JPS63291531A - Method for sustaining quality of fishery product - Google Patents
Method for sustaining quality of fishery productInfo
- Publication number
- JPS63291531A JPS63291531A JP62125459A JP12545987A JPS63291531A JP S63291531 A JPS63291531 A JP S63291531A JP 62125459 A JP62125459 A JP 62125459A JP 12545987 A JP12545987 A JP 12545987A JP S63291531 A JPS63291531 A JP S63291531A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- acid
- water
- mackerel
- fishery products
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title description 13
- 239000000203 mixture Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 150000007524 organic acids Chemical class 0.000 claims abstract description 6
- 229940092665 tea leaf extract Drugs 0.000 claims description 6
- 235000005985 organic acids Nutrition 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 10
- 235000019688 fish Nutrition 0.000 abstract description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 9
- 235000019512 sardine Nutrition 0.000 abstract description 9
- 241000269821 Scombridae Species 0.000 abstract description 8
- 235000020640 mackerel Nutrition 0.000 abstract description 8
- 241001504592 Trachurus trachurus Species 0.000 abstract description 7
- 230000003647 oxidation Effects 0.000 abstract description 7
- 238000007254 oxidation reaction Methods 0.000 abstract description 7
- 244000005700 microbiome Species 0.000 abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
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- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 abstract description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 abstract description 2
- 241001125046 Sardina pilchardus Species 0.000 abstract description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011668 ascorbic acid Substances 0.000 abstract description 2
- 229960005070 ascorbic acid Drugs 0.000 abstract description 2
- 235000010323 ascorbic acid Nutrition 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 abstract description 2
- 229960004106 citric acid Drugs 0.000 abstract description 2
- 235000019514 herring Nutrition 0.000 abstract description 2
- 235000002949 phytic acid Nutrition 0.000 abstract description 2
- 229940068041 phytic acid Drugs 0.000 abstract description 2
- 239000000467 phytic acid Substances 0.000 abstract description 2
- 235000019515 salmon Nutrition 0.000 abstract description 2
- 235000013580 sausages Nutrition 0.000 abstract description 2
- 235000002906 tartaric acid Nutrition 0.000 abstract description 2
- 229960001367 tartaric acid Drugs 0.000 abstract description 2
- 239000011975 tartaric acid Substances 0.000 abstract description 2
- 229940094952 green tea extract Drugs 0.000 abstract 2
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- 241000238371 Sepiidae Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 24
- 239000000284 extract Substances 0.000 description 11
- 241001122767 Theaceae Species 0.000 description 10
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 8
- 241000555825 Clupeidae Species 0.000 description 7
- 238000005057 refrigeration Methods 0.000 description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000004698 Polyethylene Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 150000002978 peroxides Chemical class 0.000 description 4
- -1 polyethylene Polymers 0.000 description 4
- 229920000573 polyethylene Polymers 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 229920006328 Styrofoam Polymers 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000008261 styrofoam Substances 0.000 description 3
- 238000004383 yellowing Methods 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001600434 Plectroglyphidodon lacrymatus Species 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000473391 Archosargus rhomboidalis Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 244000273256 Phragmites communis Species 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000287 crude extract Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000295 fuel oil Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000000401 methanolic extract Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/08—Alcohol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6406—Glycerol
-
- 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
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、生鮮魚介類及び水産加工品など水産品の品質
保持方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for maintaining the quality of marine products such as fresh seafood and processed marine products.
［従来の技術および発明が解決しようとする問題点コ
水産品の品質低下の要因の代表的なものとしては、微生
物の増殖による物品の変改・腐敗と脂質成分の酸化が挙
げられる。[Problems to be Solved by the Prior Art and Inventions] Typical causes of deterioration in the quality of marine products include denaturation and spoilage of products due to proliferation of microorganisms and oxidation of lipid components.
微生物の増殖を抑制する方法には、乾燥、塩蔵、煙煙、
加熱、冷凍若しくは冷蔵、ＣＡ貯蔵、放射線照射、真空
包装、ガス置換包装、脱酸素剤封入包装、殺菌剤若しく
は保存料の添加などがある。Methods to suppress the growth of microorganisms include drying, salting, smoking,
Examples include heating, freezing or refrigeration, CA storage, radiation irradiation, vacuum packaging, gas replacement packaging, oxygen absorber-filled packaging, and addition of sterilizers or preservatives.
一方、脂質成分の酸化を防止する方法としては、冷凍若
しくは冷蔵、真空包装、ガス置換包装、脱酸素剤封入包
装、酸化防止剤の添加などがある。脂質成分の酸化に伴
って、匂いの悪変、色の変化、ビタミンの破壊およびタ
ンパク質の変性などが生じる為、脂質成分の酸化防止は
、品質の保持と栄養価の保持に極めて重要である。脂質
成分の酸化を防止する方法は上記のように種々あるが、
簡単で効果的な方法は酸化防止剤を使用する方法である
。酸化防止剤としては様々のものが使用されているが、
酸化防止効果自体および効果の持続性、並びに色や匂い
に与える影響等の総合的見地からは十分に満足の行くも
のではなかった。On the other hand, methods for preventing oxidation of lipid components include freezing or refrigeration, vacuum packaging, gas replacement packaging, oxygen absorber-encapsulated packaging, and addition of antioxidants. Oxidation of lipid components causes changes in odor, color change, destruction of vitamins, and denaturation of proteins, so preventing oxidation of lipid components is extremely important to maintain quality and nutritional value. As mentioned above, there are various ways to prevent the oxidation of lipid components.
A simple and effective method is to use antioxidants. Various antioxidants are used, but
The antioxidant effect itself, the sustainability of the effect, and the effects on color and odor were not fully satisfactory from a comprehensive standpoint.
［問題点を解決するための手段］
本発明者等は、こうした事情に鑑み、水産品に対して適
切な酸化防止剤について長年にわたって研究を進めてき
たが、茶菓抽出成分が優れた抗酸化剤としての性質を有
することに着目しこれの水産品への適用について鋭意検
討を重ねた結果、茶葉抽出成分を特定の化合物群と併用
することによって総合的に満足すべき効果の得られるこ
とを見出して本発明を完成した。[Means for Solving the Problems] In view of these circumstances, the present inventors have been conducting research on antioxidants suitable for marine products for many years, and found that tea confectionery extract is an excellent antioxidant. As a result of intensive study on its application to marine products, it was discovered that a satisfactory overall effect could be obtained by using tea leaf extract components in combination with a specific group of compounds. The present invention was completed.
即ち、本発明は、茶菓抽出成分、１種又は２種以上のポ
リヒドロキシ化合物、１種又は２種以上の有機酸および
水からなる混合物で水産品を処理することを特徴とする
水産品の品質保持方法である。That is, the present invention provides quality of marine products characterized by treating the marine products with a mixture consisting of a tea confectionery extract component, one or more polyhydroxy compounds, one or more organic acids, and water. This is a holding method.
本発明に使用される茶菓抽出成分とは、茶葉を熱湯、ポ
リヒドロキシ化合物を含有する水性媒体、アルコール又
は含水アルコール、アセトン又は含水アセトン等で抽出
した粗製抽出液又はその乾燥物、或いは精製抽出液又は
その乾燥物である。ポリヒドロキシ化合物とは分子中に
２個以上の水酸基を有する化合物をいい例えばプロピレ
ングリコール、グリセリン、キシリトール、ソルビトー
ル、マルチトール、キシロース、グルコース、フラクト
ース、シュクロース、マルトース、ラクトース、澱粉加
水分解物及びその水素添加物等が挙げられる。なかでも
グリセリンの使用が特に好適である。また有機酸として
好適な例はクエン酸、酒石酸、フィチン酸及びアスコル
ビン酸等である。The tea confectionery extract component used in the present invention is a crude extract obtained by extracting tea leaves with hot water, an aqueous medium containing a polyhydroxy compound, alcohol or hydrous alcohol, acetone or hydrous acetone, etc., or a dried product thereof, or a purified extract. Or its dried product. Polyhydroxy compounds refer to compounds having two or more hydroxyl groups in the molecule, such as propylene glycol, glycerin, xylitol, sorbitol, maltitol, xylose, glucose, fructose, sucrose, maltose, lactose, starch hydrolysates, and their like. Examples include hydrogen additives. Among them, use of glycerin is particularly preferred. Further, suitable examples of the organic acid include citric acid, tartaric acid, phytic acid, and ascorbic acid.
本発明において、水産品を本発明の混合物で処理する方
法としては、好適には次の方法が挙げられるが、その適
用においては、場合に応じて行う。即ち、混合物を水産
品例えば加工品としてのすり身などに直接添加し混合す
る方法、混合物の溶液に水産品例えば魚の切り身や開き
などを浸せきする方法、及び水産品例えば魚の一尾全体
、切り身、すり身などに直接混合物の溶液を噴霧する方
法等がある。混合物中の茶菓抽出成分の添加量または浸
漬法の場合の濃度としては、対象とする水産品または浸
せきする溶液に１０ｍｇ／１００ｇ以上好ましくは４０
ｍ ｇ ／ １００ ｇ以上添加されていることが望
ましい。浸せきする場合の時間は２０秒以上とくに五分
以上が好ましい。混合物を水産品に噴霧する場合には溶
液の濃度が高い方が好ましく茶葉抽出成分含有量として
は２００ ｍ ｇ ／ １００ ｇ以上が良い。ポリヒ
ドロキシ化合物は本発明の添加混合物全体の浸透圧を高
め微生物の生育を阻害し保存性を高める補助のために配
合するもので、その添加量は共存する水１ｋｇに対して
１２モル以上が好ましい。有機酸は、金属不活性化作用
（キレート作用）に基づくシネルギストとして酸化防止
作用を増強したり。In the present invention, preferred methods for treating marine products with the mixture of the present invention include the following methods, which may be applied depending on the case. Namely, there are methods of directly adding and mixing the mixture to marine products such as surimi as a processed product, methods of soaking marine products such as fish fillets and openings in a solution of the mixture, and methods of adding and mixing the mixture directly to marine products such as whole fish, fillets, and surimi. For example, there is a method of directly spraying a solution of the mixture. The amount of the tea confectionery extract component added in the mixture or the concentration in the case of the immersion method is 10 mg/100 g or more, preferably 40 mg/100 g or more of the target marine product or the soaking solution
It is desirable that it is added in an amount of mg/100 g or more. The soaking time is preferably 20 seconds or more, particularly 5 minutes or more. When spraying the mixture onto marine products, it is preferable that the concentration of the solution is high, and the tea leaf extract component content is preferably 200 mg/100 g or more. The polyhydroxy compound is added to help increase the osmotic pressure of the entire additive mixture of the present invention, inhibit the growth of microorganisms, and improve storage stability, and the amount added is preferably 12 mol or more per 1 kg of coexisting water. . Organic acids act as synergists based on metal deactivation (chelating) effects and enhance antioxidant effects.
茶菓抽出成分と水産品中の鉄分とによる着色反応を阻止
する為に配合されるが、その添加量は水産品にたいして
或いは浸せき用水溶液にたいして２〜４０ ｍ ｇ ／
１００ ｇ程度が好ましい。It is blended to prevent the coloring reaction between the tea confectionery extract and the iron content in marine products, and the amount added is 2 to 40 mg/g to the marine products or to the aqueous solution for dipping.
Approximately 100 g is preferable.
本発明の好適な対象となる水産品の例としてはあじ、さ
ば、さんま、いわし及びにしん等鮮魚自体及びその切り
身、並びにそれらの塩干品、並びに煮干し、並びに塩ざ
け、塩まず、塩さば及びかずのこ等の塩蔵量、あじ、さ
ば、いわし、たい、かつお及びまぐろ等の粕漬や醤油漬
、ちくわ、かまぼこ、はんぺん。Examples of marine products suitable for the present invention include fresh fish such as horse mackerel, mackerel, saury, sardines, and herring, their fillets, salted and dried products thereof, dried sardines, and salted salmon, salted fish, and salted fish. Amount of salted mackerel and kazunoko, etc., horse mackerel, mackerel, sardine, sea bream, bonito, tuna, etc. pickled in lees or soy sauce, chikuwa, kamaboko, and hanpen.
魚肉ハム及びソーセージ等の水産練製品、するめ、すじ
こ、ねりうに等が挙げられる。Examples include fish paste products such as fish ham and sausage, dried squid, sea urchin, and sea urchin.
［実施例］
次に実施例および参考例を挙げて本発明を更に詳細に説
明するが１本発明はこれによって限定されるものではな
い。[Examples] Next, the present invention will be explained in more detail with reference to Examples and Reference Examples, but the present invention is not limited thereto.
実施例１
冷凍具あじを流水にて解凍した後、腹開きし、開切面を
水洗した。その後、１７％食塩水に約３０分間浸漬し再
び水洗した。このあじの開きを茶菓抽出成分１０部、水
２８部。Example 1 After thawing frozen horse mackerel under running water, the abdomen was opened and the cut surface was washed with water. Thereafter, it was immersed in 17% saline for about 30 minutes and washed again with water. Add this horse mackerel opening to 10 parts of tea confectionery extract and 28 parts of water.
グリセリン６０部、及びクエン酸２部からなる混合物１
部を水１００部にて稀釈した水溶液に５分間浸せきしだ
後５分間水きりし、重油バーナ一式乾燥機で９０分間乾
燥させた。Mixture 1 consisting of 60 parts of glycerin and 2 parts of citric acid
The sample was soaked in an aqueous solution diluted with 100 parts of water for 5 minutes, drained for 5 minutes, and dried for 90 minutes in a heavy oil burner dryer.
このあじ塩干品を発泡スチロールのトレイに１枚ずつい
れポリエチレンフィルムでラップがけし、冷蔵庫（２〜
５℃）に保管し、経時的に官能判定、肉色の色差計によ
る測定、脂肪分の過酸化物価などの測定を行なった。そ
の結果、このように処理したあし塩干品は無処理のもの
に比べて、製造直後の外見的品質。Place the dried salted horse mackerel one by one on a styrofoam tray, wrap it with polyethylene film, and place it in the refrigerator (for 2 to 30 minutes).
The meat was stored at 5° C.), and sensory evaluation, flesh color measurement using a colorimeter, and fat peroxide value were measured over time. As a result, the salted and dried leg reeds treated in this way have better visual quality immediately after production than those without the treatment.
即ち、味、香り、色が製造日から１２日後も十分に保持
され、カビの発生も１〜２日遅れた。これにだいし、無
処理のものく対照区）は、製造日より８日目で既に酸化
臭が発生し黄色度が強くなり、味も低下した。That is, the taste, aroma, and color were sufficiently maintained even 12 days after the date of manufacture, and the growth of mold was delayed by 1 to 2 days. On the other hand, in the untreated product (control group), an oxidized odor was already generated on the 8th day from the production date, the yellowness became stronger, and the taste decreased.
次に切り抜いた肉片の色差計による経時的な測定結果を
示す。Next, we will show the results of measuring the cut pieces of meat over time using a color difference meter.
次に、あじ塩干品のエーテル抽出油分の過酸化物価の経
時変化を示す。Next, the change over time in the peroxide value of the ether-extracted oil of dried horse mackerel is shown.
実施例２
実施例１と同様の茶葉抽出成分の混合物１部と食塩４部
及び水９５部よりなる水溶液２０ｋｇを沸騰させ、これ
にかたくちいわし約１ｋｇをいれ、約５分間煮熟した後
ひき上げ、水きり後、電気温風式乾燥機で水分が約１５
％になるまで乾燥し煮干しを製造した。これをポリエチ
レン袋にいれ室温で保存し、経時的に官能判定及び脂肪
分の過酸化物価の測定を行った。その結果、処理した煮
干しは無処理のものに比べて、製造１００日目おいて、
腹部の黄変度が小さく、生ぐさ臭が少なかった。Example 2 Boil 20 kg of an aqueous solution consisting of 1 part of the same mixture of tea leaf extract components as in Example 1, 4 parts of salt, and 95 parts of water, add about 1 kg of hard sardines to this, boil for about 5 minutes, and then grind. After raising and draining the water, use an electric hot air dryer to reduce the moisture content to approximately 15%.
dried sardines to produce dried sardines. This was stored in a polyethylene bag at room temperature, and the sensory evaluation and fat peroxide value were measured over time. As a result, compared to untreated dried sardines, treated sardines were found to be
The degree of yellowing in the abdomen was small, and the odor of raw grass was small.
また、製造直後の過酸化物価は、処理区が５０ ｍｅｑ
／ｋｇであったのに対し、無処理区は１００ ｍｅｑ／
ｋｇと処理区の方があきらかに低かった・
実施例３
実施例１と同様の茶菓抽出成分の混合物１部と水９９部
とよりなる水溶液に、生さばの切り身を５分間浸せきし
た後、５分間水切りした。この生さば切り身を発泡スチ
ロールのトレイにいれポリエチレンフィルムでラップが
けし、冷蔵庫（２〜５℃）に保管し、経時的に官能判定
、色差計による肉色の測定を行った。その結果、無処理
のものが冷蔵１日目において既に変色してしまったのに
対し、本実施例の様に処理された生さば切り身は、冷蔵
４日目においてもなお赤味を充分に保持しており見掛は
上の鮮度低下は少なく調理後の食味も良好であった。In addition, the peroxide value immediately after production was 50 meq in the treated area.
/kg, whereas in the untreated area it was 100 meq/kg.
kg and the treatment group were clearly lower. Example 3 After soaking fresh mackerel fillets for 5 minutes in an aqueous solution consisting of 1 part of the same mixture of tea confectionery extract components and 99 parts of water as in Example 1, Drained for a minute. The fresh mackerel fillet was placed in a styrofoam tray, wrapped with polyethylene film, and stored in a refrigerator (2 to 5°C), and subjected to sensory evaluation and flesh color measurement using a colorimeter over time. As a result, while the untreated mackerel fillets had already changed color on the first day of refrigeration, the raw mackerel fillets treated as in this example still retained their reddish color even on the fourth day of refrigeration. There was little apparent loss of freshness and the taste after cooking was good.
実施例４
実施例１と同様の茶菓抽出成分の混合物２部と水９８部
よりなる水溶液に、生ぶりの切り身を１０分間浸せきし
た後、５分間水切りした。この生ぶり切り身を発泡スチ
ロールのトレイにいれポリエチレンフィルムでラップが
けし、冷蔵庫（２〜５℃）に保管し、経時的に官能判定
１色差計による肉色の測定を行った。その結果、無処理
の生ぶり切り身は、冷蔵１日目において赤味が減少し、
冷蔵３日目頃より腹側部の黄変化が認められたが、本実
施例の処理を施した切り身は、冷蔵４日目においてもな
お赤味を充分に保持しており。Example 4 Fresh yellowtail fillets were immersed for 10 minutes in an aqueous solution consisting of 2 parts of the same mixture of tea confectionery extract components and 98 parts of water as in Example 1, and then drained for 5 minutes. This raw fillet was placed in a styrofoam tray, wrapped with polyethylene film, and stored in a refrigerator (2 to 5°C), and the flesh color was measured over time using a sensory evaluation 1 colorimeter. As a result, untreated raw yellowtail fillets decreased in red color on the first day of refrigeration,
Yellowing of the ventral part was observed from around the third day of refrigeration, but the fillets treated in this example still retained their reddish color sufficiently even on the fourth day of refrigeration.
腹側部の黄変化も少なく、調理後の食味も良好であった
。There was little yellowing on the ventral side, and the taste after cooking was good.
参考例 茶葉抽出成分
煎茶製造時に副産するくず茶３０ｋｇに、メ −タノー
ル９（ｌを加え、約６０℃で約３時間加温抽出した後濾
過し、残った固形物をメタノール３０１２で洗浄して約
９０Ｑのメタノール抽出液を得た。この抽出液に大豆油
１．５−および水６．０ｋｇを加えて混ぜ、真空度８０
ｍｍ１１ｇ、浴温６０℃、冷却水温１０℃でメタノール
を留去したのち分液し、油相５． Ｏｋｇおよび水相１
０．５ｋｇを得た。水相を真空度２０ｍｍ１＋ｇ、浴温
７０℃、冷却水温１０’Ｃで固形分含量が約８０％にな
る間で濃縮した後別の容器に移し替え、真空度０．５ｍ
ｍ１４ｇ、棚温６０℃で約１８時間真空乾燥した。得ら
れた固形物を粉砕することによって、茶葉抽出成分の粉
末４，５ｋｇが得られた。Reference example: Tea leaf extract component Add 9 liters of methanol to 30 kg of Kuzucha, which is a by-product during the production of Sencha tea, heat and extract at approximately 60°C for approximately 3 hours, then filter, and wash the remaining solid matter with Methanol 3012. A methanol extract of about 90Q was obtained. 1.5 kg of soybean oil and 6.0 kg of water were added to this extract, mixed, and the mixture was heated at a vacuum degree of 80.
mm11g, bath temperature 60°C, cooling water temperature 10°C, methanol was distilled off, the liquid was separated, and the oil phase 5. Okg and water phase 1
0.5 kg was obtained. The aqueous phase was concentrated to a solid content of approximately 80% at a vacuum level of 20mm 1+g, a bath temperature of 70°C, and a cooling water temperature of 10'C, and then transferred to another container, and the vacuum level was 0.5m.
It was dried under vacuum for about 18 hours at a shelf temperature of 60°C. By pulverizing the obtained solid matter, 4.5 kg of powder of tea leaf extract components was obtained.
この粉末中のカテキン純度は約４７％、カフェイン含量
は約８％であった。The catechin purity in this powder was about 47%, and the caffeine content was about 8%.
［発明の効果］
本発明によれば、水産品の効果的な酸化防止ができただ
けでなく、匂いの悪変の抑制、色の変化の抑制及び微生
物の増殖の抑制が同時にできるので、製造直後の味、香
り、及び色が長期間保存され賞味期間が延長できた。[Effects of the Invention] According to the present invention, not only can marine products be effectively prevented from oxidation, but also the deterioration of odor, color change, and growth of microorganisms can be inhibited at the same time. Immediately after the taste, aroma, and color were preserved for a long time, the shelf life was extended.
Claims (1)
び水からなる混合物で水産品を処理することを特徴とす
る水産品の品質保持方法。[Claims] A marine product characterized by treating the marine product with a mixture consisting of a tea leaf extract component, one or more polyhydroxy compounds, one or more organic acids, and water. How to maintain quality.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62125459A JPS63291531A (en) | 1987-05-22 | 1987-05-22 | Method for sustaining quality of fishery product |
| KR1019880006038A KR940000317B1 (en) | 1987-05-22 | 1988-05-21 | Preserving agent and producing method thereof |
| CA000567560A CA1336241C (en) | 1987-05-22 | 1988-05-24 | Preserving agent and method for its productions |
| US07/361,831 US5213833A (en) | 1987-05-22 | 1989-06-02 | Preserving agent and method for its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62125459A JPS63291531A (en) | 1987-05-22 | 1987-05-22 | Method for sustaining quality of fishery product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63291531A true JPS63291531A (en) | 1988-11-29 |
| JPH0566084B2 JPH0566084B2 (en) | 1993-09-21 |
Family
ID=14910620
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62125459A Granted JPS63291531A (en) | 1987-05-22 | 1987-05-22 | Method for sustaining quality of fishery product |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPS63291531A (en) |
| KR (1) | KR940000317B1 (en) |
| CA (1) | CA1336241C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7763307B2 (en) * | 2001-12-20 | 2010-07-27 | Nippon Suisan Kaisha, Ltd. | Fish paste mixture with rice bran extract |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113475572A (en) * | 2021-05-31 | 2021-10-08 | 广州荧创科技有限公司 | Supramolecular material film constructed by biomass extraction micromolecules and preparation and application thereof |
| CN113925081A (en) * | 2021-09-30 | 2022-01-14 | 青岛德慧海洋生物科技有限公司 | Natural plant anticorrosion composition, preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50157521A (en) * | 1974-06-14 | 1975-12-19 | ||
| JPS5132747A (en) * | 1974-09-06 | 1976-03-19 | Kazumitsu Fukuda |
-
1987
- 1987-05-22 JP JP62125459A patent/JPS63291531A/en active Granted
-
1988
- 1988-05-21 KR KR1019880006038A patent/KR940000317B1/en not_active IP Right Cessation
- 1988-05-24 CA CA000567560A patent/CA1336241C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50157521A (en) * | 1974-06-14 | 1975-12-19 | ||
| JPS5132747A (en) * | 1974-09-06 | 1976-03-19 | Kazumitsu Fukuda |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7763307B2 (en) * | 2001-12-20 | 2010-07-27 | Nippon Suisan Kaisha, Ltd. | Fish paste mixture with rice bran extract |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0566084B2 (en) | 1993-09-21 |
| KR880013457A (en) | 1988-12-21 |
| CA1336241C (en) | 1995-07-11 |
| KR940000317B1 (en) | 1994-01-17 |
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