JPS6236165A - 部分冷凍法による魚肉すり身の製造保存法 - Google Patents
部分冷凍法による魚肉すり身の製造保存法Info
- Publication number
- JPS6236165A JPS6236165A JP60174260A JP17426085A JPS6236165A JP S6236165 A JPS6236165 A JP S6236165A JP 60174260 A JP60174260 A JP 60174260A JP 17426085 A JP17426085 A JP 17426085A JP S6236165 A JPS6236165 A JP S6236165A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- fish meat
- meat
- surimi
- ground fish
- 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.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 59
- 235000013372 meat Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims description 19
- 238000004321 preservation Methods 0.000 title abstract 3
- 238000007710 freezing Methods 0.000 title description 8
- 230000008014 freezing Effects 0.000 title description 8
- 239000000284 extract Substances 0.000 claims abstract description 23
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 19
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 19
- 238000004925 denaturation Methods 0.000 claims abstract description 15
- 230000036425 denaturation Effects 0.000 claims abstract description 15
- 108091005804 Peptidases Proteins 0.000 claims abstract description 11
- 102000035195 Peptidases Human genes 0.000 claims abstract description 11
- 239000003112 inhibitor Substances 0.000 claims abstract description 10
- 235000015170 shellfish Nutrition 0.000 claims abstract description 7
- 230000002797 proteolythic effect Effects 0.000 claims description 14
- 241001465754 Metazoa Species 0.000 claims description 6
- 238000007796 conventional method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 7
- 235000019463 artificial additive Nutrition 0.000 abstract description 6
- 239000003531 protein hydrolysate Substances 0.000 abstract 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 43
- 235000019465 surimi Nutrition 0.000 description 23
- 235000018102 proteins Nutrition 0.000 description 16
- 239000000047 product Substances 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 241001504592 Trachurus trachurus Species 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 241000269821 Scombridae Species 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 235000020640 mackerel Nutrition 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 235000020138 yakult Nutrition 0.000 description 4
- IPOUZDMOMGNGCD-UHFFFAOYSA-N [N].CN(C)C Chemical compound [N].CN(C)C IPOUZDMOMGNGCD-UHFFFAOYSA-N 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 244000273256 Phragmites communis Species 0.000 description 2
- 235000014676 Phragmites communis Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229940023462 paste product Drugs 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000237519 Bivalvia Species 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 241000252100 Conger Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-IVMDWMLBSA-N D-allopyranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@H](O)[C@@H]1O WQZGKKKJIJFFOK-IVMDWMLBSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 241000269979 Paralichthys olivaceus Species 0.000 description 1
- 241001442210 Pleurogrammus monopterygius Species 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 241001417494 Sciaenidae Species 0.000 description 1
- 241001622901 Scomberomorus commerson Species 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 241001223864 Sphyraena barracuda Species 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000009697 arginine Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006862 enzymatic digestion Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60174260A JPS6236165A (ja) | 1985-08-09 | 1985-08-09 | 部分冷凍法による魚肉すり身の製造保存法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60174260A JPS6236165A (ja) | 1985-08-09 | 1985-08-09 | 部分冷凍法による魚肉すり身の製造保存法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6236165A true JPS6236165A (ja) | 1987-02-17 |
| JPH0113828B2 JPH0113828B2 (enrdf_load_stackoverflow) | 1989-03-08 |
Family
ID=15975523
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60174260A Granted JPS6236165A (ja) | 1985-08-09 | 1985-08-09 | 部分冷凍法による魚肉すり身の製造保存法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6236165A (enrdf_load_stackoverflow) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1990005456A1 (en) * | 1988-11-17 | 1990-05-31 | The United States Of America, As Represented By The Secretary, U.S. Department Of Commerce | Potato product for improving heat gelation of fish muscle |
| WO2004071202A1 (en) * | 2003-02-12 | 2004-08-26 | Marine Bioproducts As | Process for improvement of meat quality in fish, protein hydrolysate and method of producing a protein hydrolysate |
| JP2004350666A (ja) * | 2003-03-31 | 2004-12-16 | Yamamoto Food Service:Kk | 冷凍すり身及びその製造法 |
| JP2017192357A (ja) * | 2016-04-21 | 2017-10-26 | 株式会社エル・エスコーポレーション | セレン化合物含有食品用組成物の製造方法及びセレン化合物含有食品用組成物 |
-
1985
- 1985-08-09 JP JP60174260A patent/JPS6236165A/ja active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1990005456A1 (en) * | 1988-11-17 | 1990-05-31 | The United States Of America, As Represented By The Secretary, U.S. Department Of Commerce | Potato product for improving heat gelation of fish muscle |
| US4935192A (en) * | 1988-11-17 | 1990-06-19 | The United States Of America As Represented By The Secretary Of Commerce | Method for treating fish meat contaminated with sporozoa and potato product for improving heat gelation of fish muscle |
| WO2004071202A1 (en) * | 2003-02-12 | 2004-08-26 | Marine Bioproducts As | Process for improvement of meat quality in fish, protein hydrolysate and method of producing a protein hydrolysate |
| JP2004350666A (ja) * | 2003-03-31 | 2004-12-16 | Yamamoto Food Service:Kk | 冷凍すり身及びその製造法 |
| JP2017192357A (ja) * | 2016-04-21 | 2017-10-26 | 株式会社エル・エスコーポレーション | セレン化合物含有食品用組成物の製造方法及びセレン化合物含有食品用組成物 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0113828B2 (enrdf_load_stackoverflow) | 1989-03-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Lin et al. | Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi | |
| KR910002144B1 (ko) | 반죽제품 변성방지제 | |
| Nopianti et al. | A Review on the Loss of the Functional Properties of Proteins during Frozen Storage and the Improvement of Gel-forming Properties | |
| Singh et al. | Inhibition of post-mortem fish muscle softening and degradation using legume seed proteinase inhibitors | |
| Pan | Minced fish technology | |
| Wang et al. | Inhibition of protein denaturation and oxidation of prepared shrimp paste by sturgeon skin collagen peptide | |
| US20240180192A1 (en) | Texture Enhancer for Protein Ingredient-Containing Food, and Method for Enhancing Texture and Method for Manufacturing Protein Ingredient-Containing Food by Using Same | |
| Park et al. | Processing of surimi and surimi seafood | |
| JPS6236165A (ja) | 部分冷凍法による魚肉すり身の製造保存法 | |
| JP4701193B2 (ja) | カニ類加工食品の製造方法 | |
| JP2849802B2 (ja) | 冷凍すり身の製造法 | |
| Kamiński et al. | The effect of previous storage condition on the diffusion and contribution of digestive proteases in the ripening of marinated Baltic herring (Clupea harengus) | |
| JP2011109969A (ja) | 腎臓混入魚肉からのすり身及び練り製品の製造方法 | |
| US4172153A (en) | Product with improved stability | |
| JP2003250499A (ja) | 魚体の酢締め方法とそれに用いる組成液 | |
| JPH01247064A (ja) | すり身を含有する焼物又は揚げ物澱粉代替食品 | |
| KR940010261B1 (ko) | 우렁쉥이 발효식품(멍게육젓)의 제조방법 | |
| Ibrahim et al. | The quality of Surimi from different species of freshwater fish (Clarias gariepinus, Pangasius hypothalamus, Channa striata and Oreochromis niloticus) | |
| Kaminski et al. | The effect of previous storage condition on the diffusion and contribution of digestive proteases in the ripening of marinated Baltic herring (Clupea harengus) | |
| Haard | Plant protease inhibitors as food processing aids | |
| Rasco et al. | Surimi and surimi analog products | |
| Chang-Lee | The production of surimi from Pacific whiting (Merluccius productus) and evaluation of Kamaboko gels | |
| Berntsen | Development of a restructured seafood product from squid (Loligo opalescens) | |
| Subasinghe | Fermented fishery products in Sri Lanka | |
| Singh et al. | Biochemical and microbiological changes of pink perch (Nemipterus japonicus) surimi stored at different temperatures |