JPH0367539A - Preservative of fresh aquatic product - Google Patents

Abstract

PURPOSE:To obtain the subject preservative preventing discoloration and suppressing deterioration of quality of fresh aquatic product in frozen preserving, containing chlorate, etc., iron powder, etc., and specific compound such as ferric oxide. CONSTITUTION:The aimed preservative contains (A) at least one selected from chlorate, chlorite and hypochlorite, (B) iron powder and (C) at least one selected from ferric oxide, cobalt oxide, nickel oxide, zinc oxide, titanium oxide, zirconium oxide, germanium oxide, copper oxide, silver oxide and manganese oxide.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention provides a fresh marine product preservative for maintaining the freshness of fresh marine products, especially for preventing discoloration, when the raw marine products are stored in a refrigerator or the like. Regarding.

(Prior Art) The body color of marine products generally changes rapidly after death. This is related to a decrease in freshness and leads to a decrease in product value.
Preventing discoloration of marine products has become an important issue. Discoloration is a problem for a wide variety of marine products, but typical examples include crustaceans such as shrimp and crabs, so-called red fish such as red sea bream, menuke, and gurnard, white fish such as cod and flounder, tuna meat, and bonito meat. , sardines, mackerel, squid, and hatchet. For example, raw crustaceans such as shrimp and crabs tend to turn black after being caught, which significantly reduces their commercial value. Blackening occurs mainly on the head of shrimp, and on the leg joints of crabs. This black discoloration occurs when tyrosine in the body undergoes the action of oxidizing enzymes such as tyrosinase in the presence of oxygen.
This is to ultimately produce a black melanin polymer.

Therefore, blackening can be suppressed by inactivating the enzyme by heating or stopping enzyme activity by freezing. However, these methods cannot of course be used when distributing the raw material.

As a way to prevent blackening in the raw state, I would like to mention the following:
Since tyrosinase is inactivated at pl+5 or less, a method of immersing it in an organic acid such as citric acid is known. A method of immersing the product in an aqueous solution of sodium bisulfite is also known, but both methods are insufficiently effective, and the latter method in particular has problems with the residual 30W regulation. In reality, there is currently no effective method other than to shorten the time from fishing to reaching consumers as much as possible.

The red color of red sea bream and other red sea bream comes from red carotenoid pigments. This carotenoid is easily oxidized, thereby causing discoloration. For this reason, for example, immersion in a reducing sodium ascorbate solution or addition of an antioxidant has been carried out, but chemical treatment may not be preferable, and the effects cannot be said to be sufficient.

In addition, globin, which has a bright red color like tuna meat, is oxidized and turns into meth, which has a brown color. In addition, browning substances may be produced when the lipids in fish meat, such as sardines and mackerel, are oxidized.

As mentioned above, discoloration of fresh seafood is often caused by oxidation due to oxygen, and therefore the use of oxygen scavengers has also been proposed. However, current oxygen scavengers have low oxygen scavenging ability at low temperatures under refrigerated conditions, and even if discoloration can be prevented by simply removing oxygen, there are problems with overall freshness preservation. was desired.

(Problem to be solved by the invention) As in the above example, when fresh seafood is distributed in its raw state, even if it is refrigerated by water cooling, it will only last for one or two days; It will change color over time. Therefore, if transportation is delayed, the value of the product will drop significantly. Of course, transportation from remote locations, which requires several days, is often impossible under the present circumstances.

Therefore, an object of the present invention is to provide a preservative for suppressing the above-mentioned deterioration in the freshness of fresh seafood, particularly for preventing discoloration of the body color.

(Means for Solving Problem 1) Against this background, the present inventors investigated preservatives for fresh marine products, and found that when preserving fresh marine products,
When the marine product is sealed and stored in a container containing at least one selected from chlorate, chlorite, or hypochlorite and iron powder, and a preservative containing a specific oxide, It has been found that discoloration of marine products is prevented and overall freshness is maintained.

The feature of the present invention is that the preservative mentioned above is basically an oxygen scavenger, but it has excellent oxygen scavenging ability at low temperatures and maintains freshness by inhibiting spoilage and mold. It was recognized that this is an unprecedented composition with functional properties.

In fact, when this preservative was made to coexist with fresh seafood, it was found that the oxygen concentration in the storage atmosphere was reduced, preventing discoloration, and at the same time maintaining overall freshness, and the present invention was completed. This is what I came to do.

The present invention will be explained in detail below.

The present invention contains at least one selected from chlorate, chlorite, or hypochlorite and iron powder, and further contains ferric oxide, cobalt oxide, nickel oxide, zinc oxide, titanium oxide, and zirconium oxide. , germanium oxide, copper oxide,
The present invention relates to a fresh marine product preservative characterized by containing at least one selected from silver oxide and manganese oxide.

The chlorate, chlorite, and hypochlorite used in the present invention are not particularly limited, but preferred examples include alkali metal salts and alkaline earth metal salts. The ratio of these compounds to iron powder is arbitrary, but preferably 1 part by weight to 100 parts by weight of iron powder.
~50 parts by weight, more preferably 5 to 30 parts by weight.

Ferric oxide, cobalt oxide, nickel oxide, zinc oxide,
The ratio of titanium oxide, zirconium oxide, germanium oxide, copper oxide, silver oxide, and manganese oxide to iron powder is also arbitrary, but is preferably 5 to 9 parts by weight per 100 parts by weight of iron powder.
The amount is preferably 0 parts by weight, more preferably 5 to 60 parts by weight.

The method for preparing the preservative of the present invention is not particularly limited, but a method of uniformly mixing the preservative in powder form is preferred because it is simple.

The preservative of the present invention can be further supported on or mixed with a commonly used porous carrier.

Preferred carriers include silica, alumina, silica alumina, zeolite, diatomaceous earth, talc, activated clay, Kanuma clay, clay minerals, activated carbon, etc., but are not limited to these preservatives. As with other oxygen scavengers based on iron powder, the rate of oxygen removal is accelerated by the presence of moisture. Moisture is often coexisting under normal storage conditions of fresh seafood, so it is not particularly necessary in such cases. However, depending on the case, the above-mentioned carrier or water-absorbing polymer containing water may coexist.

As mentioned above, this preservative has excellent oxygen scavenging activity at low temperatures, and is also effective in preserving the overall freshness of fresh seafood, such as inhibiting spoilage, and even when discoloration is not due to oxidation. It is different from ordinary oxygen scavengers because it has a discoloration prevention effect.

When using the preservative of the present invention, fresh seafood is stored in a sealed container together with the preservative of the present invention (usually used in a breathable bag).

At that time, although there is no particular limitation on the amount of the preservative of the present invention to be used,
The oxygen concentration of the storage atmosphere is preferably 0.5 to 5 vol.
%, more preferably 0.5 to 3 vol.

Usage to be kept within % range! In other words, if the oxygen concentration is above this range, it is difficult to completely prevent discoloration, and if the oxygen concentration is below that range, the production of anaerobic bacteria may become a problem.

Furthermore, as mentioned above, since the speed of discoloration is fast, it is preferable to adjust the oxygen concentration range and make the time to reach the oxygen concentration range as fast as possible.
Since it varies depending on the target marine product, it cannot be determined generally, but within 24 hours is appropriate.

In addition, the container used is not particularly limited as long as it is highly airtight; in general, a foamed polystyrene box may be used.
Other ordinary plastic barrier films or containers can be used.

When using the preservative of the present invention, the temperature at which fresh seafood is stored is preferably a low temperature within a range that does not freeze. Usually, preferable results can be obtained by cooling with water or refrigerating in a refrigerator. This is because the preservative of the present invention is intended to preserve marine products in a raw state, but of course it is possible to apply the preservative of the present invention even under freezing conditions, and a corresponding effect can be expected. be able to.

Note that the preservative of the present invention is effective for all fresh marine products in which discoloration is a problem. Specifically, it prevents blackening and fading of crustaceans such as shrimp and crabs, prevents fading or blackening of red foods such as red sea bream and red bream, prevents discoloration of tuna meat and fried meat, prevents browning of white fish, sardines, mackerel, etc. Examples include, but are not limited to, preventing discoloration of food, preventing browning of scallops, etc., and maintaining quality of sea urchins, cod roe, etc. In addition to preventing discoloration, it is also effective in preserving freshness such as preventing spoilage. This is not limited to marine products that change color.

(Examples) Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by these Examples.

Example 1 Sakata shrimp caught off the coast of Noto were soaked in a large amount of ice water,
After leaving for about 4 hours, the 10 animals were placed in a breathable repellent filled with 10 g of a composition (preservative) consisting of 300 parts of iron powder, 30 parts of calcium hypochlorite, 20 parts of ferric oxide, and 50 parts of activated carbon. It was sealed in a 50 micron thick OPP film with an aqueous bag and stored at 0°C. the result,
Even after 4 days, almost no blackening was observed on the head or feet.
The body color also remained pink. On the other hand, when the same test was carried out without using the above-mentioned composition, black discoloration was observed in all of the specimens after two days, and the body color also faded from pink and turned yellow overall. During that time, the oxygen concentration in the bag containing the composition was 16
It reached 1.7% in time and almost maintained that state even after 4 days, but the one without the composition had a concentration of 1.7% even after 4 days.
%Met.

Examples 2 to 3 Similar tests were conducted using sodium chlorite or sodium chlorate in place of calcium hypochlorite in Example 1, and in both cases, black spots on the head and feet were similar. No changes were observed, and the body color remained pink.

In addition, the oxygen concentration inside the bag was 1.8 16 hours after the start of the test.
%, and then maintained around 1.5%.

Example 4 41 mags were mixed with 300 parts of iron powder and 30 parts of calcium hypochlorite.
The mixture was sealed in a 50 micron thick polyethylene film with an m-oxide Log consisting of 20 parts cobalt oxide, 20 parts cobalt oxide, and 50 parts activated carbon, and stored at 0°C.

As a result, no change in body color was observed even after one week, and overall freshness was maintained.

Examples 5 to 12 Compositions were prepared in exactly the same manner as in Example 4, except that nickel oxide, zinc oxide, titanium oxide, zirconium oxide, germanium oxide, copper oxide, silver oxide, and manganese oxide were used instead of cobalt oxide. A red sea bream preservation test was conducted on each composition. the result,
In either case, no change in body color was observed even after one week, and overall freshness was maintained.

Example 13 Tuna sashimi meat 200. 300 parts of iron powder, 20 parts of sodium hypochlorite, 15 parts of zinc oxide, 15 parts of ferric oxide,
It was sealed in a polyethylene film with a thickness of 50ξkm together with 10g of &1lTft consisting of 50 parts of activated carbon.
Stored at 5°C. As a result, even after 3 days, the bright red color was maintained and no drips occurred, but those that did not use the composition faded, turned green partially, and drips occurred.

Example 14 Twenty fresh raw sardines were placed in a Styrofoam box, packed with ice, and 40 g of the composition obtained in Example 13 was sealed in a breathable bag and stored at 5°C. As a result, 5
There was no change in body color even after several days, and the freshness was maintained overall.

Example 15 200 parts by weight of iron powder, 20 parts by weight of calcium hypochlorite,
10 parts by weight of zinc oxide, 10 parts by weight of ferric oxide, 6 parts by weight of activated carbon
A breathable bag was filled with 20 g of a preservative consisting of 200 parts by weight of activated clay and 20 parts by weight of water, and this was placed on a 50 micron thick OPP film along with three sea urchin plates containing 150 g of sea urchins. It was sealed and stored at 0°C for 25 days. As a result, there is no flow phenomenon (melting of the body) or rotten odor,
It stayed fresh. On the other hand, when the meat was preserved without preservatives, the whole body melted and gave off a putrid odor.

Example 16 A storage test was conducted in the same manner as in Example 15, except that 500g of cod roe was used instead of sea urchin and the storage temperature was 5°C.The results showed that the items without the preservative changed color and had an odor. On the other hand, those containing preservatives had no discoloration, no odor, and had a good taste.

Example 17 300 parts by weight of iron powder, 20 parts by weight of calcium hypochlorite,
10 parts by weight of zinc oxide, 10 parts by weight of ferric oxide, 6 parts by weight of activated carbon
A breathable bag was filled with 5 g of a preservative containing 0 parts by weight, which was sealed in a nylon/polyethylene bag with a thickness of 30 microns together with two slices of fried fish fillets, and stored at 0° C. for 2 days. As a result, the products without preservatives showed significant discoloration on the surface, while those with preservatives remained fresh without any discoloration.

Example 18 Put ice in a Styrofoam box and put Kin 1F 4 on top of it.
I carried two animals. Furthermore, preservative 20 of Example 17
g was placed in a breathable bag, the lid was closed and sealed with packing tape, and this was stored at 2°C for 6 days. As a result, with 20g of preservative, the fish meat was white and the internal organs were firm, whereas with no preservative, the fish meat turned red and the internal organs collapsed, resulting in a significant decrease in freshness.

(Effects of the present invention) The preservative of the present invention is an oxygen scavenger with excellent low-temperature activity, and at the same time has a freshness-preserving effect such as an effect of inhibiting spoilage, so it is particularly effective for refrigerated preservation of fresh seafood. According to the invention, discoloration of fresh marine products can be prevented and deterioration in quality thereof can be suppressed.

Claims (1)

[Claims] Contains at least one selected from chlorate, chlorite, or hypochlorite and iron powder, and further contains ferric oxide, cobalt oxide, nickel oxide, zinc oxide, titanium oxide, zirconium oxide, and germanium oxide. , copper oxide, silver oxide,
A fresh seafood preservative characterized by containing at least one selected from manganese oxides.