ES2524012A1 - Method to produce fermented fishery products (Machine-translation by Google Translate, not legally binding) - Google Patents
Method to produce fermented fishery products (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES2524012A1 ES2524012A1 ES201300533A ES201300533A ES2524012A1 ES 2524012 A1 ES2524012 A1 ES 2524012A1 ES 201300533 A ES201300533 A ES 201300533A ES 201300533 A ES201300533 A ES 201300533A ES 2524012 A1 ES2524012 A1 ES 2524012A1
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- fishery products
- lactic acid
- fermentation
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- staphylococcus
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- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
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- 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
- A23B4/12—Preserving with acids; Acid fermentation
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- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- Food Science & Technology (AREA)
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- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- Marine Sciences & Fisheries (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
DESCRIPCIÓN DESCRIPTION
Método para producir productos de la pesca fermentados Method for producing fermented fishery products
CAMPO DE LA INVENCIÓN FIELD OF THE INVENTION
La presente invención pertenece al campo de la fabricación alimentaria más concretamente a 5 un método para la fermentación de productos de la pesca. The present invention pertains to the field of food manufacturing more specifically a method for the fermentation of fishery products.
ESTADO DE LA TÉCNICA STATE OF THE TECHNIQUE
El proceso más usual de salado/madurado que lleva a La fermentación del pescado puede ser dividido en dos fases: La primera es el salado caracterizado por la penetración de la sal (NaCI 10 mayoritariamente) en la carne y la eliminación de agua de esta. El segundo paso es el de la maduración, más lenta que la primera (con plazos de varios meses) que implica diversas transformaciones incluyendo proteólisis, lipolisis y oxidación lípidica y en el que los microorganismos juegan un papel muy relevante mediante la fermentación. Como resultado de estos cambios el producto adquiere una consistencia firme, color rojizo, aroma y textura jugosa. 15 Durante el madurado, el pescado es sometido a una alta concentración de NaCI, baja actividad de agua (aw) y presencia de enzimas microbianos. The most usual salting / ripening process that leads to The fermentation of fish can be divided into two phases: The first is salting characterized by the penetration of salt (NaCI 10 mostly) in meat and the elimination of water from it. The second step is that of maturation, slower than the first (with several months) that involves various transformations including proteolysis, lipolysis and lipid oxidation and in which microorganisms play a very important role through fermentation. As a result of these changes the product acquires a firm consistency, reddish color, aroma and juicy texture. 15 During maturation, the fish is subjected to a high concentration of NaCl, low water activity (aw) and presence of microbial enzymes.
La industria del salazón de pescado está buscando mejorar la competitividad disminuyendo los tiempos de procesado y mejorando sus productos haciéndolos más sanos, perecederos y 20 diversificando la oferta de sabor y textura. The fish salting industry is looking to improve competitiveness by reducing processing times and improving its products making them healthier, perishable and 20 diversifying the supply of flavor and texture.
Hasta hoy la industria de la semiconserva de pescado de Europa se ha centrado en el salado y madurado de la pesca sin introducir nuevos ingredientes que desarrollen mejor y más rápido la fermentación. Sin embargo, la literatura científica demuestra que se pueden incluir: 25 Carbohidratos, vegetales, fermentos y especias para mejorar el proceso de maduración y el sabor final. Así lo atestiguan los numerosos trabajos científicos publicados: Sanceda, N.G, en el articulo "Accelerated fermentation process for the manufacture of fish sauce using histidine" (J Food Sci 61,1996,1:220-225); también Akolkar, A.V. en el articulo "Halobacterium sp. SP1 (1) as a starter culture for accelerating fish sauce fermentation" (Journal of Applied Microbiology 30 109, 2010, 44-53) o Bern; K. en "Chemical, microbiological and sensory changes associated with fish sauce process" (European Food Research and Technology, 222, 2005, 604-613) y Yongsawatdigul, J. en "Acceleration of Thai fish sauce fermentation using proteinases and Bacterial starter cultures"(J. Food Sci. 2007, 72, 382-390). Until today, the fish semi-canning industry in Europe has focused on salting and maturing fishing without introducing new ingredients that develop fermentation better and faster. However, the scientific literature shows that 25 carbohydrates, vegetables, ferments and spices can be included to improve the ripening process and the final taste. This is evidenced by the numerous scientific papers published: Sanceda, N.G, in the article "Accelerated fermentation process for the manufacture of fish sauce using histidine" (J Food Sci 61,1996,1: 220-225); also Akolkar, A.V. in the article "Halobacterium sp. SP1 (1) as a starter culture for accelerating fish sauce fermentation" (Journal of Applied Microbiology 30 109, 2010, 44-53) or Bern; K. in "Chemical, microbiological and sensory changes associated with fish sauce process" (European Food Research and Technology, 222, 2005, 604-613) and Yongsawatdigul, J. in "Acceleration of Thai fish sauce fermentation using proteinases and Bacterial starter cultures "(J. Food Sci. 2007, 72, 382-390).
35 35
Dentro de la microflora de la fermentación del pescado, las bacterias del ácido láctico halófilas son aisladas habitualmente y aparecen en el último estadio. El aumento exógeno de estas bacterias acelera la fermentación del pescado durante el proceso de maduración mejorando las cualidades sensoriales y sanitarias tal como indican: Ostergaard, A. en el articulo "Characterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish products"( 40 Food Microbiol 15(2),1998:223-233) o Udomsil, N.; en "Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds" (Int.J. Food Microbiol. 2010, 141, 186-194) y Rhee, S.J, en "Importance of lactic acid bacteria in Asian fermented foods" (Microb Cell Fact. 2011; 10-Suppl 1-: 55). Además se han registrado numerosas patentes al respecto como CN20111348923 del 08.11.2011, 45 CN20101201869 del 13.06.2010 o KR20110111734 del 31.01.2011. Within the microflora of fish fermentation, halophilic lactic acid bacteria are usually isolated and appear in the last stage. The exogenous increase of these bacteria accelerates the fermentation of the fish during the maturation process, improving the sensory and sanitary qualities as indicated by: Ostergaard, A. in the article "Characterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish products" ( 40 Food Microbiol 15 (2), 1998: 223-233) or Udomsil, N .; in "Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds" (Int.J. Food Microbiol. 2010, 141, 186-194) and Rhee, SJ, in "Importance of lactic acid bacteria in Asian fermented foods "(Microb Cell Fact. 2011; 10-Suppl 1-: 55). In addition, numerous patents in this regard have been registered as CN20111348923 of 08.11.2011, 45 CN20101201869 of 06.13.2010 or KR20110111734 of 01.31.2011.
Los procesos utilizados hoy en día en el campo de la semiconserva de pescado no han conseguido reducir el tiempo de fermentación y curado ni la concentración de sal de productos de la pesca necesitándose entre cinco y doce meses de maduración y entre 13% y 17% de 50 The processes used today in the field of semi-preserved fish have failed to reduce the fermentation and curing time or salt concentration of fishery products, requiring between five and twelve months of maturation and between 13% and 17% of fifty
cloruros para alcanzar unas condiciones sensoriales óptimas tal como un experto en la materia reconoce. Sin embargo, la fermentación de productos de la carne, si que han recurrido al empleo de cultivos iniciadores potenciando el crecimiento como las bacterias del ácido láctico y Micrococcaceae tal como lo recoge Hames, W.P.en el articulo "New Developments in Meat Starter Cultures" Meat Science, Vol. 49, No. Suppl I, S125- S138, 1998. 5 chlorides to achieve optimal sensory conditions as one skilled in the art recognizes. However, the fermentation of meat products, if they have resorted to the use of starter cultures, promoting growth such as lactic acid bacteria and Micrococcaceae as collected by Hames, WP in the article "New Developments in Meat Starter Cultures" Meat Science, Vol. 49, No. Suppl I, S125- S138, 1998. 5
RESUMEN DE LA INVENCIÓN SUMMARY OF THE INVENTION
La presente invención trata de resolver los inconvenientes mencionados anteriormente mediante un nuevo método para la fermentación de los productos de la pesca reduciendo la concentración de sal y el tiempo de fermentación. 10 The present invention seeks to solve the aforementioned drawbacks by a new method for the fermentation of fishery products by reducing the salt concentration and the fermentation time. 10
Preferentemente, el método reduce a un máximo de seis semanas el tiempo necesario para la fermentación e imparte un sabor y aroma especial bajo la fermentación de bacterias del ácido láctico (ácido-lácticas) y micrococos (familia Micrococcaceae). Preferably, the method reduces the time required for fermentation to a maximum of six weeks and imparts a special flavor and aroma under the fermentation of lactic acid bacteria (lactic acid) and micrococci (Micrococcaceae family).
15 fifteen
Para desarrollar el aspecto anterior, la presente invención emplea el uso de bacterias que fermentan a baja concentración de sal y a temperatura menor de 24°C. To develop the above aspect, the present invention employs the use of bacteria that ferment at a low salt concentration and at a temperature below 24 ° C.
Preferentemente las bacterias que fermentan a una temperatura menor de 24°C y con tolerancia a concentraciones bajas en sal pertenecen a uno de estos géneros. Lactobacillus, 20 Pediococcus, Staphylococcus y Micrococcus. Así, la presente invención reside en un método para producir un producto de la pesca procesado gracias a las bacterias que fermentan a una temperatura menor de 24°C y con ligera tolerancia a la sal. Preferably the bacteria that ferment at a temperature below 24 ° C and with tolerance to low salt concentrations belong to one of these genera. Lactobacillus, 20 Pediococcus, Staphylococcus and Micrococcus. Thus, the present invention resides in a method for producing a processed fishery product thanks to the bacteria that ferment at a temperature less than 24 ° C and with slight salt tolerance.
Preferentemente, las bacterias que pertenecen al género Lactobacillus son de la especie 25 Lactobacillus sake y las del género Staphylococcus de la especie Staphylococcus carnosus o Staphylococcus equorum. Así el presente método se basa en un proceso para producir un producto de la pesca fermentado donde las bacterias fermentan a una temperatura menor de 24°C y con ligera tolerancia a la sal utilizando para ello una bacteria ácido-láctica denominada Lactobacillus sake y otra de la familia Micrococcaceae denominada Staphylococcus carnosus o 30 Staphylococcus equorum. Preferably, the bacteria belonging to the genus Lactobacillus are of the species 25 Lactobacillus sake and those of the genus Staphylococcus of the species Staphylococcus carnosus or Staphylococcus equorum. Thus, the present method is based on a process to produce a fermented fishing product where the bacteria ferment at a temperature below 24 ° C and with a slight salt tolerance using a lactic acid bacterium called Lactobacillus sake and another the Micrococcaceae family called Staphylococcus carnosus or 30 Staphylococcus equorum.
Además, en el método para producir productos de la pesca procesados como ya se ha descrito anteriormente, la presente invención se caracteriza por usar carne de pescado y/o crustáceos y/o moluscos. Así, la invención presente se basa en un método para producir un producto de la 35 pesca procesado y este comprende La etapa de fermentación de la carne de pescado y/o moluscos y/o crustáceos o su correspondiente picado a temperatura menor de 24°C usando una bacteria ácido-láctica que pertenece al género Lactobacillus y otra de la familia Micrococcaceae siendo la bacteria ácido-láctica preferentemente Lactobacillus sake y el micrococo preferentemente Staphylococcus carnosus o Staphylococcus equorum. 40 Furthermore, in the method for producing processed fishery products as already described above, the present invention is characterized by using fish meat and / or crustaceans and / or mollusks. Thus, the present invention is based on a method for producing a processed fish product and this comprises the stage of fermentation of fish meat and / or molluscs and / or crustaceans or their corresponding mincing at a temperature less than 24 ° C using a lactic acid bacterium belonging to the genus Lactobacillus and another of the Micrococcaceae family, the lactic acid bacterium being preferably Lactobacillus sake and the micrococcus preferably Staphylococcus carnosus or Staphylococcus equorum. 40
Las ventajas de la invención se harán evidentes en la descripción siguiente. The advantages of the invention will become apparent in the following description.
DESCRIPCION DETALLADA DE LA INVENCIÓN DETAILED DESCRIPTION OF THE INVENTION
En este texto, el término, "comprende" y sus variantes no deben entenderse en un sentido 45 excluyente, es decir, estos términos no pretenden excluir otras características técnicas, aditivos, componentes o pasos. In this text, the term "comprises" and its variants should not be understood in an exclusive sense, that is, these terms are not intended to exclude other technical characteristics, additives, components or steps.
Las palabras "aproximadamente", "alrededor de", "unos", etc. Deben entenderse como indicando valores próximos a los que dichos términos acompañen, ya que por errores de 50 cálculo o de medida, resulte imposible conseguir esos valores con total exactitud. The words "approximately", "around", "ones", etc. They should be understood as indicating values close to which these terms accompany, since due to errors of calculation or measurement, it is impossible to achieve those values with total accuracy.
La siguiente realización preferida se proporciona a modo de ilustración, y no se pretende que sea limitativo de la presente invención. Además, la presente invención cubre todas las posibles combinaciones de realizaciones particulares y preferidas aquí indicadas. Para Los expertos en la materia, otros objetos, ventajas y características de la invención se desprenderán en parte de la descripción y en parte de la práctica de la invención. 5 The following preferred embodiment is provided by way of illustration, and is not intended to be limiting of the present invention. In addition, the present invention covers all possible combinations of particular and preferred embodiments indicated herein. For those skilled in the art, other objects, advantages and features of the invention will be derived partly from the description and partly from the practice of the invention. 5
El producto de la pesca fermentado, que posee un sabor y aroma especifico es obtenido gracias al uso de bacterias ácido-lácticas y micrococos con ligera tolerancia a la sal y desarrollándose a una temperatura menor de 24°C, es decir, mezclando carne de producto de la pesca como material de partida, con sal y bacterias ácido-lácticas y micrococos que han sido 10 ya cultivados; fermentando la carne del producto de la pesca a una temperatura menor de 24°C. The product of fermented fishing, which has a specific flavor and aroma is obtained thanks to the use of lactic acid bacteria and micrococci with slight salt tolerance and developing at a temperature below 24 ° C, that is, mixing product meat of fishing as a starting material, with salt and lactic acid bacteria and micrococci that have already been cultivated; fermenting the meat of the fishery product at a temperature below 24 ° C.
La carne del producto de la pesca utilizado como material a procesar puede ser cualquier pescado, molusco o crustáceo como: Bocarte, sardina, bonito, bacalao, calamar, pulpo, gamba 15 y langostino. The meat of the fishery product used as the material to be processed can be any fish, mollusc or crustacean such as: Bocarte, sardine, bonito, cod, squid, octopus, prawn 15 and shrimp.
Sal y bacterias que han sido previamente cultivadas y crecidas se inoculan en la carne del producto de la pesca y esta mezcla se lleva a una temperatura menor de 24°C. Salt and bacteria that have been previously grown and grown are inoculated into the meat of the fishery product and this mixture is brought to a temperature below 24 ° C.
20 twenty
Más concretamente, el producto de la pesca fermentado en la presente invención es habitualmente procesado como sigue. El producto de La pesca como material de partida puede ser fresco o congelado con buena calidad higiénica (menor de ufc/g). Es preferible manejarle con cuidado para prevenir la contaminación bacteriana. Las partes comestibles del producto de la pesca de partida son utilizadas enteras o en forma picada. Las bacterias ácido-25 lácticas son añadidas hasta alcanzar una cantidad aproximada de entre 10 y microorganismos por gramo de carne y los micrococos son añadidos hasta alcanzar una concentración aproximada de entre 10 y microorganismos por gramo de carne. Las bacterias, la sal y la carne son mezcladas conjuntamente. Cuando la carne de producto de la pesca está en forma picada, los ingredientes son mezclados directamente. Cuando La carne 30 del producto de la pesca es en forma de filete, Los ingredientes son añadidos por medio de una jeringa o por inmersión. Después el producto de la pesca es dispuesto en un envase, contenedor o recipiente con buena permeabilidad al gas y más tarde fermentado entre dos y cuarenta y dos días a una temperatura menor de 24°C y una humedad entre 40% y 90%. More specifically, the fermented fishing product in the present invention is usually processed as follows. The fishing product as a starting material can be fresh or frozen with good hygienic quality (less than cfu / g). It is preferable to handle it carefully to prevent bacterial contamination. The edible parts of the product of the initial fishing are used whole or in chopped form. Lactic acid-25 bacteria are added until an approximate amount of between 10 and microorganisms per gram of meat is reached and micrococci are added until an approximate concentration of between 10 and microorganisms per gram of meat is reached. Bacteria, salt and meat are mixed together. When the fish product is minced, the ingredients are mixed directly. When the meat 30 of the fishing product is in the form of a fillet, the ingredients are added by means of a syringe or by immersion. Then the fishing product is placed in a container, container or container with good gas permeability and later fermented between two and forty-two days at a temperature below 24 ° C and a humidity between 40% and 90%.
35 35
El producto de la pesca fermentado tiene como resultado unas características superiores como la capacidad de retención de agua del ácido láctico, la textura blanda derivada de las proteasas ácidas etc. La textura de la carne tratada con sal tiende a ser dura, asé el efecto de reblandecimiento generado por las bacterias contrarresta este fenómeno y la hace más tierna y jugosa. 40 The product of fermented fishing results in superior characteristics such as the water retention capacity of lactic acid, the soft texture derived from acid proteases, etc. The texture of meat treated with salt tends to be hard, roasting the softening effect generated by bacteria counteracts this phenomenon and makes it more tender and juicy. 40
EJEMPLO EXAMPLE
El bocarte entero presalado al 2,5% se descabeza y eviscera; a continuación se traslada a las tinas de inoculación que contienen salmuera al 2,5% (p/p) de salinidad y se inocula con 45 Lactobacillus sake a una concentración de aproximadamente ufc/g de bocarte y con Staphylococcus carnosus a una concentración de aproximadamente ufc/g de bocarte. Este pescado posteriormente se retira de la tina, se escurre y se coloca ordenadamente en capas dentro de latones que se cierran con tapas de celulosa. Seguidamente estos recipientes con bocarte se someten a fermentación a una temperatura de 22°C durante dos días y 50 seguidamente a 12°C durante 25 días. De este modo, se analiza la anchoa resultante y se observan cualidades sensoriales de pescado fermentado, con pH menor a 5,2, concentración The entire jaw presalado 2.5% is decapitated and eviscera; It is then transferred to the inoculation tubs containing 2.5% brine (w / w) salinity and inoculated with 45 Lactobacillus sake at a concentration of approximately cfu / g of mouth and with Staphylococcus carnosus at a concentration of approximately cfu / g of mouth. This fish is subsequently removed from the tub, drained and placed neatly in layers inside brass that are closed with cellulose caps. Then, these containers with mouths are subjected to fermentation at a temperature of 22 ° C for two days and then at 12 ° C for 25 days. In this way, the resulting anchovy is analyzed and sensory qualities of fermented fish are observed, with pH less than 5.2, concentration
de cloruros menor del 4% (en forma de NaCI) y con carne de textura reblandecida y más jugosa. of chlorides less than 4% (in the form of NaCI) and with meat of softened texture and more juicy.
5 5
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201300533A ES2524012A1 (en) | 2013-06-03 | 2013-06-03 | Method to produce fermented fishery products (Machine-translation by Google Translate, not legally binding) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201300533A ES2524012A1 (en) | 2013-06-03 | 2013-06-03 | Method to produce fermented fishery products (Machine-translation by Google Translate, not legally binding) |
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| Publication Number | Publication Date |
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| ES2524012A1 true ES2524012A1 (en) | 2014-12-03 |
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| ES201300533A Pending ES2524012A1 (en) | 2013-06-03 | 2013-06-03 | Method to produce fermented fishery products (Machine-translation by Google Translate, not legally binding) |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114507628A (en) * | 2022-03-30 | 2022-05-17 | 昆明理工大学 | Staphylococcus equinus FS310 and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101356981A (en) * | 2008-09-09 | 2009-02-04 | 昆山市周庄绿尔康食品有限公司 | Method for pickling fresh water fish |
| CN102919897A (en) * | 2012-11-28 | 2013-02-13 | 江南大学 | Preparation method of fish meat fermented salad Salame |
-
2013
- 2013-06-03 ES ES201300533A patent/ES2524012A1/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101356981A (en) * | 2008-09-09 | 2009-02-04 | 昆山市周庄绿尔康食品有限公司 | Method for pickling fresh water fish |
| CN102919897A (en) * | 2012-11-28 | 2013-02-13 | 江南大学 | Preparation method of fish meat fermented salad Salame |
Non-Patent Citations (2)
| Title |
|---|
| MORZEL, M et al. Defined starter cultures used for fermentation of salmon fillets. Journal of Food Science, 1997, vol. 62 (6) páginas 1214-1217. * |
| UNIV ZHEJIANG TECHNOLOGY (resumen) Resumen de la base de datos EPODOC. Recuperado de EPOQUE[en línea] [recuperado el 25.02.2014] * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114507628A (en) * | 2022-03-30 | 2022-05-17 | 昆明理工大学 | Staphylococcus equinus FS310 and application thereof |
| CN114507628B (en) * | 2022-03-30 | 2023-04-18 | 昆明理工大学 | Staphylococcus equinus FS310 and application thereof |
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