JPH03143347A - Method for preventing change of fish meat to jelly meat - Google Patents

Abstract

PURPOSE:To safely prevent formation of jelly meat without lowering taste and flavor of fish body by subjecting fish meat polluted by sporozoan to ozone treatment. CONSTITUTION:A fish meat polluted by sporozoan is cut into fine pieces, preferably of <=2mm and then subjected to ozone treatment or fish meat pieces treated with ozone are blended with milk protein, egg white and plasma protein to prevent formation of jelly meat.

Description

Detailed Description of the Invention "Industrial Application Field" The present invention is a method for ozonating fish meat that is contaminated with sporozoites, which are parasites of fish, and becomes jelly meat, which is unsuitable for food processing or eating. This invention relates to a method for preventing jelly meat formation by mixing milk protein, egg white, and plasma protein after ozone treatment.

``Prior Art'' Many fish species, such as tuna, salmon, hake, barracuda, and flounder, often exhibit a softening phenomenon called jelly meat, making them unsuitable for food processing or eating.

Most of the causes of this are due to sporozoites parasitizing the muscles of these fishes, and these sporozoites release extremely active proteases into the muscles after the host's death, and the sporozoites are left in conditions close to the enzyme's optimum temperature. This is because the proteins in the muscles break down, causing a softening phenomenon.

Conventionally, methods proposed for preventing this problem have centered on treatment or addition of substances that inhibit the action of proteases possessed by sporozoites.

For example, egg white (Japanese Patent Publication No. 55-42825), thiol-based proteinase inhibitors (Japanese Patent Publication No. 61-42552, Special Publication No. 61-33546), oxidizing agents such as hydrogen peroxide (Japanese Patent Publication No. 61-42552, Japanese Patent Publication No. 61-33546),
2-39980, JP 62-22593) #Milk components of milk products (JP 62-285767, JP 63-248)
72) A method has been proposed in which plasma or serum (JP-A-63-56269) is treated and added.

"Problems to be Solved by the Invention" The above-mentioned methods for preventing jellymeat formation are classified into inorganic oxidants and protein-based protease inhibitors, each of which has the following problems. First, as inorganic oxidizing agents, treatment and addition of nitrite, chlorite, hypochlorite, chlorine dioxide, hydrogen peroxide, benzoyl peroxide, ammonium peroxide, etc., have been proposed.

However, many of them are virtually unusable, such as those that cannot be used in terms of food safety or Food Sanitation Act 1, or those that have a significant effect on the flavor of fish meat, such as chlorine-based oxidizing agents.

On the other hand, the safety of protein-based protease inhibitors, such as protease inhibitors derived from microorganisms, has not been confirmed, making it difficult to use them.

Furthermore, although there is no problem with the safety of milk proteins, egg whites, plasma proteins, etc., the content of protease inhibitors is low and it is necessary to use large amounts in order to obtain a sufficient inhibitory effect. For example, for target fish meat, these milk proteins, egg whites,
The prevention effect will not be exhibited unless the amount of plasma protein added is 3% or more. As a result, when milk proteins such as skim milk powder are added, the milky odor sticks to the fish meat, egg whites produce a characteristic hydrogen sulfide odor when heated, and plasma proteins turn brown and emit a characteristic odor. This has the disadvantage of causing odor and reducing the flavor and flavor of the fish itself.

Therefore, an object of the present invention is to prevent jellymeat of fish meat contaminated with sporozoites by a method that is safe, has no food hygiene problems, and has no sensory impact.

"Means for Solving the Problems" In order to achieve the above-mentioned objects, the present invention was achieved by conducting ozone treatment on fish meat contaminated with sporozoites as a result of extensive research. Furthermore, by adding milk protein, egg white, and plasma protein to the fish meat in small amounts that do not cause sensory problems after ozonation, food safety, food hygiene law issues, and sensory issues can be resolved. In addition to solving the problem, we were able to more completely prevent the formation of jelly meat, achieving the purpose of this research and completing the invention.

These methods will be explained in detail below.

First, the first invention for which a patent is sought is to dissolve ozone produced by an ozone production machine in water to produce ozone water. This is a method of preventing jellymeat formation by immersing sporozoite-contaminated fish meat, such as fillets, shredded fish meat, etc., in this ozonated water or by spraying the ozonated water.

The ozone concentration of ozonated water is also related to the processing time with fish meat, but if one with a high concentration is used, the processing time with fish meat can be shortened.

Therefore, the treatment time depends on the ozone concentration, but the
If ozonated water has an ozone concentration above, ozone treatment for 5 minutes or more can prevent jellymeat formation.

Since ozone in ozone water reacts and disappears immediately when it comes into contact with organic matter such as fish meat, it is desirable to continuously replenish ozone or supply new ozone water throughout the treatment time.

The second invention for which a patent is being sought is a method for preventing jellymeat formation by cutting sporozoite-contaminated fish meat into pieces of 2 mm or less and then treating the pieces with ozone.

Specifically, by ozonating the meat that passed through the small hole of the meat harvester with a diameter of 2 mm or less, the protease in the sporozoite-contaminated fish meat had a greater chance of coming into contact with the ozone. The inhibition rate is better than that when the particles are cut into pieces of 20 mm.

In other words, when fish meat is cut into pieces of 20 m, the protease inhibition rate is about 58% after 5 minutes of processing, but when it is cut into pieces of 2 mm or less, the protease inhibition rate is about 83%. It was found that the results were significantly better, and the efficiency of preventing jellymeat formation was improved.

The third invention for which a patent is sought is to produce jelly meat by mixing one or more of milk protein, egg white, and plasma protein with fish meat after ozone treatment by the method of the first invention or the second invention. This is a method to prevent this from happening.

According to this method, the addition of milk protein, egg white, and plasma protein is effective even in small amounts, there is no unpleasant flavor sensation due to these additions, and it is possible to completely prevent the formation of jelly meat.

The milk protein used here may be whole milk powder, skim milk powder, whey powder, etc., but of course it may not be dried but may be in a water-containing state. Regarding egg whites, liquid egg or powdered protein can also be used. Plasma protein is obtained by removing blood cells from blood, and may be dried to form powdered plasma protein.

All of these proteins contain components that inhibit the activity of protease produced by sporozoites, but in order to have a practical effect when used alone or in combination, they must be used against sporozoite-contaminated fish meat. , as a dry product of these proteins 3
It is necessary to add more than %. On the other hand, when these bland substances are added after ozone treatment, jellymeat formation can be prevented with a significantly low addition amount of 0.2 to 1% in the dried product alone or in a mixture of two or more types.

"Function" It is presumed that ozone in the present invention, as an oxidizing agent, can reduce enzyme activity by oxidizing protease produced by sporozoites, thereby preventing formation of jellymeat.

When this ozone comes into contact with organic matter, it immediately reacts and decomposes, and there is no possibility that it will remain in fish meat.
It can be said to be a highly safe oxidizing agent as there is no risk of it combining to produce carcinogenic substances.

When ozone is brought into contact with sporozoite-contaminated fish meat, gaseous ozone is ineffective, and it is effective to contact it as ozone water dissolved in water.

However, ozone has low solubility in water and immediately reacts with organic substances and decomposes, so for fish meat with a low degree of contamination by sporozoites, ozone can be prepared in advance and simply soaking the fish meat in it. However, for fish meat that is highly contaminated with sporozoites, it is necessary to continuously contact fresh ozonated water with the fish meat, or to continuously contact the ozonated water in which the fish meat was immersed. It is necessary to replenish ozone and increase contact between ozone and fish meat.

Furthermore, in order to increase the chances of contact between ozone and fish meat, the fish meat contaminated with sporozoites is cut into pieces to increase the surface area, thereby improving the effect of preventing jelly meat.

The effect becomes more noticeable when the size of the pieces is 2 mm or less.

Ozone treatment can inhibit the activity of protease produced by sporozoites by about 75 to 90%, making it edible. It cannot be said to be perfect for manufacturing such products. The reason for this is that the protease produced by the sporozoites cannot be completely inactivated by ozone oxidation alone, and some activity remains, and during the formation of kamabot, the protease acts and the gel formation is not sufficient. It's for a reason. Therefore, it is assumed that the remaining protease is a protease that is difficult to inhibit by oxidation, and it is considered effective to add a protease inhibitor that has an inhibitory effect by a method other than the oxidation mechanism.

It is assumed that the protease inhibitors contained in milk proteins, egg whites, and plasma proteins do not have an inhibitory effect through oxidation, but rather adsorb to sites close to the active sites of proteases produced by sporozoites, and these proteins can be added to the protease inhibitors. By doing so, residual protease activity can be inhibited. Furthermore, since the residual protease activity is at a low level, it is possible to achieve an effect with an extremely small amount of 0.2 to 1%, and the addition of milk protein, egg white, and plasma protein can improve the sensory It is now possible to prevent the product from turning into jelly meat without causing any discomfort.

As described above, the activity of protease produced by sporozoites is inhibited by two different mechanisms: inhibition by ozone oxidation and inhibition by adsorption of milk protein, albumen, and plasma protein components. It was completely inhibited, and it became possible to prevent the formation of jelly meat in the Surimi of Kamahoko Harari.

"Example" Next, specific examples of the present invention will be described.

<Example 1> Hake from the North Pacific contaminated with sporozoites was cut into three pieces, cut into 20 mm squares, and 500 g of the pieces were continuously treated with 2 ppm ozonated water for 0 minutes, 2 minutes, 5 minutes, and 15 minutes. After reacting for 30 minutes, a portion of the sample was collected in order to determine the change in enzyme activity, and twice the amount of 0.3% potassium chloride was added, homogenized, centrifuged at 3000 rpm for 30 minutes, and then Treat the clear solution as the crude enzyme solution. Then, after using 1% hemoglobin as a substrate and reacting at 37°C for 1 hour, a trichloroacetic acid solution was added and filtered, and the filtrate was subjected to colorimetric analysis using the Hollin method, and the inhibition rate was determined using the following formula. .

Absorbance of control area - Absorbance inhibition rate of test area = × 100 Absorbance of control area Note that the control area was not subjected to ozone treatment (0 minutes). Also, the remaining sample was left at 60°C for 1 hour to soften it. I checked the condition. The results are shown in Table 1.

Table 1.Protease inhibition rate and state of jellymeat formation by surface ozone treatment. The results revealed that by treating fish meat contaminated with sporozoites with ozone for 5 minutes or more, the protease produced by sporozoites can be inhibited by more than 60%, and jelly meat can also be prevented.

<Example 2> Hake from the North Pacific contaminated with sporozoites was cut into three pieces, skinned, and the meat was pressed against a punched stainless steel plate with a diameter of 2 mm and passed through, and then 500 g of it was exposed to three times the amount of ozone. Ozone gas is continuously generated from the bottom of the container, and ozone is constantly supplied.
Treat with ozone for 15 minutes, then 30 minutes. Next, the processed material is centrifuged and collected. The inside of the collection is Example 1. Measure the protease inhibition rate in the same manner as above, and then add 3% salt to the remaining sample, mix well, make 10g balls, put them in boiling water, heat for 5 minutes, and then cool to determine the binding of the fish balls. I checked the condition.

The results are shown in Table 2. It is as follows.

Table 2: Protease inhibition rate of ozone treatment with 2mm strip and adhesion status of fish balls Table 2. From the results of Example 1. The protease inhibition rate was improved compared to the case of (cutting into 20 mm squares), and the effect was observed even with a short treatment time. In addition, fish balls that were not treated with ozone had no binding properties, whereas when treated for 2 minutes, binding was weak, but ball-like binding was observed, and when treated for 5 minutes or more, the binding was completely fixed. It was tied together in a fishball shape.

That is, if it is cut into pieces of 2 mm or less and subjected to ozone treatment,
It was also sensory-recognized that even meat contaminated with sporozoites had reduced protease activity and had binding properties.

<Example 3. 〉 North Pacific hake contaminated with sporozoites was harvested into 5 mm pieces, subjected to the same ozone treatment as in Example 2 for 20 minutes, dehydrated using a basket centrifuge, and further soaked twice with three times the amount of fresh water. do. To 1 kg of this dehydrated meat, a certain amount of one or more of skim milk powder, powdered egg white, and powdered plasma protein was added and mixed, and the protease inhibition rate was measured in the same manner as in Example 1.

In addition, 3% salt was added to the remaining 800 g, pickled as usual, filled into a vinylidene chloride casing with a folded diameter of 48 mm, heated at 90°C for 30 minutes, and after cooling, 2 mm
The material was cut into rounds with a thickness of 100 ml and subjected to a bending test, and the results are shown in Table 3.

From the results in Table 3, after ozonating the sporozoite-contaminated fish meat, bleached meat prepared according to the normal surimi process, such as soaking in water, was mixed with skim milk powder, powdered protein, and one or two types of powdered plasma protein.
If 0.1% of seeds or more is added, it will have the ability to form a kamaboko that can form two folds, and if it is added 0.2% or more, the protease inhibition rate will be almost complete, and a kamaboko that can form four folds will be obtained. Now has the ability to form. However, 2
It has become clear that when more than % of the additive is added, the additive starts to have taste characteristics, making it unsuitable for use as surimi for kamaboko raw material.

``Effects of the Invention'' As described above, the present invention inhibits the activity of protease produced by sporozoites by treating sporozoite-contaminated fish meat with ozone, thereby preventing the formation of jellymeat and rendering it unfit for consumption. Now you can make things possible.

In addition, the effect was increased by cutting the sporozoite-contaminated fish meat into pieces smaller than 2 mm and treating it with ozone, and the effect was further improved by adding small amounts of milk protein, egg white, and plasma protein. .

According to the present invention, fillets, minced meat, surimi, etc. can be normally produced from fish contaminated with sporozoites, and ozone does not remain in the fish meat, making it highly safe. Furthermore, milk protein, egg white, etc. Plasma proteins are effective when added in small amounts, so
The addition of these proteins is not felt sensually, and it has become clear that the vine has the advantage of being a raw material for a wide range of seafood paste products.

Claims (3)

[Claims] (1) A method for preventing the formation of jellymeat, which is characterized by ozonating fish meat contaminated with sporozoites. (2) A method for preventing the formation of jellymeat, which is characterized in that sporozoite-contaminated fish meat is cut into pieces of 2 mm or less and then treated with ozone. (3) A method for preventing the formation of jellymeat, which comprises treating sporozoite-contaminated fish meat with ozone and then mixing one or more of milk protein, egg white, and plasma protein into the fish meat.