JPH06253787A - Decoloring method of dark-fleshed fish - Google Patents

Abstract

PURPOSE:To remarkably effectively remove the color peculiar to a dark-fleshed fish without spoiling a delicious taste essential to the fish and without using a chemical substance by treating the dark-fleshed fish with a Pseudomonas, its cultured material, its cultured solution or its treated material. CONSTITUTION:A dark-fleshed fish is treated with a Pseudomonas, its cultured material, its cultured solution and/or its treated material. Specifically, e.g. a supernatant of a cultured material of a Pseudomonas is sprinkled or sprayed on flesh of a dark-fleshed fish or flesh of a dark-fleshed fish is immersed in the supernatant of the cultured material. In addition, the above-mentioned treatment is carried out preferably at the ordinary temperature for 1 to 3hr. As the Pseudomonas, a myoglobin-decomposing bacterium which belongs to Pseudomonas, e.g. a new microorganism, Pseudomonas saccharophila KB-74 (FERMP-13457) is preferably used.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for effectively decolorizing the body color peculiar to red fish.

Red fish such as mackerel and sardines are often caught in the seas around Japan, but it cannot be said that they are sufficiently utilized. One of the reasons for this is the color derived from blood protein, and the color of red meat-containing fish products such as batter products is dark.
The decline in commercial value is a major obstacle to the use of red fish.

[0003]

2. Description of the Related Art Blood proteins (myoglobin and hemoglobin) are the main causes of the color peculiar to red fish, and since these are water-soluble, they have been physically exposed to water and alkali repeatedly, and are physically separated by centrifugation. It has been carried out by a selective method. However, such a treatment must be repeated, and the color cannot be completely decolorized. On the contrary, the residue is colored reddish brown or grayish brown due to the denaturation of muscle protein due to repeated extraction.

As a method for efficiently decolorizing the color of red fish while avoiding such drawbacks, a method of treating with a solvent, particularly a method of decomposing the color of red fish with an acid using a hydrochloric acid / ethanol mixed solution has been proposed. There are (Journal of the Fisheries Society of Japan, 46 (1
0), 1269-1272 (1980)), and especially from an industrial viewpoint, it is hard to say that they are perfect.

[0005]

DISCLOSURE OF THE INVENTION The present invention is very efficient and peculiar to red fish without spoiling the original taste and taste of the fish and without using chemical substances that pose a problem in food pollution. It was made with the purpose of developing a new method for decolorizing various colors. Further, the present invention was made for the purpose of developing a new method for decolorizing the color of blood mixture.

[0006]

The present invention has been made in order to achieve the above-mentioned object, and has been made with a completely different idea from the conventional one.

That is, the present inventors newly acquired the idea that it is advantageous to use a microorganism, and focused on myoglobin, which is the main cause of the color of red fish, and effectively decomposed it. As a result of the screening described above, an effective bacterium was found, and as a result of further research based on this new finding, the present invention was completed.

The microorganism KB- which was newly isolated by the present inventors
The 74 strains were classified as bacteria belonging to Pseudomonas, based on the results of morphological observation and properties (Table 1 below),
Then, as a result of comprehensively examining from the results of testing physiological properties (Table 2 below), it was identified as Pseudomonas saccharophila, and Pseudomonas saccharophila K was identified.
B-74 (Pseudomonas saccharo
phila KB-74). This strain is FERMP-1345 in the Institute of Biotechnology, Institute of Biotechnology, AIST.
Deposited as 7.

[0009]

[Table 1]

[0010]

[Table 2]

In order to carry out the present invention, a myoglobin-degrading bacterium belonging to the genus Pseudomonas, for example, KB-74 bacterium may be cultured and the culture supernatant or a concentrate thereof may be brought into contact with red fish. For that purpose, a culture obtained by culturing Pseudomonas sp., A culture fluid such as a supernatant or a centrifuge obtained by separating the culture, and / or a dried product, a paste-like product, or a concentrate thereof. , Various kinds of processed products such as separated products and diluted products are appropriately used.

Cultivation of the bacterium may be appropriately carried out according to a conventional method for culturing bacteria, but the effect is further enhanced by adding blood proteins such as myoglobin and hemoglobin to the medium.

In order to decolorize red fish according to the present invention, the red meat and Pseudomonas culture supernatant or the like are added to
It may be contacted at 35 ° C., preferably at room temperature for about 1 hour to 3 days. For example, sprinkling, spraying, rubbing, injecting, lean meat, etc. on the lean meat with the culture supernatant of Pseudomonas sp. It can be minced, kneaded, or pickled with red meat.

The red meat may be processed by separating the red meat part from the red fish, or the whole red fish may be microbially treated without separating the red meat. In the latter case, the white meat is exceptionally treated. Only the lean part can be selectively decolorized without the effect of. Therefore, even in the fish meat with blood mixture, only the blood meat portion can be selectively decolorized.

As red fish, various kinds of red fish such as mackerel, sardines and saury are all treated and decolorized as the object of the present invention. The present invention is not only excellent in decolorizing effect, but also extremely excellent in that it does not affect the flavor, texture, taste and the like that red fish originally have.

Examples of the present invention will be described below.

[0017]

Example 1 Pseudomonas sacchar
optila KB-74 (FERM P-1345
7) was cultivated in a medium containing 3% polypeptone, 0.5% yeast extract and 0.5% sodium chloride (pH 7.0) at 30 ° C. for 3 days. 0.1 ml of the main culture solution was added to myoglobin 0.12
1/15 M phosphate buffer (PH 7.0) containing 5%
9 ml of the solution was inoculated and further cultured at 30 ° C. for 3 days. After culturing, the cells were separated by centrifugation and the supernatant was
It was analyzed by high performance liquid chromatography. The analysis conditions are as follows. Model: Shimadzu LC-6A column: Waco beads G-30 solvent: 1 / 15M phosphate buffer, pH 7.0 flow rate: 0.5 ml / min measurement wavelength: 280 nm, 500 nm The measurement results are shown in FIGS.

[0018]

[Example 2] Taking out the red meat part of the sardine, 10 g thereof
On the other hand, 1 ml of the culture solution obtained in Example 1 was mixed thoroughly,
It was left at room temperature for 1 day. As a result, the red pigment was decolorized and became a color suitable for various types of processing. When the red meat after decolorization was heat-treated and eaten, the original taste of the sardines,
The taste and texture of the sardines that had not been decolorized were completely neutral.

[0019]

[Example 3] To 1 kg of tuna blood mixed meat, 100 ml of the culture solution obtained in Example 1 was concentrated under reduced pressure to a concentration of about half, and the mixture was minced and maintained at 10 ° C for 2 days.
As a result, the pigment in the blood mixture was decolored, and although it was ground into surimi, it was confirmed that the product was not darkened and could be used as a raw material for paste products.

[0020]

Industrial Applicability According to the present invention, it is possible to decolorize red fish very efficiently, and at that time, the original taste and texture of the red fish are not impaired, and no harmful additives are used. It also has the outstanding effect of being extremely safe in terms of hygiene.

Therefore, according to the present invention, not only the applications of red fish such as mackerel and sardines whose applications have been limited are widened, but also blood meat can be used more effectively.

[Brief description of drawings]

FIG. 1 HPLC pattern of the culture supernatant of this bacterium and control
FIG. 4 is a comparative diagram of the wavelength range (280 nm).

FIG. 2 HPLC pattern of the culture supernatant of the present bacterium and control
FIG. 4 is a comparative diagram of the wavelength range (500 nm).

Claims (2)

[Claims] 1. A method for decolorizing red fish, which comprises treating the red fish with a Pseudomonas genus, a culture thereof, a culture solution, and / or a treated product. 2. A Pseudomonas spp.
The bleaching method according to claim 1, which is Saccharophila.