JPH0242451B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for preserving seafood. More specifically, seafood is dried as is, dried whole, opened on the back, opened on the belly, or cut into fillets, soaked in salt water, drained, and dried to reduce the moisture content to 35-48%. ) sealed in a substantially non-breathable packaging or airtight container with an oxygen absorbing material, or (2) sealed in a substantially non-breathable packaging or airtight container with an oxygen scavenger after cold storage. This invention relates to a method for preserving seafood, characterized by the following. Traditionally, fish have been dried whole or opened and stored as salt-dried products. However, salt-dried products are generally stored at temperatures below -20°C for long periods of time, so they tend to deteriorate in taste due to protein deterioration or a decrease in freshness.Additionally, because they are exposed to air during storage, oils and fats may oxidize. There were drawbacks such as easy quality deterioration. For this reason, attempts have been made to add preservatives to prevent spoilage and to add antioxidants to prevent deterioration of lipids, but with no apparent success, it has become impossible to store salt-dried products that are fresh and taste good for a long period of time. I couldn't do it. Furthermore, using such additives to prevent food deterioration is not appropriate from a food hygienic perspective, and it cannot be said to be a method that should be used in the future. The present invention overcomes these drawbacks. Fish to be stored in the present invention are those that are salt-dried and stored, such as flying fish, horse mackerel, sardines, mackerel, Alaskan cod, menme, flounder, starfish, shishiyam, barracuda, mezai, sandfish, herring, and cod. Examples include oysters, snails, saury, squid, and scallops. In the present invention, the fish body is washed with water as necessary, dried as is or as necessary, dried, opened on the back, opened on the belly,
Alternatively, cut into fillets, soak in salt water, drain, and dry to a moisture content of 35-48%. The salt water used here preferably has a salt concentration of 10 to 30%, and the fish body after drying is preferably a lightly salted product, particularly one with a salt concentration of 2 to 10%. For drying, methods such as electric drying and solar drying are used, and it is preferable to cut off protruding bones from the fish body after drying before sealing. Although an oxygen scavenger is used in the method of the present invention,
The oxygen scavenger in this case is preferably one containing iron powder as a main ingredient. As the oxygen scavenger, it is also possible to use one that has a function other than oxygen scavenging, such as one that absorbs oxygen and generates carbon dioxide gas. The oxygen scavenger is used sealed within a breathable packaging material. As the packaging material, for example, a material obtained by laminating a perforated plastic film to a cellulose packaging material such as paper is suitably used. Further, in order to avoid contact between moisture in the sealed system and the oxygen scavenger, it is preferable that part or all of the packaging material for the oxygen scavenger be made of a microporous film. In the present invention, seafood is dried and the moisture content is reduced to 35%
Fish and shellfish reduced to 48% are sealed in substantially non-porous packaging or airtight containers with oxygen scavengers and shipped without cold storage or after cold storage. . Or water
Fish and shellfish with a concentration of 35% to 48% are stored at low temperatures and then sealed together with an oxygen absorber in substantially non-porous packaging or airtight containers, and then shipped without further low-temperature storage, or It is shipped after being stored at low temperatures. In the present invention, low-temperature storage refers to refrigeration, which is storage at temperatures below the freezing point of seafood to 15°C, freezing, which is storage at temperatures below -10°C, and furthermore, storage at temperatures below -10°C.
Semi-freezing refrigeration, which is storage in a temperature range of 5°C, and all of these are called low-temperature storage, and storage in these temperature ranges is called low-temperature storage. In the present invention, the non-breathable packaging material usually has an oxygen permeability of 50 ml/m ² ·atm·d or less. For example, vinylidene chloride or a film coated or laminated with vinylidene chloride is preferably used. From the viewpoint of strength, the film is preferably biaxially stretched or laminated.
The non-breathable packaging material is usually sealed by heat sealing, but a sealing device may also be used. The airtight container may consist of a plastic tray and a lid that can be molded and heat-sealed, and the lid may be hermetically sealed using an air-impermeable film or sheet, or a sealed container made of plastic or metal may be used. The airtight container may be provided with an oxygen scavenger storage section and structured so that it does not come into contact with the fish body. When sealing in a non-breathable packaging material or airtight container, place the fish in a tray and seal it to prevent it from coming into contact with an oxygen scavenger, or fill it with a material that absorbs drips generated from the fish and seal it. In order to prevent the formation of pinholes due to the bone, measures such as inserting a thick film are adopted as appropriate. In the method of the present invention, it is preferable to use an oxygen detector in combination to confirm the airtightness of the sealed system and the oxygen scavenging ability of the oxygen scavenger. Oxygen detection agents can be used in a closed system, such as by packaging a solid detection agent in a breathable packaging material, or packaging it in a non-breathable packaging material with ventilation holes in it, or using a printable detection method. Various methods can be employed, such as printing a material on the surface of the packaging material of the oxygen scavenger to make the sealed container transparent, or making the sealed container transparent and printing a detection material inside it. According to the present invention, fish can be stored in salt-dried form for a long period of time without causing deterioration of proteins or lipids. Furthermore, the present invention makes it possible to preserve lightly salted products that could not be preserved conventionally. Furthermore, the present invention provides consumers with salt-dried fish with excellent taste that has not been available in the past. Examples will be given and explained below. Example 1 Freshly caught shishiyamo was washed with water and soaked in 10% salt water for 2 hours.
The pieces were soaked for an hour, drained, skewered, and dried in a dryer at 25°C for 20 hours until the moisture content was 43%. Place 1 skewer (10 pieces) of this shishiyamo into non-breathable KON/PE
(15/80μ) Packed in a 220 x 300 m/m packaging material, and a composition containing an oxygen absorber (iron powder, salt, and water content) was placed in a breathable packaging material with a Gurley air permeability of 1000 seconds/100 ml of air. Heat-seal the sealed product (6 g) with an oxygen detector (Ageless Eye, manufactured by Mitsubishi Gas Chemical) and store it at 5°C. Observe the gas composition and changes in appearance over time during storage, and The quality was judged. The results are shown in Table 1. Comparative Example 1 The same procedure as in Example 1 was carried out except that after drying, the product was packaged in a non-breathable KON/PE bag. The results are shown in Table 1.

[Table] Example 2 Freshly caught sardines were washed with water, immersed in 12% salt water for 3 hours, drained, skewered, and dried in a dryer at 25°C for 30 hours to reduce the moisture content to 38%. 20 of these sardines are placed in non-breathable KON/PE (15/
80μ) Packed in a 220 x 300m/m packaging material, 6g of oxygen absorber (a composition containing iron, salt, and water content) sealed in a breathable packaging material with a Gurley air permeability of 6000 seconds/air 100ml ) and an oxygen detector (Ageless Eye, manufactured by Mitsubishi Gas Chemical) were heat-sealed and stored at -20℃ for 4 months. After 4 months, changes in the gas composition and appearance inside the container were observed. The quality was judged by The results are shown in Table 2. Comparative Example 2 The same procedure as in Example 2 was carried out except that after drying, the product was wrapped in an air-permeable chloride stretch film. The results are shown in Table 2.

[Table] Example 3 Same as Example 1, after drying shishiyamo at -20℃
Stored in the refrigerator for one month. 1 skewer (10 fish) of this shishiyamo is made of non-porous KON/PE (15/80μ) 220×
A composition containing an oxygen absorber (iron, salt, and water content) is packaged in a 300 m/m packaging material with a Gurley air permeability.
1000 seconds/100ml of air sealed in a breathable packaging material (6g) and an oxygen detector (Ageless, manufactured by Mitsubishi Gas Chemical) were heat-sealed and stored at 5℃.
The gas composition during storage and changes in appearance over time were observed, and the quality was evaluated by sensory evaluation. The results are shown in Table 3. Comparative Example 3 Shishiya yam was dried in the same manner as in Example 1 and stored in a -20°C refrigerator for one month. The same procedure as in Example 3 was carried out except that this shishiyam was packaged in a non-breathable KON/PE bag. The results are shown in Table 3.

[Table] Example 4 The same procedure as in Example 1 was carried out except that the storage temperature was 15°C. Comparative Example 4 Treated in the same manner as in Example 1, and the moisture content after drying was reduced to 55%.
The same procedure as in Example 4 was carried out except for the following. Comparative Example 5 Treated in the same manner as in Example 1, with a moisture content of 25% after drying.
The same procedure as in Example 4 was carried out except that. The results of Example 4, Comparative Example 4, and Comparative Example 5 are shown in Table 4.

[Table] In the table, the numbers in parentheses indicate the taste at the start of storage.

Claims (1)

[Claims] 1 Seafood as is, dried whole, back-opened,
The belly-opened or filleted meat is soaked in salt water, drained, and then dried to reduce moisture to 35-48%.
(1) sealed in a substantially non-porous packaging material or airtight container together with an oxygen scavenger based on iron powder, or (2) after storage at low temperature, an oxygen scavenger based on iron powder. A method for preserving seafood, which comprises: and sealing the seafood in a substantially non-porous packaging material or airtight container.