JPH02113873A - Processing of fish meat having parasitic sporozoan - Google Patents

Abstract

PURPOSE:To provide an inhibitory action on a protease of Sporozoa and to obtain a paste product having excellent gel forming ability by adding plasma protein, etc., to fish meat made into jelly meat by parasitism of Sporozoa. CONSTITUTION:Fish meat having jelly meat by parasitism of Sporozoa is blended with one or more of plasma protein, serum protein, serum globulin to give a paste product.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for processing fish meat. More specifically, in order to incorporate the substances that cause jelly meat into fish meat,
By adding one or more of plasma proteins, serum proteins, and serum globulins to the fish meat, which was thought to have no gel-forming ability and could not be used as a raw material for pastry products, we have created a pastry product with good elasticity. It relates to a method of processing fish meat to be produced. [Prior art] In fish whose flesh is parasitized by microscopic sporozoites (myxosporia) belonging to protozoa, after death, the fish meat proteins are decomposed by proteolytic enzymes released by the sporozoites, especially when heated. This is a big problem in the seafood industry, as the fish meat becomes patchy or softens all over and becomes sherry-like. In this way, when making surimi made from fish meat that turns into Sherry Mee 1, even if the surimi is produced, during heating during the production of the surimi, the proteolytic enzymes of the sporozoites are absorbed into the muscles that form the main gel in the surimi. It does not show gel-forming ability because it acts on the protein myosin and degrades it. In addition, the sporozoites that cause jelly meat are protozoa (Protozoa).
Sporozoa), Cn!do
Myxosporidium Uyx-os belonging to the family
Unicapsla (porida)
Genus, ChloroIIlyxull
It belongs to the genus Kudoa and does not parasitize humans.

Therefore, even if these sporozoites and their parasitic fish are eaten, there will be no health problems caused by the sporozoites, and furthermore, there will be no food hygienic problems with the paste products that undergo a heating process.

Various methods have been proposed to solve the above-mentioned problems in processing fish into jelly meat. For example, the method of adding egg white to fish meat with jelly meat in Japanese Patent Publication No. 55-42825, and the method of adding egg white to fish meat with jelly meat,
Japanese Patent Publication No. 61-42552 discloses a method of impregnating a thiol-based protease inhibitor into fish meat by dipping, injecting, glazing, or spraying a thiol-based protease inhibitor. A method for producing fish paste using the addition of
In 2-39980, one or more anti-sherry agents consisting of nitrite, chlorite, hypochlorous acid or its salt, chlorine dioxide, hydrogen peroxide, benzoyl peroxide, ammonium persulfate, calcium oxide and alum are used. A method of adding in combination is disclosed in JP-A-56-42567, and a method of contacting with an oxygen-acid oxidizing agent or an SH reagent is described in JP-A-63-24,872. In 1986-74446, a method was proposed for suppressing the expression of jelly meat by applying pressure to the fish.

However, although considerable effects can be obtained with such conventional methods, they are still not fully satisfactory. The present inventors conducted intensive research to find a substance that can inhibit sporozoal enzymes and produce good processed products by adding a small amount to the fish raw material used to make jellymeat. By adding an appropriate amount of one or more of plasma protein, serum protein, and serum globulin to fish meat to be made into jelly meat, the proteolytic enzymes of sporozoites are inhibited, and fish meat processing such as surimi paste products is improved. The present invention was completed based on the discovery that a product can be obtained.

[Summary of the invention]

Therefore, in the fish meat processing method of the present invention, the fish meat of a fish that is parasitized by sporozoites and has jelly meat is used as the original T4, and one or more of plasma protein, serum protein, and serum globulin is added to the fish meat. It is characterized by the addition of seeds.

[Detailed description of the invention] The present invention will be specifically explained below.

Fish species that are parasitized by sporozoites and turn into jelly meat include:
Her-lucci, a species of hake from the North Pacific
us producLus), Chilean hake (Merl
uccfusgayf), Argentinian heiku (M
erlucclus hu-bbsi), and other fish belonging to various species such as flounder, flounder, tuna, marlin, barracuda, salmon, perch, flying fish, and dolphinfish. It is not limited to fish species.

Normally, sporozoites cannot be observed with the naked eye, but when the degree of parasitism increases, many sporozoites bundle together into a bag-like structure called a cyst, which is large enough to be observed with the naked eye.

Black hair-like cysts are observed on the fillet surface of hake from the North Pacific with a high rate of sporozoan parasitism. Black or white cysts are observed in Peruvian hake, and the parasitic rate ranges from 14 to 40%, depending on the size of the fish and the fishing location. In the present invention, fish meat in which sporozoites are infested at a high concentration can also be used as a raw material.

In the present invention, one or more of plasma proteins, serum proteins, and blood tI2 globulin are added to fish that are parasitized by sporozoites and eat jelly meat. As is well known, plasma protein is a protein component in a liquid component obtained from blood by removing formed components such as white blood cells, red blood cells, and platelets. Of these, what remains after ibrinogen coagulates and precipitates is serum protein, and serum protein includes albumin, globulin, etc. Among these serum proteins, globulin is recognized as having the greatest effect as a protease inhibitor according to the present invention. Thus, in the present invention, the term plasma protein or plasma protein etc. refers to plasma protein, serum protein and/or plasma protein.
or serum globulin.

Plasma proteins and the like used here are generally produced from the blood of various livestock or fish. For example, it is prepared by separating blood from livestock such as cows, pigs, horses, sheep, goats, chickens, and ducks, and fish such as sea bream and yellowtail, and is dried and made into a powder. Among these, bovine and porcine plasma proteins are preferably used.

Both can be obtained at low prices.

An example of a method for separating blood components is to add sodium citrate to collected blood to prevent coagulation, and then dry the supernatant after centrifugation to form a slightly yellow-brown colored plasma protein powder. It will be done. 5 after blood collection
After being left at ℃, the amber colored supernatant, which was centrifuged to remove condensed blood cells and fibrin, was freeze-dried.
It turns into a pale yellow powder serum protein. Also, 5 serum
096 Salted out with saturated ammonium sulfate solution, centrifuged and collected 01I
Dialysis against PvI sodium chloride solution and lyophilization of the dialysate yields serum globulin as a slightly off-white powder.

- When making surimi or paste products in step (a), harvest the fish meat, soak it in water, and 5. The dehydrated meat is dehydrated, auxiliary materials such as sugars and phosphates are added to the dehydrated meat, kneaded, and then molded into fresh surimi or further frozen to produce frozen surimi.

Add additives such as starch, salt, seasonings, etc. to this raw surimi, or in the case of frozen surimi, to the thawed surimi.
! ; Crush, knead, mold, and heat to convert into fish paste products.

In the present invention, the step of adding plasma protein, serum protein, or serum globulin obtained as described above to fish meat containing jelly meat may be carried out at any step in the above-mentioned surimi manufacturing step, and in the fish meat paste product manufacturing step, at any step before heating. It can also be a process. Among these, it is preferable to add it when bleaching with water during the production of surimi, when kneading auxiliary materials to dehydrated meat, or during extraction during processing of the paste product.

In the present invention, the ratio of plasma protein, serum protein, and serum globulin to be added to fish meat to be made into jelly meat is 0.01 to 10 parts (preferably 0.01 to 10 parts of dry plasma protein or serum protein) per 100 parts of raw fish meat. (0.5 to 3 parts) and 0.001 to 10 parts for serum globulin, both of which are sufficient in small amounts.

If the addition rate of plasma protein, serum protein, or serum globulin fraction is less than the above range, the activity of the sporozoan enzyme cannot be suppressed, and it will not be a raw material for a paste product with sufficient gel elasticity; If the amount is too large, the smell of blood will become stronger and the degree of coloring will also become stronger, reducing the flavor of the processed fish product.

〔Example〕

The present invention will be explained in more detail with reference to the following examples. The plasma proteins, serum proteins, and serum globulins shown below were prepared from bovine blood.

Also, parts and percentages are in units of l. In the example below, the Sherry strength, which represents the gel physical properties, was determined to be 5 by food checker.
The breaking strength (W value (g)) and concave distance (L value (co+)) determined by A111 using a plunger with a diameter of 1.
) is expressed by the combined J, S, (g-cn+).

In addition, the sensory evaluation of the semicylindrical gel was performed using the following 10-level evaluation.

The bending test specimen used was one cut into rounds with a thickness of 3 m/la.

Rating: 10. No cracks even when folded in quarters and pressed hard 9: Cracks appear when folded in quarters and pressed hard 8: Cracks appear when folded in quarters and pressed a little 7: When folded in quarters and put together A crack appears 6. If you fold it in 4 and put it together lightly, a crack appears 5: If you fold it in half and put it all together, a crack appears within half of it 4. If you fold it in half and put it all together, a crack appears in the whole part 3 : Cracks appear immediately when folded in half and lightly pressed together 2: Collapses when pressed with fingers 1 - Uncoordinated breakage test The test piece used was one cut into rounds with a thickness of 5IIl/ffl.

Rating 10: Extremely strong and flexible 9: Very strong and flexible 8: Fairly strong 7: Slightly strong 6: Strength generally good 5; Strength generally good but a little brittle 42 a little Weak and fairly brittle 3: Weak, brittle 2: Extremely weak 1: Unorganized Test example 1 A North Pacific specimen with an average weight of 520 g, infested with sporozoites and turned into jellymeat, with approximately 16% black-shaped cysts observed. Using hake as raw material, we extracted the meat, soaked it in water, dehydrated it, kneaded it with sugar and phosphate, and then frozen it to produce frozen grated hake from the North Pacific. After thawing the surimi, add 3% salt, 3% potato starch, and 1% plasma protein, serum protein, or serum globulin powder to the surimi, crush it, and fill it into a polyvinylidene chloride tube. The material was heated for 40 minutes at °C, then cooled and the sherry strength was measured. As a control, a gel without the addition of plasma protein, serum protein, or serum globulin was also prepared, and the Sherry strength was determined by l5p1. The results are shown in Table 1.

Table 1 A gel without the addition of plasma proteins, serum proteins, and blood globulin has a very low sherry strength of 1.42 g-Cm, easily cracks when folded in two, and has a poor texture. Those to which plasma protein, serum protein, and serum globulin were added showed good gel properties with a Sherry strength of 900 g-ci or more.

Test Example 2 After thawing the frozen surimi of sporozoite-infested salmon from the North Pacific used in Test Example 1, 3% salt, 3% potato starch, and 0.5 to 3% bovine plasma protein were added, and the mixture was crushed. The mixture was filled into a polyvinylidene chloride tube, heated at 90° C. for 40 minutes, and then cooled. Sherry strength and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (
A pattern of 5DS-PAGE (hereinafter abbreviated as 5DS-PAGE) was measured.

By measuring the 5DS-PAGE pattern, it is possible to see how the molecular shape of the surimi protein changes during processing of the surimi product.

The SDS-PAGE method was performed using 10% acrylamide gel, 1% SD according to the method of Weber and Osborn.
This was done using S. To solubilize the kamaboko gel, the kamaboko gel was ground using a Botter type hand homogenizer, and 2% SDS 8M urea-10, IMTris-glycine, 5mM β-mercap] and ethanol were added as a solubilizing agent to prepare a sample for electrophoresis. Cuman brilliant blue was used to stain the protein after electrophoresis.

Table 2 Bovine plasma protein 0. Good gel strength was shown at 5% or more. The electrophoretic pattern at this time is shown in the drawing. The pattern ■ indicates a direct sample of unheated North Pacific surimi, and the following patterns ■ to ■ are in order No. 41 of Table 2.
5 shows the electrophoretic pattern of Kamabot-like gel of ~5.

From the electrophoresis pattern ■, without the addition of bovine plasma protein,
It is clear that myosin, the raw hair protein of Iku surimi from the North Pacific, is broken down into small fragments by the proteolytic enzymes of the sporozoites contained in the surimi, and the sherry strength is extremely high at 199 g/cl. It corresponds well to the low level. The 5DS-PAGE patterns of kamaboko gels from ■ to ■ containing bovine plasma protein at 0.5% to 3% are as follows:
It is clear that as the amount of plasma protein added increases, the degree of myosin decomposition decreases, and in ■, myosin is hardly decomposed. In addition, 5DS-PA of ■～■
There is a good correspondence between the degree of myosin decomposition observed in GE and the Sherry strength.

In other words, bovine plasma protein acts as an inhibitor of sporozoan proteolytic enzymes, suppresses the decomposition of surimi protein by sporozoan proteolytic enzymes during surimi manufacturing processing, and produces surumi processed products with good gel properties. This indicates that it is possible to manufacture the surimi from the North Pacific Ocean.

Example 1 The sporozoite-infested hake from Test Example 1 was used as a dress, the meat was collected, and the meat was further minced to form a pile of O. To this, add 2% salt, 596% potato starch, 2% sugar, 0.5% seasoning, and 11% bovine plasma protein powder.
% was added, lightly crushed, formed into a dumpling shape, and then boiled at 100° C. for 10 minutes.

In addition, control and No. 12 fish balls to which no bovine plasma protein powder was added were also prepared. Fish balls without the addition of bovine plasma protein were crumbly (sponge-like) and had a significantly inferior texture, but with the addition of bovine plasma protein, the fish balls were chewy and had firm physical properties. It was observed that the effect of adding bovine plasma protein was significant.

Example 2 Hake (Merlucius gayi) from Chile with an average weight of 623 g and infested with sporozoites was used as a raw material, and the meat was harvested, exposed to water, and dehydrated. The dehydrated meat was supplemented with 796 g of sugar, 0.296 g of talinate, and bovine plasma protein. 290% of the mixture was added, kneaded, and frozen to make frozen surimi. As a control, a sample of frozen surimi to which no bovine plasma protein was added was produced. -2
After storage at 5°C for 4 months, steamed kamaboko with a board was produced. Steamed fish paste with a board is made by thawing 100 kg of frozen surimi, 3 kg of salt, and 5 kg of mirin.

Cornstarch 5 kg, water 60 kg, seasoning 1.4
Kg was added thereto, and the mixture was roughly crushed using a silent cutter, formed into a board-shaped pumpkin, and then heated in a steamer for 1 hour.

When using frozen surimi with added bovine plasma protein, the kamaboko had the same texture as the plate-shaped kamaboko using regular surimi, but when using surimi without adding bovine plasma protein, It turned out to be a bit rough and did not turn into a lump.

Example 3 L-sized golden flounder with a parasitic rate of 18%, in which the sporozoite parasitic parts dissolve and disappear in patches when heated, is used as a raw material, processed into a dress, the skin removed with a peeler, and the meat taken with a meat cutter, and then watered. After bleaching and dehydration, 596 sugar, 0.2% talinate, and 3% bovine serum protein dry powder were added and mixed to the dehydrated meat.
It was frozen and made into frozen surimi. In addition, as a control, frozen surimi to which no bovine serum protein dry powder was added was also prepared. These frozen surimi were stored at -25°C for 6 months. After thawing these, add 3% salt and 3% potato starch,
Drain, fill in a polyvinylidene chloride tube, and store at 90°C4.
After boiling for 0 minutes and cooling, the sherry strength was determined to 11111, and the texture and flavor were investigated.

Table 3 Even if raw serum protein is added to surimi in advance and frozen, the effect of this serum protein is not affected and the crispness and texture are superior to additive-free products, and the flavor is better than additive-free products. He admitted that it was no different from the product.

〔Effect of the invention〕

According to the present invention, when plasma protein, serum protein, or serum globulin is added to fish meat that is parasitized by sporozoites and has jelly meat and treated, the plasma protein, etc. acts to inhibit the proteolytic enzymes of the sporozoites, causing gelation. It is possible to produce a good paste product with forming ability. In addition, the plasma proteins used are obtained at low cost and are effective in small amounts, so they can be produced in a light manner and are very effective.

[Brief explanation of drawings]

The drawings are diagrams showing electrophoresis patterns of various samples obtained in Test Example 2 of the present invention.

Claims (1)

[Claims] Sporozoan parasitism characterized by adding one or more of plasma proteins, serum proteins, and serum globulins to the fish meat when processing the fish meat, which is infested with sporozoites and has jelly meat, as a raw material. How to process fish meat.