JPH02117367A - Method for suppressing high-pressure denaturation of fish meat protein or animal meat protein - Google Patents
Method for suppressing high-pressure denaturation of fish meat protein or animal meat proteinInfo
- Publication number
- JPH02117367A JPH02117367A JP63271641A JP27164188A JPH02117367A JP H02117367 A JPH02117367 A JP H02117367A JP 63271641 A JP63271641 A JP 63271641A JP 27164188 A JP27164188 A JP 27164188A JP H02117367 A JPH02117367 A JP H02117367A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- fish
- pressure
- meat protein
- fish meat
- 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.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims description 19
- 238000004925 denaturation Methods 0.000 title claims description 11
- 230000036425 denaturation Effects 0.000 title claims description 11
- 108010070551 Meat Proteins Proteins 0.000 title claims description 8
- 241001465754 Metazoa Species 0.000 title abstract 3
- 235000013372 meat Nutrition 0.000 claims abstract description 50
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 7
- 150000001413 amino acids Chemical class 0.000 claims abstract description 4
- 150000007524 organic acids Chemical class 0.000 claims abstract description 4
- 235000005985 organic acids Nutrition 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 3
- 150000008163 sugars Chemical class 0.000 claims abstract description 3
- 244000144972 livestock Species 0.000 claims description 24
- 150000001875 compounds Chemical class 0.000 abstract description 14
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract description 13
- 239000000600 sorbitol Substances 0.000 abstract description 13
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 abstract description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 11
- 239000007864 aqueous solution Substances 0.000 abstract description 11
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract description 8
- 239000004471 Glycine Substances 0.000 abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 239000001384 succinic acid Substances 0.000 abstract description 2
- -1 glucose) Chemical class 0.000 abstract 3
- 230000000694 effects Effects 0.000 description 13
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 12
- 235000010356 sorbitol Nutrition 0.000 description 12
- 238000011282 treatment Methods 0.000 description 10
- 239000000725 suspension Substances 0.000 description 7
- 210000003365 myofibril Anatomy 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 241001600434 Plectroglyphidodon lacrymatus Species 0.000 description 5
- 230000002776 aggregation Effects 0.000 description 5
- 230000007850 degeneration Effects 0.000 description 5
- 235000015278 beef Nutrition 0.000 description 4
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 239000002202 Polyethylene glycol Substances 0.000 description 3
- 238000004220 aggregation Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000009849 deactivation Effects 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 238000009931 pascalization Methods 0.000 description 3
- 229920001223 polyethylene glycol Polymers 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 241000252233 Cyprinus carpio Species 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- VCUDZTCDUDDJGG-UHFFFAOYSA-N 1-(1'-{[3-(methylsulfanyl)-2-benzothiophen-1-yl]carbonyl}spiro[1-benzofuran-3,4'-piperidin]-5-yl)methanamine Chemical compound C1=CC=CC2=C(SC)SC(C(=O)N3CCC4(C5=CC(CN)=CC=C5OC4)CC3)=C21 VCUDZTCDUDDJGG-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000004845 protein aggregation Effects 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、生の魚肉又は畜肉に高圧処理を施した場合に
生じるタンパク質の圧変性の抑制を図ることができる、
魚肉又は畜肉タンパク質の高圧変性の抑制法に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention can suppress pressure denaturation of proteins that occurs when raw fish or livestock meat is subjected to high pressure treatment.
This invention relates to a method for suppressing high-pressure denaturation of fish or livestock protein.
〔従来の技術及び発明が解決しようとする課題〕一般に
、生の魚肉又は畜肉を高圧処理すると、殺菌、自己消化
酵素の失活等の効果が望めるというメリットのあること
が知られている。[Prior Art and Problems to be Solved by the Invention] It is generally known that high-pressure processing of raw fish or livestock meat has the advantage of sterilization, deactivation of autolytic enzymes, and other effects.
しかしながら、高圧処理を行う場合、上記メリットがあ
る反面、魚肉又は畜肉にタンパク質の変性による肉の白
濁化、不透明化、テクスチャーの変化などのデメリット
が生ずる問題があった。However, while high-pressure treatment has the above-mentioned advantages, it also has disadvantages such as clouding, opacity, and changes in texture of fish or livestock meat due to protein denaturation.
従って、本発明の目的は肉の白濁化、不透明化、テクス
チャーの変化などのデメリットを生じさせることなく魚
肉又は畜肉を高圧処理することができる、魚肉又は畜肉
タンパク質の高圧変性の抑制法を提供することにある。Therefore, an object of the present invention is to provide a method for suppressing high-pressure denaturation of fish or livestock meat proteins, which allows fish or livestock meat to be subjected to high-pressure processing without causing disadvantages such as clouding, opacity, or changes in texture of the meat. There is a particular thing.
本発明者等は、種々検討した結果、魚肉又は畜肉（これ
らの懸濁液を含む）を高圧処理する際に、該魚肉等に特
定種類の化合物の一種又は数種を共存させることにより
、上記目的が達成されることを知見した。As a result of various studies, the present inventors have found that when fish meat or livestock meat (including a suspension thereof) is subjected to high-pressure treatment, the above-mentioned effects can be achieved by coexisting one or more specific types of compounds in the fish meat, etc. It was found that the purpose was achieved.
本発明は、上記知見によりなされたもので、魚肉又は畜
肉に、糖類、塘アルコール類、多価アルコール類、アミ
ノ酸類及び有機酸類からなる群から選択された一種また
は数種を添加し、それらを２０〜１００００ ｋｇｃｍ
−”の圧力で加圧することを特徴とする魚肉又は畜肉タ
ンパク質の高圧変性の抑制法を提供するものである。The present invention was made based on the above findings, and involves adding one or more selected from the group consisting of sugars, alcohols, polyhydric alcohols, amino acids, and organic acids to fish or livestock meat. 20~10000kgcm
The present invention provides a method for suppressing high-pressure denaturation of fish meat or livestock meat protein, which is characterized by pressurizing at a pressure of 1.
以下、本発明の魚肉又は畜肉タンパク質の高圧変性の抑
制法を、好ましい実施態様に基づいて詳述する。Hereinafter, the method for suppressing high-pressure denaturation of fish meat or livestock meat protein of the present invention will be described in detail based on preferred embodiments.
本発明において、魚肉又は畜肉としては特に制限はなく
、任意の魚肉又は畜肉に対して本発明を有効に適用する
ことができる。そして、上記魚肉又は畜肉の状態は、塊
状のものに限るものでなく、すり身等の任意の状態のも
のであってよく、また、これらの繊維等を水溶液等に懸
濁させて調製した懸濁液の状態のものであってもよい。In the present invention, there is no particular restriction on the fish or livestock meat, and the present invention can be effectively applied to any fish or livestock meat. The state of the fish meat or livestock meat is not limited to lumps, but may be in any state such as surimi, and suspensions prepared by suspending these fibers etc. in an aqueous solution etc. It may be in a liquid state.
本発明において、上記魚肉等に添加する＠類としてはシ
！ＪＩ！、グルコース、フラクトース、マルトース、ト
レハロース等を、糖アルコール類としてはソルビトール
、イノシトール、マニトール等を、多価アルコール類と
してはグリセリン、ポリエチレングリコール等を、アミ
ノ酸類としてはグリシン、グルタミン酸、アスパラギン
酸等を、また、有機酸類としてはコハク酸、クエン酸、
酒石酸等を、それぞれ好ましい例として挙げることがで
きる。そして、上記各化合物は、単独でも、もしくは複
数組み合わせて使用することもできる。In the present invention, the @ type added to the above-mentioned fish meat etc. is Shi! JI! , glucose, fructose, maltose, trehalose, etc., sugar alcohols such as sorbitol, inositol, mannitol, etc., polyhydric alcohols such as glycerin, polyethylene glycol, amino acids such as glycine, glutamic acid, aspartic acid, etc. In addition, organic acids include succinic acid, citric acid,
Preferred examples include tartaric acid and the like. Each of the above compounds can be used alone or in combination.
また、上記化合物を魚肉又は畜肉に添加する好ましい方
法としては、該魚肉又は畜肉を高圧処理する際に、塊状
肉ならば上記化合物の０．１〜２．０Ｍ、望ましくは０
．５〜１．０ Ｍの水溶液に浸漬する方法を、また、懸
濁液状態の肉の場合は上記化合物を０．１−２．０Ｍ、
望ましくは０．５〜１．０ Ｍの濃度になるように添加
調製する方法を挙げることができる。但し、これらに限
定されるものではない。Further, a preferable method for adding the above compound to fish or livestock meat is to add 0.1 to 2.0M of the above compound, preferably 0.0M to 0.0M, preferably 0.
．． In the case of meat in a suspension state, the above compound is immersed in an aqueous solution of 0.1-2.0M.
A method of adding and preparing it so that the concentration is desirably 0.5 to 1.0 M can be mentioned. However, it is not limited to these.
本発明において、魚肉又は畜肉を加圧する圧力範囲とし
ては、２０〜１００００ｋｇｃｍ−”であることが必要
であり、好ましくは５００〜５０００ｋｇ鶴−稟である
。具体的な圧力は、対象の内挿、処理条件等によって適
宜決定されるものである。In the present invention, the pressure range for pressurizing fish or livestock meat needs to be 20 to 10,000 kg cm, preferably 500 to 5,000 kg cm. It is determined as appropriate depending on processing conditions and the like.
また、加圧する方法も特に制限されるものでなく、魚肉
又は畜肉を上記圧力範囲に加圧することができる手段で
あれば任意に選択可能である。Further, the pressurizing method is not particularly limited, and any method can be selected as long as it is capable of pressurizing fish or livestock meat to the above pressure range.
上述した本発明方法によれば、生の魚肉又は畜肉を上記
の化合物の水溶液に浸漬したものを高圧処理した場合は
、水のみに浸漬したものを対照として比較すると、前者
（本発明）では肉の白濁化、不透明化が極めて小さいか
あるいは観察されない。According to the method of the present invention described above, when raw fish meat or livestock meat immersed in an aqueous solution of the above compound is subjected to high pressure treatment, when compared with a control material immersed in water only, the former (the present invention) shows that the meat Clouding or opacity is extremely small or not observed.
また、魚肉又は畜肉タンパク質の懸濁液の場合は、上記
の化合物を添加しない場合に比べ、本発明方法による場
合はタンパク質の凝集、Ｃａ又はＭｇ−ＡＴＰａｓｅ活
性の失活が抑制され、また、タンパク質の変性が抑制さ
れる。In addition, in the case of suspensions of fish meat or livestock meat proteins, when the method of the present invention is used, protein aggregation and deactivation of Ca or Mg-ATPase activity are suppressed, compared to when the above-mentioned compounds are not added. degeneration is suppressed.
次に、本発明方法の効果を明らかにするために行った実
施例について説明する。Next, examples will be described in order to clarify the effects of the method of the present invention.
〔実施例１〕
マグロ凍結ブロックを解凍後、その各約２０ｇを５段階
（０，ｌ、０．２５．０．５．１．０及び１．５）の濃
度（Ｍ）のソルビトール水溶液の各２０Ｍ１に浸し、圧
力３０００ ｋｇｃｍ−一温度５℃及び圧力保持時間３
０分の条件下で加圧した。そして、水のみに浸漬した以
外は全て同一条件で処理したものを対照として、マグロ
魚肉の白皮、明度を比較し、その結果を下記表１に示し
た。尚、圧力負萄しないマグロ魚肉の白皮は１．６、明
度は１０．０であった。[Example 1] After thawing frozen tuna blocks, approximately 20 g of each block was injected into each of sorbitol aqueous solutions with concentrations (M) in five stages (0, 1, 0.25, 0.5, 1.0, and 1.5). Immersed in 20M1, pressure 3000 kgcm - temperature 5℃ and pressure holding time 3
Pressure was applied for 0 minutes. Then, the white skin and brightness of tuna fish meat were compared with those treated under the same conditions except for immersion in water only, and the results are shown in Table 1 below. In addition, the white skin of the tuna fish meat that was not subjected to pressure was 1.6, and the lightness was 10.0.
表１
上記表１より明らかなように、対照＜Ｓ度Ｏ）に比較し
て、ソルビトール濃度を上げてゆくと、加圧処理後のマ
グロ魚肉の白皮及び明度は、ちと（加圧処理前）のマグ
ロのそれに近づいていくことが分かる。事実、ソルビト
ール濃度が１．０Ｍ及び１．５Ｍの場合では、加圧処理
前後でマグロ魚肉の白皮、明度及び外観にはほとんど差
が見られなかった。このように、ソルビトールによるマ
グロ魚肉の圧力変性に対する優れた抑制効果が認められ
、本発明方法が有効であることが確認できた。Table 1 As is clear from Table 1 above, when the sorbitol concentration is increased compared to the control <S degree O), the white skin and brightness of tuna fish meat after pressure treatment decrease ) is approaching that of tuna. In fact, when the sorbitol concentration was 1.0M and 1.5M, there was almost no difference in the white skin, brightness, and appearance of the tuna fish meat before and after the pressure treatment. As described above, an excellent suppressive effect on the pressure degeneration of tuna fish meat caused by sorbitol was observed, and it was confirmed that the method of the present invention is effective.
〔実施例２〕
コイ魚肉から調製した筋原繊維懸濁液（タンパク質濃度
５■／ｄ）の各約２０１ｄに、それぞれ５段階（０，ｌ
、０．２５．０．５．１． ｏ及び１．５）の濃度（Ｍ
）になるように所定量のソルビトールを添加し、次いで
圧力２０００ ｋｇｃｍ−”、温度５℃及び圧力保持時
間３０分の条件下で加圧した。そして、ソルビトールを
添加しない以外は全て同一条件で処理したものを対照（
基準）にして、Ｃａ−ＡＴＰａｓｅ比活性、Ｍｇ−ＡＴ
Ｐａｓｅ比活性の測定及び筋原繊維凝集の程度の観察を
行い、その結果を下記表２に示した。[Example 2] Approximately 201 d of myofibril suspension (protein concentration 5/d) prepared from carp fish meat was injected into 5 stages (0, 1/d), respectively.
, 0.25.0.5.1. o and 1.5) concentration (M
), and then pressurized under the conditions of a pressure of 2000 kgcm-'', a temperature of 5°C, and a pressure holding time of 30 minutes.All treatments were performed under the same conditions except that sorbitol was not added. Compare the results (
standard), Ca-ATPase specific activity, Mg-AT
Pase specific activity was measured and the degree of myofibril aggregation was observed, and the results are shown in Table 2 below.
尚、Ｃａ−ＡＴＰａｓｅ比活性、Ｍｇ−ＡＴＰａｓｅ比
活性は、圧力処理していない筋原繊維の活性を１．０と
した場合の比で表したものである（実施例３の場合も同
じ）。また、「凝集」の欄の＋は凝集している場合を、
士は一部が凝集している場合を、−は凝集が見られない
場合をそれぞれ意味す表２
上記表２より、ソルビトール濃度が上昇するほど、Ｃａ
−ＡＴ Ｐａ５ｓ 、 Ｍｇ−ＡＴ Ｐａ５ｓの失活や
筋原繊維の凝集が抑制され、ソルビトール濃度０．５Ｍ
以上では、失活や凝集がほぼ完全に抑制されることが分
かる。このように、ソルビトールによるコイ筋原繊維の
圧変性に対する抑制効果が認められ、本発明方法が有効
であることが確認された。In addition, Ca-ATPase specific activity and Mg-ATPase specific activity are expressed as a ratio when the activity of myofibrils not subjected to pressure treatment is set to 1.0 (the same applies to Example 3). In addition, + in the column of "Agglomeration" indicates the case of agglomeration.
Table 2 shows that as the sorbitol concentration increases, Ca
-AT Pa5s, Mg-AT Pa5s inactivation and myofibril aggregation were suppressed, and sorbitol concentration of 0.5M
The above shows that deactivation and aggregation are almost completely suppressed. Thus, the inhibitory effect of sorbitol on pressure degeneration of carp myofibrils was observed, and the effectiveness of the method of the present invention was confirmed.
〔実施例３〕
実施例２と同様のコイ魚肉から調製した各筋原繊維懸濁
液の各約２０ａｅに、該各懸濁液が０．５Ｍの濃度にな
るように、グルコース、ショ糖、マルトース、トレハロ
ース、ソルビトール、マニトール、グリセリンをそれぞ
れ添加して上記各化合物の溶液からなる７種類の懸濁液
を調製した０次いで、上記各懸濁液に対して、圧力２０
００ ｋｇｃｍ−’温度５°Ｃ及び圧力保持時間３０分
間の条件下で加圧し、加圧処理後の各懸濁液についてＣ
ａ−ＡＴＰａｓｅ活性、Ｍｇ−ＡＴＰａｓｅ活性を測定
し、溶解化合物の圧変性に対する抑制効果を調べ、その
結果を下記表３に示した。[Example 3] Glucose, sucrose, Seven types of suspensions consisting of solutions of each of the above compounds were prepared by adding maltose, trehalose, sorbitol, mannitol, and glycerin, respectively.Next, each of the above suspensions was subjected to a pressure of 20
00 kgcm-' Pressure was applied under conditions of a temperature of 5°C and a pressure holding time of 30 minutes.
The a-ATPase activity and Mg-ATPase activity were measured to examine the inhibitory effects of the dissolved compounds on pressure degeneration, and the results are shown in Table 3 below.
表３
（実施例４）
牛肉の各約２０ｇを、予め調製したシｇｌｌ、グリセリ
ン、グリシン、コハク酸それぞれの０．５ Ｍ水溶液２
０ｄに浸して４種類の牛肉を調製し、次いで、上記各牛
肉を圧力３５００ ｋｇｃｍ−”、温度５°Ｃ及び圧力
保持時間３０分の条件下で加圧した。Table 3 (Example 4) Approximately 20 g each of beef was mixed with 0.5 M aqueous solutions 2 of each of sigll, glycerin, glycine, and succinic acid prepared in advance.
Four types of beef were prepared by soaking at 0 d, and then each beef was pressurized under conditions of a pressure of 3500 kgcm-'', a temperature of 5°C, and a pressure holding time of 30 minutes.
そして、水のみに浸漬した以外は全て同一条件で処理し
たものを対照として、上記各牛肉の白皮、明度、Ｃａ−
ＡＴＰａａｅ活性及び生菌数を調べ、その結果を下記表
４に示した。The white skin, brightness, Ca-
ATPaae activity and viable cell count were examined, and the results are shown in Table 4 below.
表４
上記何れの化合物の場合も、はぼ同程度の筋原繊維の圧
変性に対する抑制作用が認められた。Table 4 In the case of any of the above-mentioned compounds, almost the same degree of inhibitory effect on pressure degeneration of myofibrils was observed.
上記表４より、牛肉においても、魚肉と同様、シ＝ｓｌ
ｌ１Ｍ、グリセリン、グリシン、コハク酸の各水溶液へ
の浸漬のよって明らかにタンパク質の圧変性が抑えられ
ており、また、その加圧処理による殺菌効果も有効に発
揮されている。従って生の魚肉、畜肉の圧力による殺菌
に、上記の各化合物の水溶液への浸漬又は添加（本発明
方法）が有力な手段であることがわかる。From Table 4 above, in beef as well as in fish meat, s = sl
The pressure denaturation of the protein was clearly suppressed by immersion in each aqueous solution of 11M, glycerin, glycine, and succinic acid, and the sterilizing effect of the pressure treatment was also effectively exhibited. Therefore, it can be seen that immersion or addition of the above-mentioned compounds to an aqueous solution (method of the present invention) is an effective means for pressure sterilization of raw fish and livestock meat.
〔実施例５〕
ハマチ魚肉（血合肉を除く）の各約２０ｇを、ソルビト
ール、ポリエチレングリコール、グリシン、コハク酸そ
れぞれの０．５ Ｍ水溶液２０ａｅに浸漬して４種類の
ハマチ魚肉を調製し、次いで、実施例４の場合と同様の
条件下で加圧処理を施し、上記各ハマチ魚肉の白皮、明
度、生菌数を調べ、その結果を下記表５に示した。[Example 5] Four types of yellowtail fish meat were prepared by soaking about 20 g each of yellowtail fish meat (excluding blood meat) in 20 ae of each of 0.5 M aqueous solutions of sorbitol, polyethylene glycol, glycine, and succinic acid, and then The yellowtail fish meat was subjected to pressure treatment under the same conditions as in Example 4, and the white skin, brightness, and number of viable bacteria were examined, and the results are shown in Table 5 below.
表５
上記表５より、ハマチ魚肉をソルビトール、ポリエチレ
ングリコール、グリシン、コハク酸の各水溶液にそれぞ
れ浸漬することによって、前記実施例４の場合と同様に
、ハマチ魚肉のタンパク質の圧力変性が抑制され、また
、殺菌効果も発揮されることが確認できた。従って、生
の魚肉の殺菌にもこれらの上記各化合物の水溶液への浸
漬又は添加（本発明方法）が有力な手段であることがわ
かる。Table 5 From Table 5 above, by immersing yellowtail fish meat in each aqueous solution of sorbitol, polyethylene glycol, glycine, and succinic acid, the pressure denaturation of the protein in yellowtail fish meat was suppressed, as in the case of Example 4, In addition, it was confirmed that it also had a bactericidal effect. Therefore, it can be seen that immersion or addition of each of the above-mentioned compounds to an aqueous solution (method of the present invention) is an effective means for sterilizing raw fish meat.
以上、本発明方法を具体的に説明したが、本発明の魚肉
又は畜肉タンパク質の高圧変性の抑制法は、前記実施態
様及び前記実施例に示したものに限られるものでなく、
その要旨を逸脱しない範囲で種々変更可能であることは
いうまでもない。Although the method of the present invention has been specifically explained above, the method of suppressing high-pressure denaturation of fish meat or livestock meat protein of the present invention is not limited to the above embodiments and examples.
It goes without saying that various changes can be made without departing from the gist of the invention.
本発明によれば、肉の白濁化、不透明化、テクスチャー
の変化などのデメリットを生じさせることなく魚肉又は
畜肉を高圧処理することができるため、品質の極めて優
れた魚肉又は畜肉を提供できる。According to the present invention, fish or livestock meat can be subjected to high-pressure processing without causing disadvantages such as clouding, opacity, or changes in the texture of the meat, making it possible to provide fish or livestock meat of extremely excellent quality.
Claims (1)
ルコール類、アミノ酸類及び有機酸類からなる群から選
択された一種または数種を添加し、それらを２０〜１０
０００ｋｇｃｍ＾−＾２の圧力で加圧することを特徴と
する魚肉又は畜肉タンパク質の高圧変性の抑制法。(1) One or more selected from the group consisting of sugars, sugar alcohols, polyhydric alcohols, amino acids, and organic acids are added to fish or livestock meat, and 20 to 10
A method for suppressing high-pressure denaturation of fish meat or livestock meat protein, which comprises pressurizing at a pressure of 000 kgcm^-^2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63271641A JPH0697974B2 (en) | 1988-10-27 | 1988-10-27 | Method for suppressing high-pressure denaturation of fish meat or meat protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63271641A JPH0697974B2 (en) | 1988-10-27 | 1988-10-27 | Method for suppressing high-pressure denaturation of fish meat or meat protein |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02117367A true JPH02117367A (en) | 1990-05-01 |
| JPH0697974B2 JPH0697974B2 (en) | 1994-12-07 |
Family
ID=17502883
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63271641A Expired - Lifetime JPH0697974B2 (en) | 1988-10-27 | 1988-10-27 | Method for suppressing high-pressure denaturation of fish meat or meat protein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0697974B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0471468A (en) * | 1990-07-13 | 1992-03-06 | Kibun Foods Inc | Cooking and quality improvement of fish and shellfish |
| JPH0499438A (en) * | 1990-08-15 | 1992-03-31 | Marutomo Kk | Preparation of dried fish like as dried bonito |
| JP2013505726A (en) * | 2009-09-25 | 2013-02-21 | カーギル・インコーポレイテッド | High-pressure pasteurization of frozen minced meat |
| CN104542894A (en) * | 2013-10-28 | 2015-04-29 | 天津科技大学 | Method for improving quality of frozen meat by virtue of synergistic effect of low-molecular penetrant and ultrahigh pressure treatment |
-
1988
- 1988-10-27 JP JP63271641A patent/JPH0697974B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0471468A (en) * | 1990-07-13 | 1992-03-06 | Kibun Foods Inc | Cooking and quality improvement of fish and shellfish |
| JPH0499438A (en) * | 1990-08-15 | 1992-03-31 | Marutomo Kk | Preparation of dried fish like as dried bonito |
| JP2013505726A (en) * | 2009-09-25 | 2013-02-21 | カーギル・インコーポレイテッド | High-pressure pasteurization of frozen minced meat |
| CN104542894A (en) * | 2013-10-28 | 2015-04-29 | 天津科技大学 | Method for improving quality of frozen meat by virtue of synergistic effect of low-molecular penetrant and ultrahigh pressure treatment |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0697974B2 (en) | 1994-12-07 |
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