WO2003059075A1 - Procede pour produire de la chair de thon congelee de grande fraicheur et chair de thon congelee de grande fraicheur - Google Patents

Procede pour produire de la chair de thon congelee de grande fraicheur et chair de thon congelee de grande fraicheur Download PDF

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Publication number
WO2003059075A1
WO2003059075A1 PCT/JP2001/011614 JP0111614W WO03059075A1 WO 2003059075 A1 WO2003059075 A1 WO 2003059075A1 JP 0111614 W JP0111614 W JP 0111614W WO 03059075 A1 WO03059075 A1 WO 03059075A1
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WO
WIPO (PCT)
Prior art keywords
meat
tuna
frozen
fish
style
Prior art date
Application number
PCT/JP2001/011614
Other languages
English (en)
Japanese (ja)
Inventor
Nobuhiko Hatakeyama
Original Assignee
Hoyo Fisheries Co., Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority to JP2000202115A priority Critical patent/JP2002017243A/ja
Application filed by Hoyo Fisheries Co., Ltd filed Critical Hoyo Fisheries Co., Ltd
Priority to PCT/JP2001/011614 priority patent/WO2003059075A1/fr
Publication of WO2003059075A1 publication Critical patent/WO2003059075A1/fr

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Classifications

    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling

Definitions

  • the present invention utilizes a living tuna that has been caught and has a life response stopped so that the cells are still alive and dressed or mouthed or filed.
  • the meat is processed into block-style meat, and the whole meat is frozen at a very low temperature while the cells of the meat are alive, and the meat is frozen and stored so as not to deteriorate.
  • the present invention relates to providing tuna meat with high freshness, such as freshly baked meat, even after thawing for a long time. Background art
  • tuna fishing There are two types of tuna fishing: pelagic fisheries, inshore fisheries, and aquaculture (breeding) fisheries.
  • pelagic fisheries When tuna are distributed, they are distributed as frozen tuna through cold chains (cold distribution) and as raw tuna. There is a distribution through the chill zone (refrigerated distribution).
  • chill zone Refrigerated distribution
  • fresh tuna was evaluated to be higher in quality than frozen tuna because fresh tuna had better day keeping and freshness than frozen tuna in many cases.
  • the freshness of tuna is also important, but fishermen, distributors such as wholesalers and retailers, producers of cooks and abalone shops, freshness of tuna meat I don't think it is possible to get something fresh, such as a lively one. Therefore, in the case of frozen tuna, whether it is a live tuna or a wild tuna (tuna with dead fish), the difference in freshness between the two is not noticed, and it is necessary to treat them differently. There was no one.
  • Tuna quality evaluation methods there are determined mainly by the presence or absence of thrombus, color tone, and the degree of fat riding as follows.
  • fish clots include bruised clots (blood running), which can be produced when fish run wild, and burrow clots, which can be formed due to insufficient blood removal. If there is a blood clot in the meat, it will not be sold as sashimi and its commercial value will be greatly reduced.
  • bokeh it is an inferior product without commercial value as sashimi tuna. Not only are they used as cuts for grilled food, processed miso pickles, processed tsukudani, and raw materials for canning, but their prices are also significantly lower.
  • the inventor of the present invention has found that the difference between the market evaluation and the commodity price due to the difference in quality of tuna is very large and has a great effect on corporate management. If it is fresh and of good quality, even if the price is high, there is a strong need among consumers and it becomes a business. Therefore, the inventor has conducted intensive research on how to always provide frozen tuna with high freshness and high quality.
  • the present invention it is necessary to adopt the following production method as a means for solving the technical problem, and it is possible to realize highly fresh frozen tuna meat with high evaluation.
  • the first invention which seeks a patent, distinguishes the caught tuna into live fish and dead fish, draws blood using live tuna, and crushes the medulla and spinal cord.
  • the intestines, gills, fins, tail, head, and bones were removed while immediately removing blood, and the dressing or mouth or fins were removed.
  • Re-style or block-style fish meat is processed and then within 10 hours, preferably within 8 hours, the whole meat is below the Kyochang point (around-60 ° C).
  • the frozen fresh tuna meat is characterized by being frozen at ultra-low temperature and kept frozen so that the meat remains below the Kyochang point. It is a manufacturing method.
  • the second invention which seeks a patent, is to cut the tail and cardiac artery of all the tuna caught and fried on board, and to drain the blood.
  • the tuna that lived died and caught fish that died and fried, and the living tuna further crushed the medulla and spinal cord and stopped living reactions.
  • the meat should be frozen at ultra-low temperature below the Kyochang point (around -60 ° C) and stored frozen at a center temperature of 150 ° C or less. This is a method for producing high-purity frozen tuna meat.
  • the third invention which seeks to obtain a patent, is that the activity cuts the tail and heart artery of a living tuna, drains it in a standing state and puts it into a suspended state, and / or a living tuna.
  • the fourth invention which is intended to be patented, is a method for producing a high-purity frozen tuna meat as described in the first invention or the second invention, characterized in that the medulla oblongata and the spinal cord are crushed to stop living reactions.
  • the living tuna were drawn to blood and put into a state of asphyxia, the medulla oblongata and the spinal cord were crushed, and life reactions stopped, and the intestines, gills, fins, tail, head, and bones were immediately removed.
  • the tuna according to the present invention includes: swordfish tuna, yellow-skinned tuna, true marlin, female marlin, long tuna, black tuna, southern tuna, cochinaga tuna, Atlantic tuna, Pacific marlin, Hanyu or marlin, Includes all swordfish and other swordfish and tuna fish You.
  • the ultra-rapid low-temperature freezing of meat so as to be below the Kyochang point means that the temperature at which the water content of food is 100% and the liquid is completely frozen from liquid to solid is called Kyochang point. In this case, around 60 ° C is the Kyochang point.
  • the high-purity frozen tuna meat of the present invention is such that, when thawed at least, it is of such a quality as to cause stiffness after dying (chile), is light-colored, has almost no thrombus, and has a dress.
  • the quality is such that the freezing time is short and the drip does not appear much because it is frozen in the mouth-in or file-style or pro-style.
  • FIG. 1 is an explanatory diagram showing a method of processing tuna into a round, a GG style, a dress, a mouth, a fillet, and a block
  • FIG. 3 shows a test in which samples of the freshly-frozen tuna meat obtained by the production method of the present invention and a sample of the frozen tuna prepared by the conventional method were taken out, and the rotting degree VBN was measured. It is a test result showing a result.
  • the fish caught lively and the yellow-skinned tuna caught and caught by the long-hauled fishery were discriminated between the fish caught alive and the fish caught dead, utilizing the former and leaving the latter in the field. Yes, use an identification tape to distinguish them.
  • the activity cuts the tail and cardiac artery of a living tuna, bleeds it upright and puts it into asphyxia, crushes the medulla medulla and the spinal cord of the living tuna, and stops living reactions.
  • the dead Cut the tail of the fried tuna and the heart artery and drain the blood in an upright position. At this stage, life as a living organism is dead, but cells are still alive.
  • the intestines, gills, fins, tails, heads, and bones of both the live and open tuna were removed, and the dress or mouth or file style or professional tuna was removed. Processed into meat of the style. This on-board processing ensures that sufficient fresh blood can be drawn, so that burrowing clots are almost eliminated. Compared to the conventional GG style tuna in which only the internal organs and tail were cut, sufficient fresh blood could not be drawn, and it was unavoidable that a partly sesame clot could be formed.
  • the present invention in the form of a mouth or mouth or a file style or a block style provides a great quality improvement.
  • dress or mouth-in or fillet style or proc- ess style reduced the meat, so that the desired frozen state (core up to (Ultra-low-temperature freezing to be less than) is shorter than 1/4 of the conventional GG style. This prevented the meat from deteriorating and allowed the cells to be frozen while still alive.
  • dress or mouth in, file style or proxy box will be explained based on Fig.1.
  • the dress headless refers to a state in which the head and tail are cut off from the GG, and the fillet (three pieces) is a state in which the dress is reduced to three pieces and the spine is removed.
  • Mouth-in means that the file is further divided into male and female segments, and block style is the cut of the file style vertically. Say what you did.
  • tuna meat processed into a dress or mouth in or file style or block style is placed on a freezing shelf and placed in a frozen shelf for 8 hours to reach Kangchang Point (around 160). Freeze at very low temperature to below.
  • the Kyochang point is the temperature at which the water content of food is 100% and the liquid is completely frozen from liquid to solid.
  • the temperature is ideally around 60 ° C, but since meat also varies depending on the nature, the range around ⁇ 5 ° C is included. This prevented the meat from deteriorating and ensured that the cells could be frozen while still alive. In other words, it became possible to freeze natural dishes on frozen dishes, and to keep natural red on pure red when frozen.
  • the present invention has found a method for maintaining the freshness of cells in a state where the cells are alive, in which stiffness occurs after thawing when thawing, and has established a method that can always reproduce the frozen tuna. It is a breakthrough.
  • the meat is processed, and frozen at a low temperature until the temperature is below the Kyochang point in a short time. Maintain the freshness, separate the frozen meat into live and wild, and move it to Uonokura, and store it frozen at –50 ° C or less so that the high freshness quality does not deteriorate.
  • the bloodline is removed with a grinder, and the small band is used to cut the block. Other processing for commercialization. Then, they are sold separately by activity, field, size, fat / lean, and other parts.
  • the method of thawing frozen tuna can be any method such as natural thawing, microwave thawing, or running water thawing, but it is necessary to thaw well.
  • the frozen tuna quickly passes through the temperature range (3 to 8 ° C) where deterioration is likely to occur. Therefore, salt water with a salt content of 3.5% is added to lukewarm water at 25 to 30 ° C. Allow 3-5 minutes. It is recommended that the tuna removed be wiped dry, left at room temperature for 20 to 30 minutes, wrapped in a cloth, placed in a refrigerator and cooled before eating. In the present invention, high-purity frozen tuna meat is thus produced.
  • frozen tuna manufactured by the conventional manufacturing method is mixed with fish that have been bruised because of the death of the fish, and the blood clots are not sufficiently formed. At present, some are mixed with some that are not.
  • the fresh frozen tuna meat according to the present invention only the lively tuna meat was selected. It is a product that may cause chipping (rigor after death) when thawed. When stiffness begins after thawing after thawing in this way, a bright red color blows out and the color looks delicious. The resulting hues last for two to three days. This phenomenon indicates that the meat cells have not yet completely died, which is the original taste of fresh fish with a rich texture and flavor.
  • the frozen color is also the highest grade. It is useful when it takes a long time from sashimi cutting to assembling to actually eat. It is ranked higher than raw tuna because of its good brilliant color, good color preservation, and good freshness.
  • frozen tuna produced by the conventional manufacturing method contains a mixture of those that cause seizure when thawed and those that do not, and a mixture of live and wild ones. The spots are bad and big.
  • the high-purity frozen tuna meat according to the present invention is chipped, so that after thawing, a bright red color blows out, and its color does not change color for 4 days.
  • frozen tuna prepared by the conventional manufacturing method has uneven spots in color preservation, and most of them change color about 2 days after thawing.
  • the frozen fresh tuna meat according to the present invention freezes in a short time of 8 hours or less, so that dripping is very small.
  • frozen tuna prepared by the conventional manufacturing method has a lot of dripping because it freezes slowly for as long as 36 hours.
  • Freshness K value measurement and putrefaction measurement Take out a sample of the high freshness frozen tuna meat obtained by the production method of the present invention and the frozen tuna prepared by the conventional method, The freshness K value and decay degree VBN value of both were measured and compared.
  • Figure 2 shows the test results (Japan Frozen Food Inspection Association) showing the results of the freshness K value measurement test.
  • the K value is defined as the value of adenosin triphosphate (ATP, a component that plays an important role in post-mortem stiffness and biochemistry) contained in fish muscle, after the death of the fish, by the use of muscle enzymes.
  • ATP adenosin triphosphate
  • K value is 10% or less, high freshness, K value is 20% or less, freshness, K value is 50%. Before and after the edible limit freshness.
  • the K value of the high-purity frozen tuna meat of the present invention cannot be detected, and the K value is at least 3% or less. This indicates that the meat of the present invention has hardly changed in quality from a living state.
  • the goodness of the freshness of the tuna according to the present invention is apparent even when compared with the K value of the frozen tuna prepared by the conventional production method of 16% and the K value of the raw tuna of 43%.
  • Figure 3 shows the results of the spoilage measurement.
  • the test results show that the high freshness frozen tuna meat according to the present invention has an active VBN of 3 Nmg and a field / VBN of 3 Nmg. This indicates that the meat spoilage of the present invention is almost intact.
  • the frozen tuna prepared by the conventional method that is, the one frozen in GG soil, has a VBN of 10 N mg, and the frozen tuna on land has a VBN of 16 N mg.
  • the present invention clearly indicates that the degree of decay is advanced.
  • the present invention distinguishes caught tuna into living fish and dead fish, draws blood using living tuna, and crushes the medulla oblongata and spinal cord to stop living reactions.
  • the whole meat was ultra-low-temperature frozen so as to be below the Kyochang point (around -60 ° C) and stored frozen so that the central temperature of the meat was below 150 ° C.
  • This is a method for producing a high-freshness frozen tuna meat.
  • the high-purity frozen tuna meat according to the present invention has sufficiently removed blood, so that there is almost no burrow thrombus.
  • the method for producing frozen tuna meat of the present invention according to the present invention, after thawing, rigidity starts after death, and a bright red color is blown out to develop a color, which is likely to be delicious. Moreover, the hues that come out in this way can last for two to three days. In addition, this is the original taste of fresh fish with a rich texture and flavor, and its frozen color is also the highest grade. It ranks higher than raw tuna for its excellent color, good color preservation, and good freshness.
  • the frozen fresh tuna meat according to the present invention is chopped, a fresh red color blows out after thawing, and its color does not change for four days.
  • the frozen fresh tuna meat according to the present invention freezes in a short time of 8 hours or less, dripping is very small.
  • the frozen tuna prepared by the conventional manufacturing method has a long drip of 36 hours, and thus has a large amount of dripping.
  • samples of the high freshness frozen tuna meat obtained by the production method of the present invention and a sample of the frozen tuna prepared by the conventional method were taken out, and the freshness K value and decay degree VBN value of both were taken.
  • the results of the measurement and comparison prove that the present invention is clearly superior in quality including freshness.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

L'invention vise à produire de la chair de thon de grande fraîcheur, comparable à la chair de thon crue fraîche, même après décongélation au bout d'un temps de conservation prolongé. L'invention concerne un procédé pour produire de la chair de thon congelée de grande fraîcheur, ce procédé comprenant les opérations suivantes : sélectionner un thon vivant parmi plusieurs thons immédiatement après leur prise ; tuer et saigner le poisson vivant ; stopper les réactions de vie en écrasant la médulle et la moelle; retirer immédiatement les intestins, les ouïes, les nageoires, la queue, la tête et les arêtes du poisson en faisant suffisamment s'écouler le sang et débiter le poisson en morceaux, en filets ou en blocs ; congeler la chair du poisson à température ultra-basse pour abaisser la température de la totalité de la chair au point eutectique ou en-dessous du point eutectique (à environ 60°C) en dix heures, et de préférence en huit heures ; conserver cette chair en la maintenant au point eutectique ou en-dessous de celui-ci. Cette invention porte également sur de la chair de thon congelée de grande fraîcheur, cette chair ayant été conservée à une température moyenne égale ou inférieure à 50 °C pour l'empêcher de se dénaturer, la rigidité cadavérique étant induite après décongélation.
PCT/JP2001/011614 2000-07-04 2001-12-28 Procede pour produire de la chair de thon congelee de grande fraicheur et chair de thon congelee de grande fraicheur WO2003059075A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2000202115A JP2002017243A (ja) 2000-07-04 2000-07-04 高鮮度冷凍鮪身肉の製造方法と高鮮度冷凍鮪身肉
PCT/JP2001/011614 WO2003059075A1 (fr) 2000-07-04 2001-12-28 Procede pour produire de la chair de thon congelee de grande fraicheur et chair de thon congelee de grande fraicheur

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Application Number Priority Date Filing Date Title
JP2000202115A JP2002017243A (ja) 2000-07-04 2000-07-04 高鮮度冷凍鮪身肉の製造方法と高鮮度冷凍鮪身肉
PCT/JP2001/011614 WO2003059075A1 (fr) 2000-07-04 2001-12-28 Procede pour produire de la chair de thon congelee de grande fraicheur et chair de thon congelee de grande fraicheur

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN118077749A (zh) * 2024-04-03 2024-05-28 三亚热带水产研究院 一种金枪鱼的保鲜存放方法

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101234291B1 (ko) 2010-12-27 2013-02-18 송재만 냉동참치의 해동방법
JP2012196181A (ja) * 2011-03-22 2012-10-18 Kagoshima Univ 魚血合肉の褐変抑制方法

Citations (6)

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Publication number Priority date Publication date Assignee Title
JPS56148235A (en) * 1980-04-17 1981-11-17 Abekin Suisan Kk Making method of vacuum-packed frozen bonito for "sashimi"
JPH03224470A (ja) * 1990-01-29 1991-10-03 Sanyo Electric Co Ltd 食品の冷凍保存方法
JPH04222549A (ja) * 1990-12-22 1992-08-12 Kojima Shoten:Kk 生食用冷凍魚介類の加工方法および生食用冷凍魚介製品
JPH06209694A (ja) * 1992-08-31 1994-08-02 Katsumasa Hirabayashi 魚の冷凍方法
JPH06276926A (ja) * 1993-03-29 1994-10-04 Kyodo Kumiai C Tec 鮮魚の凍結保存方法
JPH11318328A (ja) * 1998-05-14 1999-11-24 Koichi Mori 魚類の鮮度維持方法及び自動魚絞め装置

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS56148235A (en) * 1980-04-17 1981-11-17 Abekin Suisan Kk Making method of vacuum-packed frozen bonito for "sashimi"
JPH03224470A (ja) * 1990-01-29 1991-10-03 Sanyo Electric Co Ltd 食品の冷凍保存方法
JPH04222549A (ja) * 1990-12-22 1992-08-12 Kojima Shoten:Kk 生食用冷凍魚介類の加工方法および生食用冷凍魚介製品
JPH06209694A (ja) * 1992-08-31 1994-08-02 Katsumasa Hirabayashi 魚の冷凍方法
JPH06276926A (ja) * 1993-03-29 1994-10-04 Kyodo Kumiai C Tec 鮮魚の凍結保存方法
JPH11318328A (ja) * 1998-05-14 1999-11-24 Koichi Mori 魚類の鮮度維持方法及び自動魚絞め装置

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Title
YUTAKA OGAWA: "Shijo kakumei o hikiokoshita 'Sashimi maguro' no cho-teionka gijutsu", REITO JA JPN, vol. 75, no. 867, 2000, pages 24 - 31 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN118077749A (zh) * 2024-04-03 2024-05-28 三亚热带水产研究院 一种金枪鱼的保鲜存放方法

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