JPH03277253A - Method for preventing clouding of meat of fish, shellfish and the like - Google Patents

Abstract

PURPOSE:To enable pressurizing treatment of fish, shellfish or cattle meat without causing the clouding and opacification of the meat by applying a specific pressure to the meat of fish, shellfish or cattle in the presence of a neutral salt. CONSTITUTION:A neutral salt is added to meat of fish, shellfish or cattle in the pressurizing treatment of the meat under a pressure of 20-10,000kg/cm<2>. The meat of fish, shellfish or cattle to be treated may be processed meat such as frozen meat, ground meat, waste meat and fillet as well as fresh raw meat. Preferable examples of the neutral salt to be added to the meat are sodium chloride, potassium chloride, calcium chloride and magnesium chloride. The neutral salt is preferably added to the meat of fish, shellfish or cattle e.g. by scattering or mixing the salt to the meat in the thermal treatment process in an amount of 1.0-10.0wt.% based on the meat or by immersing the meat in an aqueous solution of the neutral salt having a salt-concentration of 1.0-20.0%.

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention relates to a method for preventing clouding of seafood, etc., and more specifically, to preventing clouding of raw seafood or livestock meat when pressure-processing the raw seafood or livestock meat. Regarding how to prevent this.

[Prior art and problems to be solved by the invention] Generally, by pressure-treating raw seafood or livestock meat, effects such as sterilization, deactivation of autolytic enzymes, and formation of structured substances can be obtained. It is known.

However, although the above-mentioned effects can be obtained by pressure treatment, there is a problem in that the protein of seafood or livestock meat becomes cloudy or opaque due to pressure denaturation.

Therefore, an object of the present invention is to provide a method for preventing clouding of seafood or livestock meat, which can be pressure-treated without causing the seafood or livestock meat to become cloudy or opaque.

(Means for Solving Problem 11) As a result of various studies, the present inventors have found that the above objective can be achieved by allowing a specific compound to coexist in the seafood or livestock meat when pressure-processing the seafood or livestock meat. I found out that it can be achieved.

The present invention has been made based on the above findings, and is characterized by adding a neutral salt to the seafood or livestock meat when pressure-treating the seafood or livestock meat at a pressure of 20 to 10,000 kg/cd. The present invention provides a method for preventing clouding of meat, etc.

Hereinafter, the method for preventing cloudiness of seafood, etc. of the present invention will be described in detail based on preferred embodiments.

There are no particular restrictions on the seafood and livestock meat to which the white turbidity prevention method of the present invention is applied, and any seafood and livestock meat may be used, and these conditions are not limited to fresh meat.
It may be in a processed state such as frozen meat, minced meat, fallen meat, or fillets.

In the present invention, preferred examples of the neutral salt to be added to seafood or livestock meat include sodium chloride, potassium chloride, calcium chloride, and 7sium chloride. Further, these neutral salts can be used alone or in combination of 2W1 or more.

The method of adding neutral salt to seafood or livestock meat is not particularly limited, but a preferred method is to add neutral salt to one part of the seafood or livestock meat when pressure-treating the seafood or livestock meat.
．． A method of sprinkling or mixing 0 to 10.0% (% indicates weight %), preferably 1.0 to 5.0%, and a salt concentration of 1.0 to 20.0%. Examples include a method of immersing the seafood or livestock meat in a neutral salt aqueous solution, preferably 1.0 to 10.0%.

The method for preventing cloudiness of seafood, etc. of the present invention is to prepare seafood, etc. from 20 to 1
This is applied when pressure treatment is performed at a pressure of 0,000 kg/cJ, but the effect of preventing clouding due to the addition of neutral salts becomes particularly noticeable when pressure treatment is performed at a pressure of 1,000 kg/cd or higher. It is.

Note that the specific pressure is appropriately determined depending on the inscription of the object, processing conditions, quality of pressure-processed meat, etc.

Furthermore, in the present invention, the method for pressurizing seafood or the like is not particularly limited, and any method can be selected as long as it is capable of pressurizing seafood or livestock meat to the above pressure range.

Seafood meat or livestock meat that has been subjected to the above-mentioned method of the present invention, that is, seafood meat etc. to which the above neutral salt has been added, or seafood meat etc. immersed in a neutral salt aqueous solution that has been pressure-treated (products of the present invention).
When compared with a product that was not treated with neutral salt (conventional product), clouding of seafood, etc. was clearly observed in the conventional product, but in the product of the present invention, clouding of seafood, etc. The change in color and opacity was very small or not observed, and the state was almost the same as before the pressure treatment.

[Example] Hereinafter, the effects of the present invention will be clarified with reference to Examples.

Example 1 After thawing frozen shrimp (white), salt was added to the shrimp meat using the following two methods.

■ 2% salt (sodium chloride) based on the shrimp meat weight was sprinkled on the shrimp meat and mixed well.

■Shrimp meat was soaked in salt water with a salt concentration of 5.0%.

Next, add 50 pieces of shrimp meat to which salt has been added as described above.
Pressure was applied at a pressure of 0.00 kg/d for 30 minutes. ) and the degree of cloudiness was compared and observed. Table 1 shows the results.
Shown below.

The criteria for determining the degree of cloudiness of the meat after pressure treatment are as follows (the criteria are the same in the following examples).

+: Clearly cloudy compared to before pressure treatment.

±: Slightly cloudy white compared to pressure treatment.

; Compared to before the pressure treatment, no clouding occurred and the transparent window did not change.

Table-1 Conventional product Invention product Degree of cloudiness 10 ± ÷ Above table-
From the results shown in 1, it can be seen that the addition of salt to shrimp meat prevents the raw shrimp meat from becoming cloudy during pressure treatment, regardless of the method of addition.

The same results were obtained with other types of frozen shrimp (shrimp, black tiger lobster, etc.), indicating that the addition of salt to shrimp meat is effective in preventing the meat from becoming cloudy due to pressure treatment.

Example 2 Shrimp meat (white) to which salt had been added using the two methods (■ and ■) in Example] was pressurized at a constant pressure in the range of 20 to 10,000 kg/ci for 30 minutes, and the white turbidity of the shrimp meat (product of the present invention) was The degree of white turbidity was compared with the degree of cloudiness of shrimp meat (conventional product) that was pressure-treated without adding salt in the same manner as in Example 1.

The results are shown in Table-2.

Table 0 From the results shown in Table 2 above, the effect of preventing shrimp meat from becoming cloudy due to the addition of salt is remarkable when shrimp meat is pressure-treated at a pressure of 1000 kg/d or higher;
It can be seen that the addition of salt to shrimp meat during pressure treatment at a pressure of 1,000 kg/cm2 is effective in preventing the shrimp meat from becoming cloudy.

Example 3 After thawing frozen shrimp (white), the amount of salt added to the shrimp meat weight was varied in the range of 0 to 20% using the method (■) of Example 1. The salt concentration of the saline water to be immersed was varied in the range of 0 to 25%, and 500
The shrimp meat was pressurized for 30 minutes at a pressure of 0 kg/cm2, and the degree of cloudiness of the shrimp meat after pressurization was compared and observed. The results are shown in Table-3.

From the results shown in Table 3 above, it is clear that the addition of salt has the effect of preventing cloudiness in shrimp meat. It can be seen that soaking in salt water imparts a strong salty taste to the shrimp meat, which is not desirable as a food product. Therefore,
The amount of salt added to prevent shrimp meat from becoming cloudy due to pressure treatment is 1.0 to 1000% of the meat amount, preferably 1.0 to 5. 0%
, when soaking meat in salt water, increase the salt concentration of the salt water by 1
．． It is found that it is appropriate to set the content to 0 to 20.0%, preferably 1.0 to 10.0%.

Example 4 After thawing frozen shrimp (white), use neutral salt as Example 1
In addition to the common salt (sodium chloride HNaCj) used in
g) and magnesium chloride (M g C12), respectively, and in the method (■) of Example 1, 2% of the shrimp meat weight was sprinkled and mixed, and in the method (■) of Example 1, it was immersed in 5% salt water. Add neutral salt to the shrimp meat, and add 50
The shrimp meat was pressurized for 10 minutes at a pressure of 0.00 kg/al, and the degree of cloudiness of the shrimp meat after pressurization was compared with the conventional product and observed in the same manner as in Example 1. The results are shown in Table 4.

Table: Neutral salt - Sprinkled with salt - Soaked in salt water From the results shown in Table 4 above, it was found that four types of neutral salt had the same effect on preventing cloudy shrimp meat, and each of the above neutral salts
It can be seen that even if more than one type is used in combination, the effect remains the same. Therefore, the type of neutral salt added to prevent clouding caused by pressure treatment of shrimp meat may be any of the commonly used sodium chloride, potassium chloride, chloride, magnesium chloride, etc. It is also understood that they can be used alone or in combination of two or more.

Example 5 Refrigerated or frozen fish meat of sea bream, flounder, sockeye salmon, coho salmon, and tuna, frozen fallen or frozen ground pollack, chilled or frozen meat of squid, snow crab, krill, scallop, and oyster, chilled or frozen beef, pork, and chicken meat. A total of 23 types of frozen seafood or livestock meat are mixed, either as they are for refrigerated products or after thawing for frozen products, sprinkled with 2% of the weight of the meat in salt, and then pressurized at a pressure of 5000 kg/d for 30 minutes. Similar to Example 1, the degree of cloudiness of seafood or livestock meat was compared and observed with that of the conventional product. The results are shown in Table 5.

Table 5 From the results shown in Table 5 above, it is clear that the clouding caused by pressure treatment of seafood or livestock meat can be prevented by adding salt, regardless of the type of meat or the storage form. Effects] According to the present invention, it is possible to pressure-process seafood or livestock meat without causing the seafood or livestock meat to become cloudy or opaque. can be provided.

Claims (1)

[Claims] A method for preventing cloudiness of fish and shellfish meat, etc., which comprises adding a neutral salt to the fish and shellfish meat or livestock meat when the fish and shellfish meat or livestock meat is subjected to pressure treatment at a pressure of 20 to 10,000 kg/cm^2.