Method and apparatus for weakening the attachment of the spine in fish

Abstract

An apparatus for weakening the attachment of a needle bone to muscle or fat tissue in a fish fillet. An electrode coupled to a power supply and in electrical contact with a first end of the needle bone conducts electrical current to the needle bone. The needle bone conducts the electrical current from the first end of the needle bone to a second end of the needle bone. The needle bone has an electrical resistivity of the current that results in Joule heating that generates sufficient heat in connective tissue attaching the needle bone to the muscle or fat tissue in the fish fillet to degrade or denature the connective tissue and thereby weaken the attachment of the needle bone to the muscle or fat tissue.

Description

[0001] Cross-reference to related applications

[0002] This application claims the benefit of U.S. Provisional Application No. 63 / 318728, filed March 10, 2022, the entire contents of which are hereby incorporated by reference. Technical Field

[0003] Embodiments of the present invention involve loosening or weakening the attachment of needle-like bones in fish fillets to make subsequent removal of the needle-like bones easier, faster, and with less damage to the fish fillets. Background Technology

[0004] When preparing fresh fish for sale, removing the bony structure is a relatively simple and satisfying process, except for the lanceolate bones. Lanceolate bones are a market red line not only because of their small size and inconvenience on a plate, but also because they pose a considerable choking hazard, with foreseeable legal liability. Lanceolate bones typically extend diagonally downwards along the center line of the fillet and are very close together (e.g., a few millimeters apart), making them difficult to remove with a knife. Therefore, the practice of cutting fish fillets in half has almost completely disappeared from the market.

[0005] Currently, almost universally accepted solutions only work for "loose" fish. "Loose" fish is an industry term coined to describe fish that has been allowed to decompose or metabolize to the point where the connective tissue between the spur bones and the muscle or fatty tissue of the fillet is completely or at least sufficiently broken down, allowing the spur bones to be removed with minimal effort, even if not effortlessly, while simultaneously tearing little or no of the delicate flesh surrounding them. This is far from ideal for any reason other than removing the spur bones. Unfortunately, processors rarely need to induce this state for consumers, as it is a natural occurrence associated with prevalent and almost ubiquitous poor handling practices in the industry.

[0006] Currently, the fish industry primarily uses three methods to address this problem: 1) manually cutting off the lanceolate bones with a knife or machine. This results in the fillets being sliced ​​downwards along the center, wasting a significant amount of very expensive meat; 2) manually pulling out the lanceolate bones with a pair of pliers, a difficult and costly method; and 3) a lanceolate removal machine used as a unique step in the processing line. The fillets are loaded and roughly indexed onto a flexible, elastic belt conveyor. The conveyor runs the individual fillets under a floating, rotating lanceolate removal wheel and plate assembly. The removal wheel contains sharp, linear teeth running parallel to the axis of rotation. The conveyor belt runs over a slight bulge or bend in the plate directly beneath the removal wheel to bend the fillet backwards and expose approximately 1 / 8 inch of the lanceolate bone above the inner surface of the fillet. As the fillet travels past the wheel, it clamps the end of the bone between its teeth and a thin plate that rests statically on top of the fillet directly beneath the wheel. The rotational motion of the wheel pulls the bone out of the fillet and removes it as it turns. Through this process, if the spur bone is still meaningfully attached, it either resists removal and slides between the wheel and the blade, posing a choking hazard in the fillet, or the spur bone drags the meat attached to it into the wheel, which tears a groove down the center of the fillet. This is currently the industry standard solution.

[0007] The novel process described in this article solves this problem by intentionally and precisely denaturing the membrane or connective tissue that attaches the lanceolate bone to the flesh without substantially affecting the flesh surrounding the lanceolate bone. In short, this novel process allows for the subsequent, non-destructive removal of lanceolate bones from fresh fish, relative to loosened fish. Attached Figure Description

[0008] The embodiments are illustrated by way of example and not limitation, and can be more fully understood by referring to the following detailed description in conjunction with the figures:

[0009] Figure 1A , 1B Figure 1C illustrates the needle-like bones in the fish fillet.

[0010] Figure 2A and 2B The illustration shows the location of needle-like bones in different types of fish.

[0011] Figure 3 An embodiment of the present invention is illustrated.

[0012] Figure 4 An embodiment of the present invention is illustrated. Detailed Implementation

[0013] The membrane between the bones and flesh in finned fish can be measured in micrometers, and among the many reasons for its existence, the membrane is the primary carrier of electrical impulses from the skin to the spinal cord. Essentially, spiculate bones are unique and isolated passageways or channels through the flesh of the fish.

[0014] When an electric current is passed through a conductor, heat is generated through resistance (represented by ohms) and follows a fundamental mathematical formula (Ohm's Law). This formula allows for extremely precise control over the placement and intensity of specific amounts of heat. Finned fish proteins are very sensitive to temperature denaturation. It is understood that they typically decompose at temperatures as low as 120 degrees Fahrenheit. Heat can be used to denature the sheath of spiculate bones, essentially turning connective tissue into a lubricant, and due to the low mass and surgical application of heat, it does not have a meaningful effect (in terms of heating or denaturation) on the surrounding meat.

[0015] Embodiments of the invention reduce the attachment of spiculate bones to muscle or fatty tissue in fresh fish fillets. Embodiments of the invention relate to a power supply device for supplying current. Electrodes coupled to the power supply device are electrically contacted with a first end of the spiculate bone on the inner surface of the fresh fish fillet to conduct current from the power supply device to the spiculate bone. The spiculate bone conducts current from its first end to a second end closer to the outer surface of the fresh fish fillet or skin and has a current resistivity that results in Joule heating (also known as resistive, anti-resistive, or ohmic heating), essentially making the spiculate bone a heating element. Joule heating generates sufficient heat in the spiculate bone and thus in the connective tissue that attaches the spiculate bone to the muscle or fatty tissue in the fish fillet to degrade or denature the connective tissue and thereby reduce the attachment of the spiculate bone to the muscle or fatty tissue in the fish fillet. A ground electrode is coupled to the power supply device and electrically contacted, for example, the outer surface of the fish fillet or skin, to return current to the power supply device or ground.

[0016] According to one embodiment, the current supplied to the spicule is modulated to follow the sheath and heat it to its denaturation point in a very focused and precise manner. The electrodes have a very specific and adjustable charge distribution to accommodate variations in the size and final conductivity of the spicule in the fillet. The charge distribution can be adjusted manually or via a feedback loop to improve the effectiveness of the process.

[0017] Thanks to this novel method and apparatus, almost no heating, denaturation, or degradation occurs in the fish fillets, whether on the surface or in the muscle or adipose tissue near the lancet bones. Furthermore, subsequent lancet bone removal can be performed on fresh fish fillets with minimal or no damage or tearing to the muscle or adipose tissue surrounding the lancet bones.

[0018] Figure 1AThe illustration shows a cross-sectional view of a salmon (Atlantic salmon) 100. The spine 110 extends downward along the length of the fish. Needle-like bones 115 attach substantially diagonally from the spine and extend through the fish, from the inner surface 102 of the flesh to the outer surface or skin surface 104 of the fish. Figure 1B and 1C The illustrations show a top view and an end view of one of the two fillets 105 after the spine has been removed and the fish has been divided into two fillets. The acicular bones 115 typically extend from the inner surface 102 of the fillet 105 to the outer surface or skin surface 104. (As shown in...) Figure 1B As can be seen, the spiculate bones 115 to which they attach to the vertebrae may be exposed directly above, or may be just hidden on or below the inner surface of the fish fillet, so that a person can see the ends of the spiculate bones exposed on the inner surface 102, and, for example, if a person runs their fingers down along the thickest part of the fish fillet, they can feel the ends of the spiculate bones on or above the inner surface of the fish fillet.

[0019] Figure 2A The diagram illustrates the location of the needle-like bones in a cod (Atlantic cod) fillet 200A. Approximately 17 needle-like bones 115A are located between the abdomen 230A and the loin 220A, extending in a straight line from the front or foremost part of the fillet (i.e., from the neck 210A) to the rear or rearmost part and ending in front of the tail 240A of the fillet. Figure 2B The diagram illustrates the location of the needle-like bones in salmon fillet 200B. A total of approximately 30 needle-like bones 115B are located entirely within the waist 220B, rather than between the abdomen 230B and the waist 220B, and extend in a straight line from the front or foremost part of the fillet (i.e., from the neck 210B) to the rear or rearmost part, ending in front of the tail 240B of the fillet.

[0020] Connective tissue (CT) attaches lanceolate bones directly to the muscle tissue and tendons in cod. In salmon, lanceolate bones are embedded in a layer of adipose tissue in front of the peripheral muscle tissue. The composition of the attachment sites, such as collagen, elastin, fibrous and lectin-binding proteins, proteoglycans, glycosaminoglycans (GAGs), blood vessels, and nerves, differs between salmon and cod. The chemical composition and microstructure of CT differ between salmon and cod. CT in cod is more resistant to enzymatic degradation than CT in salmon. Furthermore, in salmon, the structural differences between the attachment sites of lanceolate bones and other muscle tissues are limited, while in cod, it should be understood that there are significant differences in structure, metabolism, and cellular processes between the attachment sites of lanceolate bones and other muscle tissues. In short, the attachment of lanceolate bones in cod and salmon is different; therefore, depending on the species of fish, the methods used to loosen the attachment of lanceolate bones to the flesh and subsequently remove the lanceolate bones can differ. Although the description herein refers to salmon and cod, embodiments of the invention can be applied to other fish, such as whitefish, for example, halibut.

[0021] Compared to tibia in land animals, cubital fibroblasts (CTs) in fish are less heat-resistant and denature at lower temperatures. Studies of the thermal properties of collagen, a common protein in CTs, have shown that the thermal transition of cod collagen exhibits a small peak in an endothermic heat flux at approximately 86°F, followed by a stronger peak at approximately 104°F. In contrast, the thermal transition of salmon collagen exhibits a single strong peak in the range of approximately 110–115°F. These studies indicate that mild heating weakens the attachment of cubital fibroblasts to muscle. However, heating the entire fillet results in a very poor product, and therefore heating must be confined to the area directly and tightly surrounding the cubital fibroblasts.

[0022] In chemistry, the mutagenicity of a compound refers to its ability to change. Therefore, the term "heat-sensitive" describes the ability of a compound to alter or destroy itself when heated. In biochemistry, a heat-sensitive molecule means that it can exist briefly in a specific conformation with the aid of heat, before exhibiting a lower energy or stable conformation. In another context, a heat-sensitive molecule means that it can also be destroyed upon exposure to high temperatures. For example, a heat-sensitive protein (such as collagen) may lose its structure when exposed to higher temperatures.

[0023] Figure 3 An embodiment of the invention is illustrated. The illustrated device 300 reduces the attachment of the spicule 115 to the muscle or fatty tissue 317 in the fish fillet 105. The device includes a power supply device 305 and an electrode 315 coupled to the power supply device and in electrical contact with a first end 316 of the spicule 115 to conduct current from the power supply device to the spicule 115. The spicule 115 acts as a conductor to conduct current from the first end 316 to a second end 318 of the spicule 115. The spicule 115 has a current resistivity that results in Joule heating (the process of current generating heat through a conductor is also known as resistive, anti-resistive, or ohmic heating). According to an embodiment of the invention, the electrical-to-thermal conversion in the spicule 115 allows the spicule 115 to essentially function as a heating element due to its resistance. Joule heating generates sufficient heat in the connective tissue of the muscle or adipose tissue 317 to which the acicular bone 115 is attached to the fish fillet 105, to degrade or denature the connective tissue and thereby weaken the attachment of the acicular bone 115 to the muscle or adipose tissue 317 in the fish fillet 105. A ground electrode 320 is coupled to the power supply device 305 and is in electrical contact with the fish fillet 105, for example, with the exterior of the fish fillet 105 or the skin surface, to return current to the power supply device 305 or to ground.

[0024] Figure 3The illustration shows an apparatus 300 used with salmon fillets. However, it is understood that the apparatus can be used with other fish, including finned fish such as cod and halibut. Furthermore, the apparatus can be used with fresh fish, whether in a pre- or post-rigor mortis state. In fact, the main advantage of using the apparatus 300 on fresh fish compared to rotting fish is that, once the attachment of the lanceolate bones to the muscle or fatty tissue in the fillet is weakened or loosened according to embodiments of the invention, the lanceolate bones can be removed in subsequent processing steps with minimal damage or tearing to the flesh of the fresh fish—something impossible with current industrial equipment and processes.

[0025] Figure 3 The diagram illustrates a device 300 with a general power supply device 305. It will be understood that the power supply device can supply alternating current (AC), direct current (DC), rectified current, pulsed DC current, half-wave rectified current, and full-wave rectified current, provided that sufficient current is applied to the needle-like bones in the fish fillet over a sufficient time interval and for an appropriate time length. For example, see reference... Figure 4 If the fish fillet moves past the device 300 at a given speed while on the conveyor belt 420, the amplitude and phase of the current are shaped accordingly to provide sufficient current to each needle bone 115 that is in electrical contact with the electrode 315 at a precise time and for a sufficient period of time, so as to reduce the attachment of the needle bones to the muscle or fatty tissue of the fish fillet.

[0026] In one embodiment, such as Figure 4 As illustrated, electrode 415 is plate-shaped and of sufficient length, and is positioned to simultaneously contact multiple needle-like bones. In such an embodiment, extended and / or multiple cycles or pulses of current can be received and conducted by each needle-like bone when in contact with the plate.

[0027] According to an embodiment of the invention, electrodes 315, 415 are in electrical contact with the first end of the spicule to conduct current from the power supply device to the spicule. According to other embodiments of the invention, the electrodes are in actual physical contact with the exposed first end of the spicule. Typically, the spicule is exposed as part of the process of slicing fish and removing the backbone, so making physical contact between the electrodes and the spicule is a relatively simple mechanical process. However, sometimes the first end or tip of the spicule is located just on or directly below the inner surface or muscle surface of the fish fillet. In such cases, bending the fish fillet backward can be advantageous to push and expose the first end of the spicule from the inner surface or directly below it. For example, see reference... Figure 4This can be achieved by placing an elevated roller, track, or plate (not shown) below a conveyor belt 420 on which the fish fillets are positioned, such that as the conveyor belt travels over the elevated roller, track, or plate, the fish fillets bend backward, thereby exposing or better exposing the first end of the needle-like bone at or near the inner surface of the fish fillet.

[0028] The lancet bones in the fish fillet may extend from the inner surface 102 of the fillet to or nearly extend to the skin surface or outer surface 104 of the fillet 105. In such a case, the lancet bone 115 conducts current from the first end 316 of the lancet bone to the second end 318 of the lancet bone, and thus to the outer surface 104 of the fillet 105 or its vicinity. There, the grounding electrode is in electrical contact with the second end of the lancet bone and the outer surface or skin surface of the fillet, and thus the current returns to the power supply device or ground. However, in some cases, one or more of the lancet bones in the fish fillet may not extend to or may not nearly extend to the skin surface or outer surface 104 of the fillet 105. In such a case, the muscle tissue 317 of the fillet 105 conducts current through the fleshy gap between the second end 318 of the lancet bone 115 and the outer surface 104 of the fillet 105, as by Figure 3 The dotted line 319 in the diagram depicts the area where the grounding electrode 320 is in electrical contact with the outer surface of the fish fillet 105 or the skin surface 104, and thus the current returns to the power supply device 305 or to the ground.

[0029] In some embodiments, the grounding electrode is in physical contact with the fish fillet to return current to the power supply or ground. For example, the conveyor belt 420 on which the fish fillet is positioned may be grounded or include a grounded embedded conductor, such as a metal wire. Alternatively, a rotating roller or ball guiding the conveyor belt around it (i.e., below or beneath it) or a retaining pin, track, or plate positioned as electrode 320 may be in physical contact with the skin surface or outer surface 104 of the fish fillet 105 to return current to the power supply or ground.

[0030] Embodiments of the invention may include a controller 330 coupled to a power supply device 305 to select the amount of current conducted from the power supply device 305 to the spicule 115. According to this embodiment, the spicule conducts the selected amount of current such that the resulting Joule heating generates sufficient heat to degrade or denature the connective tissue surrounding or substantially surrounding the spicule, thereby reducing the attachment of the spicule to the muscle or adipose tissue in the fish fillet without causing degradation or denaturation of the muscle or adipose tissue. According to this embodiment, the controller may control a switch 310, which, for example, turns on or off according to a selected on / off duty cycle, to control the timing and / or shape (i.e., amplitude or pulse height, and duration or pulse width) of the current applied to the fish fillet.

[0031] According to one embodiment, the controller 330 conducts the amount of current from the power supply device 305 to the spicule 115 based on one or more of a selection of factors, including but not limited to the condition of the fillet before and after rigor mortis, skinned versus unskinned fillets, fillet size, fillet thickness, estimated age of the fish, size(s) of the spicule(s), position of the spicule(s) within the fillet (e.g., from the foremost (near neck 210A) to the rearmost (near tail 240A)), fish species, time elapsed since harvesting the fillet, fillet temperature, time elapsed since slicing the fish, resistivity of the spicule(s), amount of Joule heating in the spicule(s), composition of the connective tissue to which the spicule(s) attach to the muscle or adipose tissue of the fillet, and combinations thereof. In this regard, any number and type of sensors or devices 335 (such as cameras, machine vision devices, X-ray machines, magnetic resonance imaging devices, thermal sensors, weight sensors, tissue sampling devices, etc.) can be used to collect information and data related to these factors. In addition, user input 340 can be provided based on which factors need to be considered in determining the amount and / or timing of the current to be applied, and the values ​​of data or information related to these factors.

[0032] It is understood that the methods and apparatus described above can be implemented as a stand-alone device or machine. This device or machine can be installed in a fish processing facility, following a slicer and preceding a needle bone removal machine, connected to each via one or more conveyor belts or rollers, on which fish fillets travel from one station or machine to another within the processing facility. It is further understood that the methods and apparatus can be integrated into other equipment, such as a needle bone removal machine, wherein existing components, such as a rotating drum, can be used as electrode 315, and the conveyor belt or roller, or other associated components, can be used as ground electrode 320.

[0033] Although the invention has been described and illustrated in the illustrative embodiments above, it is understood that this disclosure has been made by way of example only, and many changes in the details of the implementation of the invention may be made without departing from the spirit and scope of the invention, which is limited only by the following claims. The features of the disclosed embodiments can be combined and rearranged in various ways.

Claims

1. A device for reducing the attachment of needle-like bones to muscle or fatty tissue in fish fillets, comprising: Power supply device; An electrode, which is coupled to the power supply device and is in physical and electrical contact with the first end of the spiculate bone on the inner surface of the fish fillet, to conduct current from the power supply device to the spiculate bone; The needle-like bone conducts the current along and within the needle-like bone from the first end of the needle-like bone to the second end of the needle-like bone, and has a current resistivity that results in ohmic heating along and within the needle-like bone from the first end of the needle-like bone on the inner muscle surface of the fish fillet to the second end of the needle-like bone on the outer skin surface of the fish fillet. This ohmic heating generates sufficient heat essentially only in the connective tissue that attaches the needle-like bone to the muscle or fat tissue in the fish fillet, as opposed to applying heat outward to the surface or volume of the fish meat to degrade or denature the connective tissue without degrading or denaturing the muscle or fat tissue, and thereby weakening the attachment of the needle-like bone to the muscle or fat tissue in the fish fillet. as well as A grounding electrode, coupled to the power supply device and in electrical contact with the outer surface or skin of the fish fillet, to return the current to the power supply device.

2. The apparatus according to claim 1, wherein, The fish fillets are selected from the group consisting of salmon, cod, and halibut, whether before or after rigor mortis.

3. The apparatus according to claim 1, wherein, The power supply device is selected from the group consisting of: AC power supply device, DC power supply device and rectifier power supply device.

4. The apparatus according to claim 1, wherein, The electrodes that are in physical and electrical contact with the first end of the spiculate bone to conduct current from the power supply device to the spiculate bone include electrodes that are in physical contact with the exposed first end of the spiculate bone, such as when it protrudes from the inner surface of the fish fillet or the surface of the muscle.

5. The apparatus according to claim 1, wherein, The needle-like bone that conducts the current from the first end of the needle-like bone to the second end of the needle-like bone includes the needle-like bone located at the second end of the needle-like bone near the outer surface of the fish fillet or the skin surface that conducts the current to the needle-like bone.

6. The apparatus according to claim 5, wherein, The grounding electrode that is in contact with the fish fillet to return the current to the power supply device includes a grounding electrode that is in contact with the outer surface or skin surface of the fish fillet.

7. The apparatus according to claim 6, wherein, The grounding electrode that is in contact with the outer surface or skin surface of the fish fillet includes a grounding electrode located near the second end of the spicule bone that is in contact with the outer surface or skin surface of the fish fillet.

8. The apparatus according to claim 1, wherein, The current is selected from the group consisting of: alternating current, direct current, pulsed direct current, half-wave rectified current, and full-wave rectified current.

9. The apparatus according to claim 1, wherein, The grounding electrode that is in electrical contact with the fish fillet is selected from the group consisting of: a conductive plate, pin, ball, roller, track, line, and conveyor belt, or a combination thereof, that is in contact with the fish fillet.

10. The apparatus according to claim 1, further comprising: A controller, coupled to the power supply device, selects the amount of current conducted from the power supply device to the spiculate bone, wherein the spiculate bone that conducts the current along the spiculate bone and within the spiculate bone from the first end to the second end of the spiculate bone comprises a spiculate bone that conducts the selected amount of current along the spiculate bone and within the spiculate bone from the first end to the second end of the spiculate bone, such that the ohmic heating generates sufficient heat essentially only in the connective tissue of the muscle or fat tissue to which the spiculate bone is attached to the fish fillet, as opposed to applying heat outward to the surface or volume of the fish meat to degrade or denature the connective tissue without degrading or denaturing the muscle or fat tissue, and thereby weakening the attachment of the spiculate bone to the muscle or fat tissue in the fish fillet.

11. The apparatus according to claim 10, wherein, The controller selects the amount of current conducted from the power supply device to the spicule based on factors selected from the group consisting of: the pre-rigidification state of the fish fillet, the post-rigidification state of the fish fillet, skinned versus unskinned fish fillets, the size of the fish fillet, the thickness of the fish fillet, the estimated age of the fish, the size of the spicule, the position of the spicule in the fish fillet, the species of the fish, the estimated time elapsed since the fish fillet was harvested, the estimated time elapsed since the fish was sliced, the resistivity of the spicule, the amount of Joule heating in the spicule, and combinations thereof.

12. The apparatus according to claim 1, wherein, The electrode is plate-shaped and of sufficient length, and is positioned to simultaneously contact the first ends of multiple needle-like bones.

13. The apparatus according to claim 1, wherein, The grounding electrode is in physical contact with the fish fillet to return the current to the power supply device or to ground, wherein the device further includes a conveyor belt on which the fish fillet is positioned, wherein the conveyor belt is grounded or includes a grounded embedded conductor.

14. The apparatus according to claim 13, wherein, The device also includes an elevated roller, track, or plate located below the conveyor belt, on which the fish fillet is positioned such that as the conveyor belt travels over the elevated roller, track, or plate, the fish fillet bends backward, thereby exposing or better exposing the first end of the needle-like bone at or near the inner surface of the fish fillet.

15. The apparatus according to claim 1, wherein, The muscle tissue of the fish fillet conducts electric current through the fleshy gap between the second end of the needle-like bone and the outer surface of the fish fillet.

Images