JPS61185152A - Method of perserving freshness of fish - Google Patents
Method of perserving freshness of fishInfo
- Publication number
- JPS61185152A JPS61185152A JP60024339A JP2433985A JPS61185152A JP S61185152 A JPS61185152 A JP S61185152A JP 60024339 A JP60024339 A JP 60024339A JP 2433985 A JP2433985 A JP 2433985A JP S61185152 A JPS61185152 A JP S61185152A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- freshness
- oxygen
- inorganic salt
- salt water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、層殺後に急速に鮮度が降下し市場価値を大幅
に失う魚類例えば、鯛などの魚体を簡易な処理をするだ
けで、その魚体鮮度を長時間高いレベルに保ち得るよう
にした魚体の鮮度保持方法に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention enables fish such as sea bream, for example, which rapidly lose their freshness and lose their market value after layer killing, by simple processing. This invention relates to a method for preserving the freshness of fish by which the freshness of fish can be maintained at a high level for a long period of time.
層殺後の魚体は、一般に６時間以内に硬直化し、刺身用
には提供出来ず、市場価値は半減する。もし、硬直化ま
での時間を層殺後１２〜２４時間にまで延長できるなら
ば、鮮魚流通業界の受けるメ。The fish body after layer killing generally becomes rigid within 6 hours and cannot be used as sashimi, and its market value is halved. If the time until rigor can be extended to 12 to 24 hours after stratification, the fresh fish distribution industry would benefit.
リットは多大であろうといわれてきた。It has been said that Lit would be enormous.
魚肉の鮮度保持方法としては魚肉を１００％酸素ガスに
接触させ、炭酸ガス濃度を０％に保持する方法（特願昭
５８−１４９１３１号が知られている。As a method for maintaining the freshness of fish meat, a method is known in which fish meat is brought into contact with 100% oxygen gas and the carbon dioxide concentration is maintained at 0% (Japanese Patent Application No. 149131/1982).
しかしながら、この方法は、魚体をいちいち解体処理し
て魚肉を一定の大きさに加工処理しなければならないと
いう欠点・があった。However, this method has the drawback that it requires disassembling the fish bodies one by one and processing the fish meat into a certain size.
更に、上記のように、魚体の解体処理を施すことなく、
即ち魚体を血抜きも内蔵除去もせずに屠殺後の魚体をそ
のままの状態で長時間保持する方法として、本発明者ら
は先に特願昭５９−１７５１３０号を提案した。Furthermore, as mentioned above, without dissecting the fish,
That is, the present inventors previously proposed Japanese Patent Application No. 175,130/1984 as a method for preserving fish bodies after slaughter for a long period of time without draining the blood or removing internal organs.
この方法は、解体処理という問題は解決しているが、し
かしその反面において、無機塩水を含有せしめた吸水シ
ートで魚体の全体を包み、酸素中に冷蔵しなければなら
ない。従って、吸水シートで魚体を包まなければならな
いというはん雑な作業が要求されるものであった。This method solves the problem of disassembly, but on the other hand, it requires wrapping the entire fish body in a water-absorbing sheet containing inorganic salt water and refrigerating it in oxygen. Therefore, the complicated work of wrapping the fish body with a water-absorbing sheet was required.
本発明者らは、魚体を吸水シートで包むというはん雑な
作業を必要としない鮮度保持方法を鋭意研究した結果、
魚体鮮度を長時間保持する簡単な方法を見出すことに成
功した。As a result of intensive research into a method for preserving fish that does not require the complicated work of wrapping fish bodies in water-absorbing sheets, the present inventors found that
We have succeeded in finding a simple method to maintain the freshness of fish for a long time.
本発明の目的は屠殺後の魚体を、酸素飽和無機塩水に数
時間漬けるだけの簡便な作業で、魚体を長時間保持し得
るようにした魚体鮮度保持方法を提供するにある。An object of the present invention is to provide a method for preserving the freshness of a fish body for a long time by simply soaking the fish body in oxygen-saturated inorganic salt water for several hours after slaughter.
本発明の他の目的は、出荷鮮魚価格の押し上げ、流通コ
ストの削減、消費者価値の低減を招き、あらゆる分野に
メリットをもたらし得るようにした魚体の鮮度保持方法
を提供するにある。Another object of the present invention is to provide a method for preserving the freshness of fish that increases the price of shipped fresh fish, reduces distribution costs, and reduces consumer value, thereby bringing benefits to all fields.
本発明は屠殺後の魚体を、６〜８℃の酸素飽和無機塩水
に数時間漬けるだけで、あとは空気中の冷蔵保存でよい
というきわめて簡単な作業であり、加えて無機塩水組成
には水に溶けにくいＣａＣｌ２を使用しないというきわ
めて実施しやすいというものである。The present invention is an extremely simple process in which the fish body after slaughter is soaked in oxygen-saturated inorganic salt water at 6 to 8°C for several hours, and then stored in air under refrigeration. It is extremely easy to implement, as it does not use CaCl2, which is difficult to dissolve in water.
頭しめした魚体を２〜１４℃の酸素飽和無機塩水（組成
：ＮａＣｌ４７０ｍＭ、ＫＣｌ１０ｍＭ、ＭｇＳＯ４６
４ｍＭ、ｐＨ６〜９）に２〜１２時間漬け、その後取り
出して８℃の空気中に冷蔵する。The head-wet fish body was soaked in oxygen-saturated inorganic salt water (composition: NaCl 470mM, KCl 10mM, MgSO46) at 2-14°C.
4mM, pH 6-9) for 2-12 hours, then removed and refrigerated in air at 8°C.
魚体鮮度の判定方は、第１図に示すごとく、固定台で頭
部（胸びれのところまで）を水平に保った場合の尾びれ
の示す角度（θ°）で測定した。As shown in Figure 1, fish freshness was determined by measuring the angle (θ°) of the tail fin when the head (up to the pectoral fin) was held horizontally on a fixed table.
魚体は、養殖マダイ（９００ｇ）を用い、いろいろな処
理時間、処理温度で無機塩水処理を施した後、屠殺ＩＪ
！ｅ３０時間にわたって鮮魚の経時変化を測定した。各
実験に用いた魚体数は３２尾である。The fish bodies were cultured red sea bream (900 g), treated with inorganic salt water at various treatment times and temperatures, and then slaughtered by IJ.
! e Time-dependent changes in fresh fish were measured over a period of 30 hours. The number of fish used in each experiment was 32 fish.
（１）酸素飽和無機塩水処理の効果：
第２図は、無処理魚体を８℃の空気中に保存した場合（
・−・）と、８℃酸素酸素飽和塩水（組成： ＮａＣｊ
！ ４７０ｍＭ、Ｋ（１！ １０ｍＭ。(1) Effect of oxygen-saturated inorganic salt water treatment: Figure 2 shows that when untreated fish are stored in air at 8℃ (
) and 8°C oxygen-saturated salt water (composition: NaCj
! 470mM, K (1! 10mM.
ＭｇＳＯ４６４ｍＭ、ｐＨ７，５）に２時間処理した後
、８℃の空気中に保持した（〇−〇）の鮮度の経時変化
を示す。これから明らかのように、本発明の処理法によ
る魚体の鮮度が長時間保持されることがわかる。鮮度４
５°以上が刺身用として十分通用する魚体を意味する。It shows the change in freshness over time of (〇-〇) which was treated with MgSO464mM, pH 7.5 for 2 hours and then kept in air at 8°C. As is clear from this, it can be seen that the freshness of the fish body is maintained for a long time by the treatment method of the present invention. Freshness 4
A fish body with a angle of 5° or more is suitable for sashimi.
（２）処理時間の効果：
第３図は、上述（１１項の酸素飽和無機塩水で、２．４
．６．８．１０．１２時間処理し、８℃の空気中に冷蔵
した場合の屠殺後２４時間の鮮度を処理時間に対してプ
ロットしたものである。２時間の処理時間でも鮮度が４
５°を越しているので実用に耐えるが、特に最適処理時
間は６〜８時間であることがわかる。(2) Effect of treatment time: Figure 3 shows the effect of 2.4
．． 6.8.10. Freshness 24 hours after slaughter when treated for 12 hours and refrigerated in air at 8° C. is plotted against treatment time. Freshness is 4 even after 2 hours of processing time
Since the angle exceeds 5°, it is suitable for practical use, but it can be seen that the optimum treatment time is 6 to 8 hours.
（３） 処理液ｐＨ及び処理温度の効果：ｐＨが６．
７．５．９の無機塩水を用い、８℃・６時間処理した魚
体の層殺後２４時間目の鮮度をｐＨに対してプロットし
た結果を第４図に示した。(3) Effect of treatment liquid pH and treatment temperature: When pH is 6.
Figure 4 shows the freshness of fish treated with 7.5.9 inorganic salt water for 6 hours at 8°C and plotted against pH at 24 hours after layer killing.
中性のｐＴ（が最適条件であることがわかる。It can be seen that neutral pT is the optimal condition.
更に処理温度が２．４．６．８．１０．１２．１４℃で
６時間処理し、層殺後２４時間目の鮮度を温度に対して
プロットした結果を第５図に示した。２’Ｃで処理した
場合が極端に悪く、６〜８℃が最適温度であることがわ
かる。Furthermore, the processing temperature was 2.4.6.8.10.12.14°C for 6 hours, and the freshness 24 hours after layer killing was plotted against temperature, and the results are shown in FIG. It can be seen that the treatment at 2'C is extremely poor and the optimum temperature is 6-8C.
以上の実験結果から、酸素飽和無機塩水（ｐＨ７，５、
処理温度６〜８℃）によって、２〜１２時間魚体を漬け
るだけで、刺身鮮度が２４時間以玉保持できることがわ
かる。From the above experimental results, oxygen-saturated inorganic salt water (pH 7.5,
It can be seen that sashimi freshness can be maintained for 24 hours by simply soaking the fish for 2 to 12 hours, depending on the treatment temperature (6 to 8°C).
第１図は魚体の説明図である。
第２図は酸素飽和無機塩水処理の効果を示すグラフであ
る。
第３図は処理時間の効果を示すグラフである。
第４図は処理液ｐＨの効果を示すグラフである。
第５図は処理温度の効果を示すグラフである。FIG. 1 is an explanatory diagram of a fish body. FIG. 2 is a graph showing the effect of oxygen-saturated inorganic salt water treatment. FIG. 3 is a graph showing the effect of processing time. FIG. 4 is a graph showing the effect of the pH of the processing solution. FIG. 5 is a graph showing the effect of processing temperature.
Claims (6)
に数時間漬けることにより、魚体鮮度を長時間保持する
ようにしたことを特徴とする魚体の鮮度保持方法。(1) A method for preserving the freshness of fish, which is characterized in that freshness of the fish is maintained for a long period of time by soaking the fish immediately after slaughter in oxygen-saturated inorganic salt water at 6 to 8°C for several hours.
１２時間である特許請求の範囲第１項記載の魚体の鮮度
保持方法。(2) Processing time for soaking fish bodies in oxygen-saturated inorganic salt water is 2~
The method for preserving the freshness of fish according to claim 1, which is for 12 hours.
る特許請求の範囲第２項に記載の魚体の鮮度保持方法。(3) The method for keeping fish fresh according to claim 2, wherein the treatment time is preferably 6 to 8 hours.
、ＫＣｌ１０ｍＭ、ＭｇＳＯ＿４６４ｍＭである特許請
求の範囲第１項ないし第３項に記載の魚体の鮮度方法。(4) The composition of oxygen-saturated inorganic salt water is NaCl470mM
, KCl 10mM, and MgSO_464mM.
の範囲である特許請求の範囲第４項に記載の魚体の鮮度
保持方法。(5) The pH of the oxygen-saturated inorganic salt water is particularly preferably 6 to 9.
A method for keeping fish fresh according to claim 4, which is within the scope of claim 4.
ある特許請求の範囲第５項に記載の魚体の鮮度保持方法
。(6) The method for preserving fish freshness according to claim 5, wherein the particularly preferable pH of the oxygen-saturated inorganic salt water is 7.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60024339A JPS61185152A (en) | 1985-02-13 | 1985-02-13 | Method of perserving freshness of fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60024339A JPS61185152A (en) | 1985-02-13 | 1985-02-13 | Method of perserving freshness of fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61185152A true JPS61185152A (en) | 1986-08-18 |
Family
ID=12135422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60024339A Pending JPS61185152A (en) | 1985-02-13 | 1985-02-13 | Method of perserving freshness of fish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61185152A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007075055A (en) * | 2005-09-16 | 2007-03-29 | Hakodate Chiiki Sangyo Shinko Zaidan | Immediately killed squid and method for immediately killing squid |
| JP2009278909A (en) * | 2008-05-22 | 2009-12-03 | Nippon Suisan Kaisha Ltd | Method for landing fish |
-
1985
- 1985-02-13 JP JP60024339A patent/JPS61185152A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007075055A (en) * | 2005-09-16 | 2007-03-29 | Hakodate Chiiki Sangyo Shinko Zaidan | Immediately killed squid and method for immediately killing squid |
| JP2009278909A (en) * | 2008-05-22 | 2009-12-03 | Nippon Suisan Kaisha Ltd | Method for landing fish |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS61247336A (en) | Quick freezing of cattle meat | |
| Aykın-Dinçer | Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes | |
| CN111213707B (en) | Method for freezing and preserving poultry | |
| Zhang et al. | Effect of slurry ice on the functional properties of proteins related to quality loss during skipjack tuna (Katsuwonus pelamis) chilled storage | |
| Chen et al. | Effect of carbon dioxide on the inactivation of Florida spiny lobster polyphenol oxidase | |
| JPS61185152A (en) | Method of perserving freshness of fish | |
| Santos et al. | Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology | |
| JP6363671B2 (en) | Processing method of seafood | |
| JPH07322853A (en) | Method for treating meat and the like | |
| Barnett et al. | Use of carbon dioxide dissolved in refrigerated brine for the preservation of pink shrimp (Pandalus spp.) | |
| JPS623736A (en) | Method of rapid freezing of fish and shellfish | |
| JP2018505699A5 (en) | ||
| JPH08116930A (en) | Processing of fishes and shellfishes | |
| US20020106443A1 (en) | Method of freezing salted meat products | |
| RU2341962C1 (en) | Method of animal meat storage in cooled condition | |
| JPH04330246A (en) | Beef treatment system | |
| CN112450270B (en) | Aquatic product rapid thawing method based on electric field cooperation | |
| US3892875A (en) | Process for the preservation of sea urchin gonads by quick freezing | |
| Zhang et al. | Improvement of Meat Quality by Novel Technology | |
| CN109122807A (en) | A method of extending chilled hairtail shelf life using hurdle technology | |
| CN114403205A (en) | Cryogenic cell freezing and fresh-keeping liquid | |
| JPH0372841A (en) | Preparation of constantly salted fish and preparing device therefor | |
| SU1595912A1 (en) | Composition for preserving raw materials of animal origin | |
| JPS63222645A (en) | Preservation of green vegetable | |
| SU931745A1 (en) | Composition for tanning sheepskins |