NO793448L - PROCEDURE FOR SEPARATION OF FAT, PIGMENTS AND INGESTIONS FROM FISHERY MATERIAL - Google Patents
PROCEDURE FOR SEPARATION OF FAT, PIGMENTS AND INGESTIONS FROM FISHERY MATERIALInfo
- Publication number
- NO793448L NO793448L NO793448A NO793448A NO793448L NO 793448 L NO793448 L NO 793448L NO 793448 A NO793448 A NO 793448A NO 793448 A NO793448 A NO 793448A NO 793448 L NO793448 L NO 793448L
- Authority
- NO
- Norway
- Prior art keywords
- fish
- fat
- pigments
- pieces
- raw material
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 24
- 239000000049 pigment Substances 0.000 title claims description 10
- 238000000926 separation method Methods 0.000 title claims description 4
- 239000000463 material Substances 0.000 title 1
- 241000251468 Actinopterygii Species 0.000 claims description 48
- 239000002994 raw material Substances 0.000 claims description 10
- 230000003187 abdominal effect Effects 0.000 claims description 7
- 210000000981 epithelium Anatomy 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 150000007513 acids Chemical class 0.000 claims 1
- 239000007864 aqueous solution Substances 0.000 claims 1
- 235000019688 fish Nutrition 0.000 description 41
- 239000003925 fat Substances 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 7
- 210000002808 connective tissue Anatomy 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 102000008934 Muscle Proteins Human genes 0.000 description 3
- 108010074084 Muscle Proteins Proteins 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 239000007791 liquid phase Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 241000252203 Clupea harengus Species 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 241001417902 Mallotus villosus Species 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000019514 herring Nutrition 0.000 description 2
- 238000010297 mechanical methods and process Methods 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 210000000683 abdominal cavity Anatomy 0.000 description 1
- 210000001789 adipocyte Anatomy 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000020988 fatty fish Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 229910000679 solder Inorganic materials 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Description
Fremgangsmåte for separasjon av fett, pigmenterProcedure for separation of fats, pigments
og innvollsrester fra fiskeråstoff.and entrails from fish raw material.
Den foreliggende oppfinnelsen angår en fremgangsmåte for fremstilling av fiskemasse der fiskekjøttet er separert fra fett, pigmenter og innvollsrester. Fremgangsmåten kan benyttes for fet som for mager fisk. Den resulterende fiskemasse er godt anvendelig som råstoff i ferdigmatproduksjon, da fiskemuskel-proteinene ikke er vesentlig denaturerte. The present invention relates to a method for the production of fish mass in which the fish meat is separated from fat, pigments and viscera residues. The procedure can be used for fatty as well as for lean fish. The resulting fish mass is well suited as a raw material in ready-made food production, as the fish muscle proteins are not significantly denatured.
Det er ønskelig å fremstille fiskemasse, dvs. oppmalt fiskekjøtt med eller uten fiskeben, fra småfisk som lodde, sar-diner, kolmule, makrell o.l. Generelt må fiskemassen være fri for innvoller, fettinnholdet bør være lavt pga. produktets hold-barhet, og fiskemassen bør være så lys som mulig, dvs. fri for mørke pigmenter fra skinn og bukepitel. I tillegg bør fiskemassen ha gode funksjonelle egenskaper. En fremgangsmåte for fremstilling av fiskemasse etter de ovenfor nevnte kriterier, It is desirable to produce fish pulp, i.e. ground fish meat with or without fish bones, from small fish such as capelin, sardines, pollock, mackerel etc. In general, the fish mass must be free of entrails, the fat content should be low because the product's durability, and the fish stock should be as light as possible, i.e. free of dark pigments from the skin and abdominal epithelium. In addition, the fish stock should have good functional properties. A method for the production of fish pulp according to the above-mentioned criteria,
vil kunne muliggjøre en øket matproduksjon av de store mengder med fiskeråstoff i verden som idag anvendes til produksjon av sildemel og sildolje. will be able to enable increased food production from the large quantities of fish raw material in the world that are currently used for the production of herring meal and herring oil.
Sløying av småfisk kan skje etter kjente manuelle eller maskinelle metoder, enten ved å sprette opp buken på fisken og fjerne innvollene, eller ved å kutte fisken opp i små biter og skylle innvollene bort med vann. Ved den siste metoden kan sløying foregå ved bulkhåndtering av fiskeråstoffet, dvs. uten håndtering av enkelt-fisk. Imidlertid vil det sitte igjen tarmrester festet til gattet.. En destruksjon av bindevevet som fester tarmrestene til fiskemuskelen vil her muliggjøre fjerning av de siste tarmrestene. Gutting of small fish can be done using known manual or mechanical methods, either by popping open the belly of the fish and removing the entrails, or by cutting the fish into small pieces and rinsing the entrails away with water. With the last method, gutting can take place by handling the fish raw material in bulk, i.e. without handling individual fish. However, there will still be intestinal remains attached to the hole. A destruction of the connective tissue that attaches the intestinal remains to the fish muscle will here enable the removal of the last intestinal remains.
Fettet kan fjernes fra fettholdig fisk ved kjente metoder, såsom bruk av organiske løsningsmidler, bruk av oppvarming til 60°C eller høyere, etterfulgt av pressing med kjente metoder, eller ved senking av pH med organiske- eller uorganiske, syrer. The fat can be removed from fatty fish by known methods, such as the use of organic solvents, the use of heating to 60°C or higher, followed by pressing by known methods, or by lowering the pH with organic or inorganic acids.
Felles for de to første metodene er at fiskemuskel-< proteinene denaturerer, og derved reduseres produktets funksjonelle egenskaper sterkt. Den siste metode er benyttet for fremstilling av fiskeens.ilage, hvor fettet frigjøres som følge av selvfordøying av fiskeråstoffet ved lave temperaturer (f.eks. 30°C). Fettet kan separeres fra ved kjente metoder. P/g.a. selvfordøying vil proteinene imidlertid være sterkt forandret, og den protein-holdige fraksjon vil være flytende, misfarvet pga. pigmenter og den vil inneholde tarmrester. Det vil være.meget vanskelig å fremstille en egnet fiskemasse ved denne metoden. Common to the first two methods is that the fish muscle proteins denature, and thereby the product's functional properties are greatly reduced. The last method is used for the production of fish oil, where the fat is released as a result of self-digestion of the fish raw material at low temperatures (e.g. 30°C). The fat can be separated by known methods. Because of. self-digestion, however, the proteins will be greatly altered, and the protein-containing fraction will be liquid, discolored due to pigments and it will contain intestinal remains. It will be very difficult to produce a suitable fish mass using this method.
Fiskemasse kan fremstilles ved kjente metoder for separasjon av fiskemuskel fra skinn og ben. Ved disse maskinelle metoder vil imidlertid rester fra skinn og bukepitel (svarthinna) eller mørke pigmenter fra disse misfarve fiskemassen. Denne mis-farving kan etter kjente metoder reduseres ved etterfølgende vasking av fiskemassen med vann eller ved bruk av blekningsmidler (f.eks. hydrogenperoksyd). Fish pulp can be produced by known methods for separating fish muscle from skin and bones. With these mechanical methods, however, residues from the skin and abdominal epithelium (black membrane) or dark pigments from these will discolour the fish mass. This discolouration can be reduced according to known methods by subsequent washing of the fish mass with water or by the use of bleaching agents (e.g. hydrogen peroxide).
Vasking av fiskemassen vil redusere utbyttet pga. ut-vasking av vannløselige proteiner, mens bruk av et kjemisk oksyda-sjonsmiddel til bleking generelt er uønskelig pga. uheldig inn-virkning på produktets næringsverdi. Washing the fish mass will reduce the yield due to washing out of water-soluble proteins, while the use of a chemical oxidizing agent for bleaching is generally undesirable due to adverse impact on the product's nutritional value.
Ingen av de kjente metodene som er beskrevet i litte-raturen muliggjør en fremgangsmåte for fremstilling av fiskemasse etter de kriterier som er nevnt i patentbeskrivelsen. None of the known methods described in the literature enable a method for producing fish mass according to the criteria mentioned in the patent description.
Det er kjent at depotfett i fisk er omsluttet av kollagenrikt bindevev. Kollagenrikt bindevev, f.eks. skinn og bukepitel, er karakteriser ved at den mekaniske styrken reduseres ved oppvarming over ca. 40°C og/eller ved syrepåvirkning. Det er videre kjent at ved temperaturer over 45°C vil fiskemuskelpro-teinenes denaturering starte, og denatureringen øker med økende temperaturer. Denatureringen er imidlertid avhengig av tid/temperatur forhold. It is known that depot fat in fish is surrounded by collagen-rich connective tissue. Collagen-rich connective tissue, e.g. skin and abdominal epithelium, are characterized by the fact that the mechanical strength is reduced when heated above approx. 40°C and/or when exposed to acid. It is also known that at temperatures above 45°C the denaturation of the fish muscle proteins will start, and the denaturation increases with increasing temperatures. However, the denaturation is dependent on the time/temperature ratio.
I norsk patentsøknad nr. 791481 har vi beskrevet hvordan fett, pigmenter og innvollsrester kan fjernes fra fiskeråstoff ved tilsats av syre og kontrollert varmebehandling i det vandige miljø. Ved ytterligere forsøk har vi nå vist at det samme kan oppnås i et pH område fra pH 5-8, ved å kombinere en kontrollert behandling av oppkuttet fiskeråstoff ved 0-60°C med tilsats av vann som mekanisk blir skyllet om fiskebitene. Dan vil man oppnå: In Norwegian patent application no. 791481, we have described how fat, pigments and entrails can be removed from fish raw material by the addition of acid and controlled heat treatment in the aqueous environment. In further experiments, we have now shown that the same can be achieved in a pH range from pH 5-8, by combining a controlled treatment of chopped fish raw material at 0-60°C with the addition of water that is mechanically rinsed around the fish pieces. Then you will achieve:
1) . at skinn og bukepitel går i oppløsning1). that the skin and abdominal epithelium disintegrate
2) at bindevev som omslutter fettcellene brytes ned og at fettet frigjøres 3) at innvollene fragmenterer, vaskes ut av buk-hulen og derved separeres fra fiskemuskelen. 2) that the connective tissue that surrounds the fat cells breaks down and that the fat is released 3) that the viscera fragments, is washed out of the abdominal cavity and is thereby separated from the fish muscle.
Resultatet blir en væskefase som inneholder oppløst skinn og bukepitel, innvollsrester og fett, og en fast fase be-stående av renset fiskekjøtt med fiskeben. Disse to fasene kan separeres ved kjente metoder, og fettet kan gjenvinnes fra væskefasen også ved kjente metoder. The result is a liquid phase containing dissolved skin and abdominal epithelium, gut remains and fat, and a solid phase consisting of cleaned fish meat with fish bones. These two phases can be separated by known methods, and the fat can be recovered from the liquid phase also by known methods.
Eksempel 1Example 1
Lodde kuttes opp i biter å 2-3 cm lengde, tilsettes lik vektmengde vann og fiskeråstoffet varmes kontrollert opp til 4 0°C. Ved denne temperatur sirkulerer man væsken over fiskebitene i 50-60 minutter. Deretter dekanteres væskefasen, som inneholder fett, innvollsfragmenter, oppløst skinn og bukepitel, og mørke pigmenter fra disse, fra de rensene fiskemuskelbiter. The capelin is cut into pieces 2-3 cm long, an equal weight of water is added and the fish raw material is heated in a controlled manner to 40°C. At this temperature, the liquid is circulated over the fish pieces for 50-60 minutes. The liquid phase, which contains fat, gut fragments, dissolved skin and abdominal epithelium, and dark pigments from these, is then decanted from the cleaned pieces of fish muscle.
Etter benseparering har loddemassen en sammensetning i gram pr. 100 gram tørrstoff som angitt i tabell 1. After bone separation, the solder mass has a composition in grams per 100 grams of dry matter as indicated in table 1.
Claims (6)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NO793448A NO793448L (en) | 1979-10-26 | 1979-10-26 | PROCEDURE FOR SEPARATION OF FAT, PIGMENTS AND INGESTIONS FROM FISHERY MATERIAL |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NO793448A NO793448L (en) | 1979-10-26 | 1979-10-26 | PROCEDURE FOR SEPARATION OF FAT, PIGMENTS AND INGESTIONS FROM FISHERY MATERIAL |
Publications (1)
Publication Number | Publication Date |
---|---|
NO793448L true NO793448L (en) | 1981-04-28 |
Family
ID=19885114
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO793448A NO793448L (en) | 1979-10-26 | 1979-10-26 | PROCEDURE FOR SEPARATION OF FAT, PIGMENTS AND INGESTIONS FROM FISHERY MATERIAL |
Country Status (1)
Country | Link |
---|---|
NO (1) | NO793448L (en) |
-
1979
- 1979-10-26 NO NO793448A patent/NO793448L/en unknown
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