Water for treating fish and shellfish, method for producing water for treating fish and shellfish, and method for producing freshness-preserved fish and shellfish

Abstract

Provided are: a water for treating fish and shellfish, a method for producing the same, and a method for producing freshness-preserved fish and shellfish. The water for treating fish and shellfish contains an electrolyzed water and an alkalizing agent, and has a pH of more than 7.0 and 10.5 or less. More specifically, an alkalizing agent is added to an acidic electrolyzed water to produce water for treating fish and shellfish having a pH of more than 7.0 and 10.5 or less. The freshness-preserved fish and shellfish are produced by applying the water for treating the fish and shellfish to the fish and shellfish.

Description

Seafood processing water, method for producing seafood processing water, and method for producing seafood with freshness maintained Related applications

[0001] This application claims the priority of Japanese Patent Application Nos. 2025-011766 and 2025-011775 filed on January 27, 2025 in Japan, and the entire contents thereof are incorporated herein by reference and made a part of this application.

[0002] The present invention relates to seafood processing water, a method for producing seafood processing water, and a method for producing seafood with freshness maintained.

[0003] In recent years, the demand for seafood has been increasing not only in Japan but also overseas, and technologies for processing landed seafood have attracted attention.

[0004] For example, Patent Document 1 (Japanese Patent No. 7266345) discloses seafood processing water that contains carbonic acid, is acidic electrolyzed water with a pH of 4 to 7, and is used for bleeding, reducing sliminess, preventing deterioration of the flesh quality, or improving color gloss.

[0005] This document states that seafood generally contains a large amount of trimethylamine oxide (TMAO) in its body, which is converted to trimethylamine (TMA) from the stage of capture, and the generation of TMA causes a bad smell and a decline in quality. Also, in some seafood products, a bad smell is generated by the remaining blood, so a deodorization process such as a long-term salting process is required, resulting in high production costs.

[0006] In the invention of Patent Document 1, by using acidic electrolyzed water containing carbonic acid with a pH of 4 to 7, the production of TMA in seafood is suppressed, and the decline in the quality of seafood is suppressed.

[0007] Japanese Patent No. 7266345

[0008] Patent Document 1 describes how the reaction in which trimethylamine oxide (TMAO) in seafood is converted to trimethylamine (TMA) can be suppressed. However, this reaction is a reduction reaction in which trimethylamine oxide is reduced to produce trimethylamine and oxygen, and Patent Document 1 does not describe anything about suppressing oxidation reactions in the water used for treating seafood.

[0009] Generally, when seafood oxidizes, it becomes difficult to maintain its freshness, resulting in discoloration and deterioration of flavor.

[0010] Therefore, the object of the present invention is to provide water for treating seafood that can suppress the oxidation of seafood, a method for treating seafood, and a method for producing seafood that maintains its freshness.

[0011] The inventors of this invention, after diligently studying to achieve the above objective, surprisingly discovered that by adding an alkalizing agent to electrolyzed water, which is inherently weakly acidic, to adjust the pH, the oxidation of seafood can be suppressed, thus completing the present invention.

[0012] In other words, the present invention may be configured in the following embodiments. [Embodiment 1] Water for treating fish and shellfish, comprising electrolyzed water and an alkalizing agent, with a pH greater than 7.0 and a pH of 10.5 or less (preferably pH 7.1 or higher, preferably pH 7.3 or higher, more preferably pH 7.6 or higher, even more preferably pH 7.8 or higher; preferably pH 10.0 or less, pH 9.9 or less, pH 9.7 or less, more preferably pH 9.5 or less, pH 9.3 or less, pH 9.1 or less, even more preferably pH 9.0 or less, pH 8.9 or less, pH 8.8 or less, pH 8.7 or less, pH less than 8.5). [Embodiment 2] Water for treating fish and shellfish according to Embodiment 1, wherein the alkalizing agent has a pH of 7.5 or higher (preferably 8.5 or higher, more preferably 9.5 or higher). [Aspect 3] The water for treating fish and shellfish according to Aspect 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, calcium bicarbonate, trisodium citrate, sodium gluconate, potassium gluconate, magnesium hydroxide, sodium lactate, potassium lactate, sodium acetate, disodium dihydrogen pyrophosphate, DL-sodium malate, disodium succinate, and monosodium succinate. [Aspect 4] The water for treating fish and shellfish according to any one of Aspects 1 to 3, wherein the salinity is 0.1% to 20% by mass (preferably 0.5% to 10% by mass, more preferably 1.0% to 3% by mass). [Aspect 5] The water for treating fish and shellfish according to any one of Aspects 1 to 3, wherein the concentration of hypochlorous acid is 5 ppm or less. [Aspect 6] A method for producing water for treating fish and shellfish, comprising the step of adding an alkalizing agent to acidic electrolyzed water, wherein the pH is greater than 7.0 and less than or equal to 10.5 (preferably pH 7.1 or higher, preferably pH 7.3 or higher, more preferably pH 7.6 or higher, even more preferably pH 7.8 or higher; preferably pH 10.0 or lower, pH 9.9 or lower, pH 9.7 or lower, more preferably pH 9.5 or lower, pH 9.3 or lower, pH 9.1 or lower, even more preferably pH 9.0 or lower, pH 8.9 or lower, pH 8.8 or lower, pH 8.7 or lower, and pH less than 8.5). [Aspect 7] A method for producing water for treating fish and shellfish according to Aspect 6, wherein the electrolyzed water is acidic electrolyzed water obtained by electrolyzing raw water with a chlorine concentration of 0.1 mg / L or more and 1.0 mg / L or less.[Aspect 8] A method for producing fresh seafood, comprising the step of applying the seafood treatment water described in any one of aspects 1 to 5 to the seafood. [Aspect 9] The method for producing seafood according to aspect 8, wherein the application is by spraying, poultice, immersion, running water, or a combination thereof. Here, freshness refers to the raw freshness of the seafood, and is freshness based on the premise that the fish will be eaten raw.

[0013] As used herein, the singular forms, “a,” “an,” and “the,” are intended to include the plural form, including “at least one,” unless the context explicitly indicates otherwise. As used herein, the terms “and / or,” “at least one,” and “one or more” include any and all combinations of the related enumerated items.

[0014] Furthermore, any combination of at least two components disclosed in the claims and / or the specification and / or drawings is included in the present invention. In particular, any combination of two or more claims described in the claims is included in the present invention.

[0015] According to the present invention, by adding an alkalizing agent to electrolyzed water, which is originally weakly acidic, to adjust the pH, the freshness of the seafood can be maintained when the treated water is applied to seafood.

[0016] This invention will be more clearly understood from the following description of preferred embodiments with reference to the accompanying drawings. However, the embodiments and drawings are for illustrative and explanatory purposes only and should not be used to define the scope of this invention.

[0017] This photograph shows the condition of mackerel fillets after applying various types of water used for treating seafood to them, five days later.

[0018] The water used for processing seafood contains electrolyzed water and an alkalizing agent. Furthermore, from the viewpoint of maintaining freshness, the pH of the water used for processing seafood is greater than 7.0 and less than or equal to 10.5. Preferably, the pH of the water used for processing seafood is 7.1 or higher, preferably 7.3 or higher, more preferably 7.6 or higher, and even more preferably 7.8 or higher. The upper limit of the pH may be 10.5 or lower, preferably 10.0 or lower, 9.9 or lower, 9.7 or lower, more preferably 9.5 or lower, 9.3 or lower, 9.1 or lower, even more preferably 9.0 or lower, 8.9 or lower, 8.8 or lower, 8.7 or lower, or less than 8.5.

[0019] Electrolyzed water can be produced by electrolyzing raw water such as natural water, tap water, or mineral water. The raw water may contain trace amounts of chlorine. If the raw water contains chlorine, for example, the chlorine concentration (residual chlorine concentration) may be between 0.1 mg / L and 1.0 mg / L. The chlorine concentration can be measured, for example, by the DPD method using a residual chlorine meter. The raw water can be electrolyzed using an electrolytic device such as a known diaphragm electrolytic cell or a non-diaphragm electrolytic cell. When using a diaphragm electrolytic cell, acidic electrolyzed water is used.

[0020] The present invention also includes a method for producing water for processing fish and shellfish with a pH above 7.0 and a pH below 10.5, comprising the step of adding an alkalizing agent to acidic electrolyzed water. Since electrolyzed water treated by an electrolytic device is usually weakly acidic (pH 2.7 or higher and less than 5) to slightly acidic (pH 5.0 or higher and 6.9 or lower), water for processing fish and shellfish can be produced by adjusting the pH to a predetermined range by adding an alkalizing agent to acidic (for example, slightly acidic) electrolyzed water.

[0021] Alkaline electrolyzed water gradually loses its alkalinity when left standing due to reactions with carbon dioxide and other elements in the atmosphere. However, by using an alkalizing agent to maintain alkalinity, the water used for treating fish and shellfish can be kept at a predetermined pH.

[0022] Alkalizing agents are used to adjust the pH of electrolyzed water to a predetermined value. Alkalizing agents are not particularly limited as long as they can adjust the pH, but examples include calcium carbonate, magnesium carbonate, sodium carbonate, potassium carbonate, sodium bicarbonate, calcium bicarbonate, trisodium citrate, sodium gluconate, potassium gluconate, magnesium hydroxide, sodium lactate, potassium lactate, sodium acetate, disodium dihydrogen pyrophosphate, DL-sodium malate, disodium succinate, and monosodium succinate. These substances may be used individually or in combination of two or more. Of these, potassium carbonate and calcium carbonate are preferred. The pH of the alkalizing agent may be the value in a 10 mM aqueous solution, for example, pH 7.5 or higher, preferably 8.5 or higher, and more preferably 9.5 or higher.

[0023] In water used for treating fish and shellfish, the chlorine concentration (residual chlorine concentration) determined by the DPD method may be 1.0 mg / L or less, preferably 0.5 mg / L or less, more preferably 0.3 mg / L or less, and even more preferably 0.1 mg / L or less.

[0024] The water used for processing fish and shellfish may also contain sodium chloride. The salinity can be determined by immersing an ion-selective electrode in the liquid and measuring the potential of chloride ions, then converting the measured value into a salinity concentration.

[0025] The salinity may be 20% by mass or less, preferably 10% by mass or less, 8% by mass or less, 6% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1.5% by mass or less, 1.3% by mass or less, 1% by mass or less, 0.5% by mass or less, 0.1% by mass or less, less than 0.1% by mass, or 0.08% by mass or less. Alternatively, the lower limit of the salinity may be 0.1% by mass or more, 0.5% by mass or more, or 1.0% by mass or more. A specific range of salinity may be, for example, 0.1% by mass to 20% by mass, preferably 0.5% to 10% by mass, and more preferably 1.0% to 3% by mass. In the case of fish and shellfish that live in seawater, the inclusion of salt has the advantage of suppressing discoloration and improving color and luster.

[0026] The water used for processing fish and shellfish may contain hypochlorous acid derived from the electrolysis of the raw water, and the inclusion of hypochlorous acid can enhance the sterilization effect. The concentration of hypochlorous acid may be, for example, 5 ppm or less, preferably 3 ppm or less.

[0027] Furthermore, the water used for processing fish and shellfish does not need to contain substantially no sulfate ions; for example, it may contain 500 mg / L or less, preferably 300 mg / L or less, and more preferably 100 mg / L or less. Also, it is preferable that the water used for processing fish and shellfish does not contain seawater; for example, it may contain less than 10% by mass of seawater, preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass or less.

[0028] The temperature of the water used for processing seafood can be set as appropriate, but from the viewpoint of maintaining the freshness of the seafood, it may be, for example, 0°C to 20°C, preferably 0°C to 10°C, and more preferably 0°C to 5°C.

[0029] The water used for treating fish and shellfish can suppress oxidation of fish and shellfish, making it applicable to a wide variety of fish and shellfish. Examples of fish and shellfish include saltwater fish (red-fleshed fish such as mackerel, sardines, herring, horse mackerel, bonito, and tuna; sand eels, saury, yellowtail, amberjack, red sea bream, golden snapper, tilefish, black sea bream, rockfish, flounder, sole, cod, sillago, sea bass, Japanese sea bass, Spanish mackerel, capelin, conger eel, Atka mackerel, and other white-fleshed fish; and cartilaginous fish such as rays and sharks), freshwater fish (e.g., eels, salmon, trout, sweetfish, cherry salmon, and char), and shellfish (scallops, clams, etc.). Examples include clams, cockles, oysters, mussels, surf clams, geoduck clams, surf clams, razor clams, ark clams, scallops, scallop shells, and other bivalves; turban shells, abalone, whelks, sea snails, and other gastropods; crustaceans (shrimp, mantis shrimp, crabs, etc.); cephalopods (octopus, squid, etc.); echinoderms (sea urchins, sea cucumbers, etc.); mammals (whales, dolphins, etc.); fish eggs (mullet ovaries, salmon roe, etc.); and seaweed (sea lettuce, nori, wakame, kelp, etc.).

[0030] The present invention also includes a method for producing fresh seafood, comprising the step of applying seafood treatment water to the seafood. The step of applying seafood treatment water to the seafood is not particularly limited, but can be done by spraying, poultice, immersion, running water (e.g., discharge, sprinkling), or a combination thereof.

[0031] The seafood may be freshly caught (e.g., live fish) or seafood that has been killed after being caught (e.g., ice-chilled seafood, nerve-killed fish, etc.). It may also be seafood with its internal organs intact or with the internal organs removed. The seafood treatment water may be applied to the seafood from the outer skin side (including scales) or the inner skin side (including peritoneum), or from the gills or mouth. Preferably, the seafood treatment water is applied to the muscle tissue via the outer skin, inner skin, inner membrane, etc. of the seafood.

[0032] When spraying treated water onto seafood, the treated water should be applied to the surface of the seafood using a spray bottle or similar device.

[0033] When applying a poultice to seafood with seafood treatment water, the seafood should be wrapped and held in paper, cloth, or other material that has been pre-impregnated with the seafood treatment water. The holding time is not particularly limited, but for example, it may be from the moment the seafood treatment water comes into contact with the surface of the seafood through wrapping, and the holding time may be extended as needed.

[0034] When immersing seafood, it is sufficient for the seafood to be immersed in the seafood treatment water for a predetermined time. The state of the seafood at the time of immersion is not particularly limited, but it is preferable to immerse it before it is cut into fillets. The immersion time may be, for example, from the time the seafood treatment water comes into contact with the surface of the seafood, and the holding time may be extended as needed.

[0035] The water used for processing seafood may be used as running water when washing seafood, applied to seafood by spraying it from a hose, or sprayed onto seafood like a shower.

[0036] These application methods (e.g., spraying, compresses, immersion, and running water) may be used in combination of two or more methods, and in such cases, the order is not particularly limited. For example, after running water is applied to the seafood, it may be immersed, or after immersion, the seafood may be removed and then rinsed again with running water.

[0037] The timing of application can be immediately after catch, or after a predetermined period of time has passed since catch. As long as it is applied before the fish is served, the freshness from the time of application can be maintained. Preferably, from the viewpoint of maintaining the freshness of the seafood, it is better to apply it as close to immediately after catch as possible. Alternatively, for fish that will be frozen after catch, it is preferable to apply the seafood treatment water after landing but before freezing. The seafood treatment water may also be used as glazing water.

[0038] After applying the treated water for seafood, the seafood may be stored refrigerated or frozen. Because the freshness of seafood treated with the treated water is preserved, the number of days it can be eaten raw can be doubled, even when stored refrigerated.

[0039] Furthermore, the water used for treating seafood also has a sterilization function. When applied to seafood that requires sterilization, it not only sterilizes the seafood but also inhibits subsequent bacterial growth. In addition, the water used for treating seafood has an oxidation-inhibiting function, which helps maintain the freshness of the seafood and makes it suitable for raw consumption even for seafood that requires sterilization.

[0040] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited in any way by these examples and comparative examples. In the following examples and comparative examples, various physical properties were measured by the methods described below.

[0041] [Application Test on Mackerel] For mackerel caught by a stationary net and obtained on the day of landing, the treated water (15 - 20°C) obtained in the test example was immersed for about 1 - 5 seconds. After 5 days from the immersion, it was filleted, and the state of the fish was observed in terms of the state of the internal organs immediately after filleting, the firmness of the flesh during filleting, and the color and state of the bloodline and the color of the flesh 2 hours after filleting, and evaluated according to the following criteria.

[0042] (State of internal organs) A: Does not change color to red - black and has elasticity. B: Does not change color to red - black but has lost elasticity. C: Not only changes color to red - black but also has lost elasticity.

[0043] (State of bloodline) A: The color of the bloodline is bright red, and the boundary between the bloodline and the flesh is clearly distinguishable. B: The color of the bloodline has become dull red, and the boundary between the bloodline and the flesh is difficult to distinguish. C: The color of the bloodline has become dark black - red, and the boundary between the bloodline and the flesh is difficult to distinguish.

[0044] (Color of flesh) A: The flesh has a transparent color similar to the state immediately after applying the treated water. B: It has changed color to white compared to the state immediately after applying the treated water and is inferior in terms of transparency. C: It has changed color to red compared to the state immediately after applying the treated water.

[0045] (Firmness of flesh during filleting) A: The flesh has firmness. B: The flesh has no firmness and has become soft. C: The flesh has no firmness and is starting to fall apart.

[0046] [Test Example 1] (pH 2.0) Using tap water as the raw material water, acidic electrolyzed water with a pH of 6.5 was produced using a slightly acidic electrolyzed water generator (trade name "HOX - 60PA", manufactured by Hosaki Co., Ltd.), and citric acid was added to obtain fishery product - treating water with a pH of 2.0.

[0047] [Test Example 2] (pH 5.0) Using tap water as the raw material water, acidic electrolyzed water with a pH of 6.5 was produced using a slightly acidic electrolyzed water generator (trade name "HOX - 60PA", manufactured by Hosaki Co., Ltd.), and citric acid was added to obtain fishery product - treating water with a pH of 5.0.

[0048] [Test Example 3] (pH 7.1) Tap water was used as the raw water, and acidic electrolyzed water with a pH of 6.5 was produced using a slightly acidic electrolyzed water generator (product name "HOX-60PA", manufactured by Hoshizaki Corporation). Potassium carbonate was added to obtain water for processing fish and shellfish with a pH of 7.1.

[0049] [Test Example 4] (pH 7.2) Tap water was used as the raw water, and acidic electrolyzed water with a pH of 6.5 was produced using a slightly acidic electrolyzed water generator (product name "HOX-60PA", manufactured by Hoshizaki Corporation). Potassium carbonate was added to obtain water for processing fish and shellfish with a pH of 7.2.

[0050] [Test Example 5] (pH 8.0) Tap water was used as the raw water, and acidic electrolyzed water with a pH of 6.5 was produced using a slightly acidic electrolyzed water generator (product name "HOX-60PA", manufactured by Hoshizaki Corporation). Potassium carbonate was added to obtain water for processing fish and shellfish with a pH of 8.0.

[0051] [Test Example 6] (pH 10.0) Tap water was used as the raw water, and acidic electrolyzed water with a pH of 6.5 was produced using a slightly acidic electrolyzed water generator (product name "HOX-60PA", manufactured by Hoshizaki Corporation). Potassium carbonate was added to obtain water for processing fish and shellfish with a pH of 10.0.

[0052] [Test Example 7] (pH 12.0) Tap water was used as the raw water, and acidic electrolyzed water with a pH of 6.5 was produced using a slightly acidic electrolyzed water generator (product name "HOX-60PA", manufactured by Hoshizaki Corporation). Potassium carbonate was added to obtain water for processing fish and shellfish with a pH of 12.0.

[0053] [Test Example 8] (pH 7.1 + salinity 3.0%) Salt was added to the water used for processing fish and shellfish obtained in Test Example 3 to obtain water for processing fish and shellfish with a salinity of 3.0% by mass and a pH of 7.1.

[0054] [Test Example 9] (pH 7.2 + salinity 3.0%) Salt was added to the water used for processing fish and shellfish obtained in Test Example 4 to obtain water for processing fish and shellfish with a salinity of 3.0% by mass and a pH of 7.2.

[0055] [Test Example 10] (pH 8.0 + salinity 3.0%) Salt was added to the water used for processing fish and shellfish obtained in Test Example 5 to obtain water for processing fish and shellfish with a salinity of 3.0% by mass and a pH of 8.0.

[0056] [Test Example 11] (Non-electrolyzed water with pH 8.0) Tap water was mixed with potassium carbonate to obtain water for treating fish and shellfish with a pH of 8.0.

[0057] Table 1 shows the chlorine concentration and electrical conductivity of tap water and the water obtained in Test Example 5. Chlorine, as measured by the DPD method, was detected in tap water, but in treated water, it existed as chloride ions and therefore was not detected as a chlorine concentration.

[0058]

[0059]

[0060] As shown in Table 2, when focusing on the blood clot, in Test Example 1 (pH 2.0), Test Example 2 (pH 5.0), and Test Example 7 (pH 12.0), although electrolyzed water was used, the blood clot condition was poor, and in all test groups, the blood clot was a dark red color. On the other hand, in Test Examples 3-5 and 8-10 (pH 7.1, pH 7.2, pH 8.0), by adjusting the pH using an alkalizing agent with electrolyzed water, the blood clot condition was very good in all test groups. In Test Example 6 (pH 10.0), the blood clot condition was slightly worse, but it was still good compared to the poor blood clot condition in Test Example 1 and others.

[0061] Furthermore, regarding the color of the flesh, in test examples 3-6 and 8-10 (pH 7.1, pH 7.2, pH 8.0, pH 10.0), the flesh was able to maintain a translucent color. On the other hand, in test example 2 (pH 5.0), the transparency of the flesh's color was somewhat inferior, and in test examples 1 (pH 2.0) and 7 (pH 12.0), the flesh turned reddish.

[0062] Furthermore, regarding the firmness of the flesh during fillet processing, in Test Example 1 (pH 2.0), Test Example 2 (pH 5.0), and Test Example 7 (pH 12.0), the flesh lacked firmness and began to crumble. On the other hand, in Test Example 3 (pH 7.1) and Test Example 8 (pH 8.0), the firmness of the flesh was maintained. In Test Example 4 (pH 7.2), the flesh became slightly softer, but in Test Example 9 (pH 7.2 + salt), where salt was added, the flesh became firm, similar to Test Example 8. Therefore, considering that Test Example 6 (pH 10.0) was in a similar state to Test Example 4, it appears that adding salt can improve the condition of the flesh.

[0063] Regarding the condition of the internal organs, in Test Example 1 (pH 2.0), Test Example 6 (pH 10.0), and Test Example 7 (pH 12.0), the internal organs turned reddish-black and lost their elasticity. On the other hand, in Test Examples 8 and 10 (pH 8.0), the internal organs did not discolor and maintained their elasticity. Furthermore, although the elasticity of the internal organs was lost in Test Example 3 (pH 7.1), in Test Example 8 (pH 7.1 + salt), the condition of the internal organs was restored to an elastic state similar to that of Test Example 8.

[0064] Furthermore, among the test examples 1 to 10, very good results were obtained by using test examples 5 and 10, which use electrolyzed water with a pH of 8.0, whereas when test example 11 (non-electrolyzed water with a pH of 8.0) was used, it was not possible to maintain the fish in good condition.

[0065] [Bacterial testing of mackerel] Mackerel were immersed in the treated water obtained in Test Example 5 and stored under refrigeration at 2°C. After 5 days of storage, the total viable bacteria, coliform bacteria, and Staphylococcus aureus that grew in the mackerel were investigated by Bureau Peritas FEAC Corporation. Sterilized seawater was used instead of the treated water, and the bacteria that grew were investigated in the same manner. The results of the investigations are shown in Table 3.

[0066]

[0067] As shown in Table 3, when using the treated water in Test Example 5 (pH 8.0), the growth of the total number of viable bacteria was significantly suppressed compared to when using sterilized seawater.

[0068] In the experiments, the temperature of the treated water was 15-20°C. However, for fish and shellfish, it is preferable to use treated water at a lower temperature. For example, better results can be expected with treated water at 0-10°C, more preferably 0-5°C. In such cases, a portion of the treated water may be used as ice.

[0069] As described above, preferred embodiments of the present invention have been explained. However, those skilled in the art will readily anticipate various changes and modifications within the obvious scope by examining the present specification and drawings. Therefore, such changes and modifications will be interpreted as falling within the scope of the invention as defined by the claims.

Claims

1. Water for treating fish and shellfish, containing electrolyzed water and an alkalizing agent, with a pH greater than 7.0 and a pH of 10.5 or less.

2. The water for treating fish and shellfish according to claim 1, wherein the alkalizing agent has a pH of 7.5 or higher.

3. The water for treating fish and shellfish 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, calcium bicarbonate, trisodium citrate, sodium gluconate, potassium gluconate, magnesium hydroxide, sodium lactate, potassium lactate, sodium acetate, disodium dihydrogen pyrophosphate, sodium DL-malate, disodium succinate, and monosodium succinate.

4. Water for treating fish and shellfish according to any one of claims 1 to 3, wherein the salinity is 0.1% by mass to 20% by mass.

5. The water for treating fish and shellfish according to any one of claims 1 to 3, wherein the concentration of hypochlorous acid is 5 ppm or less.

6. A method for producing water for treating fish and shellfish with a pH greater than 7.0 and a pH of 10.5 or less, comprising a step of adding an alkalizing agent to acidic electrolyzed water.

7. A method for producing water for treating fish and shellfish according to claim 6, wherein the electrolyzed water is acidic electrolyzed water obtained by electrolyzing raw water with a chlorine concentration of 0.1 mg / L or more and 1.0 mg / L or less.

8. A method for producing fresh seafood, comprising the step of applying the seafood treatment water described in any one of claims 1 to 5 to the seafood.

9. The method for producing seafood according to claim 8, wherein the application is spraying, applying a compress, immersion, running water, or a combination thereof.

Images