KR20100115635A - Ice for freshness of marine product and method for freshness of marine product - Google Patents

Abstract

PURPOSE: An ice for freshness preservation of marine product and a method of maintaining freshness of marine product are provided to keep the freshness of marine product with alkali ion ice. CONSTITUTION: After electrolysis the deep sea water and produce alkali ionized water in pH 7 to 9 to manufacture ice. The electrolysis takes 7 to 13 minutes. The pH of the alkali ion water is between 7 and 10. If the pH is less than 7, the marine product goes bad, if the pH is over 10, the taste and meat is changed.

Description

Ice for keeping freshness of aquatic products and method for maintaining freshness of aquatic products {Ice for freshness of marine product and method for freshness of marine product}

The present invention relates to a method for maintaining freshness of aquatic products and a method for maintaining freshness of aquatic products, and more particularly, to maintain freshness of aquatic products by using the freshness preserving ice and the preservation ice of aquatic products obtained by electrolysis of deep sea water. It is about how to.

Aquatic products contain a large amount of proteins and minerals important to the human body, and as new bioactive substances useful for the human body are newly discovered, it is a natural food resource that is more preferred for the roots.

However, aquatic products are easily polluted from the sea because they are easily polluted by microorganisms because they contain a lot of moisture, and among them, fish have a small fat layer, which is weak in tissue, and the content of connective tissue is low, making it easier to rot. For this reason, commercially available marine products are prevented from decaying by being immersed in ice from the moment they are collected, but the ice melts to reduce the salt concentration in the marine products, bringing about changes in meat quality and flavoring of the seafood. It involves the problem of dropping.

In order to solve this problem, a method of increasing the freshness of aquatic products using deep seawater has been disclosed in Korea Patent 10-0490663, but it is difficult to continuously maintain the freshness when preserving aquatic products for a long time.

Accordingly, an object of the present invention is to develop and provide a new method for maintaining the freshness of aquatic products for a long time.

 In order to achieve the above object, the present invention provides ice for preserving the freshness of aquatic products, which is obtained by electrolyzing deep sea water to obtain alkaline ionized water having a pH of 7 to 10 at the cathode.

  The present invention also provides a method for maintaining freshness of aquatic products, wherein the preservation ice is used to increase the freshness of aquatic products.

Hereinafter, the problem solving means of the present invention will be described in more detail.

After the stiffening of the aquatic products, the pH rises slightly, proteolytic enzymes are activated to generate various amino acids, and ATP is decomposed into AMP. The degraded AMP is further broken down into IMP, which enhances the flavor of the aquatic product because it has a savory taste. However, when the content of amino acids produced by proteolysis increases, the pH becomes neutral, so that decay by microorganisms begins to occur. When marine products decay, IMP breaks down into inosine, and inosine breaks down into hypoxanthine. The resulting inosine and hypoxanthine produce viscous products on the surface of the seafood and change the color of the surface. .

However, since the alkaline ionized water obtained by electrolyzing the deep sea water of the present invention has an alkali pH, the pH of the fish is neutral and the effect of suppressing the production of inosine and hypoxanthine and thus the decay of the aquatic product. Exert.

Accordingly, the present invention provides ice for preserving the freshness of aquatic products, which is obtained by electrolyzing deep sea water to obtain alkaline ionized water having a pH of 7 to 10 at the cathode.

Deep sea water is pure seawater that exists in deep seas with a depth of 200m or more that sunlight does not reach and the water temperature is stable below 2 ° C throughout the year. Deep sea water is characterized by a density difference according to the water temperature does not mix the contaminants present in the surface sea water, there is little harmful bacteria and organic matter. In addition, since the sunlight does not reach the life does not proliferate, high concentrations of nutrients such as nitrates, phosphates and silicates, and also contains various mineral components such as calcium, magnesium, iron and zinc.

Electrolysis ionizes the various minerals contained in deep sea water, and alkaline ionized water obtained from the cathode side contains a large amount of various ionized minerals such as potassium, calcium, and sodium, thereby preventing decay of aquatic products. Exert.

On the other hand, the preservation ice which deiced the alkaline ionized water of the present invention starts to freeze from pure water in the solution during the ice formation process, since a large amount of substances such as minerals are later frozen, not only need a long time to completely freeze, but also many energy to thaw It takes time and time. Therefore, the preservation ice of the present invention is difficult to thaw, there is an advantage that can maintain the freshness of the fish for a long time.

On the other hand, the electrolysis of the deep sea water is preferably about 7 to 13 minutes. When the deep sea water is electrolyzed for 7 to 13 minutes, since the minerals contained in the deep sea water are sufficiently ionized, the alkaline ionized water obtained from the cathode is aquatic products. Exerts the effect of suppressing corruption. However, electrolysis in less than 7 minutes is not preferable because it is similar to the inhibition rate of aquatic product decay using the deep seawater of the prior art, and electrolysis in excess of 13 minutes, the effect of suppressing the decay of aquatic products in less than 13 minutes One preservation water is undesirable, as it occurs rather than producing preservation ice.

On the other hand, the alkaline ionized water contained in the ice for preserving the freshness of the aquatic product of the present invention must have a pH of 7 to 10, if the pH is less than 7, do not inhibit the decay of the aquatic product, if the pH exceeds 10, the taste of the aquatic product And cause great changes in meat quality.

On the other hand, the present invention provides a method for maintaining the freshness of the marine product, characterized in that the preservation ice of the present invention is used for increasing the freshness of the marine product.

The freshness maintenance method of the aquatic product of this invention can hold | maintain aquatic products at low temperature by using preservation ice, and can suppress corruption.

As described above, the freshness preservation ice of the aquatic products of the present invention and the freshness preservation method of the aquatic products of the present invention, since the pH of the preservation ice containing alkaline ionized water is maintained as an alkali to suppress the pH of the aquatic products to be neutral Prevents decay by microorganisms.

In addition, the present invention exhibits the effect of inhibiting the production of inosine and hypoxanthine, suppressing the production of viscous products on the surface of the seafood, and maintaining the freshness of the seafood for a long time.

In addition, the preservation ice of the present invention has the advantage of maintaining the freshness of the seafood for a long time because it is difficult to thaw.

Hereinafter, the content of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited only to the following examples, and includes modifications of equivalent technical ideas.

< Example  One, Comparative example  1> Ice for preserving seafood from electrolyzed deep sea water

Two liters of deep sea water were placed on the anode and cathode sides of the double ionized water generator (ion BTM-102G, 3000) and electrolyzed at room temperature for 10 minutes. After electrolysis, alkaline ionized water (pH 8.7; Example 1) was obtained on the cathode side, and acidic ionized water (pH 5.4; Comparative Example 1) was obtained on the anode side, followed by ice making.

< Comparative example  2,3> Desalted  Manufacture of Ice for Preserving Seafood from Deep Sea Water

Two-liter deep sea water (hardness 300; Micro acilyzer02) desalted only in a double ionized water generator (ion BTM-102G, 3000) was placed on the cathode and anode sides, and electrolyzed at room temperature for 10 minutes. Alkaline ionized water (pH 8.8; Comparative Example 2) was obtained on the cathode side, and acidic ionized water (pH 5.6; Comparative Example 3) was obtained on the anode side, followed by ice making.

< Comparative example  4, 5> deep sea water and tap water ice making

2L of deep sea water (Comparative Example 4) and tap water (Comparative Example 5) were iced.

< Experimental Example  1> freshness measurement

Six pieces of styrofoam boxes were put into pieces of ice prepared in Example 1 and Comparative Examples 1, 2, 3, 4, and 5 respectively. Freshness was measured using a freshness meter (HF-101).

The aquatic product is post-decomposed ATP is decomposed to produce AMP via ADP, and AMP is then changed in the order of IMP, inosine, hypoxanthine.

'K value' is an indicator of freshness, which is the sum of inosine and hypoxanthine for the total amount of post-ATP degradation products (ADP, AMP, IMP, inosine, hypoxanthine). It is expressed as a percentage.

K value in Examples and Comparative Examples
Item K (%) 1 day 3 days 5 days 7 days Example 1 3.2 6.1 12.8 19.5 Comparative Example 1 3.2 11.2 20.1 27.3 Comparative Example 2 3.2 12.3 21.4 29.2 Comparative Example 3 3.2 12.6 21.9 30 Comparative Example 4 3.2 7.5 14.7 21.8 Comparative Example 5 3.2 13.4 23.2 32.2

 As a result of measuring the freshness, all K values were the same on the first day, but on the third day, all K values increased rapidly except Example 1 and Comparative Example 4. On day 5, the K values of Example 1 and Comparative Example 4 started to be clearly different, and on day 7, Example 1 showed a significantly lower K value than other preservation ices.

In particular, it was confirmed that the freshness of Example 1 was superior to that of Comparative Example 5 (water for ice preservation with tap water) generally used (FIG. 1).

From the above experimental results, it can be confirmed that the ice-preserving freshness of the present invention inhibits the production of inosine and hypoxanthine, thereby suppressing the decay of the marine product.

< Experimental Example  2> Color and turbidity measurement of preservation ice

After preservation in the same manner as in Experimental Example 1, the ice was dissolved on the 9th day was measured for each color and turbidity by using a color (PS-2D) system and turbidity (A-2100AN).

The initial chromaticity was 0 (Platinum-cobalt method), the initial turbidity was 19.2 in Example 1, 13.6 in Comparative Example 1, 12.3 in Comparative Example 2, 11.5 in Comparative Example 3, 11.5, 16.2 in Comparative Example 4, 10.2 in Comparative Example 5 Was measured.

Item Chromaticity of Ice for Preservation Preservation Ice Turbidity (NTU) Water temperature (℃) of preservation ice pH Example 1 55.6 88.6 5.2 8.7 Comparative Example 1 90.2 20.6 5.2 5.4 Comparative Example 2 95.3 24.4 5.2 8.8 Comparative Example 3 96.4 29.9 5.2 5.6 Comparative Example 4 34.7 89.1 5.2 7.6 Comparative Example 5 87.8 23.3 5.2 6.5

As a result of measuring chromaticity, most of Example 1 and Comparative Example 4 did not change color, and Turbidity Example 1 and Comparative Example 4 were the highest. Therefore, it can be seen that trace elements such as sulfur, zinc, and selenium are most contained in Example 1 and Comparative Example 4. However, as a result of the pH measurement, since Example 1 was more alkaline than Comparative Example 4, it was confirmed that Example 1 has a superior anti-corruption ability of the fish.

From the above results, it was confirmed that the preservation ice of the present invention prevents corruption without discoloring the marine products.

1 is a diagram showing freshness of Comparative Example 5 (general preservation ice iced with tap water) and Example 1 (preservation ice iced with alkaline ionized water).

Claims (3)

Ice for preserving the freshness of aquatic products, characterized by electrolysis of deep sea water to obtain ice deionized alkaline ionized water of pH 7-10 The method of claim 1, Electrolysis, Ice for preserving the freshness of aquatic products characterized by 7 to 13 minutes A method of maintaining freshness of aquatic products, wherein the preservation ice of claim 1 is used to increase the freshness of aquatic products.

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