JPS62179334A - Method for increasing preserving time of fish - Google Patents
Method for increasing preserving time of fishInfo
- Publication number
- JPS62179334A JPS62179334A JP61265434A JP26543486A JPS62179334A JP S62179334 A JPS62179334 A JP S62179334A JP 61265434 A JP61265434 A JP 61265434A JP 26543486 A JP26543486 A JP 26543486A JP S62179334 A JPS62179334 A JP S62179334A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- bag
- dryer
- sealing
- heat
- 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
- 241000251468 Actinopterygii Species 0.000 title claims description 31
- 238000000034 method Methods 0.000 title claims description 19
- 239000000203 mixture Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000011282 treatment Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- SMZOUWXMTYCWNB-UHFFFAOYSA-N 2-(2-methoxy-5-methylphenyl)ethanamine Chemical compound COC1=CC=C(C)C=C1CCN SMZOUWXMTYCWNB-UHFFFAOYSA-N 0.000 claims description 2
- NIXOWILDQLNWCW-UHFFFAOYSA-N 2-Propenoic acid Natural products OC(=O)C=C NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 claims description 2
- 239000004952 Polyamide Substances 0.000 claims description 2
- 229920001328 Polyvinylidene chloride Polymers 0.000 claims description 2
- 229920001038 ethylene copolymer Polymers 0.000 claims description 2
- 229920006226 ethylene-acrylic acid Polymers 0.000 claims description 2
- 229920000554 ionomer Polymers 0.000 claims description 2
- 229920002647 polyamide Polymers 0.000 claims description 2
- 239000005033 polyvinylidene chloride Substances 0.000 claims description 2
- 239000002654 heat shrinkable material Substances 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 description 4
- 230000005855 radiation Effects 0.000 description 4
- 238000011109 contamination Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 241000252229 Carassius auratus Species 0.000 description 1
- GUTLYIVDDKVIGB-OUBTZVSYSA-N Cobalt-60 Chemical compound [60Co] GUTLYIVDDKVIGB-OUBTZVSYSA-N 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 229920003182 Surlyn® Polymers 0.000 description 1
- 239000005035 Surlyn® Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 210000002816 gill Anatomy 0.000 description 1
- 230000003116 impacting effect Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 229920000131 polyvinylidene Polymers 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/061—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish
- B65B25/062—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish combined with its conservation
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Packages (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
本発明は、魚の保蔵時間増加方法に関し、より詳細には
、食品、特に魚の処理にガンマ−型放射線の使用を基礎
にした方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for increasing the storage time of fish, and more particularly to a method based on the use of gamma-type radiation for the treatment of food products, especially fish.
本発明の一局面で、マイクロマイクロ波を使用する処理
は、頭部、内臓を除去した鮮魚の商業的価値を６０日ま
で保ちうる。In one aspect of the invention, processing using microwaves can preserve the commercial value of decapitated fresh fish for up to 60 days.
本発明の方法では、魚を冷凍しないで保蔵出来る＝
得られる結果は、魚の種類、その汚染度、漁獲から処理
までの時間、包装、適用した放射線量、及び漁獲から消
費までの魚の温度に従って変化す仝・
現在、魚は、頭部、内臓の除去をされ、冷蔵庫（−２℃
〜−０，５℃）に保蔵される。With the method of the invention, fish can be stored without freezing; the results obtained will vary according to the type of fish, its degree of contamination, the time from catch to processing, the packaging, the radiation dose applied, and the temperature of the fish from catch to consumption. Currently, the fish has had its head and internal organs removed and is kept in the refrigerator (-2℃).
-0.5°C).
冷蔵された鮮魚は、通常、漁獲から六日間まで市場化さ
れうる。冷凍魚は数箇月間市場化できるが、この種の魚
は鮮魚としての価値を実質的に失う。Refrigerated fresh fish can typically be marketed up to six days after catch. Frozen fish can be marketed for several months, but this type of fish essentially loses its value as fresh fish.
本発明の使用で、冷蔵された魚の市場性の時間を十倍ま
で増加させることができ、冷凍魚でのみ供給されている
現在の市場にその商業的価値を保護することができる。With the use of the present invention, the marketability time of refrigerated fish can be increased by up to ten times, preserving its commercial value in the current market, which is only supplied with frozen fish.
これは温度を上げたり残りの影響を起こさせたりしない
で、金魚（頭部及び内臓除去）又は、切り身に適用でき
、未養状態も官能状態も変化させず、消費衛生上影響を
及ぼさない。It can be applied to goldfish (head and viscera removed) or fillets without raising the temperature or causing residual effects, does not change the raw or organoleptic state, and has no impact on consumption hygiene.
好ましくは、ガンマ−放射線放出源はコバルト６０放射
性核種により構成され、そしてサーリン（ＳＬＩＲＬＹ
Ｎ：登録商標）もしくはその同等物、及びその他の耐放
射線性材料を含有する同時押出による包装は、食物−に
影響を及ぼさず、ａ械抵抗を与え且つ微生物密封もしく
は気密である。これは、期待される結果、加工する魚の
種型及び状態、魚の新鮮さもしくは汚染水準等に依存す
るので、珍しい処理の組み合わせではない。Preferably, the gamma-radiation emitting source is comprised of a cobalt-60 radionuclide and is
Co-extruded packaging containing N.N. ® or its equivalent, and other radiation-resistant materials, is food-safe, mechanically resistant, and microbially or gas-tight. This is not an unusual combination of treatments, as it depends on the expected results, the species type and condition of the fish being processed, the freshness or contamination level of the fish, etc.
概して、この方法は、漁獲後、最初の三日以内に適用さ
れなければならず、ポリリン酸塩を配合することによる
包装のしみ出しを減少できる。Generally, this method must be applied within the first three days after the catch and can reduce packaging bleed through the incorporation of polyphosphates.
本発明の目的は冷蔵された魚の市場性の時間を延長させ
ることであり、したがって、今日では冷凍物でのみ供給
されている市場に影響を及ぼすことである。The aim of the invention is to extend the marketability time of refrigerated fish, thus impacting a market that is today only supplied in frozen form.
出来るだけ衛生的にし、または（適当な取扱いが出来な
かったり期間を延長したい場合）包装して通常の販路で
、冷蔵された魚の市場化時間を２倍に延長するのに最小
線量が２ ｋｇｙで十分である。A minimum dose of 2 kgy is sufficient to double the time to market for refrigerated fish, either as hygienically as possible or (if proper handling is not possible or you wish to extend the period) packaged and sent to the normal market. It is enough.
好ましい実施Ｒ？１の方法では、魚を漁獲から６０日ま
で保蔵できる。Preferred implementation R? With method 1, fish can be stored for up to 60 days after being caught.
本発明の目的は、魚の保蔵時間を増加させる方法であっ
て：魚を前処理し、特定の厚さの同時押出しされた袋に
該魚を入れ、袋を真空処理に付し、袋を熱シールし、該
袋を乾燥器に通じ、次いで、マイクロマイクロ波処理す
る工程からなる新規な方法である。The object of the present invention is a method for increasing the storage time of fish, comprising: pre-treating the fish, placing the fish in a co-extruded bag of a certain thickness, subjecting the bag to vacuum treatment and heating the bag. The novel method consists of sealing, passing the bag through a dryer, and then microwaving.
火１匠
前処理工程は、全部の鋭利な刃のような骨を取り去るよ
うな方法で魚の頭部を落とし、次いで、吸引によって内
臓を除去した。In the pre-treatment process, the fish head was removed in such a way as to remove all sharp bones, and then the internal organs were removed by suction.
袋は、おおよそ１００ミクロンの厚さであった。The bag was approximately 100 microns thick.
袋は、２次熱シールを得ることのできる混合配合物並び
に微生物密封及び気密の配合物からなる材料から造られ
ていた。The bags were constructed from materials consisting of a mixed formulation capable of obtaining a secondary heat seal and a microbial-tight and air-tight formulation.
切り身の魚が真空包装されるとき、９０ミクロン若しく
はそれ以上の厚さの同時押出しされた収縮包装を使用し
た。収縮効果は通常上ラン（ＳＥＲＡＮ）として市販さ
れているポリ塩化ビニリデンを使用することによって得
られた。When filleted fish was vacuum packaged, coextruded shrink wrap with a thickness of 90 microns or more was used. The shrinkage effect was obtained by using polyvinylidene chloride, commonly sold as SERAN.
真空包装し、熱シールしたのち、製品を直ちに８５〜９
５℃にされた乾燥器に通じ、熱圧縮による切り身のタイ
トな収縮包装物を得た。切り身を処理するとき、ＥＶＡ
ポリ塩化ビニリデン−εＶ＾−の同時押出しを使用する
と潰れた結果が得られた。サーリン（ＳＵＲＬＹＮ；登
録商標）として市販されているエチレンコポリマー及び
アクリル酸とのアイオノマーの配合物は２次熱シールを
得るために使用され、ポリアミド配合物は微生物密封及
び気密を得るために使用された。熱シールとし、直ちに
１１０〜１２０℃の乾燥器に通じると〈数秒間〉、市販
水準で高水準の真空度が得られた。After vacuum packaging and heat sealing, the product is immediately packaged at 85-9
Passed through a dryer at 5° C. to obtain a tight shrink package of fillets by heat compression. When processing fillets, EVA
Collapsed results were obtained using coextrusion of polyvinylidene chloride-εV^-. A blend of an ionomer with an ethylene copolymer and acrylic acid, commercially available as SURLYN®, was used to obtain a secondary heat seal, and a polyamide blend was used to obtain a microbial and airtight seal. . When it was heat-sealed and immediately passed through a dryer at 110 to 120°C (for several seconds), a commercially high level of vacuum was obtained.
この加熱は全ての接触内部表面を２次熱シールしたくひ
だ様のしわを除去、浸出物の制限及び結合、骨若しくは
ひれ等と接触する点の強化等）。This heating provides a secondary heat seal to all contacting internal surfaces (eliminating creases, limiting and binding exudates, strengthening points of contact with bones, fins, etc.).
マイクロマイクロ波での処理は、種々の要因に依存して
適用されるべき線量に従うが、線量の速度は、通常２
ｋｇｙ以上で最大限１０ｋｇｙまでの最小線量に関して
毎分１００．０００ラドに近いであろう。Microwave treatment depends on the dose to be applied depending on various factors, but the rate of dose is usually 2
kgy and above and up to a maximum of 10 kgy will be close to 100,000 rads per minute.
漁獲から消費まで一２℃〜−０，５℃に維持するとよい
。It is best to maintain the temperature between -2°C and -0.5°C from fishing to consumption.
本発明の一局面のような２次熱シール性を持つ袋の使用
は、屹燥器中で熱せられたとき、内部シールにひだ様の
しわを生じ、例えば、尾、ひれ、えら等の魚の突出した
点において包装を補強し、従って取り扱い中の袋の破損
を防ぎ、水密性を維持する利点を有する。The use of bags with secondary heat-sealing properties, such as one aspect of the present invention, can result in creases in the internal seal when heated in a dehydrator, for example, for fish such as tails, fins, and gills. It has the advantage of reinforcing the packaging at prominent points, thus preventing breakage of the bag during handling and maintaining watertightness.
一方、マイクロマイクロ波放射は、魚の味及び栄養特性
に影響を及ぼさず、従って、６０日間以内でのみ冷蔵さ
れた魚の保蔵で消費を可能にする。On the other hand, microwave radiation does not affect the taste and nutritional properties of the fish and therefore allows consumption of refrigerated fish storage for only up to 60 days.
（外５名）(5 other people)
Claims (8)
蔵時間の増加方法において、魚を前処理し、あらかじめ
決められた厚さの同時押出した袋に詰め、該袋を真空工
程に付すと同時にそれを熱シールし、該袋を乾燥器に通
じ、そして最後に該袋をマイクロマイクロ波処理に付す
工程からなることを特徴とする前記方法。(1) A method for increasing the storage time of fish that extends the marketability time of refrigerated fish, in which the fish is pretreated and packed into co-extruded bags of predetermined thickness, and the bags are subjected to a vacuum process. A method as described above, characterized in that it consists of the steps of simultaneously heat-sealing it, passing the bag through a dryer and finally subjecting the bag to microwave treatment.
うに魚の頭部を落とし、そして吸引により内臓を除去す
ることからなることを特徴とする特許請求の範囲第１項
記載の方法。(2) The pretreatment step comprises removing the head of the fish so that no sharp bone remains, and removing the internal organs by suction. Method.
アイオノマーのような２次熱シール混合配合物並びにポ
リアミドのような微生物密封及び気密配合物からなる材
料から造られていることを特徴とする特許請求の範囲第
１項記載の方法。(3) A patent characterized in that the bag is made of a material consisting of a secondary heat-sealing blend, such as an ionomer with an ethylene copolymer and acrylic acid, and a microbial-sealing and air-tight blend, such as a polyamide. The method according to claim 1.
徴とする特許請求の範囲第１項記載の方法。(4) The method according to claim 1, wherein the temperature of the dryer is 100°C to 130°C.
量に関して約毎分１００．０００ラドの速度で実施され
ることを特徴とする特許請求の範囲第１項記載の方法。(5) Microwave Process according to claim 1, characterized in that the microwave treatment is carried out at a rate of about 100,000 rad per minute for a dose of 2 to 10 kgy.
厚さの熱収縮材料中で同時押出されることを特徴とする
特許請求の範囲第１項または第２項記載の方法。6. A method according to claim 1 or claim 2, characterized in that the resulting fillets are coextruded in a heat-shrinkable material having a thickness of 90 microns or more.
ることを特徴とする特許請求の範囲第６項記載の方法。(7) The method according to claim 6, characterized in that the heat shrinkage is obtained with a polyvinylidene chloride film.
とを特徴とする特許請求の範囲第１項、第６項または第
７項のいずれかに記載の方法。(8) The method according to any one of claims 1, 6, and 7, wherein the dryer is set at a temperature of 85°C to 95°C.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AR30221085 | 1985-11-08 | ||
| AR302210 | 1985-11-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62179334A true JPS62179334A (en) | 1987-08-06 |
Family
ID=3478354
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61265434A Pending JPS62179334A (en) | 1985-11-08 | 1986-11-07 | Method for increasing preserving time of fish |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS62179334A (en) |
| BR (1) | BR8605380A (en) |
| DE (1) | DE3637950A1 (en) |
| ES (1) | ES2002431A6 (en) |
| FR (1) | FR2589681A1 (en) |
| IT (1) | IT1197311B (en) |
| NL (1) | NL8602535A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3639412A1 (en) * | 1986-11-18 | 1988-06-16 | Aro Lab | Pasteurisation and sterilisation of pulverulent and lumpy foods, spices and medicaments as well as stimulants by means of high frequency or ultrahigh frequency |
| DE4025524A1 (en) * | 1990-08-11 | 1992-02-13 | Suedmilch Ag | Dry baked container - with synthetic coating for filling with food, esp. milk products |
| DE4025523A1 (en) * | 1990-08-11 | 1992-02-13 | Werner Georg Munk | ROTATABLE CONTAINER, METHOD FOR THE PRODUCTION AND USE THEREOF |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1492602A1 (en) * | 1963-05-14 | 1969-08-28 | Diebner Bernd Joerg | Facility for the freshness and preservation of fishery products on ships |
| FR2252255A1 (en) * | 1973-11-27 | 1975-06-20 | Saint Gobain Techn Nouvelles | Irradiation sterilisation plant for bulk materials - uses shrink wrapped sacks on over head conveyor |
| US3983258A (en) * | 1975-02-07 | 1976-09-28 | Continental Can Company, Inc. | Process of packaging edible products containing exposed bones |
| GB2145686B (en) * | 1983-08-31 | 1987-06-10 | Grace W R & Co | A method and apparatus for packaging in flexible heat-shrinkable containers |
-
1986
- 1986-09-30 IT IT21862/86A patent/IT1197311B/en active
- 1986-10-09 NL NL8602535A patent/NL8602535A/en not_active Application Discontinuation
- 1986-10-10 FR FR8614126A patent/FR2589681A1/en active Pending
- 1986-10-31 BR BR8605380A patent/BR8605380A/en unknown
- 1986-11-07 DE DE19863637950 patent/DE3637950A1/en not_active Withdrawn
- 1986-11-07 JP JP61265434A patent/JPS62179334A/en active Pending
- 1986-11-07 ES ES8602940A patent/ES2002431A6/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| DE3637950A1 (en) | 1987-05-14 |
| NL8602535A (en) | 1987-06-01 |
| FR2589681A1 (en) | 1987-05-15 |
| IT1197311B (en) | 1988-11-30 |
| BR8605380A (en) | 1987-06-30 |
| ES2002431A6 (en) | 1988-08-01 |
| IT8621862A0 (en) | 1986-09-30 |
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