JPH01191640A - Freshness preservation of harvested fish - Google Patents
Freshness preservation of harvested fishInfo
- Publication number
- JPH01191640A JPH01191640A JP63015151A JP1515188A JPH01191640A JP H01191640 A JPH01191640 A JP H01191640A JP 63015151 A JP63015151 A JP 63015151A JP 1515188 A JP1515188 A JP 1515188A JP H01191640 A JPH01191640 A JP H01191640A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- freeze
- fishes
- ice
- freshness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 46
- 238000004321 preservation Methods 0.000 title abstract 2
- 239000012267 brine Substances 0.000 claims abstract description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 238000010257 thawing Methods 0.000 claims abstract 3
- 238000007710 freezing Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 235000019688 fish Nutrition 0.000 abstract description 40
- 230000002528 anti-freeze Effects 0.000 abstract description 9
- 108010053481 Antifreeze Proteins Proteins 0.000 abstract description 7
- 239000000498 cooling water Substances 0.000 abstract description 2
- 239000013535 sea water Substances 0.000 description 9
- 230000008014 freezing Effects 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- ZKHQWZAMYRWXGA-KQYNXXCUSA-J ATP(4-) Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-J 0.000 description 1
- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000110 cooling liquid Substances 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Abstract
Description
【発明の詳細な説明】
「産業上の利用分野」
本発明は主として漁船漁業において大量に魚獲した生存
中の主として鰯等の大量小型魚体を時間をかけて衰弱死
滅さ゛せる鮮度低下の状態とせず、−瞬にして死滅処理
し漁獲魚の鮮度保持期間の延長をはかり主として大衆的
小型魚の流通に役立たせたものである。[Detailed Description of the Invention] "Industrial Application Field" The present invention is mainly aimed at reducing the freshness of large quantities of small fish such as sardines, which are caught in large quantities mainly in fishing boat fishing, so that they weaken and die over time. First, it instantly kills fish and extends the freshness period of caught fish, which is mainly useful for mass distribution of small fish.
「従来の技術」
従来旋網漁業等で漁獲される所謂多獲性小型漁獲物は運
搬船で水揚げ港まで運窪するに当たっては、運搬船の魚
倉に氷と海水による冷海水をつくり、網より取り外し未
だ生存中の魚体を前記冷海水中に投入し、冷却水の温度
差によりショック死させ、その後、冷海水の温度を0℃
近くまで冷却保持しながら帰港するを普通とするもので
、成る程度の鮮度保持は得られるものであるが、多量の
漁獲の場合は水の温度が上昇し、漁場や魚種によっては
直ちに死滅せず冷海水中を暴れ廻り、あげくのはでに苦
悶死するものも多く、その暴れ廻る際に魚体筋肉内のA
TP (アデノシン3燐酸)を大量に消費し、鮮度低下
を早め、また魚体の大きさや処理時間によって魚体の中
心温度が不同であり、保蔵生魚倉内の温度も場所により
不均一で保冷温度まで低下するに時間がかかり、その間
に鮮度低下を来すこともある等種々の欠点を存したもの
である。``Conventional technology'' Conventionally, when the so-called high-catch small catches caught by purse seine fishing etc. are transported to a landing port by a carrier vessel, cold seawater is created with ice and seawater in the fish hold of the carrier vessel, and the fish are removed from the nets before being transported. Surviving fish were put into the cold seawater, shocked to death due to the temperature difference in the cooling water, and then the temperature of the cold seawater was lowered to 0°C.
Normally, the fish are kept cool until they return to the port, and the freshness can be maintained to a certain degree, but when a large amount of fish is caught, the temperature of the water rises, and depending on the fishing ground and species, the fish may die immediately. The fish run wild in the cold sea water, and many end up dying in agony.
A large amount of TP (adenosine triphosphate) is consumed, which accelerates the deterioration of freshness.Furthermore, the core temperature of the fish varies depending on the size of the fish and processing time, and the temperature inside the preserved raw fish warehouse is also uneven depending on the location, dropping to the cold storage temperature. This method has various drawbacks, such as the fact that it takes a long time to process the product, and during that time, the freshness may deteriorate.
「発明が解決しようとする問題点」
主として小型にして大量の生存中の魚を一度に速やかに
即殺し急速に魚体のもつ熱負荷を除去した後、漁獲物の
水揚げまで一定温度で保持することを本発明の目的とす
るものである。``Problems to be solved by the invention'' Mainly, to quickly kill a large number of small, living fish at once and rapidly remove the heat load on the fish body, and then maintain the catch at a constant temperature until landing. This is the object of the present invention.
「問題点を解決するための手段」
前記発明目的を達成するために甲板上にブライン氷また
は不凍結液を使用する魚の凍結槽を設け、ブライン氷ま
たは不凍結液を予め一15℃以下に冷却しておき、網か
ら取り込んだ魚体を該不凍粘液中に浸漬または散布して
凍結させるとともに即死させ、別に魚倉内に冷凍機又は
氷によって冷却した海水を満たしておき、前記不凍結液
で即死させた成る程度まで凍結した魚体を該冷却液中に
投入するものである。此の場合一部又は大部分の魚体は
凍結しているが、その魚倉内の冷海水により氷温解凍し
、引き続き均一な温度で保蔵されるものである。"Means for Solving the Problems" In order to achieve the object of the invention, a fish freezing tank using brine ice or anti-freeze liquid is provided on the deck, and the brine ice or anti-freeze liquid is pre-cooled to below -15 degrees Celsius. Then, the fish body taken from the net is dipped or sprayed in the antifreeze slime to freeze and kill it instantly, and a separate fish hold is filled with seawater cooled by a refrigerator or ice, and the fish body is killed instantly with the antifreeze liquid. The fish body, which has been frozen to a certain degree, is put into the cooling liquid. In this case, some or most of the fish bodies are frozen, but they are thawed to freezing temperature by the cold seawater in the fish hold, and then stored at a uniform temperature.
「実施例並びに作用」
本発明実施に当たっては漁船に凍結槽を設けて一15℃
以下の不凍結液を満たし、之に魚網で捕獲し′たばかり
の生きた小型魚を投入して一瞬にして即殺すると成る程
度凍結させ冷凍機又は氷によって0℃程度に冷却された
海水を満たした魚倉内に前記即殺して一部又は大部分凍
結した魚体を投入して氷温解凍しつつ引き続き均一な温
度で保蔵するもので、陸揚げ時においては、即死して鮮
度を低下しない魚体を凍結状態でな(提供することが出
来るものである。"Embodiments and Effects" In carrying out the present invention, a freezing tank is installed on a fishing boat to
Fill the tank with the following anti-freeze solution, then throw in a small live fish that has just been caught with a fishing net, freeze it to the point that it will instantly kill it, and fill it with seawater that has been cooled to about 0°C using a freezer or ice. The immediately killed fish bodies, partially or mostly frozen, are put into the fish hold and thawed at freezing temperature, and then stored at a uniform temperature.At the time of landing, the fish bodies that die instantly and do not lose their freshness are frozen. (It is something that can be provided.)
「発明の効果」
前記従来の方法では、冷海水の温度は0〜3℃であるた
め即死せず暴れ廻るため弱って鮮度が低下するが、本発
明では生きた魚体を直ちに一15℃以下の不凍結液中に
投入分散させるから一瞬にして即死すると同時に急速凍
結され暴れ廻る等の余裕を与えないから鮮度低下のおそ
れがなく而も次第に凍結状態よりO℃程度の冷海水中に
保存され、次第に解凍されつつ冷却度を均等に保持しな
がら魚倉内に保存、帰港、陸揚されるもので、既に凍結
状態でなく生鮮魚として提供されるもので特に小型にし
て多量に網捕獲される漁獲物の場合利用価値実に大であ
る。"Effects of the Invention" In the conventional method, the temperature of cold seawater is 0 to 3 degrees Celsius, so the fish does not die instantly and moves around violently, weakening and reducing freshness. Since the fish are poured into an anti-freeze solution and dispersed, they die instantly, and at the same time, they are rapidly frozen and do not have any chance of running wild, so there is no risk of deterioration of freshness. Fish that are gradually thawed and kept at an even cooling level while being stored in a fish hold, returned to port, and landed, are not already frozen and are provided as fresh fish, especially those that are small in size and caught with nets in large quantities. In the case of physical objects, the utility value is truly great.
Claims (1)
ン氷または不凍結液中に浸漬またはブライン氷または不
凍結液を魚体に散布し、該魚体の一部又は大部分を急速
凍結させて即殺し、別設の0℃近くに冷却した水を満た
した魚倉に移し解凍しながら低温保蔵することを特徴と
する捕獲魚類の鮮度保持方法。A living captured fish is immersed in brine ice or anti-freezing liquid cooled to -15°C or less, or brine ice or anti-freezing liquid is sprinkled on the fish, and part or most of the fish is quickly frozen. A method for preserving the freshness of captured fish, which is characterized by killing the fish, transferring it to a separate fish hold filled with water cooled to near 0°C, and storing it at a low temperature while thawing it.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63015151A JPH01191640A (en) | 1988-01-26 | 1988-01-26 | Freshness preservation of harvested fish |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63015151A JPH01191640A (en) | 1988-01-26 | 1988-01-26 | Freshness preservation of harvested fish |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH01191640A true JPH01191640A (en) | 1989-08-01 |
Family
ID=11880800
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63015151A Pending JPH01191640A (en) | 1988-01-26 | 1988-01-26 | Freshness preservation of harvested fish |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH01191640A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL1008985C2 (en) * | 1998-04-24 | 1999-10-26 | Tno | Method for killing eels |
CN106332949A (en) * | 2016-04-21 | 2017-01-18 | 浙江海洋学院 | Frozen surimi antifreeze agent, and preparation method and application thereof |
CN109548852A (en) * | 2018-11-20 | 2019-04-02 | 上海海洋大学 | A method of the fresh-keeping butterfish of ice containing phytic acid |
WO2023085417A1 (en) * | 2021-11-12 | 2023-05-19 | ブランテックインターナショナル株式会社 | Method for quickly killing object to be quickly killed, quick-kill device and quick-kill system |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61271945A (en) * | 1985-05-25 | 1986-12-02 | Takeshi Hayashi | Method for killing and cooling living fish |
-
1988
- 1988-01-26 JP JP63015151A patent/JPH01191640A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61271945A (en) * | 1985-05-25 | 1986-12-02 | Takeshi Hayashi | Method for killing and cooling living fish |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL1008985C2 (en) * | 1998-04-24 | 1999-10-26 | Tno | Method for killing eels |
CN106332949A (en) * | 2016-04-21 | 2017-01-18 | 浙江海洋学院 | Frozen surimi antifreeze agent, and preparation method and application thereof |
CN109548852A (en) * | 2018-11-20 | 2019-04-02 | 上海海洋大学 | A method of the fresh-keeping butterfish of ice containing phytic acid |
WO2023085417A1 (en) * | 2021-11-12 | 2023-05-19 | ブランテックインターナショナル株式会社 | Method for quickly killing object to be quickly killed, quick-kill device and quick-kill system |
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