KR102297114B1 - A processing method of fish with removal of fishy smell and sterilization of the surface microorganism of fish - Google Patents

Abstract

The present invention comprises the steps of thawing frozen fish; Enzymatic treatment of the juiced citron to obtain a hydrolyzate; Preparing an immersion solution containing citron hydrolyzate, vinegar, and refined salt; Filleting the thawed fish; slicing the fish; immersing the fish in an immersion solution containing a hydrolyzate of citron; It relates to a processing method of fish in which the generation of fishy smell is suppressed and the microbial growth on the surface of the fish is suppressed, comprising the steps of dehydrating the immersed fish; and freezing the dehydrated fish.

Description

{A PROCESSING METHOD OF FISH WITH REMOVAL OF FISHY SMELL AND STERILIZATION OF THE SURFACE MICROORGANISM OF FISH}

The present invention relates to a processing method of fish in which the generation of fishy smell is suppressed and the growth of microorganisms on the surface of the fish is suppressed.

Fish are distributed in a living state and sold with their intestines removed just before being sold to consumers, but are also processed and distributed and sold in the form of fillets. For this reason, research is being conducted on a method of processing fish to maintain good sensuality and freshness even after storage and distribution. For example, Korean Patent Application Laid-Open No. 109-2009-0059951 discloses a method of processing bone-softened fish so that the fish can be eaten with bones, and Korean Patent No. 10-1545711 discloses a method of unsalted fish.

The present inventors provide a method for processing fish that suppresses the fishy smell of fish, suppresses microbial generation and oxidation, and has excellent sensory properties.

It is an object of the present invention to provide a method for inhibiting the fishy smell of fish such as mackerel and mackerel and inhibiting the generation and oxidation of microorganisms. In addition, it relates to a processing method of fish with excellent sensory even when grilling fish by minimizing the elution of water-soluble protein (taste component of fish) by shortening the immersion time.

The present invention is

thawing frozen fish;

Enzymatic treatment of the juiced citron to obtain a hydrolyzate;

Preparing an immersion solution containing citron hydrolyzate, vinegar, and refined salt;

Steps to fillet thawed fish

slicing the fish;

immersing the fish in an immersion solution containing a hydrolyzate of citron;

dewatering the soaked fish; and

Freezing the dehydrated fish

It relates to a processing method of fish that suppresses the occurrence of fishy smell and suppresses the growth of microorganisms on the surface of the fish.

The processing method of the present invention suppresses the fishy smell of fish, suppresses the generation and oxidation of microorganisms, and can produce fish with excellent sensory properties.

The present invention is

thawing frozen fish;

Enzymatic treatment of the juiced citron to obtain a hydrolyzate;

Preparing an immersion solution containing citron hydrolyzate, vinegar, and refined salt;

Steps to fillet thawed fish

slicing the fish;

immersing the fish in an immersion solution containing a hydrolyzate of citron;

dewatering the soaked fish; and

Freezing the dehydrated fish

It relates to a processing method of fish that suppresses the occurrence of fishy smell and suppresses the growth of microorganisms on the surface of the fish.

Hereinafter, the present invention will be described in detail.

Steps to Thaw Frozen Fish

The processing method of the present invention comprises the step of thawing frozen fish. The thawing can be carried out by storing the fish at a temperature of 0 °C or higher and 10 °C or lower for 6 to 18 hours. The fish of the present invention may be a blue-green fish, preferably mackerel or mackerel.

Steps to fillet thawed fish

The processing method of the present invention comprises the step of filleting the thawed fish. The fillet treatment may be performed using a conventional method and is not particularly limited.

Steps to cut the fish

The processing method of the present invention comprises the step of cutting the fish. This can be performed by making 2 to 7, preferably 2 to 5, and more preferably 2 to 4 sheaths on the surface of the fish, and the size and depth of the sheath are generally the sheaths used for purpura mackerel. The size and depth of the are not particularly limited.

Step of immersing the fish in an immersion solution containing citron hydrolyzate

The processing method of the present invention includes the step of immersing fish in an immersion liquid containing a hydrolyzate of citron. The hydrolyzate of citron is prepared by treating citron with an enzyme obtained by squeezing citron. The enzyme is preferably Pectinex (Novozymes, Denmark). Pectinex is a commercially available enzyme, which is an enzyme having pectinase activity. Preferably, Pectinex Ultra SP-L (Pectinex Ultra SP-L) product is used. At this time, 0.1 to 0.3 parts by weight (w/w%) of Pectinex can be treated with respect to 100 parts by weight of the citron juice, and after enzymatic reaction at 35 to 45° C. for 30 minutes to 1 hour, at 80 to 90° C. for 10 minutes to Inactivation for 20 minutes to inhibit the enzymatic reaction before use. The hydrolyzate of citron is preferably 10 brix to 15 brix.

The immersion liquid may include citron hydrolyzate, salt, vinegar and water, preferably, the immersion liquid is citron hydrolyzate 1 to 5 w/w%, salt 6 to 10 w/w%, vinegar 0.05 to 0.2 w/w% and water. The immersion solution may be prepared by adding salt (which may be purified salt), citron hydrolyzate, and vinegar to purified water at 10 to 25 °C. It can be carried out by washing the cut fish in running water for 10 to 30 seconds and then immersing it in an immersion solution for 1 to 4 minutes.

Dewatering the soaked fish

The processing method of the present invention comprises the step of dewatering the fish that has been soaked. The dehydration may be performed for 2 to 3 minutes.

Freezing dehydrated fish

The processing method of the present invention comprises freezing the dehydrated fish. The freezing is preferably rapid freezing at -20 to -40 ° C for 30 to 40 minutes, and the quick-frozen fish is vacuum-packaged and distributed.

Fish processed by the method of the present invention

Mackerel and mackerel processed by the processing method of the present invention suppresses the fishy smell and suppresses the growth of microorganisms on the surface of the fish. In addition, it has the ability to inhibit the volatile base nitrogen and trimethylamine of mackerel during storage, and has the ability to sterilize and inhibit the growth of surface microorganisms of mackerel. In addition, the processing method of the present invention prevents fatty acidification of mackerel.

fish

The fish of the present invention may be a blue-green fish. Preferably, the fish of the present invention may be mackerel, mackerel, tuna, saury, horse mackerel, etc., and preferably may be mackerel or mackerel.

Advantages and features of the present invention, and methods of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, and only these embodiments allow the disclosure of the present invention to be complete, and common knowledge in the art to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

<Materials and Methods>

Domestic frozen mackerel and mackerel were used. Citrons were purchased and used in Korea.

<Production Example 1>

Preparation of Yuja Pectinex Hydrolyzate

The citron was squeezed to obtain a citron liquid having a pH of 2.5. Pectinex 0.2% (w/w) was added to this citron solution, and enzymatic hydrolysis was carried out at 40 ℃ for 45 minutes, and then inactivated by maintaining at 85 ℃ for 15 minutes, and citron within about 12 brix A hydrolyzate was obtained.

<Production Example 2>

Preparation of yuzu promozyme D2 (Promozyme D2) hydrolyzate

The citron was squeezed to obtain a citron liquid having a pH of 2.5. 0.2% (w/w) of Promozyme D2, an enzyme of the pullulanase series, was added to this citron, followed by enzymatic hydrolysis at 40 ° C for 1 hour, and then at 85 ° C for 15 minutes. was kept and inactivated to obtain about 13 brix hydrolyzate of citron.

<Production Example 3>

Preparation of Citron Celluclast Hydrolyzate

The citron was squeezed to obtain a citron liquid having a pH of 2.5. 0.2% (w/w) of Celluclast was added to this citron solution, and enzymatic hydrolysis was performed at 50 ° C. for 45 minutes, and then inactivated by maintaining at 85 ° C. for 15 minutes. was obtained. Celluclast is a celluase enzyme.

<Production Example 4>

production of milk liquid

Citron juice was extracted to obtain a citron liquid having a pH of 2.5 and less than birx 10.

<Example 1>

Frozen mackerel and mackerel were thawed at 5° C. for 12 hours and then filleted. Then, three cuts were placed on the back of the fillet-treated fish and washed under running water for 10 seconds. Thereafter, mackerel and mackerel were each immersed in a citron immersion solution (a mixture of purified salt containing 9 w/w% of purified salt, 2 w/w% of citron pectinex hydrolyzate of Preparation Example 1, and purified water containing 0.1 w/w% of vinegar) for 2 minutes. Thereafter, dehydration was performed for 3 minutes, and rapid freezing and vacuum packaging were performed at -35°C.

<Comparative Example 1>

Citron immersion solution (a mixture of purified water containing 9 w/w% of purified salt, 2 w/w% of citron pectinex hydrolyzate of Preparation Example 1, and 0.1 w/w% of vinegar) instead of brine (a mixture of purified water containing 9 w/w% of purified salt) ) in the same manner as in Example 1, except that mackerel and mackerel were immersed in each for 2 minutes.

<Comparative Example 2>

The same method as in Example 1 was performed, except that the citron liquid of Preparation Example 4 was used instead of the citron pectinex hydrolyzate in the preparation of the citron immersion liquid. That is, in Comparative Example 2, mackerel and mackerel were immersed in a citron immersion solution (a mixture of purified water containing 9 w/w% of purified salt, 2 w/w% of citron solution of Preparation Example 4, and 0.1 w/w% of vinegar) for 2 minutes. The same method as in Example 1 was performed except that.

<Comparative Example 3>

Frozen mackerel and mackerel were thawed at 5° C. for 12 hours and then filleted. Then, three cuts were placed on the back of the fillet-treated fish, and washed under running water for 10 seconds. After that, mackerel and mackerel were immersed in 9 w/w% brine for 2 minutes, respectively (first immersion step), and purified water containing citron immersion solution (2 w/w% of citron solution of Preparation Example 4 and 0.1 w/w% of vinegar) of the mixture) for 3 minutes (second immersion step). Thereafter, dehydration was performed for 3 minutes, and rapid freezing and vacuum packaging were performed at -35°C.

<Comparative Example 4>

Comparison except that the second immersion step was performed by immersing in a citron immersion solution with a high content of citron (a mixture of purified water containing 5 w/w% of citron solution of Preparation Example 4 and 0.1 w/w% of vinegar) for 3 minutes The same method as in Example 3 was performed.

<Comparative Example 5>

The same method as in Comparative Example 3 was performed except that the second immersion step was performed for 5 minutes.

<Comparative Example 6>

Frozen mackerel and mackerel were thawed at 5° C. for 12 hours and then filleted. Then, three cuts were placed on the fillet-treated fish and washed under running water for 40 seconds. After that, mackerel and mackerel were immersed in 9 w/w% brine for 2 minutes, respectively (immersion step), and citron immersion solution (a mixture of purified water containing 5 w/w% of citron solution of Preparation Example 4 and 0.1 w/w% of vinegar) ) for 5 seconds (glazing step). Thereafter, dehydration was performed for 3 minutes, and rapid freezing and vacuum packaging were performed at -35°C.

<Comparative Example 7>

The same method as in Example 1 was performed except that the yuja promozyme D2 hydrolyzate was used instead of the yuja pectinex hydrolyzate of Preparation Example 1.

<Comparative Example 8>

The same method as in Example 1 was performed except that the hydrolyzate of citron celluclus was used instead of the hydrolyzate of citron pectinex of Preparation Example 1.

<Experimental Example 1>

Sensory evaluation was performed on mackerel and mackerel of Example 1 and Comparative Examples 1 to 8. The mackerel and mackerel were cooked at 120° C. for 30 minutes and 35 minutes, respectively, using an electric oven, and only the flesh of the central part was taken and sensory evaluation was performed on them. At this time, 30 men and women in their 20s to 50s who were trained in advance were selected as a panel, and taste, degree of removal of fishy smell (scent), moistness of fish meat, and overall preference were evaluated using a 7-point scale method.

(very good:7, good:6, slightly good:5, average:4, slightly bad:3, bad:2, very bad:1)

As a result, it was confirmed that mackerel and mackerel, which had undergone the citron hydrolyzate (Pectinex) immersion process of Example 1, had a low fishy smell as well as a high overall preference (Tables 1 and 2).

<Table 1> Sensory evaluation results of mackerel according to immersion conditions

<Table 2> Results of sensory evaluation of ginseng according to immersion conditions

<Experimental Example 2> VBN evaluation

Volatile Basic Nitrogen (VBN) is extremely small in fish meat immediately after fishing, but it increases with the decrease in freshness, so it is widely used as a method of determining freshness.

VOCs were evaluated for mackerel and mackerel of Example 1 and Comparative Examples 1 to 8. The volatile nitrogen content was measured by the micro-diffusion method using a Conway unit according to the storage period at 1°C. That is, VBN was measured on days 0, 3, 7, 14, and 21 while the sample was stored in a refrigerated state for a certain period of time. At this time, 20 mL of 7% TCA solution was added to 10 g of sample, leached for 30 minutes, filtered to remove protein, and then 5 mL of the filtrate was diluted with 50 mL of distilled water. 1 mL of the diluted solution was taken, reacted with saturated K2CO2 in the Conway unit, reacted with hydrochloric acid, and titrated with 1/70N Ba(OH)2, followed by repeated measurement twice.

As a result, the volatile basic nitrogen content of mackerel and mackerel that had undergone the citron hydrolyzate (Pectinex) immersion process of Example 1 was low (Tables 3 and 4).

<Table 3> Results of volatile basic nitrogen content of mackerel according to immersion conditions and storage period

<Table 4> Results of volatile basic nitrogen content in Samchi according to immersion conditions and storage period

<Experimental Example 3> TMA evaluation

Trimethylamine (TMA) is hardly present in fresh meat, but is produced by reduction of TMAO by the reduction action of bacteria after death.

Trimethylamine evaluation was performed on mackerel and mackerel of Example 1 and Comparative Examples 1 to 8. Trimethylamine (TMA) was measured according to the storage period at 1°C. As a control, 10 g was placed in a homogenizer, 80 mL of a 5% TCA solution was added, homogenized for 1 minute, and then filtered and used as a sample solution. After putting 1 mL of 1% H3BO3 solution in the inner chamber of the Conway unit and sealing and fixing the lid of the Conway unit with paraffin and a fixing pin, the test solution and the reagent added to the outer chamber were mixed well. When the solution in the inner chamber turns green by standing at 37° C. for 120 minutes, titration with 0.02 N HCl solution was calculated.

As a result, the trimethylamine content of mackerel and mackerel after the citron hydrolyzate (Pectinex) immersion process of Example 1 was low (Tables 5 and 6).

<Table 5> Results of mackerel trimethylamine content according to immersion conditions and storage period

<Table 6> Results of trimethylamine content of ginseng according to immersion conditions and storage period

<Experimental Example 4> Surface microorganism sterilization effect

The microbial evaluation of the surface of the fish was performed on the mackerel and mackerel of Example 1 and Comparative Examples 1 to 8. In order to measure the number of general microorganisms, each sample was immersed and stored at 1 °C for evaluation. The surface samples of mackerel and mackerel were collected using a sampling sponge (Promgega, USA). Swabbing solution was used, and then put into a Stomacher bag and homogenized for 2 minutes. Here, a sample of 50 μL was taken, serially diluted and spread on AC film (3M Microbiology product, Minneapolis, USA), followed by incubation at 37° C. for 48 hours to count colonies formed.

As a result, the number of surface microorganisms on the surface of mackerel and mackerel of Example 1 was low, and it was confirmed that the citron hydrolyzate (Pectinex) immersion process had a bactericidal effect on the surface microorganisms (Tables 7 and 8).

<Table 7> Results of mackerel general bacterial count according to immersion conditions and storage period

<Table 8> Results of the number of general bacteria in Samchi according to immersion conditions and storage period

<Experimental Example 5> Peroxide value (POV)

The peroxide value is related to the degree of acidity in the initial stage of lipid oxidation, and it is appropriate to compare the rate of oxidation.

Peroxide value evaluation was performed on the mackerel of Example 1 and Comparative Examples 1 to 8. To measure this, 1 g of oil extracted from mackerel stored at 1°C was taken, and 30 mL of a chloroform:acetic acid (2:3, v/v) mixed solution was added and dissolved. 1 mL of saturated KI solution was added thereto, capped, vortexed again for 1 minute, and left in a dark place for 5 minutes. 70 mL of water was added thereto, and then 1 mL of 1% soluble starch was added and titrated with a 0.01N Na2S2O3 solution while stirring to measure the peroxide value. The end point was when the blue-indigo color became completely colorless.

As a result, the mackerel peroxide value of Example 1 was low, and it was confirmed that the citron hydrolyzate (Pectinex) immersion process had an oxidation rate inhibitory effect (Tables 9 and 10).

<Table 9> Results of mackerel peroxide value according to immersion conditions and storage period

<Table 10> Results of ginseng peroxide value according to immersion conditions and storage period

Claims (11)

thawing frozen fish;
Obtaining a hydrolyzate by treating the juiced citron with a pectinex enzyme;
Preparing an immersion solution containing citron hydrolyzate, vinegar, and refined salt;
Filleting the thawed fish;
slicing the fish;
immersing the fish in an immersion solution containing a hydrolyzate of citron;
dewatering the soaked fish; and
Freezing the dehydrated fish
A fish processing method that suppresses the occurrence of fishy smell and inhibits the growth of microorganisms on the surface of the fish.
The method of claim 1,
The thawing method is performed by storing the fish for 6 to 18 hours at a temperature of 0 ℃ or more and 10 ℃ or less.
The method of claim 1,
How to make 2 to 4 sheaths on thawed fish.
The method of claim 1,
The method, characterized in that the citron hydrolyzate is prepared by treating an enzyme in a citron liquid obtained by squeezing citron.
The method of claim 1,
The immersion liquid method, characterized in that it comprises citron hydrolyzate, salt, vinegar and water.
The method of claim 1,
The immersion liquid is 1 to 5 w / w% of citron hydrolyzate, 6 to 10 w / w% of salt, 0.05 to 0.2 w / w% of vinegar, and water.
The method of claim 1,
The immersion is performed for 1 to 4 minutes.
The method of claim 1,
The processing method, characterized in that it has the ability to inhibit the volatile base nitrogen and trimethylamine of fish during storage.
The method of claim 1,
The processing method is characterized in that it has the ability to sterilize and inhibit the growth of surface microorganisms of fish during the storage period.
The method of claim 1,
The processing method is characterized in that it has the antioxidant ability of the fish.
The method of claim 1,
The method, characterized in that the fish is mackerel or mackerel.