KR20060058549A - Modified atmosphere packaging for raw fish - Google Patents

Abstract

The present invention relates to a gas-substituted packaging method of ash persimmon, and more particularly, to a method of preserving the ash persimmon characterized by sealingly packing the persimmon and replacing the air in the packaging container with a gas containing nitrogen and carbon dioxide.

By using the method of preserving sashimi of the present invention, it is possible to greatly delay the rate of increase of pH according to the storage of fish meat, greatly reduce the production of volatile basic nitrogen (VBN) and thiobaric acid-reactant (TBARS), and grow microorganisms. By significantly inhibiting the sashimi can be efficiently preserved. In addition, the method of preserving the sashimi of the present invention has a preservation effect such as appearance, taste, smell, etc., superior to vacuum packaging in the sensation of sensation of the sensual element.

Gas replacement packaging

Description

Modified atmosphere packaging for raw fish

Figure 1 shows the pH change when storing the defense by the gas-substituted packaging method of the present invention, Figure 2 shows the pH change when storing the flounder by the gas-substituted packaging method of the present invention. In the drawings, 604, 622, 640, and 433 mean a volume ratio of carbon dioxide: oxygen: nitrogen, which is the same in the following drawings.

Figure 3 is a measure of the amount of volatile base nitrogen when storing the defense by the gas-substituted packaging method of the present invention, Figure 4 is a measure of the amount of volatile base nitrogen when storing the flounder by the gas-substituted packaging method of the present invention.

Figure 5 shows the change in the amount of thiobarbituric acid-reactant (TBARS) when the defense is stored in the gas-substituted packaging method of the present invention, Figure 6 is a thiobibi when storing the flounder in the gas-substituted packaging method of the present invention Changes in the amount of Churic Acid-Reactant (TBARS) are shown.

7 and 8 respectively show a change in the general bacterial count when storing the defense by the gas-substituted packaging method of the present invention when the initial bacterial count is small and in many cases.

Figure 9 shows the change of the general bacterial count when storing flounder in the gas-substituted packaging method of the present invention.

The present invention relates to a gas-substituted packaging method of ash persimmon, and more particularly, to a method of preserving the ash persimmon characterized by sealingly packing the persimmon and replacing the air in the packaging container with a gas containing nitrogen and carbon dioxide.

By using the method of preserving sashimi, it is possible to greatly delay the rate of increase of pH according to the storage of fish meat, greatly reduce the production of VBN and TBARS, significantly inhibit microbial growth, and efficiently preserve the sashimi. In addition, the method of preserving the sashimi of the present invention has a preservation effect such as appearance, taste, smell, etc., superior to vacuum packaging in the sensation of sensation of the sensual element.

In Korea, food preservation methods using gas are not common, but in developed countries, methods for increasing food storage, improving quality, and preventing food poisoning using gas have been developed and used. In our country, especially, we consume a lot of biological foods, which are perishable foods. The quality value of products is reduced due to the storage period, food safety problems due to poor hygiene, food waste, and internationalization of the food industry and tourism development. Is also a problem.

Fresh food is the most important for freshness, there is a problem of storage for a certain period of time due to distribution and supply and demand, and it is important to prevent quality deterioration. Improvements in storage methods play an important role in promoting the stability and health of people's lives as well as producers. From the point of view of suppliers and producers, the timing of food production and shipment is limited, so price stabilization cannot be stabilized and other losses are caused by quality deterioration.

In addition, from the consumer side, there is an advantage that can be supplied to a high-quality food at a stable price for a long time can be effective in improving diet and nutrition. Developing safe and quality foods, and thus improving food preservation, can increase the value of food and contribute to the reduction of discarded food.

The method of using gas for food preservation includes CA (Controlled atmosphere), VP (Vacuum packaging), MAP method, among which modified atmospheres packaging (MAP) is CO _It is a packaging method that can extend the shelf life by using the conventional low temperature packaging method by replacing with ₂ and N ₂ to suppress bacterial growth or mold growth, and prevent oxidation of fat and preserve meat color. Hintlian and Hotchkiss, 1986; Seungtaek Yang, Hyunsook Lee, 1999).

In recent years, research on environmental gas control packaging has begun in Korea, and Yang Seung-taek and Lee Hyun-sook (1999) found that semi-consumer semi-finished goods by environmental gas control packaging were replaced with CO ₂ when stored at 5 ℃ for 5 days. Packaged samples were reported to be good for 10 days and nitrogen and vacuum packed samples up to 7 days.

In addition, Lee Jin-sil (1999) reported a study on the effect of environmental gas control packaging on mushroom mushrooms coated with chitosan and CaCl ₂ , and Park Jong-tae (1999) reported MAP as a functional packaging method for the normal temperature distribution of peaches. Studied.

However, the above studies mainly took environmental gas control by selecting packaging materials for vegetables or fruits, and thus, there is no research on how to efficiently preserve the ash by using a gas-substituted packaging method.

On the other hand, the domestic research and development of the method of preserving sashimi, the utility model registration No. 20-0283370 discloses the vacuum packaging structure of sashimi thinly sliced sashimi, and the utility model registration No. 20-0309108 The present invention discloses a freshness-maintaining packaging box in which a cooling material storage pack is accommodated in a packaging box having a cover and a product such as fish is stored on an upper surface of the storage pack. Patent application 2002-0011232 discloses a storage box. Disclosed is a sashimi supply method comprising a step of immersing in a low temperature mixed solution, blood removal step of the fish, floating step, water removal step, ultraviolet sterilization step and packaging and shipping in a low temperature state.

As mentioned above, most of the patent or utility model registration application for sashimi preservation is related to the packaging and processing method of fish, and studies on the method of gas substitution packaging of sashimi to store and distribute the sashimi more efficiently There is no situation.

Therefore, in the case of sashimi, the preservation of freshness is directly related to the product value. It is urgently requested.

 Accordingly, an object of the present invention is to provide a method of preserving ash, which is characterized by hermetic packaging and replacing air in the packaging container with a gas containing nitrogen and carbon dioxide.

An object of the present invention is achieved by providing a method for preserving ash, which is characterized by hermetic packaging and replacing air in the packaging container with a gas containing nitrogen and carbon dioxide.

In the present invention, the sashimi includes both red fish such as Seriola quinqueraladiata and white fish such as flatfish (Flounder; Paralichthys olivaceus ), but red fish is particularly preferred.

The sealed packaging of the present invention includes all types and types of sealed packaging generally used in the art, and may be performed using a vacuum packaging film bag and a vacuum packaging machine which are widely commercially available.

The gas to be substituted in the sealed package contains nitrogen and carbon dioxide and preferably no oxygen.

Using the gas permeation packaging method of the present invention, the sashimi preservation method significantly delays the rate of pH increase due to the storage of fish meat, greatly suppresses the production of volatile basic nitrogen, significantly reduces the production of TBARS, and inhibits excellent microbial growth. Effect. These effects are particularly good when the gas to be replaced does not contain oxygen and is better for red fish.

In addition, the method of preserving the sashimi of the present invention is excellent in elasticity and chewability, which is particularly important in sashimi without significant difference in terms of taste and smell, such as conventional vacuum packaging, and is more preferable as a preservation method of sashimi than vacuum packaging.

Hereinafter, the present invention will be described in more detail with reference to Examples, which are illustrative only and the present invention is not limited thereto.

Example 1 Subjects and Conditions of Gas Displacement Packaging

 In the gas-displacement packaging method, a method of effectively injecting the food after the food is put in and maintaining a proper concentration for a certain period of time must be devised. In the present invention, using a commercial vacuum packaging machine to make a vacuum inside the package was put into the gas, was carried out by injecting a syringe to the gas gun (gun), was prepared by using a gas prepared in a predetermined ratio in advance. . The packaging film used commercially available HDPE.

Sample fish meat of gas-replacement package was prepared from Seriola quinqueraladiata and flatfish ( Paralichthys olivaceus ) purchased from the ash-free ash market near Ulsan University.

The mixture was replaced by mixed gas substituted packaging, packed with air, and vacuum packed with different ratios of nitrogen, oxygen, and carbon dioxide. The ratio of carbon dioxide; oxygen; nitrogen in the mixed gas substituted packaging is as follows. Gas 604 has a volume ratio of 6: 0: 4, gas 622 6: 2: 2, gas 640 6: 4: 0, gas 433 4: 3: 3.

Fish meat (2 x 10 x 0.5 cm) is made of vacuum-packed high-density polyethylene (HDX 35mm (agent super clean bag)) film bags (20 x 25 cm) for vacuum packaging, and is vacuum-packed (Korea Agent Electronics). After vacuum packing and air packing, the quality was measured as follows while storing at 5 ° C. for 0, 1, 3, 5, 7, 14, and 21 days.

Experimental Example 1 pH Measurement

10 g of distilled water was added to 1 g of the ground samples, and the supernatant was measured with a pH meter.

During storage of fish meat, the pH gradually increased, and it increased significantly around 7 days. During gas substitution storage, the rate of pH increase was greatly delayed, and it was found that the greatest effect was given in the case of oxygen-free substitution packaging 604 (FIG. 1). This effect was more pronounced in the red fish, than in the white fish, the flatfish.

Experimental Example 2 Measurement of Volatile Base Nitrogen

The most common method for determining the freshness of fish meat is to measure the amount of volatile basic nitrogen. Volatile basic nitrogen (Volatile Basic Nitrogen), which is mainly caused by protein breakdown, causes fish odor and fishy smell.

In this example, volatile basic nitrogen (VBN) was measured by microdiffusion method using a Conway unit (Food and Drug Administration, 1999.).

That is, add 50 ml of distilled water to 10 g of sample, stir well, leach for 30 minutes, and use the filtrate as a test solution to react with saturated K ₂ CO ₃ in a Conway unit (leaving at 25 ° C for 60 minutes). Nitrogen was measured by adding a drop of Brunswik solution and titrating with 0.01 N NaOH using a micro burette.

As shown in FIGS. 3 and 4, the gas-substituted packaging greatly suppressed the generation of volatile basic nitrogen, and the gas 604 having low oxygen content was particularly effective in defense, and the gas-substituted packaging was packed in the flatfish regardless of the gas composition. And the effect was better than the vacuum packaging.

Experimental Example 3 Measurement of Thiobaric Acid-Reactant (TBARS)

One way to measure the acidity of decayed foods is to measure malondialdehyde, which reacts with thiobarbituric acid. That is, thiobarbituric acid-reactants are substances that are highly related to rancidity of fatty acids.

In this example, thiobarbituric acid-reactive substances (TBARS, 2-thiobarbituric acid reactive substances) were measured by a turner extraction method (Turner (1954)).

That is, 1 g of a ground sample, 1 ml of 20% TCA dissolved in 2M phosphoric acid, and 2 ml of 0.01 M 2-thiobarbituric acid are placed in a 50 ml centrifuge tube, followed by 30 minutes in a water bath. After heating, cool for 10 minutes in an ice bath. Then, after extracting with isoamyl alcohol-pyridine mixture (2: 1), the thiobarbituric acid-reactant in the extract was measured at 538 nm using a spectrophotometer.

As shown in Figures 5 and 6, vacuum packaging significantly reduced the production of thiobarbituric acid-reactant (TBARS) during the storage period, and was free of oxygen. Gas substitution packaging (604) had an equivalent effect, especially in the defense of red flesh fish was remarkable. Thiobaric acid-reactant was increased in oxygen-rich packages, and white fish had low fat content, resulting in low rancidity.

Experimental Example 4 Measurement of Microbiological Parameters

     Viable cell counts were measured by standard agar plate culture. That is, 10 g of a fish meat sample was ground in 90 ml of sterile physiological saline, and then diluted appropriately, incubated for 48 hours at 35 ± 1 ° C. using a dispersion flat method, and the colony count (CFU) was measured with a colony counter. ) Was calculated.

Fish meat is very humid, so microorganisms grow quickly, increasing the risk for food hygiene and safety. According to the provisional standard for aquatic products in the current Food Code, the number of bacteria, such as frozen fish and shellfish, placed in a container package and sanitized for the purpose of distribution and sale for end consumers to consume as it is, is 100,000 or less. In addition, if, typically less than 10 ⁵ or less per 1g fish meat and fresh, 10 ⁶ or more considered as decay begins.

In the case of defense in this embodiment, the initial bacterial count is 5.1 x 10 ⁴ , which can be said to be microbiologically fresh, but in the case of containing packaging, 2.6 x 10 ⁵ after 3 days is not considered safe and 2.6 x 10 ^{6 on} 5 days. Corruption was then begun to start (Fig. 7). In addition, in the case of vacuum packaging, it could be regarded as safe until 3 days, but on the 5th, it proliferated rapidly and became 15 x 10 ⁶ , which showed slower bacterial growth than in the case of air packaging.

However, as shown in FIG. 7, the gas substitution storage greatly inhibited the growth of microorganisms, and inhibited bacterial growth irrespective of gas composition until day 5, but rather showed a tendency to decrease the number of bacteria, and until the 14th, 10 ^{Not over 6} Thus, the effect of carbon dioxide seems to have the greatest effect on bacterial growth inhibition regardless of gas composition, and in general, the gas-substituted packaging 604 without oxygen had the best microbial inhibition effect.

Figures 8 and 9 show the general bacterial counts of defense and flounder, respectively. These are the initial bacterial counts of 2.0 x 10 ⁵ and 3.3 x 10 ⁵ , which have already exceeded the provisional standard (1 x 10 ⁵ ). Reflected well.

As shown in FIG. 8, in the case of air-containing packaging and vacuum packaging, the rot did not exceed 10 ⁶ , which is the beginning of rot, but rot started from the 5th, and in the case of gas-replacement packaging, the number of bacteria decreased by 1 and 3 days. It does not exceed 10 ⁶ , which is the beginning of decay, by 5 days, which clearly shows the effect of inhibiting bacterial growth of gas-substituted pavement. As a result of the experiment, the oxygen-free gas replacement package 604 had the best microbial inhibitory effect.

As shown in the experimental results of the flounder of Figure 8, the case of the packaging and vacuum packaging did not exceed 10 ⁶ , the start of decay until the 3 days, but from 5 days the decay began, in the case of gas replacement packaging 1 day, 3 days The bacterial count was reduced and did not exceed 10 ⁶ , the onset of decay, by 5 days. The results clearly showed the inhibitory effect of bacterial growth on gas-replacement packaging. As a result of the experiment, the oxygen-free gas replacement package 604 had the best microbial inhibitory effect.

Experimental Example 5 sensory test

Fish meat has a unique smell different from meat. The odor components of fish include amines, fatty acids, carbonyl compounds, sulfides, and non-carbonyl neutral compounds. Flies Fishy fishy is a mixed smell of ammonia and amines. In particular, as TMAO is gradually transformed into trimethylamine (TMA) with deterioration of freshness, a characteristic odor is generated.

Ammonia is produced when AMP changes to IMP, when urea decomposes, or when the amino groups of proteins and free amino acids break away. TMA is small in fresh fish, but increases when freshness declines. This is why hemoproteins promote TMA production, which is why heated blood meat is more fishy than normal meat.

Fish contains small amounts of fatty acids, but when freshness decreases, C3-C10 fatty acids are produced mainly by deaminoation of free amino acids and oxidation of aldehydes, which are degradation products of lipids.

Therefore, although the results of Experimental Examples 1 to 4 show that the gas-substituted packaging of the present invention is very effective for storage of sashimi, in order to be used as a large value added value, it is necessary to satisfy the sensitive sensory of the individual, the following sensory test Is needed.

The sensory test was performed by 10 experienced panelists with a 5-step rating method (5 points: very good, 4 points good, 3 points: normal, 2 points: poor, 1 point: very poor). Same as

[Table 1] Evaluation Items and Measures of Sensory Test

Exterior Freshness Low Freshness (1) ↔ Very Fresh (5) Succulent Low Juice (1) ↔ High Juice (5) smell Fishy Almost Any (1) ↔ Many (5) Off-flavor Almost Any (1) ↔ Many (5) Sour taste The sour taste is weak (1) ↔ The sour taste is strong (5) Refreshing feeling  Coolness is weak (1) ↔ very refreshing (5) A heavy taste  Low stubbornness (1) ↔ Very sturdy (5) Disgusting taste Disgust is weak (1) ↔ Very disgust (5) Organization Elasticity Low elasticity (1) ↔ High elasticity (5) Chewability Not Chewed (1) ↔ Fine Chewed (5)  Overall desirability Very undesirable (1) ↔ very desirable (5)

Sensory evaluation of defense showed no difference between fresh fish and fish stored for 3 hours, and there was no significant difference between vacuum packing, air packing, gas replacement packing and dry ice packing.

However, after 24 hours of storage, the sensory difference was significantly different from that of fresh fish. Especially, there was no difference in fishy, off-flavor, and sour taste in defense, but it was significantly different in other items.

However, in the case of using the gas-substituted packaging of the present invention, in terms of taste, smell, etc., there is no significant difference from vacuum packaging, and it is excellent in elasticity and chewability, which is particularly important in ash, and shows the best result in overall desirability. The method was useful.

[Table 2] Sensory test results of defense

 Evaluation item  0 hours (control)           3 hours        24 hours  F-value  Waiting  vacuum  gas Dry ice  Waiting  vacuum  gas  Freshness   4.3   3.9   3.7   4.0   3.9 2.4 ^* 2.9 ^* 1.9 ^* 12.966 ^***  Succulent   3.8 3.1 ^*   3.9 2.9 ^* 3.1 ^* 1.8 ^* 2.6 ^* 1.4 ^* 15.496 ^***  Fishy   1.8   2.0   2.1   2.0   1.6 3.0 ^* 2.3 ^*   2.1 6.215 ^***  This odor   1.4   1.3   1.2   1.4   1.3   1.7   1.7   1.5 1.670 ^*  Sour taste   1.8   1.7   1.3   1.8   2.1   1.8 2.6 ^*   2.4 3.073 ^**  Refreshing feeling   2.8   2.6   3.1   2.8   2.8 1.8 ^* 1.7 ^* 1.9 ^* 4.353 ^***  A heavy taste   1.8   1.7   1.6   1.5   2.4 2.7 ^* 2.9 ^* 2.8 ^* 5.020 ^***  Disgusting taste   1.5   1.8   1.6   1.4   2.3 2.7 ^* 3.1 ^* 2.8 ^* 6.808 ^***  Elasticity   4.0   3.8   4.1   3.5   3.4 1.9 ^* 1.6 ^* 2.0 ^* 10.019 ^***  Chewability   3.2   3.3   3.0   2.9   3.3   3.1   2.5   3.0 0.762 ^NS Overall desirability   3.7   3.5   3.6   3.5   3.6 2.0 ^* 2.0 ^* 2.2 ^* 18.184 ^***

* Is significantly different from control at 95% confidence limit.

[Table 3] Sensory test results of flounder

 Evaluation item  0 hours (control)          3 hours        24 hours  F-value  Waiting  vacuum  gas Dry ice  Waiting   vacuum  gas  Freshness   3.7   4.4   4.1   3.7   3.8   3.6   4.0 2.1 ^* 4.040 ^**  Succulent   3.3   3.3   3.4   3.3   3.2   3.1   3.2   2.9 3.943 ^**  Fishy   1.9   1.7   1.6   2.0   1.9   2.0   2.0   2.0 0.659 ^NS  This odor   1.9   1.8   1.7   1.9   1.7   1.6   2.0   2.0 0.153 ^NS  Sour taste   1.2   1.2   1.3   1.5   1.6   1.1   1.8   1.8 1.197 ^NS  Refreshing feeling   3.2   2.6   2.9   3.1   2.9   2.3   2.4   2.4 2.323 ^*  A heavy taste   1.4   1.7   1.6   1.8   1.7   2.3   2.4 2.8 ^* 4.946 ^***  Disgusting taste   1.1   1.4   1.4   1.4   1.3   1.6 2.0 ^*   1.6 3.401 ^**  Elasticity   4.2   3.7   4.2   4.0   3.8 2.8 ^* 3.2 ^*   3.6 1.319 ^*  Chewability   3.5   2.9   3.5   3.0   3.6   2.9   3.4   3.2 0.462 ^NS Overall desirability   3.8   3.9   3.7   3.8   3.9 2.8 ^* 2.9 ^* 3.2 ^* 8.143 ^***

By using the method of preserving sashimi of the present invention, it is possible to greatly delay the rate of increase of pH according to the storage of fish meat, greatly reduce the production of volatile basic nitrogen (VBN) and thiobaric acid-reactant (TBARS), and grow microorganisms. By significantly inhibiting the sashimi can be efficiently preserved.

In addition, the method of preserving the sashimi of the present invention has a preservation effect such as appearance, taste, smell, etc., superior to vacuum packaging in the sensation of sensation of the sensual element.

Claims (4)

Sealing and packaging the sashimi, the method of preserving sashimi characterized in that the air in the packaging container is replaced with a gas containing nitrogen and carbon dioxide. The method of claim 1, wherein the gas does not contain oxygen. The method of claim 1, wherein the gas has a volume ratio of carbon dioxide to nitrogen of 6: 4. The method of claim 1, wherein the sashimi is red flesh fish sashimi.

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