish meat;
An immersion step of immersing the fish meat injected with the first solution in a second solution containing at least salt;
Measuring a salinity concentration of a plurality of different regions of the fish meat with a fluorescent X-ray analyzer at least in the following steps (1) and (2):
A method for producing fish meat.
(1) After the injection step and before the immersion step (2) After the fish meat is taken out from the immersion in the immersion step The region includes a region near the skin;
The method for producing fish meat according to claim 1. The region includes a portion where the first solution of the fish meat is injected and a portion where the first solution of the fish meat is not injected.
The method for producing fish meat according to claim 1. Further, the difference in salinity concentration between the plurality of regions is within a predetermined range based on the temporal change between the first salinity concentration in the step (1) and the second salinity concentration in the step (2). Predicting the time after the fish meat is removed from the soaking in the soaking step, including a predicting step,
The method for producing fish meat according to any one of claims 1 to 3. An injection step of injecting a first solution containing at least salt into a part of the skinned fish meat;
An immersion step of immersing the fish meat injected with the first solution in a second solution containing at least salt;
Measuring a salinity concentration of a plurality of different regions of the fish meat with a fluorescent X-ray analyzer at least in the following steps (1) and (2):
Fish salinity measurement method.
(1) After the injection step and before the immersion step (2) After the fish meat is taken out from the immersion in the immersion step The region includes a region near the skin;
The method for measuring the salinity of fish meat according to claim 5. The region includes a portion where the first solution of the fish meat is injected and a portion where the first solution of the fish meat is not injected.
The method for measuring the salinity of fish meat according to claim 5. Further, the difference in salinity concentration between the plurality of regions is within a predetermined range based on the temporal change between the first salinity concentration in the step (1) and the second salinity concentration in the step (2). Predicting the time after the fish meat is removed from the soaking in the soaking step, including a predicting step,
The method for measuring the salinity of fish meat according to any one of claims 5 to 7.