Water for treating seafood, method for treating seafood, and method for producing fresh seafood

Abstract

Seafood processing water and its manufacturing method, and manufacturing method of fresh seafood provide. The water for seafood processing contains electrolyzed water containing ultra-fine bubbles and has a pH of 5.0. The method for producing water for seafood processing is to use ultra-fine bubble-containing electrolyzed water. and adjusting the ultra-fine bubble-containing electrolyzed water to a pH of 5.0 to 10.5. By applying the fish and shellfish treating water to the fish and shellfish, the fish and shellfish are kept fresh. To produce seafood that has been kept at a high temperature.

Description

[Technical Field]

[0001] The present invention relates to a method for treating seafood, a method for treating seafood, and a method for producing seafood that maintains freshness. Regarding the law. [Background technology]

[0002] In recent years, demand for seafood has been increasing not only in Japan but also overseas. Technology for processing fish and shellfish is attracting attention.

[0003] For example, Patent Document 1 (Japanese Patent No. 7266345) describes a method for producing a water-soluble ... H7 acidic electrolyzed water is used to remove blood, reduce slime, prevent deterioration of flesh, and improve color and luster. The document discloses a fish and shellfish treatment water.

[0004] This document states that seafood generally contains a lot of trimethylamine oxide (TMAO) in its flesh. It is rich in trimethylamine (TMA) and is converted into trimethylamine (TMA) when caught. The generation of malodors can lead to a deterioration in quality, and some seafood products may contain malodors. The blood produces a foul odor, so a long salting process or other deodorizing process is required. It is stated that this leads to high production costs.

[0005] The invention of Patent Document 1 uses acidic electrolyzed water containing carbon dioxide and having a pH of 4 to 7. This inhibits the production of TMA in seafood, resulting in a decline in the quality of seafood. This is suppressing the [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 7266345 Summary of the Invention [Problem to be solved by the invention]

[0007] In Patent Document 1, trimethylamine oxide (TMAO) in seafood is converted into trimethylamine. Although it is possible to inhibit the reaction that converts it to trimethylamine (TMA), this reaction This is a reduction reaction in which an oxide is reduced to produce trimethylamine and oxygen. There is no mention of suppressing oxidation reactions in the fish and shellfish treatment water described in 1. not present.

[0008] Generally, when seafood oxidizes, it becomes difficult to maintain its freshness, and as a result, it changes. The color and flavor will deteriorate.

[0009] Therefore, an object of the present invention is to provide a fish and shellfish treatment water capable of suppressing oxidation of fish and shellfish, To provide a method for processing seafood and a method for producing seafood that maintains freshness. [Means for solving the problem]

[0010] The inventors of the present invention have conducted extensive research to achieve the above object, and have surprisingly found that By adjusting the pH of electrolyzed water containing Lutra Fine Bubbles to a specific range, the acidity of seafood can be reduced. The present invention has been completed based on the discovery that the degradation can be suppressed.

[0011] That is, the present invention can be configured in the following manner. [Aspect 1] Contains ultra-fine bubble-containing electrolyzed water with a pH of 5.0 to 10.5 for seafood processing. Water. [Aspect 2] The method according to embodiment 1, further comprising the step of: The water used for processing seafood as described above. Aspect 3 Alkalizing agents include calcium carbonate, magnesium carbonate, sodium carbonate, and potassium carbonate. , sodium bicarbonate, trisodium citrate, sodium gluconate, potassium gluconate um, sodium lactate, potassium lactate, sodium acetate, disodium dihydrogen pyrophosphate , sodium DL-malate, disodium succinate, and monosodium succinate The water for treating fish and shellfish according to aspect 2, which is at least one selected from the group consisting of: Aspect 4 Aspect 4 according to any one of Aspects 1 to 3, wherein the salt concentration is 0.1% by mass to 20% by mass. Water for seafood processing. Aspect 5 Any one of aspects 1 to 4, wherein the chlorine concentration measured by the DPD method is 1.0 mg / L or less. Water for processing seafood as described above. Aspect 6 A step of preparing ultra-fine bubble-containing electrolyzed water; A step of adjusting the pH of the ultra-fine bubble-containing electrolyzed water to 5.0 to 10.5; A method for producing water for treating seafood, comprising: Aspect 7 Ultra-fine bubble-containing electrolyzed water is made by cavitation method using electrolyzed water. A method for producing water for treating seafood according to aspect 6, which is electrolyzed water in which fine bubbles are generated. . Aspect 8 A step of applying the fish and shellfish treatment water according to any one of aspects 1 to 5 to fish and shellfish. The present invention provides a method for producing seafood that maintains its freshness. Aspect 9 The method of claim 8, wherein the application is by spraying, compressing, immersion, running water, or a combination thereof. Manufacturing method. [Effects of the Invention]

[0012] According to the fish and shellfish treatment water of the present invention, the pH of the ultra-fine bubble-containing electrolyzed water is particularly By adjusting the concentration of the treatment water to a certain range, oxidation of seafood can be suppressed, and the treatment water can be When applied to seafood, it can help maintain the freshness of the seafood. [Brief explanation of the drawings]

[0013] The present invention will be more clearly understood from the following description of the preferred embodiment taken in conjunction with the accompanying drawings. However, the embodiments and drawings are for illustration and description purposes only. and should not be used to define the scope of the present invention.

[0014] [Figure 1] This is a photograph showing the state of mackerel fillets five days after various types of seafood treatment water were applied to the mackerel. DETAILED DESCRIPTION OF THE INVENTION

[0015] The water used for seafood processing contains ultra-fine bubble-containing electrolyzed water and has a pH of 5.0 to 10.5. This is water for processing seafood.

[0016] Ultra-fine bubble-containing electrolyzed water contains bubbles with a diameter of less than 1 μm per 1 cc of water. For example, the electrolyzed water may contain more than 10 million bubbles. The evaluation can be based on the bubble size and number concentration specified in JIS Q 0480-2:2018. Cut.

[0017] Ultra-fine bubbles are generated underwater using a commercially available ultra-fine bubble generator. can be generated.

[0018] Ultra-fine bubbles may be generated using electrolyzed water as raw water. In that case, for example, the cavitation method or surfactant-added microorganisms can be used for electrolytic water. The pore type can generate ultra-fine bubbles.

[0019] In the cavitation type, dissolved gas in electrolyzed water is converted into ultra- Fine bubbles may be generated. The cavitation method is, for example, 0.1 MPa ( It is preferable to use a water pressure of about 1 kgf or more to generate the cavitation. The ultra-fine bubble generator is available from, for example, Fuji Keiki Co., Ltd. (https: / / www.fujike iki.jp / service / shower / ), and for example, Ebis Cosmetics has produced "Beauty B It is available as the "Ultra Fine Bubble Generator."

[0020] In the surfactant-added micropore method, first, a surfactant is added to the electrode within a range that can reduce the gas-liquid interfacial tension. It can be added during dewatering and the ultra-fine bubbles can be dispersed through very small gas dispersion holes. stomach.

[0021] For example, ultra-fine bubbles are produced by using electrolyzed water containing microbubbles as raw water. In this case, for example, a high-speed swirling liquid is used for the microbubble-containing electrolyzed water. Ultra-fine bubbles can be generated by either the flow method or the pressure dissolution method.

[0022] In the high-speed swirling liquid flow method, air bubbles are first crushed by a high-speed swirling liquid flow, and microbubbles are generated in the electrolyzed water. The ultra-fine bubbles are generated and the microbubbles are separated by floating. Only the fine bubbles may remain in the electrolyzed water.

[0023] In the pressurized dissolution method, gas is pressurized and dissolved in electrolyzed water containing microbubbles at supersaturation. After that, microbubbles and ultrafine bubbles are generated in the electrolyzed water by rapid decompression, The microbubbles may be separated by floating them up, leaving only the ultra-fine bubbles in the electrolyzed water. stomach.

[0024] Ultra-fine bubbles do not rise to the surface in water and are reported to have a lifespan of several weeks to several months. Therefore, ultra-fine bubbles are generated in the raw water before electrolyzed water is produced. In this case, the raw water in which the ultra-fine bubbles are generated is electrolyzed. Water may also be used.

[0025] Electrolyzed water is produced by electrolyzing raw water such as natural water, tap water, and mineral water. The raw water may contain a small amount of chlorine. In this case, for example, the chlorine concentration (residual chlorine concentration) is 0.1 mg / L or more and 1.0 mg / L or less. The chlorine concentration may be measured, for example, by the DPD method using a residual chlorine measuring instrument. It is possible. The raw water may be electrolyzed using a known electrolytic device such as a diaphragm electrolytic cell or a non-diaphragm electrolytic cell. When using a membrane electrolytic cell, acidic electrolyzed water is used.

[0026] Electrolyzed water processed by electrolysis equipment is usually slightly acidic (pH 2.7 or higher but less than 5.0) Acidic (pH 5.0 to 6.9). Add an alkalizing agent to slightly acidic electrolyzed water. The pH may be adjusted to a predetermined range by adding

[0027] The pH of the water for treating seafood is 5.0 to 10.5. The pH of the water for treating seafood is preferably The pH may be above 6.0, more preferably above 7.0, more preferably above 7. 1 or higher, more preferably pH 7.3 or higher, even more preferably pH 7.6 or higher, particularly The pH may be preferably 7.8 or higher, and the upper limit of the pH is 10.5 or lower, preferably is pH 10.0 or less, more preferably pH 9.5 or less, and even more preferably pH 9.0 or less may be.

[0028] Alkaline agents are used to adjust the pH of electrolyzed water to a desired value. The pH adjusting agent is not particularly limited as long as it can adjust the pH. For example, calcium carbonate, Magnesium carbonate, sodium carbonate, potassium carbonate, sodium bicarbonate, trisodium citrate Sodium, Sodium Gluconate, Potassium Gluconate, Sodium Lactate, Potassium Lactate, Sodium acetate, disodium dihydrogen pyrophosphate, sodium DL-malate, dibasic succinate These substances alone can be used to treat: Alternatively, two or more of these may be used in combination. The pH of the alkalizing agent may be the value in a 10 mM aqueous solution, for example The pH may be 7.5 or higher, preferably 8.5 or higher, and more preferably 9.5 or higher.

[0029] In fish and shellfish treatment water, the chlorine concentration (residual chlorine concentration) measured by the DPD method must be 1.0 mg / L or less. Preferably, the concentration is 0.5 mg / L or less, more preferably 0.3 mg / L or less, and even more preferably ... It may be 0.1 mg / L or less.

[0030] The fish and shellfish processing water may further contain sodium chloride. Measurements were obtained by immersing an ion selective electrode in water and measuring the potential of chloride ions. The value can be converted into salinity.

[0031] The salt concentration is, for example, 0.1% by mass to 20% by mass, preferably 0.5% by mass to 10% by mass, more preferably More preferably, it may be 1.0 to 3 mass %. In the case of fish and shellfish that live in seawater, salt is contained. By incorporating the additive, discoloration can be suppressed and the color and luster can be improved.

[0032] The seafood treatment water may contain hypochlorous acid derived from the electrolysis of raw water, The inclusion of hypochlorous acid can enhance the disinfecting effect. For example, it may be 5 ppm or less, preferably 3 ppm or less.

[0033] The temperature of the seafood processing water can be set as needed, but it is easy to maintain the freshness of the seafood. From this viewpoint, for example, the temperature is 0°C to 20°C, preferably 0°C to 10°C, and more preferably 0°C to 5°C. It's okay to have it.

[0034] The seafood treatment water can suppress the oxidation of seafood, so it can be applied to various seafood. Examples of seafood include saltwater fish (mackerel, sardines, herring, horse mackerel, cutlet, etc.) Red fish such as tuna, sand lance, saury, yellowtail, yellowtail, amberjack, red sea bream, and alfonsino Sea bream, tilefish, black porgy, rockfish, flounder, flatfish, cod, whiting, sea bass, blackfin sea bass , white fish such as Spanish mackerel, shishamo, conger eel, and Atka mackerel, cartilaginous fish such as rays and sharks), freshwater Fish (e.g., eel, salmon, trout, sweetfish, yamame trout, char, etc.), shellfish (scallops, clams) , Shijimi clams, clams, oysters, mussels, cockles, giant clams, surf clams, razor clams, and ark shells Bivalves such as sea cucumbers, pearl oysters, and mussels, turban shells, abalone, clams, whelks, and toco Shellfish (shrimp, mantis shrimp, crabs, etc.), cephalopods (octopus, squid, etc.), spines Dermestids (sea urchins, sea cucumbers, etc.), mammals (whales, dolphins, etc.), fish eggs (mullet ovaries, muscle Examples include seaweed (sea lettuce, nori, wakame seaweed, kelp, etc.), and seaweed (sea lettuce, nori, wakame seaweed, kelp, etc.).

[0035] The present invention relates to a method for preserving freshness of seafood, which comprises a step of applying seafood treatment water to seafood. The present invention also includes a method for producing seafood, which comprises the steps of: applying seafood treatment water to the seafood; The method is not particularly limited, but includes spraying, compressing, immersion, running water (for example, water spraying, sprinkling), or any of these. It can be applied by a combination of the above.

[0036] When spraying treated seafood water onto seafood, use a spray bottle or similar to spray onto the surface of the seafood. Fish and shellfish processing water may be used.

[0037] When applying a compress to seafood with seafood treatment water, paper, cloth, etc. that has been soaked in seafood treatment water beforehand should be used. The holding time is not particularly limited, but for example, It may be at the point where the seafood processing water comes into contact with the surface of the seafood by wrapping it, or if necessary, The holding time may be extended if necessary.

[0038] When soaking seafood, the seafood may be soaked in seafood processing water for a predetermined period of time. The state of the fish and shellfish when soaking is not particularly limited, but it is preferable to soak them before cutting them into fillets. stomach. The immersion time may be determined, for example, by the time the seafood processing water comes into contact with the surface of the seafood. The holding time may be extended as necessary.

[0039] The fish and shellfish processing water may be used as running water when washing the fish and shellfish. It can be applied by spraying water from a nozzle or by showering the fish. stomach.

[0040] These application methods (e.g., spraying, compressing, dipping, and running water) may be used in combination of two or more. In the case of combining them, the order is not particularly limited. You can soak the seafood after running water over it, or you can soak the seafood after running water over it and then take it out and run it again. Water may also be used.

[0041] The timing of application may be immediately after fishing or may be a predetermined time after fishing. Any time before serving may be used. Preferably, the fish is kept fresh. From the viewpoint of safety, it is better to have the fish close to the time of capture. [Example]

[0042] The present invention will be described in more detail below by showing examples and comparative examples. The present invention is not limited to these examples and comparative examples. In the examples and comparative examples, various physical properties were measured by the following methods.

[0043] [Application test for mackerel] The mackerel obtained was immersed in the treatment water (15-20°C) obtained in the test example for 1-5 seconds. The fish was soaked, and then cut into fillets 5 days after soaking. The condition of the fish was checked 2 hours after cutting into fillets. The condition of the dark spots and the color of the flesh were observed and evaluated according to the following criteria.

[0044] (Blood vessel condition) A: The blood line is a vivid red, and the boundary between the blood line and the flesh is clearly defined. . B: The color of the blood line has turned dull red, making it difficult to distinguish the boundary between the blood line and the flesh. do. C: The color of the blood vessels has turned a dark red, making it difficult to distinguish the boundary between the blood vessels and the flesh. do.

[0045] (Flesh color) A: The flesh has a transparent color, similar to the state immediately after the treatment water was applied. B: The treated water has turned white compared to the state immediately after application, and is inferior in terms of transparency. C: The treated water has turned red compared to the state immediately after application.

[0046] [Test Example 1] (UF electrolyzed water of pH 6.2: electrolyzed water containing ultra-fine bubbles) Using tap water as the raw water, a slightly acidic electrolyzed water generator (product name "HOX-60PA") Water was supplied to a filter (manufactured by Hoshizaki Corporation) to produce acidic electrolyzed water with a pH of 6.5. Ultra-fine bubble generator (EBiS) for electrolyzed water using the cavitation method The "Beauty Bubble CHANCE Ultra Fine Bubble Generator" manufactured by Cosmetics Co., Ltd. Fine bubbles are generated and citric acid is added to obtain water for seafood processing with a pH of 6.2. Using this fish and shellfish processing water, an application test was conducted on mackerel on the day of landing.

[0047] [Test Example 2] (UF electrolyzed water of pH 5.5) Using tap water as the raw water, a slightly acidic electrolyzed water generator (product name "HOX-60PA") Water was supplied to a filter (manufactured by Hoshizaki Corporation) to produce acidic electrolyzed water with a pH of 6.5. Ultra-fine bubble generator (EBiS) for electrolyzed water using the cavitation method The "Beauty Bubble CHANCE Ultra Fine Bubble Generator" manufactured by Cosmetics Co., Ltd. Fine bubbles are generated and citric acid is added to obtain water for seafood processing with a pH of 5.5. Using this fish and shellfish processing water, an application test was conducted on mackerel on the day of landing.

[0048] [Test Example 3] (UF electrolyzed water of pH 5.5 + salt) Salt was added to the fish and shellfish processing water obtained in Test Example 2, and the salt concentration was 3.0% and the pH was 5.5. Using this fish and shellfish treatment water, a test was conducted on mackerel on the day of landing. An experiment was conducted.

[0049] [Test Example 4] (Electrolyzed water of pH 5.5) Using tap water as the raw water, a slightly acidic electrolyzed water generator (product name "HOX-60PA") Acidic electrolyzed water of pH 6.5 was prepared using a chlorine-containing solution (manufactured by Hoshizaki Corporation), and citric acid was added to it. The fish and shellfish treatment water with pH 5.5 was obtained. This fish and shellfish treatment water was used to treat mackerel on the day of landing. An application test was conducted on the

[0050] [Test Example 5] (Electrolyzed water of pH 6.2) Using tap water as the raw water, a slightly acidic electrolyzed water generator (product name "HOX-60PA") Acidic electrolyzed water of pH 6.5 was prepared using a chlorine-containing solution (manufactured by Hoshizaki Corporation), and citric acid was added to it. The fish and shellfish treatment water with a pH of 6.2 was obtained. This fish and shellfish treatment water was used to treat mackerel on the day of landing. An application test was conducted on the

[0051] [Test Example 6] (Untreated) Using tap water as the raw material, an application test was conducted on mackerel on the day of landing.

[0052] The results of the application test are shown in Table 1.

[0053] [Table 1]

[0054] As shown in Table 1, compared with Test Example 6 (untreated), Test Example 4 (pH 5.5) The fish in Test Example 4 (pH 5.5) had good blood and flesh color. Compared to the electrolyzed water of Test Example 2 (electrolyzed water containing ultra-fine bubbles of pH 5.5), The condition of the blood vessels and the color of the flesh were further improved.

[0055] Also, compare Test Example 5 (electrolyzed water of pH 6.2) with Test Example 4 (electrolyzed water of pH 5.5) As the pH increased, the condition of the fish improved. However, compared to Test Example 5 (electrolyzed water with a pH of 6.2), Even when compared, in Test Example 2 (pH 5.5 ultra-fine bubble-containing electrolyzed water), was able to improve flesh color despite its low pH value.

[0056] Therefore, in the ultra-fine bubble-containing electrolyzed water of Test Examples 1 to 3, When fish were kept for 5 days, the results were compared with those of electrolyzed water containing no ultra-fine bubbles. Even in the case of fish with a high blood content, the color of the flesh was kept in good condition. By using electrolyzed water containing ultra-fine bubbles, the oxidation suppression effect is improved. I was able to confirm that it would go up.

[0057] [Test Example 7] (UF electrolyzed water of pH 12.0) Using tap water as the raw water, a slightly acidic electrolyzed water generator (product name "HOX-60PA") Water was supplied to a filter (manufactured by Hoshizaki Corporation) to produce acidic electrolyzed water with a pH of 6.5. Ultra-fine bubble generator (EBiS) for electrolyzed water using the cavitation method The "Beauty Bubble CHANCE Ultra Fine Bubble Generator" manufactured by Cosmetics Co., Ltd. Fine bubbles are generated, and potassium carbonate is added to keep the pH at 12.0 for seafood processing. Using this fish and shellfish treatment water, an application test was conducted on mackerel three days after landing. Ta.

[0058] [Test Example 8] (UF electrolyzed water of pH 12.0 + salt) Salt was added to the fish and shellfish processing water obtained in Test Example 7, and the salt concentration was adjusted to 3.0% and pH 12.0. This fish and shellfish treatment water was used to treat mackerel on the day of landing. The test was conducted.

[0059] [Test Example 9] (UF electrolyzed water of pH 10.0) Using tap water as the raw water, a slightly acidic electrolyzed water generator (product name "HOX-60PA") Water was supplied to a filter (manufactured by Hoshizaki Corporation) to produce acidic electrolyzed water with a pH of 6.5. Ultra-fine bubble generator (EBiS) for electrolyzed water using the cavitation method The "Beauty Bubble CHANCE Ultra Fine Bubble Generator" manufactured by Cosmetics Co., Ltd. Fine bubbles are generated, and potassium carbonate is added to keep the pH at 10.0 for seafood processing. Using this fish and shellfish treatment water, an application test was conducted on mackerel three days after landing. Ta.

[0060] [Test Example 10] (UF electrolyzed water of pH 10.0 + salt) Salt was added to the fish and shellfish processing water obtained in Test Example 9, and the salt concentration was adjusted to 3.0% and pH 10.0. This fish and shellfish treatment water was used to treat mackerel on the day of landing. The test was conducted.

[0061] [Test Example 11] (UF electrolyzed water of pH 8.0) Using tap water as the raw water, a slightly acidic electrolyzed water generator (product name "HOX-60PA") Water was supplied to a filter (manufactured by Hoshizaki Corporation) to produce acidic electrolyzed water with a pH of 6.5. Ultra-fine bubble generator (EBiS) for electrolyzed water using the cavitation method The "Beauty Bubble CHANCE Ultra Fine Bubble Generator" manufactured by Cosmetics Co., Ltd. Fine bubbles are generated, and potassium carbonate is added to create a pH of 8.0 for processing seafood. Using this fish and shellfish processing water, an application test was conducted on mackerel three days after landing. .

[0062] In addition, in electrolyzed water with a pH of 8.0 (before generating ultra-fine bubbles), Since chlorine exists as chloride ions in the water, the chlorine measured by the DPD method is was not detected as.

[0063] [Test Example 12] (UF electrolyzed water of pH 8.0 + salt) Salt was added to the fish and shellfish processing water obtained in Test Example 11, and the salt concentration was adjusted to 3.0% and pH 8.0. This fish and shellfish treatment water was used to treat mackerel on the day of landing. The test was conducted.

[0064] [Test Example 13] (UF electrolyzed water of pH 6.2) Using tap water as the raw water, a slightly acidic electrolyzed water generator (product name "HOX-60PA") Water was supplied to a filter (manufactured by Hoshizaki Corporation) to produce acidic electrolyzed water with a pH of 6.5. Ultra-fine bubble generator (EBiS) for electrolyzed water using the cavitation method The "Beauty Bubble CHANCE Ultra Fine Bubble Generator" manufactured by Cosmetics Co., Ltd. Fine bubbles are generated, and citric acid is added to make the pH of the fish and shellfish processing water 6.2. Using this seafood processing water, an application test was conducted on mackerel three days after landing.

[0065] [Test Example 14] (UF electrolyzed water of pH 6.2 + salt) Salt was added to the fish and shellfish processing water obtained in Test Example 13, and the salt concentration was adjusted to 3.0% and pH 6.2. This fish and shellfish treatment water was used to treat mackerel on the day of landing. The test was conducted.

[0066] [Test Example 15] (UF electrolyzed water of pH 5.5) Using tap water as the raw water, a slightly acidic electrolyzed water generator (product name "HOX-60PA") Water was supplied to a filter (manufactured by Hoshizaki Corporation) to produce acidic electrolyzed water with a pH of 6.5. Ultra-fine bubble generator (EBiS) for electrolyzed water using the cavitation method The "Beauty Bubble CHANCE Ultra Fine Bubble Generator" manufactured by Cosmetics Co., Ltd. Fine bubbles are generated, and citric acid is added to make the pH of the fish and shellfish processing water 5.5. Using this seafood processing water, an application test was conducted on mackerel three days after landing.

[0067] [Test Example 16] (UF electrolyzed water of pH 5.5 + salt) Salt was added to the fish and shellfish processing water obtained in Test Example 15, and the salt concentration was adjusted to 3.0% and pH 5.5. This fish and shellfish treatment water was used to treat mackerel on the day of landing. The test was conducted.

[0068] The results of the application test are shown in Table 2.

[0069] [Table 2]

[0070] Test example 2 (ultra-fine bubble-containing electrolyzed water with a pH of 5.5) was evaluated as good in Table 1. To further investigate the differences between the pH values, Table 2 shows the results of the landings used in Table 1. The evaluation was carried out by applying the fish and shellfish treated water to mackerel three days after landing, rather than to mackerel on the day of landing.

[0071] In the case of mackerel three days after landing, even with the same fish and shellfish treated water as in Test Example 2, the pH As shown in the figure below, the color of the blood and flesh is The evaluation was B for each. The condition of the fish was similar to that of Test Example 15.

[0072] Test Example 13 (ultra-fine bubble-containing electrolyzed water with a pH of 6.2) and Test Example 11 (pH 8.0 ultra-fine bubble-containing electrolyzed water) was improved compared to Test Example 15. On the other hand, when the pH was high, Test Example 7 (ultra-fine bubble-containing electrolyzed water with a pH of 12.0) ) had a lower level of blood and flesh color compared to Test Example 15.

[0073] Adding salt improves the color of the blood and flesh at the same pH level. For example, comparing Test Example 15 and Test Example 16, at pH 5.5, the salt content In Test Example 16, where α-glucan was added, the color of the blood and flesh was improved compared to Test Example 15. Furthermore, when Test Example 9 and Test Example 10 are compared, it is clear that at pH 10.0, In Test Example 10, where lactic acid bacteria were added, the color of the blood and flesh was improved compared to Test Example 9. I was able to do it.

[0074] On the other hand, in Test Example 8 (ultra-fine bubble-containing electrolyzed water with a salt content of 3% and a pH of 12.0), Even when salt was added, the ultra-fine bubbles in Test Example 7 (pH 12.0) The blood and flesh color are the same as those of the fish (water containing electrolyzed water), and even when salt is added, the blood It was not possible to improve the color condition of the fish and flesh.

[0075] In the experiment, the temperature of the treatment water when applied was 15 to 20°C. It is preferable to use treatment water with a low temperature, for example, 0 to 10°C, more preferably Better results can be expected if the treatment water is at a temperature between 0 and 5°C. In this case, part of the treatment water may be used as ice.

[0076] As described above, the preferred embodiment of the present invention has been described. However, those skilled in the art will be able to easily understand the present specification and the Various changes and modifications within the scope of the present invention will be readily apparent upon review of the accompanying drawings. Therefore, such changes and modifications are within the scope of the invention as defined by the claims. This is interpreted as:

Claims

1. This seafood processing water contains ultrafine bubble-containing electrolyzed water, has a pH greater than 7.0 and not greater than 10.5, and contains an alkalizing agent, and is used to maintain the freshness of seafood.

2. 2. The seafood treatment water according to claim 1, wherein the alkalizing agent is at least one selected from the group consisting of calcium carbonate, magnesium carbonate, sodium carbonate, potassium carbonate, sodium bicarbonate, trisodium citrate, sodium gluconate, potassium gluconate, sodium lactate, potassium lactate, sodium acetate, disodium dihydrogen pyrophosphate, sodium DL-malate, disodium succinate, and monosodium succinate.

3. Water for processing seafood as described in claim 1, having a salt concentration of 0.1% by mass to 20% by mass.

4. The fish and shellfish treatment water according to claim 1, wherein the chlorine concentration measured by the DPD method is 1.0 mg / L or less.

5. A method for producing seafood processing water for preserving the freshness of seafood having a pH greater than 7.0 and less than 10.5, comprising the step of adding an alkalizing agent to acidic electrolyzed water containing ultrafine bubbles.

6. 6. The method for producing water for treating seafood according to claim 5, wherein the ultra-fine bubble-containing electrolyzed water is electrolyzed water in which ultra-fine bubbles are generated from electrolyzed water by a cavitation method.

7. A method for producing seafood processing water as described in claim 5 or 6, comprising a step of adding salt after the step of adding an alkalizing agent.

8. A method for producing seafood whose freshness is maintained, comprising a step of applying the seafood treatment water according to any one of claims 1 to 4 to seafood.

9. 9. The method of claim 8, wherein the application is by spraying, compressing, immersion, running water, or a combination thereof.

Images