WO2003024236A1 - Emballage de chair de poisson et processus de production de celui-ci - Google Patents

Emballage de chair de poisson et processus de production de celui-ci Download PDF

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Publication number
WO2003024236A1
WO2003024236A1 PCT/JP2002/009154 JP0209154W WO03024236A1 WO 2003024236 A1 WO2003024236 A1 WO 2003024236A1 JP 0209154 W JP0209154 W JP 0209154W WO 03024236 A1 WO03024236 A1 WO 03024236A1
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WO
WIPO (PCT)
Prior art keywords
fish meat
red
packaging material
packaging
red fish
Prior art date
Application number
PCT/JP2002/009154
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English (en)
Japanese (ja)
Inventor
Mikio Tanaka
Tsuyoshi Ayaki
Hiroki Kamata
Kazuhiko Hirose
Original Assignee
Kureha Chemical Industry Company, Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
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Application filed by Kureha Chemical Industry Company, Limited filed Critical Kureha Chemical Industry Company, Limited
Priority to JP2003528140A priority Critical patent/JP4268869B2/ja
Publication of WO2003024236A1 publication Critical patent/WO2003024236A1/fr

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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
    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants

Definitions

  • the present invention relates to a fish meat package in which red fish meat such as tuna and bonito, in particular, raw red fish meat divided into a shape such as a mouth-in is packaged with a plastic film, and a method for producing the same.
  • raw red fish meat whose body is fragile and easily deformed, in particular, divided into various shapes such as mouth-in, block, sac, cut, sashimi, etc., is transported while maintaining its shape and quality, It can be processed or consumed, and a useful fish meat package can be obtained.
  • Conventional technology such as mouth-in, block, sac, cut, sashimi, etc.
  • plastic film or paper is used as a protective material on the meat surface to prevent drying of the exposed meat surface and contamination by foreign substances and bacteria.
  • plastic film or paper is used as a protective material on the meat surface to prevent drying of the exposed meat surface and contamination by foreign substances and bacteria.
  • Specific examples include wrapping with a polyethylene film-poly-Shiyadani Bul film, tray wrap packaging in which fish is placed on a styrofoam tray and the upper part is covered with the film.
  • some types of packaging such as commercial tuna blocks, are simply covered with paper.
  • these packages cannot prevent oxidative deterioration during storage, especially oxidative discoloration of myoglobin contained in red fish meat, so if fish meat is refrigerated as described above, discoloration will occur and very short term The disadvantage is that it can only be applied to preservation.
  • red fish meat such as tuna and bonito
  • sashimi sashimi when processed into sashimi sashimi, is crushed and deformed at the corners, resulting in inferior appearance and reduced commercial value, so prevention of fish meat deformation is an important point.
  • the fillets of the above fish such as 'Hamachi-Thailand', are not a very serious problem when they are processed into sashimi.Because the fillet itself has a flat shape, it is necessary to consider the deformation during vacuum packaging. There is no.
  • Japanese Patent Application Laid-Open No. 63-232180 discloses a method in which a fish body is enclosed in a bag together with an edible natural water-absorbing substance and then vacuum-packaged.
  • Japanese Patent No. 2730497 discloses a method in which a tuna or a pri 'is put into a bag made of a crystalline resin film using a thermoplastic resin into which an antibacterial agent has been kneaded, and the bag is hermetically sealed. These methods may be effective in controlling fish drip and spoilage.
  • the oxygen gas barrier properties and strength required for packaging materials are not clear, often inappropriate improper control of the oxygen partial pressure rather promotes oxidative discoloration and the occurrence of pinholes during transportation. There is a problem that only the same effects as those of the above-described rubbing and tray wrap packaging can be obtained.
  • Japanese Patent Application Laid-Open No. 58-138336 discloses a method of storing red fish meat together with a deoxidizer in a non-breathable packaging material or an airtight container and storing at -20 ° C to 10 ° C.
  • this method requires extra space for storage and transportation due to the presence of head space in the package, and the gas insulation in the head space impairs the cooling efficiency of fish meat There is a problem.
  • the present invention has been made in order to solve the above-mentioned problems of the conventional transportation and processing of red fish meat, and it has been proposed to suppress the oxidation of the red fish meat containing myoglobin, thereby improving the excellent color tone of the red fish meat and the like.
  • the aim is to maintain quality and extend the shelf life.
  • the shape of the fish meat is not flat like a hamachi tie, but rather three-dimensional, and excessively compressing or deforming fragile red fish meat, which has a problem of corner deformation when processed into sashimi sashimi. It is an object of the present invention to provide a fish meat package that can be stored without performing. Further, it is an object of the present invention to provide a fish meat package which can enhance the cooling effect of fish meat, can confirm the fish meat surface in a production area, does not include unnecessary parts, and can reduce transportation costs.
  • raw red fish meat was dried with a plastic film under the following conditions: (a) 0 ° C drying conditions (drying conditions in the present invention are 0 to 10% (Meaning relative humidity conditions) oxygen gas permeability of 20 cmVm 2 ⁇ d ⁇ atm or less, (b) thickness of 20 ⁇ or more and 200 ⁇ or less, (c) cross-sectional area of film It has been found that the above object can be achieved by close packaging using a packaging material having a product of 5% tensile secant elasticity of 1600 mm or less.
  • the present invention relates to a fish meat package comprising at least red fish meat and a packaging material for packaging the red fish meat, wherein the red fish meat is tightly packaged with a packaging material having the following physical properties.
  • the packaging material is a plastic film
  • the oxygen gas permeability in the dry conditions of 0 ° C is not more than 20cm 3 / m 2 ⁇ d ⁇ atm
  • the thickness of the plastic film is not less than 20 ⁇ and not more than 200 m.
  • the product of the cross-sectional area of the plastic film and the elastic modulus of 2.5% bow I tension is not more than 1600 N.
  • the present invention relates to a method for producing a fish meat package comprising at least red fish meat, wherein red fish meat is tightly packed with a packaging material having the following physical properties, and a packaging material for packaging the red fish meat.
  • the packaging material is a plastic film and has an oxygen gas permeability of 20 cm 3 / m 2 ⁇ d ⁇ atm or less under dry conditions of 0 ° C.
  • the thickness of the plastic film is not less than 20 ⁇ and not more than 200 ⁇ .
  • the product of the cross-sectional area of the plastic film and the 2.5% tensile secant modulus is not more than 1600 mm.
  • the packaging material having the above physical properties, good handling properties and hermetic sealing properties are obtained when red fish meat is packaged, and the packaging material does not excessively compress the red fish meat. It can fit and prevent deformation of the corners of the package, which may be a problem in the appearance of the product. High durability against damage during handling such as transportation of the package can be obtained.
  • the red fish meat is immediately expressed by reduced myoglobin after tight packaging.
  • the color becomes dark red or reddish purple, which is maintained until the color is opened, and the oxidation of lipids contained in meat is suppressed.
  • myoglobin is oxidized to red in a few minutes to several hours due to the oxidization of myoglobin, and it is possible to restore the high quality state before packaging without deterioration such as oxidation odor.
  • the fish meat package of the present invention is suitably used when the red fish meat is any of mouth-in, block, sac, cut, and sashimi collected from skipjack or tuna.
  • the red fish meat is any of mouth-in, block, sac, cut, and sashimi collected from skipjack or tuna.
  • Adhesive packaging For this reason, vacuum packaging is desirable, and it is necessary that the red fish meat and the plastic film are in close contact with each other, but a water-absorbing substance may be inserted between the red fish meat and the packaging material.
  • the present invention also relates to a method for producing a fish meat package, which comprises tightly packaging red fish meat with the packaging material having the physical properties described above, and if necessary, tightly packaging with a water-absorbing substance interposed.
  • FIG. 1 is a perspective view of a package in which a tuna meat-in is vacuum-packaged using a bouch.
  • (1) shows the tuna meat mouth-in
  • (2) shows the heat seal
  • (3) shows the water absorbing sheet
  • (4) shows the plastic film.
  • FIG. 2 shows a perspective view of a package in which tuna meat blocks are deep-drawn and vacuum-packaged. 'In the figure, (1) shows a tuna block, (2) shows a plastic film (bottom material), (3) shows a plastic film (lid material), and (4) shows a water absorbing sheet.
  • the fish meat package of the present invention is tightly packed with at least red fish meat, and the tight packaging is such that the plastic film is evenly in contact with the red fish meat, there is no head space, and it is easily visible.
  • Vacuum packaging is preferred to achieve tight packaging.
  • red fish meat is placed in a bag-shaped (for example, a voucher) plastic film, and the bag is degassed by a nozzle-type degassing method and a complete chamber degassing method.
  • the inside can be evacuated, and the mouth can be sealed with a heat seal or aluminum clip. It is also possible to carry out deep-draw vacuum packaging using two plastic films without using preformed bags.
  • Vacuum packaging here refers to packaging in which food is placed in a packaging container and the pressure inside the container is sealed under the conditions of the food under the steam pressure or near reduced pressure. The pressure is less than lOTorr (1330 Pa).
  • the red fish meat to be packaged is made from mouth-in and fish from bonito tuna. Locks, saks, fillets, and sashimi are preferred, and these may be skinned or non-skinned.
  • the edible portion is raw red fish meat having a jelly strength of 300 g'cm or less, preferably 250 g ⁇ cm or less, more preferably 200 g ⁇ cm or less.
  • the jelly strength here is measured using a texture analyzer made by Stable Microsystems, UK at a speed of 6 cm / min with a spherical plunger with a diameter of 5 mm to a length of 5 cm, a width of 5 cm and a thickness of 2 cm.
  • the lean fish used in the present invention may be so-called natural tuna or skipjack, preferably caught in the sea, or farmed tuna.
  • the plastic film used for close-packing has an oxygen gas permeability of 20 cmVm 2 ⁇ d ⁇ atm or less, preferably 12 cm 3 / m 2 ⁇ d ⁇ atm or less, more preferably 7 cm, at a drying condition of 0 ° C. cmVm 2 ⁇ d.atm or less, most preferably 3 cm 3 / m 2 ⁇ d ⁇ atm or less.
  • oxygen gas permeability exceeds the above range, red fish meat is discolored (metaglobin of myoglobin) and lipid oxidation occurs, which is not preferable because the quality of the product is impaired.
  • the oxygen gas permeability was measured at 0 ° C and 0-10% RH using Mocon TM Oxytran Model 100 manufactured by Modern Controls Inc. in accordance with ASTM D3985-81. .
  • the thickness of the plastic film is not less than 20 ⁇ and not more than 200 ⁇ , preferably not more than 150 ⁇ . If the thickness is less than 20 ⁇ , the handling properties are poor, the strength of the packaging material cannot be maintained, and pinholes and tears occur during the transportation of the package, resulting in quality problems. On the other hand, if the thickness exceeds 200 m, the fitness to red fish meat will be impaired, dripping into the gaps will occur, and corners will be crushed due to decompression deformation.
  • the thickness of the plastic film specified here refers to the average thickness of the portion that is in contact with the red fish meat when the red fish meat is tightly packaged, and the thickness of the ear (remaining portion) of the package is Absent.
  • the hardness of the plastic film is also an important factor, and the hardness (N) here means the cross-sectional area of the plastic film [mm 2 ; The product of the test piece width (20 thighs) and the thickness (arm) in the width direction described above] and the 2.5 % tensile secant modulus (MPa or N / wake2). 2. 5 ° /.
  • the bow I tension secant elastic modulus was determined based on the tensile test method for plastic films and sheets (JIS K7127) by performing a tensile test at a speed of 10 thighs / minute on a test piece of 20 cm wide and 100 cm long. 2.
  • the tensile test is carried out in each of the MD direction (extrusion direction when producing the film: longitudinal direction) and the TD direction (direction perpendicular to the extrusion direction: lateral direction) of the plastic film as a test piece.
  • MD direction extentrusion direction when producing the film: longitudinal direction
  • TD direction direction perpendicular to the extrusion direction: lateral direction
  • the hardness of the packaging material is the larger of the measured values of the plastic film in the MD direction and the TD direction, and may be 1600 N or less, preferably 1200 N or less, and more preferably 900 N or less.
  • the packaging material has a hardness within the above range, it is possible to obtain a package that fits the red fish meat and suppresses deformation. If the hardness exceeds 1600 N, deformation occurs at the corners of the red fish meat, which is not preferable.
  • the thickness is not less than 20 Aim and not more than 200 m, preferably not more than 150 ⁇ , and the hardness of the packaging material is not more than 1600 mm, preferably Should be 1200 mm or less, more preferably 900 mm or less.
  • a plastic film suitable for a package of red fish meat can be obtained by using the above-mentioned materials. More specifically, it is more preferable that all the layers constituting the plastic film are stretched and oriented. By stretching, it is possible to obtain a film that is thin and soft with excellent fit to red fish meat, and that is strong enough to prevent pinholes during transportation and distribution. In the case of a film containing an unstretched layer, it is necessary to increase the thickness in order for all the constituent layers to exhibit the same strength as the stretch-oriented film, in which case the hardness of the packaging material increases. At the same time, the amount of plastic waste after the use of the film increases, which is inferior from the viewpoint of practicality and environmental protection as compared with a film in which all layers are oriented.
  • one composed of one or more materials is used.
  • a film in which two or more types of materials are laminated is used, and there is no particular limitation on the material, but polyester, nylon (nylon 6, nylon 66, nylon 12, a copolymer of nylon 6 and nylon 66, nylon 6) And nylon 12), polyethylene (low-density polyethylene, linear low-density polyethylene, ultra-low-density polyethylene, etc.), polypropylene, copolymer of ethylene and vinyl acetate, ionomer, polychlorinated vinyl, polychlorinated Vinylidene, a copolymer of ethylene and vinyl alcohol, and the like are used.
  • a film in which two or more types of materials are laminated they are manufactured by a co-extrusion method or a lamination method.
  • a laminated film provided with a vapor-deposited layer made of a metal compound, for example, a layer (deposited layer) made of acid silicate can also be used.
  • the packaging material is indicated from left to right in the direction from the outer layer to the inner layer, and / indicates lamination.
  • the resin names are VLDPE for ultra low density polyethylene, EVA for ethylene vinyl acetate copolymer, PVDC for polyvinylidene chloride, Ionomer for ionomer, LLDPE for linear low density polyethylene, and PET for polyester.
  • PP represents polypropylene
  • Ny represents nylon
  • EV0H represents an ethylene-butyl alcohol copolymer.
  • the numerical value at the right shoulder of the resin name indicates the thickness ( ⁇ ) of the resin (the same applies hereinafter).
  • a water-absorbing substance can be inserted between the red fish meat and the plastic film as a means for removing drip exuding from the red fish meat.
  • the drip exuded from the red fish meat along the pleats of the package is absorbed and removed by the water-absorbing substance, and the ⁇ of the package can be kept beautiful. It is possible.
  • red fish meat is accompanied by the skin or the inner wall of the abdominal cavity, this part generally has a large number of adherent bacteria, and there is a risk of contaminating other clean parts after packaging. By closely contacting the package in a state where it is applied to the inner wall of the abdominal cavity, the spread of bacteria in the package can be effectively suppressed.
  • the form of the water-absorbing substance is a film or sheet that is molded and used, and the material of the water-absorbing substance is not particularly limited. However, starch-based, cellulosic, polyacrylate-based, and polybutyl alcohol-based And synthetic resins such as polyatarylamide and polyoxetylene may be used alone or in combination. If a non-water-absorbing film, such as a perforated film, through which the drip can pass is laminated on the surface of the film or sheet of the water-absorbing substance that the red fish meat touches, the drip absorbed by the water-absorbing substance comes into direct contact with the red meat. It becomes difficult and it is desirable from a sanitary point of view.
  • the farmed tuna is immediately activated after landing, and chilled overnight (day 0 of landing).
  • the surface of the tuna skin is washed and disinfected, the head and internal organs are removed, and the fish are split into mouths or blocks.
  • 100-250 kg / tailed tuna is divided into several 5-30 kg skinned blocks or skinned mouths (the first day after landing).
  • FIG. 1 shows the thus obtained tuna meat package of the present invention.
  • a chamber complete vacuum packaging machine is used for vacuum packaging. That is, a water-absorbing substance is brought into close contact with the skin side of the skin-covered loin (1) in the form of a water-absorbing sheet (3) and molded into a bag.
  • Shipping information (origin, fish species, location, packaging date, etc.) is provided by printing or labeling the vacuum packaging film directly.
  • the red fish meat package is packed in a waterproof, heat-insulating cardboard box with the skin facing down and ice is filled in the gaps (secondary package) and shipped (2 days after landing) .
  • the goods In the case of shipment from abroad, the goods will be inspected upon arrival in Japan, and in the case of shipment from Japan, they will be shipped separately to distributors such as supermarkets and mass retailers, or to the restaurant industry. It is delivered to these companies mainly by refrigerated transport (3 days after landing).
  • This package of fish meat is opened at the receiving location, processed into sashimi fillets and sashimi, placed in a plastic tray, wrapped and packaged, and affixed with a product information label based on the shipping information, and displayed at the store. And provided to consumers (4 days after landing). .
  • the method for producing a fish meat package according to the present invention is performed on the second day of the above step.
  • fish meat packaging formed by molding red fish meat into a mouth-in or block or other shape, and tightly packaging with a packaging material having the following physical properties, in particular, vacuum packaging and packaging at least the red fish meat and the packaging material for packaging the red fish meat. Manufacture the body.
  • the packaging material is a plastic film and has an oxygen gas permeability of 20 cm 3 / m 2 ⁇ d ⁇ atm or less under dry conditions of 0 ° C.
  • the thickness of the plastic film is not less than 20 ⁇ and not more than 200 ⁇ .
  • the product of the cross-sectional area of the plastic film and the 2.5% tensile secant modulus is 1600.
  • a water-absorbing substance may be inserted between the red fish meat and the packaging material.
  • the methionization rate was determined by Bito's method (Tsuneyuki Saito, Hitoshi Uchiyama, Shigeru Umemoto, Shunji Kawabata, eds., Ed.
  • the oxide value (P0V) was measured by the standard fat and oil analysis test method (edited by the Japan Oil Chemists' Society, “Standard fat and oil analysis method”, 2.4.12-86 (1986)).
  • the smell and overall evaluation were as excellent as a product, showing the same raw material as the raw material before packaging by three panelists. None: poor, slightly degraded, problematic as a product, ⁇ ⁇ : deteriorated, unsuitable as a product, X: the result of the three most evaluated criteria (Example 25)
  • Raw yellowfin tuna (jelly strength 88 g.cm), raw bluefin tuna (jelly strength 170 gcm), semi-frozen mouth tuna (jelly strength 370 g ⁇ cm), frozen bluefin tuna (jelly 2286 g-cm)
  • Approximately 3 kg of natural tuna block is made from plastic film with various characteristics and made into a bag 40 cm wide x 40 cm long. And packed in vacuum. Table 3 shows the results of evaluation of the appearance at that time, particularly the degree of deformation of the fish meat block.
  • VLDPE 3 I EVA 22 / PVDC 7 / EVA 15 / lonomer 10
  • EVA 16 I PVDC 5 I L1DPE 32
  • EVA 9
  • VLDPE Polyethyles of evil degree
  • EVA Ethylene vinyl acetate copolymer
  • PVDC Polyvinylidene chloride
  • lonomer Ionoma
  • LLDPE 3 ⁇ 4J shell-like ⁇ 6 ° polyethylene
  • PET polyester
  • Ny nylon
  • EV0H ethylene-butyl alcohol copolymer
  • PE polyethylene
  • EM ethylene-acrylic copolymer
  • a water-absorbing sheet (Red Keeper (manufactured by Showa Denko Plastic Products Co., Ltd.) was applied to the skin side of a block with skin of about 3 kg cut out from the mouth of the bluefin tuna, and vacuum-packed using the packaging material shown in Table 4.
  • the drip status and bacterial count were evaluated after storage for 7 days at 0 ° C. The results are shown in Table 4.
  • the drip conditions were evaluated as ⁇ when there was little drip, ⁇ when there was no problem on the outside I, ⁇ when there was a lot of drips and there was a problem in appearance, and X when there was much drip. Also, number of bacteria, wipe the adhering bacteria per about 100 cm 2 edible portion is obtained by measuring the number of colonies after 2 days of culture at 30 ° C in the pour plate method (standard agar). Table 4
  • packaging material A is N value 490 N
  • packaging material B and C are. Both N value is 960 N
  • oxygen gas permeability packaging material A is 3 cmVm 2 ⁇ d ⁇ atm
  • packaging material B And C were both less than 1 cm 3 / m 2 ⁇ d ⁇ atm.
  • the present invention relates to a fish meat package closely packed with a specific plastic film packaging material and a method for producing the same.
  • a specific plastic film packaging material In particular, since discoloration and deformation of red fish meat such as bonito and tuna are prevented for a long period of time, storage ⁇ Suitable for distribution.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

La présente invention concerne un emballage de chair de poisson dans lequel de la chair rouge de poisson, etc. est étroitement enveloppée, le matériau de cet emballage étant constitué d'un film de plastique. Comme le matériau utilisé pour cet emballage est fabriqué dans un film de plastique qui possède, dans des conditions de faible humidité (humidité relative : 0 à 10%) et de température de 00 C, une perméabilité à l'oxygène de 20 cm3/m2 d atm, une épaisseur de 20 νm à 200 νm et un module d'élasticité en traction de sécante d'aire de section *2,5%) de 1600 N au plus, il est efficace pour empêcher la chair rouge de poissons telle que celle du demi-bec blanc ou que celle du thon de se décolorer ou de se déformer.
PCT/JP2002/009154 2001-09-13 2002-09-09 Emballage de chair de poisson et processus de production de celui-ci WO2003024236A1 (fr)

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JP2003528140A JP4268869B2 (ja) 2001-09-13 2002-09-09 魚肉包装体およびその製造方法

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JP2001-278155 2001-09-13
JP2001278155 2001-09-13

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JP2011178432A (ja) * 2010-03-01 2011-09-15 Kinsei Seishi Kk 食品包装体
CN104925374A (zh) * 2015-05-21 2015-09-23 浙江海洋学院 一种纳米复合膜用于抗菌隔离包装的用途
JP2016540702A (ja) * 2013-11-06 2016-12-28 ザ プロクター アンド ギャンブル カンパニー 短い貯蔵寿命の製品と共に使用するための可撓性容器、及び可撓性容器の流通を促進するための方法
JP6198182B1 (ja) * 2016-12-09 2017-09-20 三菱瓦斯化学株式会社 多層体、包装容器、及び食品の保存方法
WO2020026982A1 (fr) * 2018-08-03 2020-02-06 株式会社モウイジャパン Thon cru vieilli et son procédé de production
CN112261878A (zh) * 2017-12-15 2021-01-22 日本水产株式会社 新鲜金枪鱼肉包装品、新鲜金枪鱼肉包装品的制造方法、新鲜金枪鱼肉块的变色抑制方法、新鲜金枪鱼肉块以及新鲜金枪鱼肉块的提供方法

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JP7023027B1 (ja) 2021-05-24 2022-02-21 赤城水産株式会社 真空包装されたミオグロビン含有赤身魚肉の加工食品の冷凍保存中の色調保持性を検査する方法、及び、真空包装されたミオグロビン含有赤身魚肉の加工食品の製造方法

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JPS58138336A (ja) * 1982-02-09 1983-08-17 Mitsubishi Gas Chem Co Inc 赤身魚肉の保存方法
JPS63232180A (ja) * 1987-03-18 1988-09-28 有限会社　山本食品研究所 魚の真空包装方法
JPH0811895A (ja) * 1994-06-30 1996-01-16 Kureha Plast Kk 鮮魚包装袋

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JPS63232180A (ja) * 1987-03-18 1988-09-28 有限会社　山本食品研究所 魚の真空包装方法
JPH0811895A (ja) * 1994-06-30 1996-01-16 Kureha Plast Kk 鮮魚包装袋

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JP2011178432A (ja) * 2010-03-01 2011-09-15 Kinsei Seishi Kk 食品包装体
JP2016540702A (ja) * 2013-11-06 2016-12-28 ザ プロクター アンド ギャンブル カンパニー 短い貯蔵寿命の製品と共に使用するための可撓性容器、及び可撓性容器の流通を促進するための方法
CN104925374A (zh) * 2015-05-21 2015-09-23 浙江海洋学院 一种纳米复合膜用于抗菌隔离包装的用途
JP6198182B1 (ja) * 2016-12-09 2017-09-20 三菱瓦斯化学株式会社 多層体、包装容器、及び食品の保存方法
WO2018105274A1 (fr) * 2016-12-09 2018-06-14 三菱瓦斯化学株式会社 Corps multicouche, récipient d'emballage et procédé de conservation d'aliments
JP2018094760A (ja) * 2016-12-09 2018-06-21 三菱瓦斯化学株式会社 多層体、包装容器、及び食品の保存方法
US11325360B2 (en) 2016-12-09 2022-05-10 Mitsubishi Gas Chemical Company, Inc. Multilayer body, packaging container, and food storing method
CN112261878A (zh) * 2017-12-15 2021-01-22 日本水产株式会社 新鲜金枪鱼肉包装品、新鲜金枪鱼肉包装品的制造方法、新鲜金枪鱼肉块的变色抑制方法、新鲜金枪鱼肉块以及新鲜金枪鱼肉块的提供方法
EP3725166A4 (fr) * 2017-12-15 2021-07-28 Nippon Suisan Kaisha, Ltd. Chair de thon fraîche emballée, procédé de production de chair de thon fraîche emballée, procédé empêchant la décoloration d'une tranche de thon frais, tranche de thon frais, et procédé de fourniture de tranche de thon frais
WO2020026982A1 (fr) * 2018-08-03 2020-02-06 株式会社モウイジャパン Thon cru vieilli et son procédé de production
JP2020018275A (ja) * 2018-08-03 2020-02-06 株式会社モウイジャパン 熟成生マグロ及びその製法
JP7286281B2 (ja) 2018-08-03 2023-06-05 株式会社モウイジャパン 熟成生マグロ及びその製法

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