JP2013150575A - Feed for improving fish meat color and method for improving meat color - Google Patents

Feed for improving fish meat color and method for improving meat color Download PDF

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JP2013150575A
JP2013150575A JP2012013259A JP2012013259A JP2013150575A JP 2013150575 A JP2013150575 A JP 2013150575A JP 2012013259 A JP2012013259 A JP 2012013259A JP 2012013259 A JP2012013259 A JP 2012013259A JP 2013150575 A JP2013150575 A JP 2013150575A
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Yasuhiko Shiina
康彦 椎名
Akari HIROSE
あかり 広瀬
Shinya Ashida
慎也 芦田
Toshitsugu Sueyoshi
利次 末吉
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Maruha Nichiro Seafoods Inc
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    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
    • Y02A40/81—Aquaculture, e.g. of fish
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract

PROBLEM TO BE SOLVED: To provide an inexpensive feed for improving meat color improving ruddiness of cultured fish dark meat and increased in discoloration suppressing effect by delaying methemoglobin formation progressing with time and a method for improving a meat color using the same, and to effectively utilize a hop extraction residue disposed of in large quantities as industrial waste.SOLUTION: Ruddiness of dark meat is improved and discoloration caused by methemoglobin formation progress is suppressed by feeding cultured fish with a feed which is mixed with a hop extraction residue from which an oil soluble essential oil component is removed through organic solvent extraction or supercritical extraction using carbon dioxide.

Description

本発明は、養殖魚の肉色改善飼料およびそれを用いた肉色改善方法に関する。   The present invention relates to a meat color improving feed for cultured fish and a meat color improving method using the same.

魚類の血合肉色調はミオグロビン誘導体比によるところが大きい。血合肉を空気にさらすと、空気中の酸素と結合してオキシミオグロビンとなり、鮮赤色を呈するが、時間の経過とともにメトミオグロビンの割合（メト化率）が高くなり、褐色へと変色する。血合肉の変色は、たとえ食味や衛生上の問題がなくとも消費者の購買意欲を下げるため、ブリ、カンパチ、タイといった魚種の生鮮切り身や生食用の刺身商材において、大きな問題となる。   The blood color of fish is largely due to the ratio of myoglobin derivatives. When the bloody meat is exposed to air, it combines with oxygen in the air to become oxymyoglobin, showing a bright red color, but with the passage of time, the proportion of metmyoglobin (methation rate) increases and turns brown. Discoloration of the bloody meat is a major problem in fresh fish fillets such as yellowtail, amberjack, and Thailand, and raw sashimi products, because it lowers consumers' willingness to purchase even if there are no problems with taste and hygiene.

魚類血合肉の変色抑制方法として、ビタミンCやビタミンE（特許文献１）、茶抽出物やカテキン（特許文献２）、アスタキサンチンやγオリザノール（特許文献３）などの抗酸化物質を添加した飼料を給餌する方法、カプサイシンを含むトウガラシ粉末を添加した飼料を給餌する方法（特許文献４）、飼料中のn-3高度不飽和脂肪酸含量を低減し、かつ、ビタミンCおよびビタミンEを添加した飼料を給餌する方法（特許文献５）、セレン含有化合物を添加した飼料を給餌する方法（特許文献６）などが知られているものの、飼料コストが高かったり、これらの添加物によって飼料効率（単位摂餌量当りの増体重量）が低下するといった問題がある。   As a method for suppressing discoloration of fish blood mixed meat, feed containing antioxidant substances such as vitamin C and vitamin E (patent document 1), tea extract and catechin (patent document 2), astaxanthin and gamma oryzanol (patent document 3) A method of feeding, a method of feeding a feed to which capsicin-containing capsicum powder is added (Patent Document 4), a feed to which the content of n-3 highly unsaturated fatty acids in the feed is reduced and vitamin C and vitamin E are added Although a method of feeding (Patent Document 5) and a method of feeding a feed to which a selenium-containing compound is added (Patent Document 6) are known, the feed cost is high, or feed efficiency (unit feeding) is increased by these additives. There is a problem that the weight gain per unit weight) decreases.

一方、ホップあるいはホップから抽出される成分を有効成分として含有することを特徴とする低酸素耐性付与用の飼料やこれを用いた魚類の輸送方法（特許文献７）、魚類のせっそう病（特許文献８）または連鎖球菌症（特許文献９）の予防および治療剤としてホップを利用する発明、ホップ組織またはその冷水抽出物からなる卵黄淡色化剤（特許文献１０）などが考案されているが、ホップ抽出残渣に養殖魚血合肉の肉色改善効果および変色抑制効果があることはいまだ報告されてない。   On the other hand, a feed for imparting hypoxia tolerance characterized by containing hops or a component extracted from hops as an active ingredient, a method for transporting fish using the same (Patent Document 7), and a fish scab (patent) Reference 8) or invention utilizing hops as a preventive and therapeutic agent for streptococcal disease (Patent Document 9), an egg yolk lightening agent comprising a hop tissue or a cold water extract thereof (Patent Document 10) and the like have been devised. It has not yet been reported that the hop extraction residue has an effect of improving the meat color and suppressing discoloration of cultured fish blood.

また、ホップはビールの原料として、苦味や香りを与え、泡立ちを向上させるとともに、雑菌の繁殖を抑制して保存性を高めるために使用されているが、最近では、ホップから苦味成分などを含む油溶性精油成分抽出物がビール製造に用いられることが多い。そのため、抽出後のホップ抽出残渣は産業廃棄物として大量に処分されており、有効利用が望まれている。   In addition, hops are used as a raw material for beer to give bitterness and fragrance, improve foaming, and suppress the propagation of various bacteria to increase storage stability. Recently, hops contain bitterness components from hops. Oil-soluble essential oil component extracts are often used for beer production. Therefore, the hop extraction residue after extraction is disposed in large quantities as industrial waste, and effective utilization is desired.

特開2002-233316号公報JP 2002-233316 A 特開2000-270786号公報JP 2000-270786 A 特開2011-36176号公報JP 2011-36176 特開平11-17686号公報Japanese Unexamined Patent Publication No. 11-17686 特開2005-278593号公報JP 2005-278593 A 特開2011-121914号公報JP 2011-121914 A 特開平8-168345号公報Japanese Patent Laid-Open No. 8-168345 特開平1-75422号公報JP-A-1-75422 特開平1-75426号公報JP-A-1-75426 特開2009-17801号公報JP 2009-17801 A

本発明は、養殖魚の血合肉等の肉の赤みを改善するとともに、経時的に進行するメト化を遅延させることで変色抑制効果を高めた廉価な肉色改善飼料と、これを用いた肉色改善方法を提供する。また、これまで産業廃棄物として大量に処理されていたホップ抽出残渣の有効利用を図ることができる。   The present invention is an inexpensive meat color improving feed that improves the redness of meat such as blood of meat of cultured fish, and also has an effect of suppressing discoloration by delaying methanolysis that progresses over time, and a meat color improving method using the same I will provide a. Moreover, effective utilization of the hop extraction residue which was processed in large quantities as industrial waste until now can be aimed at.

有機溶媒抽出または二酸化炭素を用いた超臨界抽出によって、油溶性精油成分を除去したホップ抽出残渣を配合したことを特徴とする飼料を養殖魚に給餌することによって、血合肉等の肉の赤みを改善し、また、経時的な変色を抑制することができる。   By feeding the cultured fish with feed characterized by mixing hop extraction residues from which oil-soluble essential oil components have been removed by organic solvent extraction or supercritical extraction using carbon dioxide, the redness of meat such as blood It is possible to improve and suppress discoloration over time.

養殖魚の血合肉等の肉の赤みを改善するとともに、経時的に進行するメト化を遅延させることで変色抑制効果を高めた廉価な肉色改善飼料、およびこれを用いた肉色改善方法により、訴求力ある養殖魚商材を提供することができる。また、産業廃棄物として大量に処分されていたホップ抽出残渣の有効利用を図ることができる。   A cheap meat color-improving feed that improves the redness of meat such as blood of cultured fish and delays the methation that progresses over time, and an improved meat color improvement method that uses this to improve appeal. A certain cultured fish product can be provided. In addition, it is possible to effectively use the hop extraction residue that has been disposed of in large quantities as industrial waste.

ホップ抽出残渣のポリフェノール成分のHPLCチャート（265,280,310,360nm）を示す図である。It is a figure which shows the HPLC chart (265,280,310,360nm) of the polyphenol component of a hop extraction residue. 飼育90日後の各試験区における加工直後および24時間後のメト化率を示す図である。It is a figure which shows the metation rate immediately after processing and after 24 hours in each test section 90 days after breeding. 飼育90日後の各試験区における加工直後および24時間後のa*値を示す図である。It is a figure which shows the a * value immediately after processing and after 24 hours in each test section 90 days after breeding. 飼育43日後、90日後の各試験区における成長倍率を示す図である。It is a figure which shows the growth rate in each test plot after 43 days of breeding and 90 days later.

本発明に用いられるホップ抽出残渣は、ホップ毬花および/または毬花以外の部位を含むホップ総体、あるいはそれらの乾燥粉末から有機溶媒抽出または二酸化炭素を用いた超臨界抽出によって油溶性精油成分等を除去することにより得ることができる。有機溶媒抽出に用いる溶媒としては、エタノール、メタノール、アセトン、テトラヒドロフラン、ジオキサン等を用いることができる。二酸化炭素を用いた超臨界抽出は超臨界抽出装置を用いて行うことができる。タンパク質、糖質、脂質、繊維質などの他に、フロログルシノール、没食子酸、プロトカテク酸、カテコール、クロロゲン酸、エピカテキン、p-クマル酸、フェルラ酸、ケルセチンおよびケルセチン-3-フラボノイド、ケルセチン-3-ガラクトシド、ケルセチン-3-グルコシド、ルチン、ケルセチン-3-アラビノシド、ケンフェロール-3-フラボノイド、ケンフェロール-3-グルコシドからなる天然ポリフェノール群のうち、少なくとも1種以上を、ホップ抽出残渣100重量部に対し2重量部以上、好ましくは5重量部以上含有する。また、本発明に用いられるホップ抽出残渣は、キサントフモールを天然ポリフェノール総量の3〜20重量部、より好ましくは5〜15重量部含有する。   The hop extraction residue used in the present invention is an oil-soluble essential oil component or the like obtained by supercritical extraction using organic solvent extraction or carbon dioxide from hop total flowers and / or whole hops containing portions other than spikelets, or dry powders thereof. Can be obtained by removing. As a solvent used for organic solvent extraction, ethanol, methanol, acetone, tetrahydrofuran, dioxane or the like can be used. Supercritical extraction using carbon dioxide can be performed using a supercritical extraction apparatus. In addition to protein, carbohydrate, lipid, fiber, etc., phloroglucinol, gallic acid, protocatechuic acid, catechol, chlorogenic acid, epicatechin, p-coumaric acid, ferulic acid, quercetin and quercetin-3-flavonoid, quercetin- At least one or more of the natural polyphenol group consisting of 3-galactoside, quercetin-3-glucoside, rutin, quercetin-3-arabinoside, kaempferol-3-flavonoid, kaempferol-3-glucoside, hop extraction residue 100 weight 2 parts by weight or more, preferably 5 parts by weight or more, per part by weight. The hop extraction residue used in the present invention contains xanthohumol in an amount of 3 to 20 parts by weight, more preferably 5 to 15 parts by weight, based on the total amount of natural polyphenols.

ここで、上記ポリフェノールのうちフロログルシノール、没食子酸、プロトカテク酸、カテコール、クロロゲン酸、エピカテキン、p-クマル酸、フェルラ酸、ケルセチン-3-アラビノシド、ケンフェロール-3-グルコシド及びキサントフモールは下記式で表すことができる。   Here, among the polyphenols, phloroglucinol, gallic acid, protocatechuic acid, catechol, chlorogenic acid, epicatechin, p-coumaric acid, ferulic acid, quercetin-3-arabinoside, kaempferol-3-glucoside and xanthohumol are It can be expressed by the following formula.

フロログルシノール

Figure 2013150575
Phloroglucinol
Figure 2013150575

没食子酸

Figure 2013150575
Gallic acid
Figure 2013150575

プロトカテク酸

Figure 2013150575
Protocatechuic acid
Figure 2013150575

カテコール

Figure 2013150575
Catechol
Figure 2013150575

クロロゲン酸

Figure 2013150575
Chlorogenic acid
Figure 2013150575

エピカテキン

Figure 2013150575
Epicatechin
Figure 2013150575

p-クマル酸

Figure 2013150575
p-coumaric acid
Figure 2013150575

フェルラ酸

Figure 2013150575
Ferulic acid
Figure 2013150575

ケルセチン-3-アラビノシド

Figure 2013150575
（式中、Rは水酸基、フラボノイド、ガラクトシド、グルコシド、アラビノシドおよびβ-ルチノールを示す。） Quercetin-3-arabinoside
Figure 2013150575
 (In the formula, R represents a hydroxyl group, a flavonoid, a galactoside, a glucoside, an arabinoside, and β-rutinol.)

ケンフェロール-3-グルコシド

Figure 2013150575
（式中、Rはフラボノイド、グルコシドを示す。） Kaempferol-3-glucoside
Figure 2013150575
 (In the formula, R represents a flavonoid or glucoside.)

キサントフモール

Figure 2013150575
Xanthohumol
Figure 2013150575

ホップ抽出残渣は飼料原料100重量部に対し0.05〜5重量部の割合で配合するのが良く、より好ましくは0.1〜1重量部、特に0.3〜0.6重量部が好ましい。ホップ抽出残渣を配合するベースとなる養魚用飼料原料は限定されず、各魚種に適合した飼料を利用することができる。ホップ抽出残渣を配合し、シングルモイスト等のモイスト飼料、固形飼料等として製造し給餌すればよい。ホップ抽出残渣を配合した飼料を肉色改善飼料と呼ぶ。本発明の肉色改善飼料は、養殖魚の飼育期間の全てにわたって給餌することができるが、出荷前30日間以上給餌するのが良く、より好ましくは45日間以上、更には90日以上給餌するのが特に好ましい。   The hop extraction residue may be blended in a proportion of 0.05 to 5 parts by weight, more preferably 0.1 to 1 part by weight, and particularly preferably 0.3 to 0.6 parts by weight with respect to 100 parts by weight of the feed material. The feed raw material for fish farming used as the base which mix | blends a hop extraction residue is not limited, The feed suitable for each fish kind can be utilized. What is necessary is just to mix | blend a hop extraction residue, and to manufacture and feed as moist feeds, such as a single moist, solid feed. A feed containing a hop extraction residue is called a meat color improved feed. The meat color-improving feed of the present invention can be fed over the entire breeding period of the cultured fish, but it is preferable to feed for 30 days or more before shipment, more preferably 45 days or more, and even more preferably 90 days or more. preferable.

本発明の肉色改善飼料を給餌する魚種は限定されないが、ブリ（ハマチ）、カンパチ、タイ、マグロ、シマアジ、ヒラマサ、カツオ、アジ、サンマ、サバ、サケ、ニジマス等が挙げられる。   The fish species that feed the meat color-improving feed of the present invention are not limited, and examples include yellowtail (fish), amberjack, Thailand, tuna, striped horse mackerel, whitefish, skipjack, horse mackerel, saury, mackerel, salmon, rainbow trout and the like.

本発明において、肉色改善とは、水揚げした魚のミオグロビンのメト化が抑制され、また魚肉の褐変や黒変の変色を抑制することにより肉の色調変化を抑制し赤みを改善することをいう。魚肉は赤色の肉をいい、好ましくは血合肉である。本発明の肉色改善飼料を肉色変化防止飼料または肉色褐変防止飼料ということもできる。水揚げした魚は切り身等の加工した魚も含む。また、肉色改善は常温保存、低温保存、冷凍保存等如何なる保存条件においても達成することができる。赤みの改善とは水揚げ直後に鮮赤色を呈している魚肉が褐変または黒変することなく鮮赤色を維持することをいう。   In the present invention, the improvement in meat color means that the myoglobin of fish that has been landed is suppressed from being metabolized, and the color change of the meat is suppressed and the redness is improved by suppressing the browning or blackening of the fish meat. Fish meat refers to red meat, preferably blood. The meat color improving feed of the present invention can also be referred to as a meat color change preventing feed or a meat color browning preventing feed. Landed fish includes processed fish such as fillets. Further, the improvement in meat color can be achieved under any storage conditions such as room temperature storage, low temperature storage, and frozen storage. The improvement of redness means that fish meat exhibiting a bright red color immediately after landing is kept bright red without browning or blackening.

ミオグロビンのメト化率は、尾藤の方法（水産生物化学・食品学実験書、（株）恒星社厚生閣、p275-280（1974））により測定することができる。赤みは目視により判定することもできるが、魚肉表面のa*値を測定してもよい。a*値とはCIE 1976 (L*, a*, b*)色空間（CIELAB)のa*座標をいい、高いほど赤みが強い。a*値は色彩色差計を用いて測定することができる。   Metoglobin conversion can be measured by the method of Oto (Aquatic Product Chemistry and Food Science Experiments, Hoshiseisha Koseikaku, p275-280 (1974)). Redness can be determined visually, but the a * value of the fish meat surface may be measured. The a * value refers to the a * coordinate in the CIE 1976 (L *, a *, b *) color space (CIELAB). The higher the value, the stronger the redness. The a * value can be measured using a color difference meter.

本発明の肉色改善飼料は、ベースとなる飼料に対して飼料効率（単位摂餌量当りの増体重量）が大きく低下することはない。すなわち、本発明の肉色改善飼料を給餌した魚の成長倍率はベースとなる飼料を給餌した魚の成長倍率から大きく低下しない。   In the meat color improved feed of the present invention, the feed efficiency (weight gain per unit feed) does not greatly decrease with respect to the base feed. That is, the growth rate of the fish fed with the meat color improved feed of the present invention does not greatly decrease from the growth rate of the fish fed with the base feed.

本発明の詳細を実施例で説明する。本発明はこれらの実施例によって何ら限定されるものではない。   Details of the present invention will be described in the examples. The present invention is not limited by these examples.

（実施例１）ハマチ幼魚へのホップ抽出残渣配合飼料給餌試験
＜飼料製造方法＞
採取したホップの毬花を自然乾燥し、圧縮してペレットとした後、超臨界抽出によって油溶性苦味精油成分を除去し、ホップ抽出残渣を得た。 (Example 1) Feed feeding test of hop extraction residue mixed feed to young larvae <feed production method>
The collected hop spikelets were naturally dried and compressed into pellets, and then the oil-soluble bitter essential oil component was removed by supercritical extraction to obtain a hop extraction residue.

図1にHPLC分析チャートを示すが、ホップ抽出残渣中には70種以上のポリフェノールが含有され、そのうち、フロログルシノール（No.2）、没食子酸（No.2b）、プロトカテク酸（No.5）、カテコール（No.7）、クロロゲン酸（No.9）、エピカテキン（No.13）、p-クマル酸（No.17）、フェルラ酸（No.19）、ケルセチン（No.30a）およびケルセチン-3-フラボノイド（No.20a,21,30）、ケルセチン-3-ガラクトシド（No.22b）、ケルセチン-3-グルコシド（No.23a）、ルチン（No.23b）、ケルセチン-3-アラビノシド（No.24）、ケンフェロール-3-フラボノイド（No.20b,20c,21a,22a,25,28,29）、ケンフェロール-3-グルコシド（No.27）などが同定されている。また、キサントフモールが3〜20重量部、より好ましくは5〜15重量部含有する。   Figure 1 shows the HPLC analysis chart. The hop extraction residue contains more than 70 polyphenols, of which phloroglucinol (No.2), gallic acid (No.2b), protocatechuic acid (No.5) ), Catechol (No. 7), chlorogenic acid (No. 9), epicatechin (No. 13), p-coumaric acid (No. 17), ferulic acid (No. 19), quercetin (No. 30a) and Quercetin-3-flavonoids (No.20a, 21,30), quercetin-3-galactoside (No.22b), quercetin-3-glucoside (No.23a), rutin (No.23b), quercetin-3-arabinoside ( No. 24), kaempferol-3-flavonoids (No. 20b, 20c, 21a, 22a, 25, 28, 29), kaempferol-3-glucoside (No. 27) and the like have been identified. Xanthohumol is contained in an amount of 3 to 20 parts by weight, more preferably 5 to 15 parts by weight.

＜給餌試験方法＞
ハマチ幼魚60尾を1t FRP（Fiber Reinforced Plastics）水槽2つに30尾ずつ収容して試験を実施した。給餌飼料は、飼料原料（魚粉71w/w％、魚油10w/w％、その他〔ビタミン混合物、ミネラル混合物、結着剤など〕19w/w％）に対して重量の50％量加水したシングルモイストとした。対照区試料は、試料原料をそのまま用いて製造した。ホップ添加区の飼料は、ミネラル混合物1.0w/w％をホップ抽出残渣に置き換えて製造した。給餌は1日2回、飽食給餌とし、飼育は90日間行った。飼育90日後に対照区、ホップ添加区からそれぞれ2尾を水揚げし、延髄付近を切断して即殺した。加工まで氷冷した状態で保管し、加工直後（0時間）と加工翌日（24時間）の血合肉メト化率およびa*値の測定を行った。メト化率測定は尾藤の方法（水産生物化学・食品学実験書、（株）恒星社厚生閣p275-280（1974））で行い、a*値測定は色彩色差計（CM-2002 コニカミノルタ製）を用いて行った。また、飼育43日、90日において、試験魚の重量を測定し、成長倍率を算出した。 <Feeding test method>
The test was carried out with 60 hamachi juveniles housed in two 1t FRP (Fiber Reinforced Plastics) aquariums. Feeding feed is a single moist that is 50% water weight of feed ingredients (fish meal 71w / w%, fish oil 10w / w%, other [vitamin mixture, mineral mixture, binder, etc.] 19w / w%) did. The control sample was produced using the sample raw material as it was. The feed in the hop addition group was produced by replacing 1.0 w / w% of the mineral mixture with the hop extraction residue. Feeding was carried out twice a day as a satiety feed, and breeding was carried out for 90 days. 90 days after breeding, two fish were landed from the control group and the hop addition group, and the vicinity of the medulla was cut and killed immediately. The sample was stored in an ice-cooled state until processing, and the measurement of the blood-meat thickness and a * value were performed immediately after processing (0 hour) and the next day (24 hours). Metolation rate is measured by the method of Oto (Aquatic Product Chemistry and Food Science Experiments, Hoshiseisha Koseikaku p275-280 (1974)), and a * value is measured by a color difference meter (CM-2002, Konica Minolta). ). In addition, on the 43rd and 90th day of breeding, the weight of the test fish was measured, and the growth rate was calculated.

＜結果＞
図２にメト化率測定結果を示した。0時間目ではほとんど差は認められないものの、24時間目ではホップ添加区のメト化率が対照区よりも低く、ホップ添加区では対照区と比較して、血合肉の変色が抑制されていた。 <Result>
FIG. 2 shows the measurement result of the metation rate. Although there was almost no difference at the 0th hour, the methopping rate in the hop addition group was lower than that in the control group at the 24th hour, and the discoloration of the blood mixture was suppressed in the hop addition group compared to the control group. .

図３にa*値測定結果を示した。ホップ添加区で対照区よりもa*値が高い結果となり、ホップ添加区では、血合肉がより赤いことが示された。   FIG. 3 shows the a * value measurement results. The a * value was higher in the hop-added group than in the control group, indicating that the blood in the hop-added group was red.

図４に飼育0日目に対する飼育43日、90日後の成長倍率を示した。ホップ添加区は対照区よりも成長倍率がわずかに低いものの、顕著な差ではなかった。   FIG. 4 shows the growth rate after 43 days and 90 days of breeding relative to day 0 of breeding. Although the growth rate of the hop addition group was slightly lower than that of the control group, it was not a significant difference.

血合肉の変色は、たとえ食味や衛生上の問題がなくとも消費者の購買意欲を下げるため、ブリ、カンパチ、タイといった魚種の生鮮切り身や生食用の刺身商材において、大きな問題となる。本願発明にかかる魚類の肉色改善方法によれば、血合肉の赤みが改善され、かつ、メト化の進行による変色を抑制した鮮魚切り身や生食用刺身商材を提供することができる。   Discoloration of the bloody meat is a major problem in fresh fish fillets such as yellowtail, amberjack, and Thailand, and raw sashimi products, because it lowers consumers' willingness to purchase even if there are no problems with taste and hygiene. According to the method for improving the meat color of fish according to the present invention, it is possible to provide fresh fish fillets and raw sashimi products that are improved in redness of blood and meat and are prevented from being discolored due to the progress of methation.

Claims (6)

ホップ抽出残渣を配合した魚類の肉色改善飼料。   Fish-colored feed for fish that contains hop extraction residue. ホップ抽出残渣は、ホップ毬花および/または毬花以外の部位を含むホップ総体、あるいはそれらの乾燥粉末から有機溶媒抽出、あるいは二酸化炭素を用いた超臨界抽出によって油溶性精油成分を除去して調製したものである、請求項１記載の魚類の肉色改善飼料。   Hop extraction residue is prepared by removing oil-soluble essential oil components from hop spikelets and / or whole hops containing parts other than spikelets, or their dry powder by organic solvent extraction or supercritical extraction using carbon dioxide. The meat color-improving feed for fish according to claim 1, wherein フロログルシノール、没食子酸、プロトカテク酸、カテコール、クロロゲン酸、エピカテキン、p-クマル酸、フェルラ酸、ケルセチンおよびケルセチン-3-フラボノイド、ケルセチン-3-ガラクトシド、ケルセチン-3-グルコシド、ルチン、ケルセチン-3-アラビノシド、ケンフェロール-3-フラボノイドおよびケンフェロール-3-グルコシドからなる天然ポリフェノール群のうち、１種以上をホップ抽出残渣100重量部中に2重量部以上含有し、かつ、キサントフモールをホップ抽出残渣中の天然ポリフェノール100重量部に対して3〜20重量部含有する、請求項１または２に記載の魚類の肉色改善飼料。   Phloroglucinol, gallic acid, protocatechuic acid, catechol, chlorogenic acid, epicatechin, p-coumaric acid, ferulic acid, quercetin and quercetin-3-flavonoid, quercetin-3-galactoside, quercetin-3-glucoside, rutin, quercetin- Among natural polyphenol groups consisting of 3-arabinoside, kaempferol-3-flavonoid and kaempferol-3-glucoside, 2 or more parts in 100 parts by weight of hop extraction residue are contained, and xanthohumol is contained. Fish meat color-improving feed according to claim 1 or 2, comprising 3 to 20 parts by weight with respect to 100 parts by weight of natural polyphenol in the hop extraction residue. 前記ホップ抽出残渣を飼料原料100重量部に対して、0.05〜5重量部の範囲で配合している請求項１〜３のいずれか１項に記載の魚類の肉色改善飼料。   The meat color-improving feed for fish according to any one of claims 1 to 3, wherein the hop extraction residue is blended in an amount of 0.05 to 5 parts by weight with respect to 100 parts by weight of feed raw material. 魚類のミオグロビンのメト化を抑制する、請求項１〜４のいずれか１項に記載の魚類の肉色改善飼料。   The meat-color-improving feed for fish according to any one of claims 1 to 4, which suppresses metyoglobinization of fish myoglobin. 請求項１〜５のいずれか１項に記載の魚類の肉色改善飼料を、魚の出荷前30日間以上給餌する魚類の肉色改善方法。   A method for improving the meat color of fish, wherein the fish meat color improving feed according to any one of claims 1 to 5 is fed for 30 days or more before the shipment of the fish.
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103535562A (en) * 2013-11-07 2014-01-29 天津市晨辉饲料有限公司 Compound feed for fattening period of yellow-head catfish
CN103549204A (en) * 2013-11-07 2014-02-05 天津市晨辉饲料有限公司 Compound feed for body color restoration period of tachysurus fulvidraco
CN108740331A (en) * 2018-05-29 2018-11-06 华南农业大学 A kind of folium eucalypti polyphenol feed addictive and preparation method thereof improving fish body meat
JP2021007303A (en) * 2019-06-28 2021-01-28 マルハニチロ株式会社 Culturing and production methods of fish by using narirutin, edible part of fish produced thereby, and narirutin-containing mixed feed therefor
JP2022069503A (en) * 2015-08-07 2022-05-11 日本水産株式会社 Raising method of vitamin e-enriched cultured fish

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JPH08168345A (en) * 1994-12-16 1996-07-02 Kirin Brewery Co Ltd Feed for imparting hypoxia resistance and method for transporting fishes using the same
JP2000270786A (en) * 1999-03-26 2000-10-03 Taiyo Kagaku Co Ltd Composition for antioxidation feed
JP2005176799A (en) * 2003-12-24 2005-07-07 Res Inst For Prod Dev Body color improving agent for cultured fish
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JPH08168345A (en) * 1994-12-16 1996-07-02 Kirin Brewery Co Ltd Feed for imparting hypoxia resistance and method for transporting fishes using the same
JP2000270786A (en) * 1999-03-26 2000-10-03 Taiyo Kagaku Co Ltd Composition for antioxidation feed
JP2005176799A (en) * 2003-12-24 2005-07-07 Res Inst For Prod Dev Body color improving agent for cultured fish
WO2008026507A1 (en) * 2006-09-01 2008-03-06 Sapporo Breweries Limited Skin whitening agent

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103535562A (en) * 2013-11-07 2014-01-29 天津市晨辉饲料有限公司 Compound feed for fattening period of yellow-head catfish
CN103549204A (en) * 2013-11-07 2014-02-05 天津市晨辉饲料有限公司 Compound feed for body color restoration period of tachysurus fulvidraco
JP2022069503A (en) * 2015-08-07 2022-05-11 日本水産株式会社 Raising method of vitamin e-enriched cultured fish
CN108740331A (en) * 2018-05-29 2018-11-06 华南农业大学 A kind of folium eucalypti polyphenol feed addictive and preparation method thereof improving fish body meat
JP2021007303A (en) * 2019-06-28 2021-01-28 マルハニチロ株式会社 Culturing and production methods of fish by using narirutin, edible part of fish produced thereby, and narirutin-containing mixed feed therefor
JP7026081B2 (en) 2019-06-28 2022-02-25 マルハニチロ株式会社 Fish farming method, production method, edible part of fish and feed containing narirutin of fish using narirutin

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