KR19980015294A - Anesthesia of live fish and low-temperature bulk transportation method - Google Patents

Abstract

The present method of transporting live fish has a disadvantage in that not only the transportation efficiency is low but also the taste of the sashimi is deteriorated due to various stresses during transportation. In addition, there is a disadvantage that the preservation period of the sweet taste is short (about 10 hours).

In order to prolong the preservation period which is a disadvantage of the low-temperature transportation method of instant live fish, the lethal method is carried out with anesthesia and stored in a non-blood-saturated state, thereby prolonging the living time of the muscles, It is a way that mass transportation can be done at once.

The method of the present invention is characterized in that the live fish is anesthetized in the production site and then housed in a transport container maintained at 0 ° C in a non-blood-saturated state, thereby improving the sweet taste during transportation and maintaining the best line, It can be extended up to 20 hours. In addition, it is possible to mass-transit at a time, and it is possible to drastically reduce transportation costs even with general cargo trucks.

The present invention not only contributes greatly to the competitiveness of the distribution industry, but also improves the sweet taste during transportation and prolongs the preservation period of the sour taste.

Description

Anesthesia of live fish and low-temperature bulk transportation method

The present invention relates to a method and a device for maintaining long-lasting rigidity of the meat which has the greatest influence on the taste of a production meeting, .

In recent years, the consumption of live fish has been rapidly increasing due to the improvement of living standards and the development of aquaculture technology. It is expected that the consumption of sashimi as a functional food will further increase in the future.

By the way, the method of transporting live fish from the production area to the consumer site mainly adopts a method using a conventional transportation vehicle. Conventional live fish transportation method is a method of transporting live fish by feeding water and live fish into a fish tank of a transporter and continuously supplying oxygen to the oxygen bomb. Since the volume of live fish is about 15% of the total amount (water + live fish) The cost of sashimi is increased due to the increase of the production cost due to the excessive amount of sashimi.

The method of instantaneous low-temperature transportation of live fish that the applicant has already obtained a patent (Patent No. 09072, October 23, 1995) is an epoch-making transportation method that can greatly reduce the transportation cost of fish sash. However, since the instant cold transfer method increases the hardness of the meat to a certain time (about 10 hours) after the first instillation, the sour taste is increased, so that a delicious sashimi can be supplied to the consumer, but the sashimi taste However, there is a disadvantage in that the preservation period to be consumed within a short period of time after the first impulse is short because the degradation of the line progresses.

The present invention is characterized in that a live fish is transported to a dedicated transport container maintained at about 0 캜 without being subjected to blood drawing after an anesthetized fish for the purpose of extending the preservation period of the sashimi taste which is the disadvantage of the above- , Which not only has a synergistic effect of bacon taste during transportation but also eliminates the need for operation of bleeding, prolongs the duration of the bacon taste, and significantly reduces the transportation cost.

In general, when life is cut off, the fish stop breathing and stop supplying oxygen to the muscles and become anaerobic. However, since the rejuvenation of the energy source of life energy, ATP (adenosinetriphosphate), continues for some time after death, The muscles are cut off but the living ecology continues. Various factors such as storage temperature, lethal method, and blood retention affect the regeneration and maintenance of ATP, the energy source of life, and these factors affect the physical and chemical changes of the fish after the death.

The present invention prolongs the period in which the muscle of the fish meat after being killed is maintained in a living state, and thus, the fish is preserved for a long time while maintaining the taste of the fish sashimi.

Hereinafter, the method of the present invention will be described.

1. How to kill live fish

Euthanasia can be classified into two types: euthanasia and euthanasia. Exposure to air is followed by exposure to air, immersion in cooling water around 0 ° C, and electrical stimulation. Euthanasia includes methods of striking the brain, And the like. In general, the degradation of ATP, which is an energy source in muscles, is suppressed rather than euthanasia, so physical and chemical changes of fish after death are suppressed. In the present invention, an anesthetist who euthanasizes the lethal method is adopted. That is, the live fish is immersed in an anesthetic liquid at a certain concentration to be anesthetized.

2. Bleeding or not

Since it is known that not only breeding but also breeding of fish do not bleed after lethality, the degradation of lead is promoted. However, in the case of eating raw fish as early as the sashimi, rather than promoting blood loss, the glucose in the blood will play a role in regenerating ATP, the energy source, so that it can prolong the period in which the muscle remains alive will be. In addition, labor costs can be saved because it is not necessary to perform blood brooding for each of the live fish during the mass processing. In the present invention, a method is adopted in which live fish are not subjected to blood drawing after anesthetized.

3. Transport temperature

It adopts the temperature around 0 ℃ which is the temperature same as the method of patented instantaneous low temperature transport of live fish obtained by the applicant (Patent No. 090729, October 23, 1995).

4. Transport container and transportation method

Anesthesia yarn and live blood are stored in a heat-sealed container of a certain size, and the temperature in the container is maintained at about 0 캜 with a freezing pack. The transportation is carried in a multi-stage cargo truck.

Hereinafter, an example of a study on an anesthesia of live fish and a low temperature transport method and a transport container of live fish tested by the Food Engineering Department of Fisheries Science College, Pukyong National University belonging to the present inventors will be described as follows.

1. Changes in Post Rigidity

It is known that fish meat has the best flavor just before post-stiffness, because ATP in muscles is decomposed early in the post-hoc period, resulting in post-stiffness that makes muscles hard. As shown in Table 1, the change of post-stiffness according to the lethal method and bleeding was found to be slower in post-stiffness than anemia, and faster in post-stiffness than not bleeding. Therefore, it can be seen that preservation at around 0 ℃ without blood clotting after anesthesia is effective in delaying post - change of fish meat.

2. Change in Fracture Intensity

When you chew the sashimi, the degree of the chewy coriander felt by the teeth is the index of destruction showing the hardness of the meat. The larger the value, the better the taste of the sashimi. As shown in Table 2, the breaking strength was gradually increased at the early stage of storage and increased by about 25% after 10 hours of storage as compared with the initial value. The breaking strength after the anesthesia was the highest at 13 hours after storage. On the other hand, it was found that the non-bleeding did not occur after the first instillation, that is, the break-up strength gradually increased at the early stage of storage similar to that of the after-bloody bleeding, and reached the maximum value after 13 hours of storage as in bleeding after the anesthesia. It was later than I did. On the other hand, it was found that the subjects who did not bleed after anesthesia had a high value from 7 hours after storage and were maintained for 20 hours. These results indicate that the effect of preserving and transporting at about 0 ° C without bleeding after anesthesia is effective for sustaining the rigidity of elevated meat quality for a long time, have.

3. Change in freshness (K value)

Table 3 shows changes in K value used as an index of freshness of fish meat. There was no significant difference in K value according to the lethal method and bleeding, but the K value of the blood after bleeding was the slowest.

From the above results, it is possible to suppress the drop of freshness (K value) by transporting live fish to 0 ℃ without bleeding after anesthesia, and it is possible to preserve up to 20 hours with improved tactile sensation have. Therefore, application of the results of this experiment to the method of transporting the sashimi will prolong the period of maintaining the taste of the sashimi, as well as greatly reducing the transportation cost, compared to the method of transporting the fish by means of immediate delivery and desalination. Particularly, such a transportation method can contribute to improvement of domestic and international competitiveness of aquaculture and distributor, and it is possible to supply fresh sashimi (膾) to consumers at a low price.

Claims (1)

A method of transporting live fish in which an active anesthetic is carried out at an ambient temperature of about 0 ° C in a state where an active fish is anesthetized and not subjected to bleeding,