JPS6239980B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is a novel method for processing fish meat, more specifically, it adds a certain compound to fish meat that is parasitized by sporozoites and contains a substance that causes jelly formation, thereby preventing the occurrence or progression of jelly formation, thereby normalizing the fish meat. This article concerns a method for making it possible to use it as something equivalent to fish meat. In recent years, with the expansion of fishing grounds and changes in targets for fishing, new problems have arisen, and in some fish species, so-called jelly meat, in which the fish meat softens in spots or all over and melts into a jelly-like appearance, has emerged, causing problems in the seafood industry. This has become a major issue. This jelly meat is traditionally known in Japan from tuna, etc., and the off-flavor hardly accompanies a change in pH, which is clearly a different phenomenon from spoilage. It is thought to be caused by parasitism. In addition, it has been shown that eating raw meat has not caused any health problems in the past, so it is considered harmless and does not parasitize humans. In this way, jelly meat, which is hygienically safe and harmless, can cause serious damage when processed for industrial use. For example, caught fish may turn into jelly in a short period of time and lose its commercial value, or may be salted. During the processing of dried fish, the fish meat liquefies and becomes just bones and skin, or even when fish meat surimi is prepared, it shows no gel-forming properties and becomes tofu-like, or normal fish meat. If only a few percent of jelly meat is mixed into the surimi, the binding force of the fish meat will be lost and a paste product with elasticity or legs will not be obtained, so there is no way to use it. It was in a state where it could not be used and was wasted. In view of this fact, the inventors of the present invention have developed an epoch-making method in which it is possible to prevent jelly formation or its progression and obtain a good processed fish product by first adding and impregnating egg white or a thiol-based proteolytic enzyme inhibitor. Invented. However, some of these products have problems, such as having side effects, being difficult to penetrate into fish meat due to their high molecular weight, or being economically expensive. Therefore, as a result of further research by the present inventors,
Compounds of the following groups: nitrites, chlorites,
This book is based on the discovery that hypochlorous acid or its salts, chlorine dioxide, hydrogen peroxide, benzoyl peroxide, ammonium persulfate, calcium oxide, and alum can effectively prevent the formation of fish meat or its progress by adding small amounts of them. This led to the invention. Thus, the present invention provides fish meat containing a substance that causes diellization, which contains nitrite, chlorite, hypochlorous acid or its salt, chlorine dioxide, hydrogen peroxide, benzoyl peroxide, ammonium persulfate, calcium oxide, and alum. The object of the present invention is to provide a method for processing fish meat, which is characterized by adding a diellization inhibitor singly or in combination of two or more kinds. The present invention will be explained in detail below. First, fish meat containing a substance that causes gelatinization is used as a raw material. Diaryization occurs in fish that are parasitized by sporozoites such as the genera Chloromyxum, Kudoa, and UnicaPsula, which belong to the order Myxosporida of the phylum Protozoa. This refers to the phenomenon of softening in spots or as a whole. Accordingly, in the present invention, fish meat containing a substance that causes jelly formation is a state in which there is a risk of jelly formation due to parasitism of the aforementioned sporozoites, but it has not yet started and is not softened at all, similar to normal fish meat in appearance. This refers to fish meat that has a variety of appearances, ranging from fish meat that has undergone a certain degree of jelly formation due to parasitism by sporozoites, becoming partly jelly meat and partially liquefied. Fish belonging to various classes such as flounder, flounder, hake, tuna, marlin, barracouta, salmon, perch, flying fish, and dolphinfish are known to be parasitized by sporozoites. Although the present invention can be similarly applied to any of these fish, the fish targeted by the present invention are not limited to the above-mentioned fish species. In this way, a compound newly discovered by the present inventors to be effective in preventing diellization is added to fish meat infested with sporozoites and containing substances that cause diellization. Hereinafter, this compound will be collectively referred to herein as a dierylation inhibitor, and sometimes simply referred to as an inhibitor. The following compounds are used as anti-dierylation agents. Namely, nitrites such as sodium nitrite; chlorites such as sodium chlorite; hypochlorous acid or sodium hypochlorite;
In addition to calcium hypochlorite and hypochlorites such as bleaching powder, there are chlorine dioxide, hydrogen peroxide, benzoyl peroxide, ammonium persulfate, calcium oxide, and alum. It is also possible to use a suitable combination of two or more species. Most of these substances are also recognized as food additives, and their addition poses no problem in terms of food hygiene. Most of these are solid at room temperature, but some are gaseous such as chlorine dioxide, and they are added either as a solid powder or gas as detailed below, or as a liquid by dissolving in water. According to the present invention, it has been found that these compounds are effective in preventing the formation of fish meat or its progression. In the present invention, the above-mentioned anti-jelly-forming agent is added to the meat of the above-mentioned fish species, which contains a substance that causes chemical-forming. When the meat is heated, it is added in any step before the heating process and by any method. However, the mode of addition, the timing of addition, etc. vary depending on the intended processed product and its manufacturing method. Now, first of all, let's talk briefly about the general methods of processing fish meat to make minced fish meat, surimi, or even paste products.Fish is caught on a boat, and either it is eaten as is or frozen, and after thawing, gills, internal organs, and head are processed. Remove it to make a dress, or remove the fins and tail and cut it into three pieces to make fillet. In this way, the removal of inedible parts,
Dressed or fillet-shaped fish meat obtained after so-called pre-processing such as cutting and washing is subjected to a roller-type or stamp-type meat harvesting machine to obtain granular, irregularly shaped fallen meat with a size of 5 to 7 mm. This fallen meat can be used as it is to make a raw ground meat product, or it can be molded and frozen to make a frozen ground meat product. In many cases, it is then processed into surimi. When making surimi from the ochimi, the ochimi is washed once or several times with a large amount of water and exposed to water. Next, after dehydrating with a rotary sieve, screw press, etc., remove sugars, if necessary, with a silent cutter, etc.
Mix evenly with phosphates, etc. This can be used as a raw surimi product, or it can be shaped and frozen to produce a frozen surimi product. Although these fresh or frozen surimi products can be used as they are, it is common to make fish paste products from these products. In that case, if it is raw or frozen, after thawing it, add salt, starch, fats and oils, seasonings, binders, etc., and mash it with a grinder. Then, after being shaped, it is heated and solidified by steaming, roasting, boiling in hot water, tofu, etc. to produce fish paste products such as kamaboko, chikuwa, fish balls, and fried fish. If the raw fish is fresh and otherwise in good condition, it is possible to omit the process of bleaching and dehydrating it to make surimi, and go directly to the grinding process from the fallen fish, or it is not mixed during surimi production, and it can be processed after dehydration or further. It is also possible to proceed to a grinding step after freezing and thawing. The method of the present invention can of course be applied to raw or frozen minced meat, raw or frozen minced meat, and methods for making various paste products using these as intermediate raw materials, and can be applied in various ways during any process. Anti-dielylation agents may be added. For example, before pre-processing, fresh fish immediately after catching or frozen fish after catching, in the so-called round state, or when pre-processing to dress or fillet, or before freezing it, making jelly as described above. It can be added in liquid form by immersing the inhibitor in a solution for a certain period of time or by washing with the solution. Alternatively, when exposing the fallen fish to water, the anti-jelly formation agent may be added to the bleaching solution and washed to allow the anti-jelly formation agent to penetrate into the fish meat, or when mixed or mashed. It may be added to fish meat in a solid form such as powder or granules together with sugar, phosphate or salt, seasonings, etc. When making raw or frozen ground meat, a solid diellization inhibitor may be added to the ground meat after harvesting and mixed lightly, or it may be added by fumigation in a gas state or by spraying as an aqueous solution. . Therefore, when adding a diellization inhibitor when processing fish meat containing substances that cause diellization to produce minced fish meat, surimi, and paste products,
Immediately after fishing, after freezing and thawing after fishing, during pretreatment, after pretreatment and before freezing, a process of exposing to water and mixing, or in the case of a paste product, a further process of macerating. It can be added in a step, or it can be added in two or more steps, for example, during bleaching and mixing, or twice, once during bleaching and once during mashing. If it is added in liquid form, as mentioned above, in addition to immersing it in a liquid containing a diellization inhibitor, washing it with such a liquid, or exposing it to water, various impregnating methods such as adding such a liquid can be used. Injecting the liquid into the fish meat with a syringe, a syringe, etc., applying or smearing the liquid on the surface of the fish, spraying it with a sprayer, or glazing the surface of the frozen fish by immersing or passing it through such a liquid. It is also possible to add the anti-jellying agent by penetrating it into the fish meat. Thus, in producing minced fish, surimi, paste products, etc., according to the present invention, the anti-jellying agent is added to fish meat in various forms and states by various methods in liquid, solid or gaseous form. valid, and the present invention includes within its scope. Next, regarding processed products other than minced fish, surimi, and paste products, as mentioned above, inedible parts such as gills, internal organs, head, fins, tail, or bones are removed from fresh fish or frozen fish rounds, and Cut it to the size of
Pre-treatment such as washing is performed, and depending on the degree of pre-treatment, dress, semi-dress outside fillet, bread dress, chunk (round slice), steak (fillet), dice, open cut (open belly, open back) as described above. etc. These can be eaten as they are, or can be further processed as intermediate raw materials to produce various processed marine products. In general, these processed products are broadly classified into dry products, salted products, seasoned processed products, canned products, and frozen foods. (Furthermore, processed seasoning products include paste products, but since they were explained earlier, they will be excluded from the explanation here.) The processing methods for each of these products are different, but to briefly describe them, first, dry products include pre-processed products. Bare-dried products that can be obtained by immediately drying depending on the processing method after processing: Boiled-dried products that are boiled and dried, Baked-dried products that are roasted and then dried: Salt-dried products that are dried after salting: Freeze, dry Freeze-dried products: Roasted products that are boiled and roasted: Seasoned dried products that are soaked in seasoning liquid and then dried:
There are products that are fumigated and dried. There are two types of salted products: those made using the standing salt method in which they are soaked in salt water after pretreatment, semi-dressed products, and those made using the salt spread method in which salt is sprinkled on the open product, ripened, and then frozen. Processed seasoning products include salted fish obtained by salting, fermentation, and aging, pickles obtained by pickling and fermentation, boiled seasonings obtained by seasoning and boiling, and seasonings obtained by seasoning and drying. There are dried seasonings, etc. After pretreatment, it can be packaged in cans with seasoning liquid and heated and sterilized to make canned foods, or it can be pickled in batter or coated with breadcrumbs and processed and frozen to make frozen foods such as fish sticks. can. In this way, various processed products can be obtained through various processing methods from intermediate raw materials in various forms obtained by pre-processing fresh fish and frozen fish at various stages, and according to the present invention, various processed products can be obtained through various processing methods. The anti-dierylation agent can be added in various steps up to this point by various addition methods. In other words, when fresh fish or frozen fish is in the round before pre-treatment, during or after pre-treatment and before freezing, the above-mentioned salting, salting, pickling, seasoning, etc. Addition using a liquid such as dipping, washing, pouring, coating, spraying, or glazing, addition using a gas such as fumigation, or addition using a powder or the like is carried out. In addition, when frozen fish is pulverized into powder while frozen and used as an intermediate raw material for frozen foods, etc., the above-mentioned inhibitor can be added in powder form at the time of freeze pulverization. However, no matter which method is used, if there is a heating step in the manufacturing process, the addition must be performed at least before the heating step. In general, it is most preferable to carry out the treatment at the earliest possible stage, such as immediately after fishing or immediately after thawing frozen fish. Also, when adding it to fish bodies by impregnation, it is best to remove the scales, and to maintain the freshness of the fish and prevent deterioration of quality, it should be efficiently processed in a short period of time at low temperatures, preferably below 15°C. This is desirable. The amount of the anti-jelly formation agent added varies depending on the degree of sporozoan parasitism or jelly formation, the form and size of the fish meat, and the type of additive. For example, in the case of small pieces such as dropped fish or dice, it is effective in a very small amount and for a short time, but in general, it is effective against the weight of fish meat.
It is effective at doses below 0.2%. If hydrogen peroxide is used at a high concentration, the fish meat will foam and become porous, so treatment such as defoaming is required. Addition of this amount of the anti-diellization agent is effective for preventing or preventing diellization, but does not have any effect on the taste, odor, texture, or quality of the product, or cause any side effects. In addition, the amount of the anti-dierylation agent generally varies depending on the level of proteolytic enzymes in the fish meat containing substances that cause the formation of diellization. For example, proteolytic enzyme activity in the fish meat of northern sea hake, which is infested with sporozoites and contains substances that cause jelly formation, ranged from a low level to a maximum of 30,000 units. The proteolytic enzyme activity of dried fish, surimi, and paste products after addition of the anti-jellying agent is 1000 units, preferably 200 units or less, and for other products, 2000 units or less, preferably 800 units or less. Adjust the amount added. Furthermore, the ability of the anti-dierylation agent can be determined by the degree of decrease in protease activity before and after its addition, or in other words, the degree to which it inhibits protease activity. As shown in Example 1 below, all of the anti-dielylation agents of the present invention have excellent protease inhibition rates. All of these anti-jelly agents can easily penetrate into fish meat, but depending on the size and type of fish meat, it may be difficult to add these inhibitors to fish meat through impregnation treatments such as soaking or washing. No matter how hard you try, there are times when it is difficult to perform the impregnation process quickly and uniformly, but in such cases, it is effective to take measures to accelerate the impregnation process, including the use of an impregnation process accelerator. Examples of impregnation accelerators include condensed phosphates (sodium polyphosphate, sodium pyrophosphate, sodium acid pyrophosphate, sodium metaphosphate, sodium acid metaphosphate, and potassium salts thereof, etc.)
One or more of sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol, propylene glycol fatty acid ester, and glycerin fatty acid ester can be used together at the time of impregnating the anti-dierylation agent. The amount of these impregnation accelerators added is 0.1 to 0.1 to the anti-dielylation agent solution.
It is preferably about 5% by weight. Ultrasonic irradiation from an electrostrictive or magnetostrictive ultrasonic oscillator can also be used as a means for accelerating the impregnation process. For example, in the case of a magnetostrictive ultrasonic oscillator, a frequency in the range of 16 to 30 KC is preferred. In addition, impregnation treatments include dipping, cleaning, injection, coating,
Although it can be used for either spraying or glaze impregnation, the effect of accelerating the impregnation by ultrasonic oscillation is particularly effective when impregnating by immersion. In the production of fish paste products, fish are caught, processed on board a factory ship, made into surimi, and then frozen.
After several days or months, it is usually transported to land, thawed on land, and processed into a paste product. However, there are cases in which the fish is frozen immediately after being caught and no processing is done on the ship, and the subsequent processes are carried out on land, or alternatively, the fish is pretreated on the ship and stored frozen in the form of a dress or fillet, which is then processed on land. There are various cases such as In the case of other products, they are usually pre-treated to the appropriate stage and stored frozen, and the subsequent processing is often carried out on land. In some cases, processing is carried out on land. By adding the anti-jellying agent in this way, fish meat infested with sporozoites and containing substances that cause the formation of jelly meat can be prevented from becoming jelly meat or its progression, and can be kept as fresh as normal fish meat. , frozen fish, lightly processed fish meat, and various processed products can be obtained. In addition, all of these anti-jelly agents are inexpensive and can penetrate fish meat well. Furthermore, in the method of the present invention, intermediate raw materials such as fillet, minced fish, and surimi to which a diellization inhibitor has been added can, of course, be mixed with intermediate raw materials obtained from normal fish meat and made edible. It goes without saying that the method of the present invention can be carried out by mixing fish meat from two or more species of fish. Furthermore, it is also effective to use the method of adding egg white invented by the present inventors prior to adding the anti-diellization agent according to the present invention, that is, to add the anti-diellization agent and egg white together. Thus, in the past, fish meat containing substances that cause the formation of jelly meat was considered to have no utility and was not subject to capture, or was discarded even if caught, but with the present invention, this can be transformed into something equivalent to normal fish meat. Furthermore, the present invention greatly contributes to the effective use of valuable marine resources, as it can be achieved efficiently and inexpensively, with no side effects, and good penetration. Experimental examples and examples are shown below. Experimental example 1 Northern hake muscle, which has a high rate of sporozoal parasitism, was crushed and homogenized by adding twice the amount of water to it.
Extract for 2 hours. Thereafter, the mixture is centrifuged under cooling (15,000×g, 20 minutes), and the supernatant is dialyzed against running water for 24 hours. Heat the dialysis fluid at 50℃ for 20 minutes, and centrifuge the resulting precipitate under cooling (15,000 x g, 30 minutes).
The supernatant was used as a jelly meat aqueous extract. The protease activity of this extract was 60 units/ml/min when measured at 40°C using denatured hemoglobin (PH=3) as a substrate. Separately, a substrate solution was prepared by adding 3 ml of Mc Ilvaine buffer (PH=3) to 1 ml of urea-denatured bovine hemoglobin (concentration 4%), and to this was added the extract obtained as above and various anti-dielylation agents. Test solution 1:
Add 1 ml of the mixture from step 1 and leave it in a 40°C thermostat for 5 minutes. Then add 5 ml of trichloroacetic acid to stop the reaction. After leaving it at room temperature for 30 minutes, add paper (Toyo Shi No.
5C) and 1 ml of the solution was filtered at 660 ml using the Folin color method.
Colorimetric determination was carried out at a wavelength of mμ. As a control, a sample obtained by the same procedure except that the order of addition of trichloroacetic acid and extract liquid was reversed was used. The protease inhibition rate of various anti-jelly formation inhibitors was the reciprocal of the relative activity when the activity of the extract with water added instead of the inhibitor detection was taken as 100. That is, inhibition rate = (1-extract + inhibitor detection activity/activity of extract only) x 100 The results are shown in the following table.

[Table] * Items other than the present invention From Table 1, it is clear that the inhibitor of the present invention effectively inhibits sporozoite-produced protease activity, which is the main cause of jelly meat. In addition to the inhibitors of the present invention, there are also inhibitors with high inhibition rates, such as potassium dichromate, but these are not preferred from a food hygiene standpoint. Experimental Example 2 Actomyosin, a myofibrillar protein, was extracted using frozen pollack surimi by a conventional method, and 1 ml of the aqueous extract of Jelly Meat used in Experimental Example 1 was added to this.
SDS gel and electrophoretic analysis were performed using the method of Waker and Osborn for the three samples, one in which sodium chlorite or sodium nitrite was added in an amount of 0.01 weight percent. That is,
10% polyacrylamide gel (PH
After electrophoresis at a constant current of 8 mA/tube for about 4 hours, the cells were stained overnight with 0.5% amide black and 20% acetic acid, and electrodesalized in 7% acetic acid. The electrophoresis pattern is Dual Wavelength TLC manufactured by Shimadzu Corporation.
Profiled using Scanner CS-900. When crude actomyosin prepared from fish meat is analyzed by SDS gel electrophoresis, it usually shows myosin heavy chain (P ₁ ), actin (P ₂ ), tropomyosin (P ₃ ), troponin-T (P ₄ ), and myosin as shown in Figure 1. A pattern showing separation of main components such as light chain and troponin-I (P ₅ ) is shown. On the other hand, when actomyosin is treated with the aqueous extract of Dierymeat, P ₁ ,
Most of the major components, such as P ₂ and P ₃ , are decomposed, resulting in a pattern completely different from that of the original actomyosin. However, when actomyosin is added with the aqueous extract of Diery Meat and sodium chlorite or sodium nitrite according to the present invention, the original migration pattern of actomyosin, which is the same as the control, is maintained as shown in Figures 3 and 4. There is. When electrophoresis was performed on actomyosin with the addition of only sodium chlorite or sodium nitrite without the addition of the aqueous extract of jelly meat, the electrophoresis pattern was exactly the same as that shown in Figures 3 and 4. . From this, it has been found that when fish meat is added with substances that cause the formation of jelly meat, it turns into jelly meat and the fish meat protein changes significantly, but when an anti-jelly formation agent such as sodium chlorite is added, jelly formation is prevented.
It is presumed that fish meat protein maintains its normal state, and these anti-diellization agents are found to be effective in preventing diellization. Although only the example of sodium nitrite (sodium chlorite) was cited here as the dierylation inhibitor, the results of SDS gel electrophoresis analysis were similar for other inhibitors of the present invention. From Experimental Examples 1 and 2, it is expected that the anti-diarylation agent according to the present invention deactivates the proteolytic enzyme of the diary meat and at the same time has a favorable effect on the muscle protein itself of the fish meat. Example 1 Partially made into jelly, maximum diameter 1mm, minimum diameter 0.3
10 kg of frozen fillets of Australian barracuta containing numerous spotted jelly meat of 9.8 mm were thawed and soaked overnight at 5°C in a 1% by weight aqueous solution of sodium chlorite.
Kg of processed fillet was obtained. When this processed fillet was cut into 1 cm thick fillets and grilled in a gas oven, no abnormality was observed in the color, meat quality, or flavor, and the meat was the same as normal barracuta meat. In addition, the control product which was not subjected to the soaking treatment softened into a paste-like state after baking and did not retain the texture of a fillet. Example 2 Frozen flatfish from the North Sea that has no commercial value because it has been partially converted into jelly and has a large amount of jelly meat
After thawing 100 fish, the internal organs were removed and the abdominal cavity was washed. 50 dressed flounders were mixed with 10% saline solution containing 0.2% condensed phosphate and calcium hypochlorite.
After soaking for 2 hours with stirring in an immersion solution containing 0.1% and 0.01% hydrogen peroxide, taking it out and draining it, dry it at 15℃ in a low-temperature dryer Dehydromaster.
The dried flounder was dried for 5 hours to obtain salt-dried flounder. Fifty flounders in the control group were treated in exactly the same manner, except that potassium bromate and hydrogen peroxide were not added to the soaking liquid, and were made into salt-dried flounder. The results of the visual inspection of the salted and dried products in both districts and the sensory test of the texture after roasting were as shown in Table 2.

[Table] Number of fish

[Table] Number of fish with a warm texture ○ Those with a normal texture 9 49
Number of Fish Example 3 After catching sporozoan-infested hake from the Northeast Pacific, the meat was harvested using a meat harvesting machine on board the ship and the meat was harvested. After exposing the fallen meat to water twice, it was dehydrated using a screw press to obtain dehydrated meat with a moisture content of 81%. 100kg of this dehydrated meat, 5kg of sugar, 300g of condensed phosphate
g and 100 g of ammonium persulfate were mixed in a silent cutter, molded, and then quickly frozen in a contact freezer to obtain frozen surimi. At this time, as a control, another 100 kg of dehydrated meat was treated in exactly the same manner except that ammonium persulfate was not added, and it was used as a control frozen surimi. Bringing these hake surimi back to land at -25℃
After storage for 3 months, a single item test was conducted as a quality inspection method for surimi. The performance of the surimi is expressed by making a single product model of fish paste product from it and testing its performance instead of performing the surimi single product test. Normally, single-item tests are performed for jelly strength, bending, and sharpness. Here, the jelly strength was measured using an Okada type jelly strength meter using a plunger with a diameter of 5 mm, and the bending was performed using the following 5-level evaluation for 3 mm thick slices. AA: No cracks when folded into 4 pieces A: No cracks when folded into 2 pieces B: Slight cracks when folded into 2 pieces C: When folded into 2 pieces D: A product that cracks half the thickness: A product that cracks on the entire surface when bent into two pieces. Cutting was judged according to the following criteria. 5...Very good 4...Good 3...Fair 2...Slightly poor 1...Poor As shown in Table 3, the examples of the present invention exhibited good sliding quality.

[Table] Example 4 50 kg of hake surimi from the control group in Example 2, to which ammonium persulfate was not added, which had been frozen and stored for 3 months was thawed, and 50 kg of normal pollack surimi, 200 g of sodium nitrite, and salt were added. 3 kg of mirin, 2 kg of sugar, and 1 kg of seasonings were added, kneaded with a silent cutter, molded and roasted to obtain 120 kg of grilled bamboo wheels. A sensory test was conducted on 20 panelists using the two-point comparison method for this chikuwa and a commercially available regular chikuwa. The results are shown in Table 4, and no significant difference was observed even at a risk rate of 5%. Table 4 Those who liked the invention example: 9 people Commercially available product 〃 11 people Example 5 After removing the head and internal organs from a medium-sized sardine caught off the coast of Chiba Prefecture and washing with water, the meat was harvested using a meat harvesting machine to obtain sardine droplets. . On the other hand, frozen hake fished off the coast of Chile in the South Pacific Ocean and containing spotted jelly meat was thawed, harvested using a meat harvesting machine, exposed to water, and dehydrated to obtain hake surimi. 8 kg of the above-mentioned sardine drop and 2 kg of hake surimi, 300 g of salt, 1 kg of starch, 100 g of seasoning, and 20 g of spices.
was added, kneaded using a crusher, molded into spheres, and steamed to obtain 12.5 kg of fish balls. At the same time, eight types of fish balls were prepared in exactly the same manner except that 200 c.c. of a 10% aqueous solution or aqueous dispersion of the additive shown in Table 5 was added in the kneading step. The texture of these fish balls was measured using a General Foods texture meter at a voltage of 1V and a clearance of 3mm.
As a result of the measurement, when the additive was not added, the texture was brittle like a mash potato, but in the case where the additive was added, the texture was preferable and had sufficient chewiness.
Hardness is expressed by the height (cm) of the peak drawn on the recording paper of a texture meter, and the higher the height, the harder and more chewy the food is.
If it is approximately 10 cm or more, it has sufficient texture. Table 5 Additive name Hardness (cm) No additives 2.8 Hydrogen peroxide 15.2 Sodium hypochlorite 12.8 Bleaching powder 13.1 Hypochlorous acid 12.2 Chlorine dioxide 16.7 Potassium alum 12.4 Calcium oxide 14.9 Benzoyl peroxide 12.3

[Brief explanation of the drawing]

The drawings are electropherograms when actomyosin was treated with a diary meat aqueous extract and a diarylation inhibitor solution in Experimental Example 2. Figure 3 shows the case of adding Diery Meat aqueous extract to actomyosin and 0.01% sodium chlorite. Figure 4 shows the case of actomyosin with Diery Meat aqueous extract and 0.01% sodium nitrite. This is a case of addition.

Claims (1)

[Claims] 1. Anti-dielylation agents consisting of nitrite, chlorite, hypochlorous acid or its salts, chlorine dioxide, hydrogen peroxide, benzoyl peroxide, ammonium persulfate, calcium oxide, and alum are added to fish meat containing substances that cause diellization. A method for processing fish meat, characterized by adding the following alone or in combination of two or more.