JPH06315344A - Prevention of oxidation of fish can - Google Patents

Abstract

PURPOSE:To provide a prevention of oxidation of fish cans preventing deterioration of taste and eat feeling caused by fat oxidation in the case of canning fishes using ones having plenty of fat as starting fishes. CONSTITUTION:In a canning process of fish meat using raw fishes having >=10wt.% fat, 0.5-10.0wt.% fish peptide is added to fishes directly or into cans before closing cans.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing the oxidation of canned fish meat, which prevents the taste of the meat from deteriorating due to the oxidation of the fat in the meat when the fish with a large amount of fat is made into a canned food.

[0002]

2. Description of the Related Art Generally, when raw fish with a lot of fat such as sardines and saury is stored in a can, the can is inclined during the canning process in order to prevent the fat from being oxidized and the taste being deteriorated. Then, after spilling oil floating on the surface, a seasoning is added, the can is sealed, and then pressure heat sterilization treatment is carried out to manufacture the product.

[0003]

However, if fish oil is completely removed, the taste and texture will be deteriorated. Therefore, a small amount of oil must be left, and the oxidation of fat cannot be completely prevented. There was a problem. For this reason, although the fish with a lot of fat has a good taste and texture, when it is canned, the taste and texture are inevitably deteriorated by oxidation, and there is still no radical solution to this problem.

An object of the present invention is to provide a method for preventing the oxidation of canned fish meat, which prevents the deterioration of the taste and texture due to the oxidation of fat when the fish with a large amount of fat is used as a raw fish for canning. To do.

[0005]

Means for Solving the Problems As a result of earnest research in making the present invention, in fish with a large amount of fat, the oxidation of fish oil in fish meat is caused by the oxidation of unsaturated fatty acids in the fish oil. It was found that it stimulates the tongue as an oxidized fat and causes a bad odor, resulting in deterioration of taste. Furthermore, it was also found that when the freshness of meat quality is lowered, various amines such as trimethylamine are generated, which causes bad odor and deterioration of taste. However, when fish peptides are added, they have the function of entanglement with unsaturated fatty acids and various amines in fish meat in terms of molecular structure, and also by inactivating certain ionic bonds to inactivate them. I found out that. That is, if fish peptides are added to or added to fish meat, unsaturated fatty acids and various amines in the fish meat with reduced freshness cause an unpleasant odor and a stimulating taste that punctures the tongue due to oxidation of unsaturated fatty acids. It was found to inactivate, to soothe and eliminate odors.
The present invention has been made based on such knowledge, and in a process for producing canned fish meat using raw fish having a fat content of 10 wt% or more, 0.5 wt% of fish peptide is directly added to or in the can. It was added in an amount of -10.0 wt% to make a can.

As the fish with a lot of fat, the sardines are usually 12 wt% or more and the saury are 10 wt% or more, so that the fish species are 10 wt% or more regardless of the fish species. And the amount of fish peptide added or added is 0.5w
The reason why t% to 10.0 wt% is less than 0.5 wt% is that there is no effect of inactivating unsaturated fatty acids and various amines, and more than 10.0 wt% increases cost. Of course, this is due to the fact that the original odor of the peptide becomes stronger and the salt introduced from the fish peptide increases, which is unhealthy.

[0007]

According to the present invention, when a fish with a large amount of fat is to be canned as a raw fish, by adding or adding a fish peptide, the unsaturated fatty acids and various amines in the fish meat cause
It is possible to inactivate, calm, and eliminate the unpleasant odor and the pungent taste and malodor that puncture the tongue due to the oxidation of unsaturated fatty acids. It is possible to prevent a decrease in feeling. Moreover,
Since all the ingredients are made of fish, the synergistic effect of the both brings about a useful action for the health problems of foods.

[0008]

[Examples] Using sardine fish meat and investigating unsaturated fatty acids in fish oil contained in sardines, the following results were obtained. The numerical value shows% in fats and oils. Sardine acid (curvanodonic acid) 2.8% Arachidonic acid 2.5% Oleic acid 17.3% Linoleic acid 2.5% Eicosapentaenoic acid 9.6% Erucic acid 7.8% Docosahexaenoic acid 8.6% That is, these Unsaturated fatty acids are oxidized, which causes so-called oxidized fat to pierce the tongue and cause a bad odor, which deteriorates the taste. Furthermore, when the freshness of the meat also deteriorates, various amines such as trimethylamine are produced, which causes an offensive odor and deterioration of taste. However, when fish peptide is added to this, it causes entanglement with unsaturated fatty acid and various amines in fish meat in terms of molecular structure, or causes some kind of ionic bond to inactivate them. Is. This principle is shown by a chemical formula.

[0009]

[Chemical 1]

Further, the same chemical formula shows the principle of ionic bond with oleic acid, which is the most unsaturated unsaturated fatty acid contained in sardine fish oil, to inactivate it, and to calm the tongue sticking phenomenon and the malodor caused by fatty acid conversion. .

[0011]

[Chemical 2]

From the above, when producing canned foods made from sardines having a fat content of 10 wt% or more, sardines of ultra-high freshness are used, with a major axis of 160 mm and a minor axis of 110 m.
In an oval-shaped can of m, 37 mm in height, 300 g of solids containing fish meat and bones, and 400 g of total weight containing seasonings were added during the canning process. 1.0 wt% (3 g) of the fish peptide was added, sealed, then sterilized, washed with water, cooled, and dried, and then canned for 1 week, 1 month, 6 months, and 1 year later, and then each can was opened and eaten. However, in all the cans, no peroxide was found, which is an index showing the degree of oxidation of unsaturated fatty acids, and delicious ones were obtained without deterioration in taste.

In the above embodiments, the example of sardines was described, but the same applies to other fish such as other saury, mackerel, etc., which are high in fat. Also, although the liquid fish peptide was used, the same applies when powder is used.

[0014]

EFFECTS OF THE INVENTION According to the present invention, when a fish with a large amount of fat is canned as a raw fish, by adding or adding a fish peptide, an unpleasant odor caused by unsaturated fatty acids and various amines in fish meat It is possible to inactivate, calm down, and eliminate the irritating taste and malodor that sting the tongue due to the oxidation of fatty acids and unsaturated fatty acids, so that the taste and texture deteriorate due to the oxidation of fat even after a long period of time. Can be prevented. Moreover, since all the materials are made of fish, the synergistic effect of the both brings a useful effect to the health problems of foods. Moreover, since all the materials are made of fish, the synergistic effect of the both brings about a useful action for the health problems of foods.

Further, as the fish peptide used in the present invention,
By using a fish peptide according to the type of fish as a raw material, such as a peptide derived from sardine muscle or a peptide purified from salmon, it is possible to secure the original taste of the material. In addition, fish peptides, especially sardine peptides, are said to be good for maintaining various human organs and health, and to lower blood pressure due to vasodilatory action, and thus have good health effects.

Claims (1)

[Claims] 1. A process for producing a canned fish meat using raw fish having a fat content of 10 wt% or more, wherein a fish peptide is added at 0.5 wt% to 10.0 wt% in a can and sealed in a can. A characteristic method for preventing the oxidation of canned fish meat.