JPH0223828A - Method for treating fishes and shellfishes - Google Patents

Abstract

PURPOSE:To obtain high-quality fishes and shellfishes of softened and aged meat quality improved in hardness of meat, tastiness, odor, etc., by applying electric stimulation to the fishes and shellfishes with high freshness. CONSTITUTION:A DC or AC voltage is applied to live fishes and shellfishes, such as tuna, swordfish, bonito or sea bream, as follows, preferably 0.01-50V for, e.g., live fishes or shellfishes just after landing or the fishes or shellfishes after instant killing, preferably 50-600V for the fishes or shellfishes in the form of round or dress and preferably 600-4000V for fish bodies in the form of fillet. Thereby, the objective fishes or shellfishes are obtained.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention is a processing method for seafood that softens the flesh of highly fresh seafood by applying a voltage to it, thereby promoting the ripening of the flesh. Regarding the method.

[Conventional technology]

It is generally known that the freshness of seafood changes much faster after death than livestock meat, but in recent years, with the development of air transport technology and rapid freezing technology, consumers have been able to purchase highly fresh seafood. Now you can buy fresh seafood and eat fresh seafood.

[Problem to be solved by the invention] However, some fish and shellfish have large shapes or have relatively high water temperatures, and some of these fish and shellfish change slowly after death, and Some fish species require a long time to complete the change. As a result, fish and shellfish that change slowly after death and have a short time elapsed after being caught (hereinafter referred to as "highly fresh") have started to have new problems, such as their flesh being hard and lacking in flavor. Ta.

On the other hand, as a method to soften meat quality and improve taste,
Conventional method of applying electrical stimulation to livestock meat ([Meat Science J
Vol. 22 No. 2 p145-165), or a method in which electrical stimulation is applied to poultry to exclude the ripening step in processing (Japanese Patent Application Laid-open No. 17647/1983).

However, even if these methods are applied to fish and shellfish as they are to livestock meat, it is not always possible to age the fish and shellfish well.

In addition, the body fluids or blood components of seafood contain, for example, lipids, various metal ions, various enzymes, hemoglobin, and hemoglobin, but these components are not only unnecessary for maintaining the quality of seafood, but are It has a negative effect on the meat quality and is greatly involved in the deterioration of the quality of seafood after death. Therefore, it is desirable to remove such components as much as possible before distribution and storage, but there is currently little research into techniques for effectively removing body fluids, blood, etc. from seafood.

Therefore, the purpose of the present invention is to soften the flesh of seafood,
An object of the present invention is to provide a method for processing seafood that promotes the ripening of meat quality. It is also an object of the present inventors to provide a method for effectively removing body fluids, blood, etc. from seafood. It was discovered that the flesh quality of seafood can be moderately softened by applying electrical stimulation to the seafood. Furthermore, it has been found that when seafood subjected to electrical stimulation is immediately killed at the beginning of the story (or at the beginning of the story), exsanguination of blood from that part becomes easier.

The present invention has been made based on the above findings, and has achieved the above object by providing a method for processing seafood, which is characterized by applying electrical stimulation to seafood to soften its flesh. .

[Function] In the seafood processing method of the present invention, when a voltage (electrical stimulation) is applied to the seafood, its flesh becomes soft, and when the seafood to which the voltage is applied is placed at the beginning of the conversation, odor is easily released from that part. be exposed.

Hereinafter, the seafood processing method of the present invention will be explained.

Examples of suitable seafood to which the seafood processing method of the present invention is applied include tuna, marlin, casio, sea bream, horse mackerel, yellowtail, flounder, cod, salmon, ray, shark, eel,
Examples include carp, squid, octopus, shrimp, lobster, and crab. However, for fish species such as mackerel, sardines, and herring whose freshness changes rapidly after death, there is almost no need to apply electrical stimulation, and for fish species such as hairtail, croaker, eso, and whitebait, the effect of electrical stimulation is low.

In the seafood processing method of the present invention, the applied voltage is 0.
．． 01 to 40'00V. If the voltage is less than 0.01 V, it is too low for electrical stimulation of seafood and has no effect on softening the meat, and if it exceeds 4000 V, it is not preferable from the standpoint of device safety.

Further, the voltage to be loaded may be either alternating current or direct current.

In the seafood processing method of the present invention, in order to process live seafood immediately after landing or immediately killed,
It is preferable to load a low voltage of o, oi to 50V,
To process fish bodies in round or dress form,
A voltage of 50 to 600 V is preferable, and a voltage of 6 to 600 V is preferable for processing fish in the form of fillets, dresses, or rounds.
00-401) OV high voltage is preferred. Seafood with a high degree of freshness is preferable, such as seafood that has just been caught or immediately killed, and when a voltage is applied to highly fresh seafood, ripening can be accelerated in a short period of time. Fish and shellfish that have been caught for a short period of time, that is, during a period of extremely high freshness, are subjected to electrical stimulation of 4A to moderately soften the flesh and become tender, producing delicious seafood meat. You can eat it. If the fish and shellfish that have been subjected to fL voltage (electrical stimulation) are not placed at the beginning of the conversation, exsanguination is facilitated by immediately killing them at the beginning of the conversation or by placing them at the beginning of the conversation. The voltage value in the case of direct and alternating current is the effective voltage value.

Further, in the method for processing seafood of the present invention, the seafood is processed by applying a voltage at a temperature of 0 to 32"C, more preferably at a temperature of 0 to 25"C.

If a voltage is applied at a temperature exceeding 32°C, proteins will denature, promoting the proliferation of bacteria that adhere to the carp or skin, producing a foul odor such as a putrid odor, and causing discoloration or discoloration of the meat. be.

Furthermore, in the seafood processing method of the present invention, the time for applying voltage is preferably 20 seconds or more, more preferably 60 seconds or more.

〔Example〕

Example 1 Immediately after killing a live eel, electrodes were connected to the head and tail, and a voltage of 40 V was applied at room temperature of 16° C. for 1 to 3 minutes at varying times as shown in the table below. The eel to which voltage was applied was opened into three pieces and subjected to sensory evaluation.

As a method of evaluating meat quality, attempts were made to measure the indentation strength of meat during plunging and the tensile strength of thinly sliced meat using a rheometer, but none of these evaluation methods Unlike the previous case, the measurement error was large and the reproducibility was poor. Therefore, sensory evaluation by experienced panelists was adopted as the meat quality evaluation method.

As a result, as shown in the table below, a voltage of 91. After doing this, I found that the flesh became softer and the color became whiter.

Example 2 A voltage of 700 μ was applied to a live rabbit at 18°C for 0 to 3 minutes, varying the time as shown in the table below, and then at 30°C for 20 minutes.
Freeze quickly for minutes. After storing the eel at 20° C. for 3 days, it was thawed under running water, cut into three pieces, and the sensory evaluation of the meat quality was performed in the same manner as in Example 1.

As a result, the eel loaded with voltage as shown in the table below,
It was found that the eel became softer as the voltage load time increased.Furthermore, when eel was frozen immediately after being killed immediately, its meat was very hard and had an unfavorable texture when grilled or boiled.

Next, for each of the four eel specimens mentioned above, kabayaki was actually produced as a prototype, and a sensory evaluation was performed.

As a result, the eel loaded with voltage as shown in the table below,
It was found that as the voltage load time increased, the texture became softer and the flavor was gradually imparted.

Example 3 Live cultured red sea bream (3 years old) was livened as usual,
After refrigerated storage as shown in the table below, electrodes were connected to the head and tail of each cultured red sea bream and a voltage of 40V was applied for 1 minute at 20'C. A sensory evaluation was conducted in the same manner as in Example 2 using the cultured red sea bream to which a voltage was applied as sashimi.

As a result, as shown in the table below, it was found that even in cultured red sea bream, as in Example 1.2, the meat quality was soft and flavor was imparted by applying a voltage.

Loaded for seconds. The lobster was frozen at -25°C and stored for 10 days, then thawed and subjected to sensory evaluation of meat quality.

As a result, as shown in the table below, it was found that the meat quality of the lobster became soft and taste was imparted, similar to Examples 1 to 3 above.

In addition, the live cultured red sea bream is stored in ice water and blood is exsanguinated from the head and tail, but the fish subjected to a voltage load are
It was found that a considerable amount of blood was released from the fish body at the time of exsanguination.

Example 4 After landing a live lobster, electrodes were inserted into the tip of the head and tail, and a voltage of 40V was applied at 10'C for 60 minutes.Example 5 Squid (pine squid) frozen at 25℃ was sufficiently thawed. After that, a voltage of 2000V was applied for 60 seconds at 2°C. When the squid to which a voltage was applied was used as sashimi and subjected to sensory evaluation, it was found that the squid showed the same results as in each of the above examples (see the table below).

Flesh quality of raw sashimi Example 6 Electrodes were connected to the head and tail of the tuna immediately after it was caught, and the
The voltage was applied at different times as shown in the table below within the range of ~3 minutes. The processing temperature at this time differed slightly depending on the part of the meat, but the processing temperature for all parts was within the range of 20 to 27°C. A portion of the tuna on its back was eaten as sashimi, and a sensory evaluation was performed.

In addition, the remaining portion was quickly frozen at -40°C, stored at -30°C for 8 days, thawed and eaten as sashimi with the back facing for sensory evaluation.

As a result, as shown in the following tables, it was found that the same results as those of the above-mentioned Examples were obtained. It was also found that blood exsanguination was promoted by applying voltage.

Flesh quality of frozen and thawed tuna sashimi Next, the tuna meat was cut into small strips, packed in cans, sealed under vacuum, and sterilized at 120° C. for 130 minutes to produce canned goods.

After storing the canned food at room temperature for 6 months, the can was opened and subjected to sensory evaluation.

As a result, it was found that even when canned, the tuna meat subjected to a voltage load had good texture and flavor as shown in the following tables.

By adding this, it is possible to artificially control the quality of the meat, especially the firmness, flavor, and flavor of the meat.
Odor etc. are significantly improved, and high-quality products can be obtained.

Patent applicant: Taiyo Fisheries Co., Ltd. 〔Effect of the invention〕

Claims (5)

[Claims] (1) A method for processing seafood, characterized by applying electrical stimulation to the seafood to soften the flesh. (2) The method for processing seafood according to claim (1), characterized in that a voltage of 0.01 to 4000 V is applied to the highly fresh seafood. (3) The method for processing seafood according to claim (1) or (2), wherein a voltage is applied to the live seafood after landing the seafood. (4) The method for processing seafood according to claim 1 or 2, wherein a voltage is applied to the seafood immediately after the seafood is immediately killed. (5) The seafood processing method according to any one of claims (1) to (4), characterized in that a voltage is applied to the seafood at a temperature of 0 to 32°C.