WO2009014175A1 - 筋肉タンパク質変性抑制剤、魚肉由来すり身用添加剤、これらを添加した魚肉由来すり身および製造方法 - Google Patents

筋肉タンパク質変性抑制剤、魚肉由来すり身用添加剤、これらを添加した魚肉由来すり身および製造方法 Download PDF

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Publication number
WO2009014175A1
WO2009014175A1 PCT/JP2008/063279 JP2008063279W WO2009014175A1 WO 2009014175 A1 WO2009014175 A1 WO 2009014175A1 JP 2008063279 W JP2008063279 W JP 2008063279W WO 2009014175 A1 WO2009014175 A1 WO 2009014175A1
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WO
WIPO (PCT)
Prior art keywords
meat
same
fish meat
origin
muscular
Prior art date
Application number
PCT/JP2008/063279
Other languages
English (en)
French (fr)
Inventor
Koichi Kuwahara
Kunihiko Konno
Original Assignee
Nagasaki Prefectural Government
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
Publication date
Application filed by Nagasaki Prefectural Government filed Critical Nagasaki Prefectural Government
Priority to CA2694217A priority Critical patent/CA2694217A1/en
Priority to US12/452,782 priority patent/US20100119655A1/en
Publication of WO2009014175A1 publication Critical patent/WO2009014175A1/ja

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fish Paste Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

【課題】　魚肉由来の筋肉タンパク質の熱変性や凍結変性に優れた効果を有することから添加量が微量で足り、溶液ではほとんど無味であって、食品添加物として従来より認められ、かつサプリメント成分として多用される等健康機能性を有した、人体にも安全な筋肉タンパク質変性抑制剤を提供する。 【解決手段】　本発明に係る筋肉タンパク質変性抑制剤の特徴は、クエン酸塩を有効成分として含んでなり、魚肉由来筋肉タンパク質の熱変性および／または凍結変性を抑制する点にある。
PCT/JP2008/063279 2007-07-25 2008-07-24 筋肉タンパク質変性抑制剤、魚肉由来すり身用添加剤、これらを添加した魚肉由来すり身および製造方法 WO2009014175A1 (ja)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CA2694217A CA2694217A1 (en) 2007-07-25 2008-07-24 Muscular protein denaturation inhibitor, additive for a fish meat-origin ground meat, fish meat-origin ground meat containing the same and method of producing the same
US12/452,782 US20100119655A1 (en) 2007-07-25 2008-07-24 Muscular protein denaturation inhibitor, additive for a fish meat-origin ground meat, fish meat-origin ground meat containing the same and method of producing the same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007-193221 2007-07-25
JP2007193221A JP4621834B2 (ja) 2007-07-25 2007-07-25 魚肉を原料とした練り製品の製造方法

Publications (1)

Publication Number Publication Date
WO2009014175A1 true WO2009014175A1 (ja) 2009-01-29

Family

ID=40281423

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/063279 WO2009014175A1 (ja) 2007-07-25 2008-07-24 筋肉タンパク質変性抑制剤、魚肉由来すり身用添加剤、これらを添加した魚肉由来すり身および製造方法

Country Status (4)

Country Link
US (1) US20100119655A1 (ja)
JP (1) JP4621834B2 (ja)
CA (1) CA2694217A1 (ja)
WO (1) WO2009014175A1 (ja)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015015010A1 (en) * 2013-08-02 2015-02-05 Koninklijke Philips N.V. Apparatus and method for controlling food temperature
CN109535240B (zh) * 2018-11-02 2022-05-20 广东海洋大学 一种改善鱼肉肌球蛋白性能的方法
CN109553676A (zh) * 2018-11-02 2019-04-02 广东海洋大学 一种抑制鱼肉肌球蛋白热变性聚集的方法
JP7126274B2 (ja) * 2020-09-15 2022-08-26 株式会社鈴廣蒲鉾本店 冷凍すり身の製造方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62130667A (ja) * 1985-11-29 1987-06-12 Ueno Seiyaku Kk 冷凍すり身の製造法
JPH03247260A (ja) * 1990-02-26 1991-11-05 Hokkaido Reishiyoku Kk 加工用魚肉素材及びその製造法
JP2007209239A (ja) * 2006-02-08 2007-08-23 Kochi Univ 食品材料の製造方法
JP2008022710A (ja) * 2006-07-18 2008-02-07 Tokyo Univ Of Marine Science & Technology 冷凍すり身の製造方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5137746A (en) * 1985-11-29 1992-08-11 Ueno Seiyaku Kabushiki Kaisha Production of frozen surimi
JP2619678B2 (ja) * 1988-03-29 1997-06-11 東和化成工業株式会社 冷凍すり身添加用品質改良剤及びそれを用いた冷凍すり身の製造方法
JP2000262252A (ja) * 1999-01-11 2000-09-26 Aoba Kasei Kk タンパク質変性抑制剤、冷凍変性が抑制された擂潰食肉およびその製造方法ならびに練り製品の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62130667A (ja) * 1985-11-29 1987-06-12 Ueno Seiyaku Kk 冷凍すり身の製造法
JPH03247260A (ja) * 1990-02-26 1991-11-05 Hokkaido Reishiyoku Kk 加工用魚肉素材及びその製造法
JP2007209239A (ja) * 2006-02-08 2007-08-23 Kochi Univ 食品材料の製造方法
JP2008022710A (ja) * 2006-07-18 2008-02-07 Tokyo Univ Of Marine Science & Technology 冷凍すり身の製造方法

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
HOKE M.E. ETA L.: "Stability of Washed Frozen Mince from Channel Catfish Frames", JOURNAL OF FOOD SCIENCE, vol. 65, no. 6, September 2000 (2000-09-01), pages 1083 - 1086 *
ICHIOKA N.: "Sake Kakohin no Hinshitsu Teika Yokusei -Taishoku Yokusei to Shosei Go no Yawarakasa Iji-", TOPPU FUDO TEKUNO FOKASU, no. 6, 6 July 2004 (2004-07-06), pages 28 - 34 *
KRUEGER D.J. ET AL.: "Effect of Chemical Additives on Toughening of Fillets of Frozen Alaska Pollack", JOURNAL OF FOOD SCIENCE, vol. 54, no. 5, September 1989 (1989-09-01), pages 1101 - 1106 *
NOGUCHI S. ETAL.: "Studies on the Control of Denaturation of Fish Muscle Proteins during Frozen Storage. V. Technological Application of Cryoprotective Substances on the Frozen Minced Fish Meat", BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, vol. 41, no. 7, 1975, pages 779 - 786 *
SALLAM K.I.: "Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon", FOOD CONTROL, vol. 18, no. 5, May 2007 (2007-05-01), pages 566 - 575 *

Also Published As

Publication number Publication date
JP2009027947A (ja) 2009-02-12
JP4621834B2 (ja) 2011-01-26
US20100119655A1 (en) 2010-05-13
CA2694217A1 (en) 2009-01-29

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