NO140956B - RER PROCEDURE FOR COOLING TREATMENT OF FISH AND MEAT TRAVEL - Google Patents
RER PROCEDURE FOR COOLING TREATMENT OF FISH AND MEAT TRAVEL Download PDFInfo
- Publication number
- NO140956B NO140956B NO753908A NO753908A NO140956B NO 140956 B NO140956 B NO 140956B NO 753908 A NO753908 A NO 753908A NO 753908 A NO753908 A NO 753908A NO 140956 B NO140956 B NO 140956B
- Authority
- NO
- Norway
- Prior art keywords
- fish
- meat
- rer
- travel
- procedure
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 7
- 235000013372 meat Nutrition 0.000 title claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 241000251468 Actinopterygii Species 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 16
- 241000894006 Bacteria Species 0.000 claims description 15
- 239000004310 lactic acid Substances 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000002207 metabolite Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 229910021529 ammonia Inorganic materials 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000021588 free fatty acids Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241001417902 Mallotus villosus Species 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 241000295644 Staphylococcaceae Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000000721 bacterilogical effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
Description
Foreliggende oppfinnelse angår en fremgangsmåte The present invention relates to a method
til kjølebehandling av fisk- og kjøttråvarer. for cooling treatment of fish and meat raw materials.
Kjølebehandling av næringsmidler har medført at disse får en fullgod beskyttelse mot helsefarlige mikro-organismer. Samtidig motvirkes kvalitetsødeleggende angrep fra den mesofile bakteriefloraen (bakterier med aktivitets-maksimum i området 15-25°C). Imidlertid har en suksessiv tilpasning av psykrotrofe organismer (organismer som vokser bra i kaldt miljø) skjedd innen nedkjølte produksjonslinjer, noe som skaper vanskeligheter ved råvarebehandlingen av melk og kjøtt. Innen kjøttbehandlingen og meierinæringen kommer psykrofile organismer opprinnelig fra bakken, men de har fulgt råvarene inn i produksjonslokalene og etablert seg som en husflora. Når det gjelder fisk er denne på en naturlig måte kontaminert av psykrotrofe organismer allerede i fangstøyeblikket, noe som er en vesentlig årsak til den begrensede lagringstiden for fisk. Refrigeration of foodstuffs has meant that these are fully protected against health-threatening micro-organisms. At the same time, quality-destroying attacks from the mesophilic bacterial flora (bacteria with an activity maximum in the range 15-25°C) are counteracted. However, a successive adaptation of psychrotrophic organisms (organisms that grow well in a cold environment) has occurred within refrigerated production lines, which creates difficulties in the raw material processing of milk and meat. In meat processing and the dairy industry, psychrophilic organisms originally come from the ground, but they have followed the raw materials into the production premises and established themselves as house flora. When it comes to fish, it is naturally contaminated by psychrotrophic organisms already at the moment of capture, which is a significant reason for the limited storage time for fish.
Ifølge foreliggende oppfinnelse er man kommet frem til en fremgangsmåte ved kjølebehandling av fisk- og kjøttrå-varer ved hjelp av hvilken angrepene av den psykrotrofe floraen hemmes, slik at råvarenes lagringstid kan forlenges og/eller kvaliteten på den lagrede råvaren kan forbedres. According to the present invention, a method has been arrived at by cooling treatment of fish and meat raw materials by means of which the attacks of the psychrotrophic flora are inhibited, so that the storage time of the raw materials can be extended and/or the quality of the stored raw materials can be improved.
Fremgangsmåten ifølge oppfinnelsen er karakterisert ved at det til råvaren tilsettes en blandingskultur som inneholder melkesyrebakterier og av nevnte bakterier produserte metabolitter, i en mengde på 1-15 vekt$ kultur regnet på råvarens vekt, idet kulturen er en blandingskultur fra et fermentert materiale av vegetabilsk eller animalsk opprinnelse. The method according to the invention is characterized by adding to the raw material a mixed culture containing lactic acid bacteria and metabolites produced by said bacteria, in an amount of 1-15% by weight of the culture calculated on the weight of the raw material, the culture being a mixed culture from a fermented material of vegetable or animal origin.
De melkesyrebakterier som tilsettes ifølge oppfinnelsen kan utgjøres av en eller flere av de innen næringsmiddelbehandlingen vanlige melkesyrebakteriene, såsom f.eks. streptokokker type N, pediokokker, leuconostokk eller laktobasiller. The lactic acid bacteria that are added according to the invention can be made up of one or more of the lactic acid bacteria common in food processing, such as e.g. streptococci type N, pediococci, leuconostoc or lactobacilli.
Bakteriene tilsettes i form av blandingskulturer fra et fermentert materiale av vegetabilsk eller animalsk opprinnelse. P.eks. kan en blandingskultur beredes ved at et vegetabilsk materiale såsom grøpp eller mel inneholdende en naturlig flora av melkesyrebakterier blandes med sukker, vitaminer og vann og fermenteres ved romstemperatur i en tid på minst et par døgn. Det beste resultat er oppnådd med blandinger som er blitt fermentert 8-10 døgn. Alternativt kan f.eks. et dyrkningssubstrat beredes fra myse eller annen lett tilgjengelig kullhydratkilde, til hvilken det settes hensiktsmessige vekstfaktorer og blandingskulturer av melkesyrebakterier fra tidligere melkesyrefermenterte produkter, hvoretter man fermenterer som ovenfor beskrevet. The bacteria are added in the form of mixed cultures from a fermented material of vegetable or animal origin. E.g. a mixed culture can be prepared by mixing a vegetable material such as pulp or flour containing a natural flora of lactic acid bacteria with sugar, vitamins and water and fermenting at room temperature for at least a couple of days. The best results are achieved with mixtures that have been fermented for 8-10 days. Alternatively, e.g. a culture substrate is prepared from whey or another readily available carbohydrate source, to which appropriate growth factors and mixed cultures of lactic acid bacteria from previously lactic acid fermented products are added, after which fermentation is carried out as described above.
Kulturer settes til råvarene i mengder som vanligvis ligger i området 1t15 vekt% kultur, regnet på råvarens vekt. Verdiene i den øvre delen av dette området kommer f.eks. på tale ved kulturer med lavere konsentrasjon og/eller ved lengre ønsket lagringstid. Cultures are added to the raw materials in quantities that are usually in the range of 1 to 15% culture by weight, calculated on the weight of the raw material. The values in the upper part of this range come e.g. in question for cultures with a lower concentration and/or for a longer desired storage time.
De ifølge oppfinnelsen aktive metabolittene fra melkesyrebakteriene utgjøres i første rekke av lavmolekylære metabolitter av typene organiske syrer elTer hydrogenperoksy.d. Disse metabolitter bevirker en momentan desinfeksjon av råvaren, slik at de angripende psykrotrofe bakteriene minskes kraftig. Den hemmende effekten forsterkes når det gjelder sporedannende organismer og stafylokokker, ved metabolitter av typen aktive makromolekyler. According to the invention, the active metabolites from the lactic acid bacteria consist primarily of low molecular weight metabolites of the types of organic acids or hydrogen peroxide. These metabolites cause a momentary disinfection of the raw material, so that the attacking psychrotrophic bacteria are greatly reduced. In the case of spore-forming organisms and staphylococci, the inhibitory effect is enhanced by metabolites of the active macromolecule type.
Tilsetting av melkesyrebakterier hemmer vekst The addition of lactic acid bacteria inhibits growth
av de psykrotrofe bakterier som er igjen etter desinfiseringen med metabolittene. of the psychrotrophic bacteria that remain after the disinfection with the metabolites.
Råvarens pH-verdi kommer ved fremgangsmåten ifølge oppfinnelsen aldri til å ligge under 5»5 under prosessen, noe som ■ innebærer at råvarens struktur og aroma ikke kommer til å forandres på samme måte som ved det fermenterte produkt. Mens fisk som lagres på konvensjonell måte med is ved kjølebehandlingstemperaturer fra 0 - 8°C,normalt blir ubrukelig etter ca. åtte døgn, viste det seg at fisk som ble lagret på tilsvarende måte, men med tilsetning av kulturer av melkesyrebakterier ifølge foreliggende, oppfinnelse, etter atten døgns kjølelagring fortsatt hadde en kvalitet som tilsvarte kvaliteten på fisk som var kjølelagr.et på' konvensjonell måte i tre døgn. With the method according to the invention, the pH value of the raw material will never fall below 5.5 during the process, which means that the structure and aroma of the raw material will not change in the same way as with the fermented product. While fish that is stored conventionally with ice at cold processing temperatures of 0 - 8°C, normally becomes unusable after approx. eight days, it turned out that fish that was stored in a similar way, but with the addition of cultures of lactic acid bacteria according to the present invention, after eighteen days of cold storage still had a quality that corresponded to the quality of fish that was cold stored in the conventional way in three days.
Oppfinnelsen skal i det følgende belyses nærmere The invention will be explained in more detail below
ved hjelp av utførelseseksempler. by means of execution examples.
Eksempel 1. Example 1.
En blanding ble oppberedt av: A mixture was prepared by:
grøpp 2 kg grab 2 kg
sukker l80 g sugar l80 g
vitaminer 2 g vitamins 2 g
pepton 100 g peptone 100 g
vann 6 1. water 6 1.
Denne blandingen ble fermentert ved ca. 20°C i tre døgn, hvoretter 3 kg av blandingen ble satt til 12 kg fersk, hel fisk. Etter fjorten døgns lagring ved ca. 8°C,ble fisken skylt og ble bearbeidet på konvensjonell måte til fiskeboller. De fremstilte fiskebollene var meget hvite og hadde en bra struktur. Hvitheten kan forbedres ytterligere ved tilsetning av natriumhydroksyd til pH ca. 6,5 i bollene. Ved smaksprøve på forsøkspersoner kunne disse ikke skille ut boller som ble fremstilt som ovenfor fra kontrollboller med en kvalitet som forekom i handelen. This mixture was fermented at approx. 20°C for three days, after which 3 kg of the mixture was added to 12 kg of fresh, whole fish. After fourteen days of storage at approx. 8°C, the fish was rinsed and processed in the conventional way into fish balls. The fish balls produced were very white and had a good structure. The whiteness can be further improved by adding sodium hydroxide to a pH of approx. 6.5 in the bowls. In a taste test on subjects, they could not distinguish buns prepared as above from control buns of a quality found in the trade.
Eksempel 2. Example 2.
5 kg av en ferdigfermentert blanding inneholdende 5 kg of a ready-fermented mixture containing
ca. 50 vekt$ grøpp, vitaminer og ca. 50 vekt% vann ble blandet om bord på en fiskebåt med 5 kg vann og 0,5 kg sukker og ble oppbevart ved ca.20°C i tre døgn. Deretter ble denne blandingen satt til 110 kg nyfanget lodde. Etter lagringen av fisken i 18 døgn ved ca. 8°C ble fisken analysert med hensyn til prosent av frie fettsyrer, ammoniakkandel og fettutbytte. Prosent frie fettsyrer viser hvor meget av fettet som bakterielt er nedbrutt til ubrukelig fraktur, ammoniakkandelen er en målestokk på den bakteriologiske spaltingen av proteiner til ammoniakk. Ut fra fettutbyttet ser man hvor meget fett som frigjøres fra fisken. For industriell produksjon er det about. 50 weight$ pit, vitamins and approx. 50% by weight of water was mixed on board a fishing boat with 5 kg of water and 0.5 kg of sugar and was stored at approx. 20°C for three days. This mixture was then added to 110 kg of freshly caught capelin. After storing the fish for 18 days at approx. At 8°C, the fish was analyzed with regard to the percentage of free fatty acids, ammonia proportion and fat yield. The percentage of free fatty acids shows how much of the fat has been bacterially broken down into useless fragments, the ammonia proportion is a measure of the bacteriological splitting of proteins into ammonia. Based on the fat yield, you can see how much fat is released from the fish. For industrial production it is
meget betydningsfullt at fettet lett skiller seg fra det øvrige materialet. very important that the fat easily separates from the other material.
Følgende resultat ble oppnådd: The following results were obtained:
Frie fettsyrer 3,10 % Free fatty acids 3.10%
Ammoniakkandel 0,08 % Ammonia candle 0.08%
Fettutbytte 10,00 %. Fat yield 10.00%.
Disse verdiene tilsvarer de som oppnås ved ca. tre døgn lagring av fersk, iset fisk (lodde). These values correspond to those obtained at approx. three-day storage of fresh, frozen fish (flounder).
Claims (1)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE7414633A SE7414633L (en) | 1974-11-21 | 1974-11-21 | PROCEED FOR COOL HANDLING OF RAW MATERIALS OF ANIMAL ORIGIN |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| NO753908L NO753908L (en) | 1976-05-24 |
| NO140956B true NO140956B (en) | 1979-09-10 |
| NO140956C NO140956C (en) | 1979-12-19 |
Family
ID=20322774
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO753908A NO140956C (en) | 1974-11-21 | 1975-11-20 | PROCEDURE FOR COOLING TREATMENT OF FISH AND MEAT WOOD PRODUCTS |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS5176457A (en) |
| DE (1) | DE2552354A1 (en) |
| DK (1) | DK518375A (en) |
| FR (1) | FR2291704A1 (en) |
| GB (1) | GB1530476A (en) |
| NO (1) | NO140956C (en) |
| SE (1) | SE7414633L (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2440697A1 (en) * | 1978-11-10 | 1980-06-06 | Jaeger Produits | Seasoning and curing meat prod. esp. sausages - includes oven drying which takes lactic fermentation to its limit |
| DE3067280D1 (en) * | 1979-10-25 | 1984-05-03 | Stauffer Chemical Co | Fermented type sausage and its production |
| SE8603420L (en) * | 1986-08-14 | 1988-02-15 | Tetra Pak Ab | WANT TO REDUCE HEALTH RISKS IN HANDLING OF PACKAGED, NON-STERILIZED FOOD |
| GB2210246B (en) * | 1987-10-02 | 1991-07-03 | New Covent Garden Soup Co | Food product |
| EP0770336B1 (en) * | 1995-10-24 | 1997-07-23 | Societe Des Produits Nestle S.A. | Meat incorporation |
| DE69611617T2 (en) * | 1996-11-06 | 2001-10-31 | Nestle Sa | Fat introduction |
| EP0842613B1 (en) * | 1996-11-06 | 2000-03-08 | Societe Des Produits Nestle S.A. | Salami process |
-
1974
- 1974-11-21 SE SE7414633A patent/SE7414633L/en not_active Application Discontinuation
-
1975
- 1975-11-18 DK DK518375A patent/DK518375A/en not_active Application Discontinuation
- 1975-11-20 JP JP50138788A patent/JPS5176457A/ja active Pending
- 1975-11-20 NO NO753908A patent/NO140956C/en unknown
- 1975-11-20 FR FR7535512A patent/FR2291704A1/en active Granted
- 1975-11-20 GB GB47770/75A patent/GB1530476A/en not_active Expired
- 1975-11-21 DE DE19752552354 patent/DE2552354A1/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| FR2291704A1 (en) | 1976-06-18 |
| DK518375A (en) | 1976-05-22 |
| NO753908L (en) | 1976-05-24 |
| SE7414633L (en) | 1976-05-24 |
| NO140956C (en) | 1979-12-19 |
| GB1530476A (en) | 1978-11-01 |
| FR2291704B1 (en) | 1980-04-04 |
| JPS5176457A (en) | 1976-07-02 |
| DE2552354A1 (en) | 1976-05-26 |
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