JPH02276529A - Method for storing fishes without freezing - Google Patents

Abstract

PURPOSE:To maintain the freshness of fishes for a long period of time by dipping in an unfrozen alkaline solution at a temperature lower than 0 deg.C and keeping them unfrozen. CONSTITUTION:Fishes are dipped in an alkaline solution, preferably of 8.0 or higher pH and kept unfrozen at a temperature lower than 0 deg.C. The alkali agent is, for example, sodium or potassium carbonate. The dipping treatment develops synergism between the fishes and the alkali agent to prevent microorganisms from occurring and proliferating. Additionally, unfrozen storage keeps the body color and gloss of the fishes good. Thus, the fishes can be transported and stored for a long time, as their market value is kept high.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an unfrozen preservation method for fish such as sea bream, which preserves fish with high commercial value for a long period of time while maintaining freshness and improves taste.

[Conventional technology]

In recent years, it has become common to import fish such as sea bream, which are lucky charms and have commercial value, from foreign countries.

In this case, air transportation is used to maintain the freshness of the fish, which requires a short transportation time.

[Problem to be solved by the invention]

However, when transporting fish by air, the amount of transport is limited to a small amount, resulting in an inconvenient cost. In addition, in the case of air transport, in order to take full advantage of the short transport time, fish are transported in an unfrozen state and shipped to the market immediately after arrival. If you try to stock the arriving fish unfrozen for a predetermined period of time and prepare for shipping, bacteria on the fish's body surface will multiply rapidly, deteriorating the freshness of the fish, and in severe cases, causing it to rot. Product value decreases. Therefore, the current situation is to ship products to the market quickly without making any shipping adjustments.

On the other hand, when fish are transported by ship, the transportation period is as long as 1 to 2 weeks, resulting in the following inconveniences.

For example, when fish are transported in a frozen state, the water contained in the fish's body freezes, and when this is thawed, the protein tissue in the fish's body is destroyed, causing deformation and the color and luster of the body surface. It deteriorates and the product value decreases.

In addition, to prevent this, if fish are immersed in a solution such as seawater with a water temperature close to the freezing point and transported, if the transportation period exceeds 10 days, the liquid and the body surface and internal organs of the fish may Bacteria develop and multiply, and in severe cases, a putrid odor is produced. Therefore, special equipment is required to filter and circulate the solution, and
Maintenance management of these devices is also required.

Another option is to transport the fish after it has been treated with acid, but in this case the fish would be seasoned, making it impossible for users to cook and season the fish as they wish, and resulting in lower product value. Become.

The present invention has been made in view of these points, and provides an unfrozen preservation method for fish that can maintain the freshness of fish for a long period of time without freezing and improve the taste. The purpose is to provide.

[Means to solve the problem]

According to claim 1, the unfrozen preservation method for fish of the present invention includes immersing fish in an unfrozen alkaline solution at a temperature of 0° C. or lower, and maintaining the fish in an unfrozen state. According to claim 2, characterized in that fish immersed in an alkaline solution are transported in an unfrozen state, and according to claim 3, fish immersed in an alkaline solution are transported in an unfrozen state. According to claim 1, the preserved fish are preserved according to claim 1.

Here, 0°C in the present invention means the freezing point of pure water at which ice and water coexist in 5 minutes under 1 atmosphere, and the concept that when the atmospheric pressure changes, the temperature also changes. It is used in

[For production]

According to the present invention, by immersing fish in an alkaline solution and maintaining the fish at a temperature below 0°C, the two act in a mutually beneficial manner to effectively prevent the generation and propagation of various bacteria. By keeping the fish in the tank, the color and luster of the fish's body surface can be maintained well. Furthermore, as described above, fish can be transported over a long period of time while maintaining a high commercial value, and the commercial value of transported fish can be maintained at a high level for a long period of time. Furthermore, the fish meat immersed in the alkaline solution is gradually aged and its flavor components increase, making it extremely delicious.

〔Example〕

The present invention will be explained in detail below.

In the present invention, an unfrozen alkaline solution at a temperature below 0° C. is prepared.

For example, when transporting fish, seawater is poured into the fish hold of the ship and the seawater is heated to a predetermined temperature (preferably p
A predetermined amount of an alkaline agent, which is a food additive and is harmless to the human body, is mixed into seawater in order to obtain an alkaline solution of H8.0 or higher. As the alkaline agent, one or more of sodium carbonate, potassium carbonate, ammonium carbonate, etc. may be used. Thereafter, the inside of the ship's hold is cooled to bring the alkaline solution to an unfrozen state below 0°C.

Next, fish to be transported, such as sea bream, are immersed in this unfrozen alkaline solution, and the fish are transported while adjusting the temperature of the solution so that the fish do not freeze.

According to this example, by keeping fish in an alkaline solution, the occurrence and propagation of various bacteria in the epidermis and internal organs can be reliably suppressed, and furthermore, by being kept in a cold state below the freezing point, various bacteria can be prevented. The occurrence and propagation of bacteria, etc. is suppressed, and these suppressive effects work in tandem to suppress the generation and propagation of various germs, etc., for a longer period of time, and the food can be transported while maintaining a high level of freshness for a long period of time. I can do it.

Also, while immersed in an alkaline solution for a long time,
Enzymes contained in fish meat increase the activity of exopeptidase, which generates free amino acids from peptides, and increase the production of the free amino acids, which are taste components, making the fish meat extremely delicious.

Also, since fish can be transported unfrozen,
The color and luster of its body surface can be maintained in its original state.

Therefore, long! To provide fish with high commercial value, which has good color and gloss on the body surface, is highly fresh, and has greatly improved taste when taken out after being transported by ship to a destination over a long period of time. be able to.

On the other hand, when preserving fish that have been transported by air or other means in an unfrozen state, this is done as follows.

First, in a suitable storage container in the same manner as in the above example,
Prepare an unfrozen alkaline solution at 0°C or lower.

Next, transported unfrozen fish such as sea bream are immersed in this unfrozen alkaline solution, and the fish are held while adjusting the temperature of the solution so that the fish do not freeze.

In this example as well, in the same manner as in the previous example, fish were cultivated for a long period of time without breeding bacteria, and the color and gloss of the body surface were good, and the freshness was high (and the taste was greatly improved). This allows fish to be stored while maintaining high commercial value.This allows fish to be shipped over a long period of time depending on its freshness and demand.
This is a preservation method with extremely high utility value.

11. Sea bream as an example of fish 1. The sea bream was immersed in an alkaline solution with a H concentration of 10.0°, a salinity concentration of 1.5%, and a water temperature of about -1.5°C to keep it unfrozen and transported.

In this case, the freshness of the horse, as well as the color and luster of the horse's body surface, were well maintained until approximately 30 days or more had elapsed during the transportation period.

For comparison, when sea bream was immersed in seawater at 0° C. and transported, the sea bream became unfit for consumption after about 12 to 13 days.

In the above embodiment, the case where fish are transported by boat is shown, but the present invention can be similarly applied to the case where fish are transported by other means of transportation.

Example 2 After sea bream, an example of fish, was transported by air in an unfrozen state,
81 degrees is 10.5, salinity is 2.0% and water temperature is about -
The sea bream was preserved in an unfrozen state by immersing it in an alkaline solution at 1.5°C.

In this case, 1 m for storage after immersion in alkaline solution
The freshness of the sea bream, as well as the color and luster of the body surface, were well maintained until 14 days or more had passed.

Compared to the conventional method of the comparative example of Example 1, this example has a greater preservation effect and effect.

Example 3 This example aims to increase the flavor components in the muscle of fish meat.

1. Sea bream as an example of fish. The sea bream was kept unfrozen by immersing it in an alkaline solution with a H concentration of 10.0°, a salinity concentration of 1.5%, and a water temperature of approximately -1.5°C. (excluding aminoethanesulfonic acid) was determined over the storage period. The results are shown in the drawings. In the figure, line A indicates the amount of free amino acids that give umami flavor (e.g., 7 subbaragic acid, 1. glutamic acid), and 8m indicates the amount of free amino acids that give sweet taste (e.g., threonine, serine, glycine, alanine). ) is shown.

From line A and all in this figure, it was found that by immersing the sea bream in an alkaline solution, free amino acids, which are flavor components, are increased in the sea bream meat as it ages, making it extremely delicious.

This result proves that the taste was improved only by the enzyme possessed by the sea bream itself contained in the fish flesh of the sea bream. That is, by immersing the sea bream in an alkaline solution, the activity of exopeptidase, which generates free amino acids from peptides, was increased, resulting in increased production of each of the above-mentioned free amino acids, making the fish meat extremely delicious. . Also,
Working hand in hand with the fact that the freshness of the fish meat is maintained at a high level, fish meat with extremely high commercial value can be obtained.

Traditionally, fish meat has been stored by drying it at low temperatures because it is more perishable than livestock meat.
It is presented in Publication No. 36274. However, in this conventional method, the fish meat must be dried;
Moreover, when dried, the activity of autolytic enzymes in the fish meat is weakened, so it takes a very long time to improve the flavor components.

Therefore, it has been considered to improve the flavor components by adding another protease to the fish meat that is not dried, but this has resulted in variations in quality and extremely high manufacturing costs.

By comparing with such conventional examples, the present example shows that it is possible to improve the taste of fish meat very easily and reliably by simply immersing the fish in an unfrozen alkaline solution with a temperature below O'C. , the manufacturing cost can also be kept low.

Note that the present invention is not limited to the above embodiments,
It can be changed as necessary.

〔Effect of the invention〕

Since the unfrozen preservation method for fish of the present invention is structured and operates in this manner, it is possible to maintain the freshness of fish over a long period of time while keeping the fish unfrozen, and it is possible to improve the taste. This preservation of freshness and improved taste are well exhibited both during and after the transportation of fish, and it is particularly effective as a storage means for transportation of fish with high commercial value and for shipping adjustment after transportation. It can be easily carried out without requiring any special equipment, and has advantages such as low cost.

[Brief explanation of drawings]

The figure is a characteristic diagram showing the relationship between the free amino acid IlI& in the muscle of sea bream preserved by the unfrozen preservation method for fish of the present invention and the storage period. ('ml%)

Claims (1)

[Scope of Claims] 1) An unfrozen preservation method for fish, which comprises immersing the fish in an unfrozen alkaline solution at 0° C. or lower and maintaining the fish in an unfrozen state. 2) An unfrozen preservation method for fish, which comprises immersing fish in an unfrozen alkaline solution at a temperature of 0° C. or lower, and maintaining the fish in an unfrozen state in the solution while being transported. 3) The unfrozen fish that has been transported is kept at a temperature below 0℃,
An unfrozen preservation method for fish, which comprises immersing the fish in an unfrozen alkaline solution and maintaining the fish in an unfrozen state.