KR102405534B1 - Lipase Inhibition and Fishy Inhibition Method of Fish by Hyperhydrostatic Treatment - Google Patents

Abstract

The present invention relates to a method for inhibiting rephase by superhydrostatic treatment of seafood, and when superhydrostatic treatment is performed on mackerel pellets at a pressure of 2000 to 4000 bar, the rephase of seafood is suppressed, and the decomposition of high molecular weight fatty acids is suppressed. By confirming that the fishy smell is suppressed through the suppression of VBN, TMA and VOCs production, it was confirmed that the method for inhibiting rephase of seafood according to the superhydrostatic treatment of the present invention can be usefully used in the seafood distribution industry.

Description

Lipase Inhibition and Fishy Inhibition Method of Fish by Hyperhydrostatic Treatment

The present invention relates to a method for inhibiting lipase and fishy smell in fish by superhydrostatic treatment.

As consumers' income levels increase in line with economic growth in the 21st century, food is not just a source of energy to sustain life, but well-being food that values health as a means to enjoy life abundantly. Among them, aquatic products contain not only nutrients such as protein, minerals, vitamins D, E and essential fatty acids, but also physiologically functional components.

Mackerel (Scomber japonicus, mackerel) is a fish belonging to the percidae family of bony fish, and is called the four major blue fish along with sardines, saury, and horse mackerel. In particular, EPA (eicosapentaenoic acid, 20:5n-3) and DHA (docosahexaenoic acid) , 22:6n-3) contains a large amount of n-3 fatty acids. The polyunsaturated fatty acids (PUFA) of mackerel are known to be effective in arteriosclerosis, cerebral thrombosis, and myocardial infarction. In addition, mackerel contains a large amount of taurine and nucleic acids, so it is a high-fat fish and shellfish with high nutritional value. However, mackerel is a red meat fish and shellfish with a high lipid content and a characteristic of temporary polyfishing. Because it contains a lot of non-protein nitrogen content in the muscles, it is used by bacteria while the fish is decomposing, so it is considered to be easier to spoil than other high-protein foods. . In addition, the freshness deteriorates very quickly, and it is quickly rancid due to lipid oxidation during processing, causing an unpleasant odor.

Most fish and shellfish including mackerel have a unique fishy smell, and this fishy smell is one of the unique tastes of fish and shellfish, but many people, including young people, avoid using fish and shellfish because of the fishy smell. Due to the fishy smell peculiar to seafood, the use of seafood itself and processed products is restricted, and it is an important cause of sluggish consumption of seafood. This fishy smell is caused by the presence of ingredients involved in fishy smell, and the type and content differ depending on the type and freshness of the fish and shellfish. The deterioration of the freshness of fish and shellfish is caused by enzymes, microorganisms, and oxidation of the fish and shellfish itself, and when the freshness deteriorates in this way, the substances involved in the fishy smell also increase. Representative fishy substances include those derived from proteins such as TMA, ammonia and volatile basic nitrogen (VBN), and substances such as lipid oxides, hydroperoxides and unsaturated aldehydes. Enzymes involved in the generation of these fishy-related substances include TMAO reductase, lipoxigenase, lipase, TMAOase, and urase. Therefore, in order to suppress the fishy smell of fish and shellfish, it is important to inhibit the enzyme that produces the fishy smell-related substance.

Ultra-hydrostatic pressure is a process of treating ultra-high pressure in the presence of water. Ultra-hydrostatic pressure treatment reduces changes in component properties, inhibition of microorganism growth, and changes in enzyme activity without impairing the texture, taste and nutrition of food. possible processing method. In particular, ultra-hydrostatic treatment is a non-heat treatment process, which is used for sterilization of products with heat-sensitive components, etc., and is a processing method that is attracting attention in the food field.

An object of the present invention is 1) removing the head and intestines of fish and shellfish and preparing a pellet; And 2) to provide a method of inhibiting lipase in fish and shellfish comprising the step of superhydrostatically treating the seafood pellets of step 1) at a pressure of 2000, 3000 and 4000 bar.

Another object of the present invention is to provide fish and shellfish in which Lipase is inhibited by the above method.

Another object of the present invention is 1) removing the head and intestines of fish and shellfish and preparing a pellet; And 2) to provide a method of suppressing fishy smell or maintaining freshness of fish and shellfish, comprising the step of superhydrostatically treating the seafood pellets of step 1) at pressures of 2000, 3000 and 4000 bar.

Another object of the present invention is to provide fish and shellfish in which fishy smell is suppressed or freshness is maintained by the above method.

In order to achieve the above object, the present invention comprises the steps of 1) removing the head and intestines of fish and shellfish and preparing a pellet; and 2) superhydrostatically treating the seafood pellets of step 1) at pressures of 2000, 3000 and 4000 bar.

In addition, the present invention provides fish and shellfish in which lipase is inhibited by the above method.

In addition, the present invention comprises the steps of 1) removing the head and intestines of fish and shellfish and preparing a pellet; and 2) superhydrostatically treating the seafood pellets of step 1) at pressures of 2000, 3000 and 4000 bar.

In addition, the present invention provides fish and shellfish in which fishy smell is suppressed or freshness is maintained by the above method.

In the method of inhibiting lipase of fish using ultra-hydrostatic treatment of the present invention, the activity of lipase in fish meat was effectively inhibited through ultra-high pressure treatment in the presence of water in the fish, and the fishy smell and acidity index By confirming that VBN and TMA are inhibited, it can be used as an effective fish distribution method.

1 shows the degree of decomposition of fatty acids in mackerel meat according to the ultrahydrostatic treatment of the present invention (A: myristic acid, B: palmitic acid, C: steric acid, D: oleic acid, E: cis-11-eicosenoic acid , F: eicosapentaenoic acid, G: docosahexanoic acid).
Figure 2 shows the change in the odor component (decanal) of mackerel meat according to the superhydrostatic treatment of the present invention.

The present invention comprises the steps of 1) removing the head and intestines of fish and shellfish and preparing a pellet; and

2) It provides a method for inhibiting lipase in fish and shellfish, comprising the step of superhydrostatically treating the fish and shellfish pellets of step 1) at pressures of 2000, 3000 and 4000 bar.

According to an embodiment of the present invention, the lipase inhibition may be to inhibit the fishy smell of seafood.

According to an embodiment of the present invention, the fish and shellfish refer to edible fish, and include mackerel, saury, herring, mackerel, yellowtail, tuna, hairtail, early bird, pollock, flounder, flatfish, eel, dome, bushri, yangyang, Consisting of stone bream, octopus, red sea bream, eel, mullet, trout, flatfish, agu, mint, black trout, mackerel, mackerel, bok, rockfish, roe eel, juxtaposition, perch, mansagi, Korean squid, squid, geumtae, horse mackerel, vocal cords and barley perch It may be one or more selected from the group, preferably mackerel, but is not limited thereto.

According to an embodiment of the present invention, the lipase inhibition method is a high molecular fatty acid myristic acid, palmitic acid, stearic acid, oleic acid, cis-11 -Eicosenoic acid (cis-11-eicosenoicacid), eicosapentaenoic acid (Eicosapentaenoicacid) and docosahexaenoic acid (Docosahexaenoic acid) It may be to inhibit the decomposition of one or more selected from the group consisting of fatty acids.

In addition, the present invention provides fish and shellfish in which lipase is inhibited by the above method.

In addition, the present invention comprises the steps of 1) removing the head and intestines of fish and shellfish and preparing a pellet; and

2) The fish and shellfish pellets of step 1) are vacuum-packed, placed in a processing chamber of a super hydrostatic pressure machine, and treated with pressures of 2000, 3000 and 4000 bar. A method of suppressing fishy smell or maintaining freshness of fish and shellfish is provided. do.

In addition, the present invention provides fish and shellfish in which fishy smell is suppressed or freshness is maintained by the above method.

In addition, the seafood may be manufactured as a processed food, and examples of the processed food include, but are not limited to, fish cake, sausage, bread, confectionery, snacks, pizza, ramen, udon, other noodles, tempura, canned food and instant soup. It includes all of the conventional processed foods that are selected at least one including logistics.

In addition, the processed food using the fish and shellfish of the present invention includes, in addition to the main ingredient, various nutrients, vitamins, minerals (electrolytes), synthetic flavoring agents and flavoring agents such as natural flavoring agents, coloring agents and thickening agents (cheese, chocolate, etc.), pectic acid and salts thereof, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like.

In addition, the seafood may be prepared as a food composition. In addition to containing the active ingredient of the present invention, the food composition of the present invention may contain various flavoring agents or natural carbohydrates as additional ingredients like a conventional food composition.

Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; disaccharides such as maltose, sucrose and the like; and polysaccharides such as conventional sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. The above-mentioned flavoring agents can advantageously use natural flavoring agents (Taumatine), stevia extract (eg rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.). The food composition of the present invention may be formulated in the same manner as the pharmaceutical composition and used as a functional food or added to various foods. Foods to which the composition of the present invention can be added include, for example, beverages, meat, chocolate, foods, confectionery, pizza, ramen, other noodles, gums, candy, ice cream, alcoholic beverages, vitamin complexes and health supplements. There is this.

In addition to the main ingredients, the food composition contains various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavoring agents, colorants and thickeners (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. In addition, the food composition of the present invention may contain pulp for the production of natural fruit juices and vegetable beverages.

The functional food composition of the present invention may be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, pills, and the like. In the present invention, the term 'health functional food composition' refers to food manufactured and processed using raw materials or ingredients useful for the human body according to Act No. 6727 of the Health Functional Food Act, and It refers to intake for the purpose of obtaining useful effects for health purposes, such as regulating nutrients or physiological effects. The health functional food of the present invention may contain normal food additives, and unless otherwise specified, whether it is suitable as a food additive is related to the item according to the general rules and general test method of food additives approved by the Food and Drug Administration. It is judged according to the standards and standards. The items listed in the 'Food Additives Code' include, for example, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; natural additives such as persimmon pigment, licorice extract, crystalline cellulose, high pigment, and guar gum; Mixed preparations, such as a sodium L-glutamate preparation, a noodle-added alkali agent, a preservative preparation, and a tar color preparation, etc. are mentioned. For example, a health functional food in tablet form is granulated by a conventional method by mixing a mixture of the active ingredient of the present invention with an excipient, binder, disintegrant and other additives, followed by compression molding by putting a lubricant, etc., or The mixture can be compression molded directly. In addition, the health functional food in the form of tablets may contain a corrosive agent and the like, if necessary. Among health functional foods in the form of capsules, hard capsules can be prepared by filling a mixture of the active ingredient of the present invention with additives such as excipients in ordinary hard capsules. It can be prepared by filling the mixture mixed with the capsule base such as gelatin. The soft capsules may contain a plasticizer such as glycerin or sorbitol, a colorant, a preservative, and the like, if necessary. A health functional food in the form of a ring can be prepared by molding a mixture of the active ingredient of the present invention with an excipient, a binder, a disintegrant, etc. by a known method, Alternatively, the surface may be coated with a material such as starch or talc. The health functional food in the form of granules can be prepared in granular form by a conventionally known method by mixing a mixture of the active ingredient excipients, binders, disintegrants, etc. of the present invention, and may contain flavoring agents, flavoring agents, etc. as needed can

Hereinafter, the present invention will be described in more detail by way of Examples. These examples are merely for illustrating the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited to these examples.

<Example 1> Ultrahydrostatic treatment for suppression of rephase

In order to produce seafood with suppressed rephase by ultra-hydrostatic treatment, fresh refrigerated mackerel was purchased, and the head and intestines were removed to prepare pellets. The prepared mackerel pellets were pulverized and vacuum-packed. The vacuum-packed mackerel pellets are placed in the processing chamber of an ultra-hydrostatic processor (215L-600 ULTRA, AVURE Technologies Inc. WA, USA), at a pressure of 2000, 3000, and 4000 bar, at 15 to 25 ℃ for 3 minutes. Ultrahydrostatic treatment was performed. The mackerel pellets treated with superhydrostatic pressure were used for analysis after opening the package, vacuum packaging again, refrigerated storage at 4°C, and storing for 20 days.

<Example 2> Lipase inhibitory activity measurement

The lipase inhibitory activity by ultra-high pressure treatment was measured by slightly modifying the method of Vorderwulbecke and Erdmann (1992). To 440 μL of Tris buffer (100 mM Tris-HCl, 5 mM CaCl ₂ , pH 7.0), 30 uL of lipase coenzyme in the ultra-high pressure treatment group and untreated group were added and reacted at 37° C. for 15 minutes. After that, 30 μL of 10 mM p -nitrophenyl butyrate (Sigma Chemical Co.) was added and reacted again at 37° C. for 15 minutes. To terminate the reaction, it was left in ice water for 2 minutes and at room temperature for 2 minutes, and absorbance was measured at 410 nm with a UV/visible spectrophotometer (GENESYS 10 UV, Rochester, NY, USA). The lipase inhibitory activity by ultra-high pressure treatment was calculated by the following equation.

Lipase inhibition (%) = (1-absorbancesample/ absorbancecontrol) *100

As a result, it was confirmed that the superhydrostatically-treated mackerel pellets of the present invention had the lowest rephase activity of 0.042 when treated at a pressure of 3000 bar.

<Example 3> Fatty acid measurement

Fatty acid analysis was requested by the Food Analysis Center of Pukyong National University, and the Food Codex Article 8.2.1.5.4 Fatty Acid B. It was carried out by the method according to the second method. About 25 mg of the sample was precisely taken into a glass tube and 1 mL of the internal standard solution was added. 1.5 mL of 0.5 N methanolic sodium hydroxide solution (NaOH in methanol) was added, nitrogen was blown, and the lid was immediately covered and mixed, followed by heating at 100 °C for 5 minutes. After cooling, 2 mL of 14% trifluoroborane methanol solution (BF ₃ in methanol) was added, nitrogen was blown again, the lid was immediately covered, the mixture was mixed, and the mixture was heated at 100 °C for 30 minutes. Then, it was cooled to 30-40 ℃, 1 mL of isooctane solution was added, nitrogen was blown, and the lid was covered and vigorously shaken for 30 seconds. Then, 5 mL of saturated sodium chloride was added, nitrogen was blown thereinto, followed by shaking, and after cooling to room temperature, the isooctane layer separated into an aqueous layer was dehydrated with anhydrous sodium sulfate and used as a test solution. The test solution was analyzed using GC (SHIMADZU GC-2010). The column was SUPELCO SP-2560 (100 m × 0.25 mm × 0.25 μm), and the detector was FID.

Treatment
(bar) Storage
period (days) Fatty acids Myristic
acid Palmitic
acid Stearic
acid Oleic
acid cis-11-
eicosenoicacid Eicosapentaenoicacid Docosahexaenoic
acid Controls 0 0.11 0.50 0.15 0.50 0.13 0.15 0.67 10 0.10 0.42 0.12 0.42 0.12 0.14 0.53 20 0.09 0.42 0.13 0.44 0.11 0.14 0.53 2000 0 0.00 0.41 0.13 0.40 0.11 0.12 0.54 10 0.13 0.52 0.16 0.49 0.15 0.17 0.60 20 0.12 0.49 0.14 0.47 0.15 0.16 0.56 3000 0 0.08 0.36 0.11 0.38 0.10 0.11 0.50 10 0.08 0.37 0.17 0.33 0.09 0.11 0.43 20 0.09 0.38 0.12 0.38 0.11 0.12 0.46 4000 0 0.10 0.42 0.12 0.43 0.12 0.13 0.58 10 0.09 0.39 0.12 0.38 0.11 0.13 0.5 20 0.07 0.33 0.1 0.33 0.09 0.1 0.4

As a result, as shown in FIGS. 1 and 2, the macromolecular fatty acids myristic acid, palmitic acid, stearic acid, and oleic acid in mackerel pellets treated with ultra-hydrostatic pressure. ), cis-11-eicosenoic acid (cis-11-eicosenoicacid), eicosapentaenoic acid (Eicosapentaenoicacid) and docosahexaenoic acid (Docosahexaenoic acid) the highest inhibition when treated with a pressure of 3000 bar rate was shown.

<Example 4> Freshness (VBN) measurement

VBN was measured using the Conway method in the Food Standards Code. Take 10 g of finely chopped, untreated, ultra-hydrostatically treated mackerel at various pressures, add 50 mL of distilled water, mix, stir for 5 minutes, repeat standing for 10 minutes twice, and leaching for 30 minutes. After filtration of the leachate with a filter paper, the pH was adjusted to 4.0 with 5% H ₂ SO ₄ and adjusted to 100 mL. After putting 1 mL of sample solution in the lower part of the outer chamber of the Conway unit, add 1 mL of 0.01 NH ₂ SO ₄ to the inner chamber, add 1 mL of K ₂ CO ₃ saturated solution to the outer chamber and mix, and then react at 25°C for 1 hour. made it One drop of brunswik's solution was added to the inner chamber and titrated with 0.01 M NaOH solution using a micro-horizontal burette. The results are shown in Table 3 below.

Day 0 bar 2000 bar 3000 bar 4000 bar 0 16.49 ± 0.841 ^c1) 10 27.44 ± 0.990 ^b 24.26 ±1.039 ^a 16.87±0.990 ^a 17.75 ± 0.544 ^a 20 62.44 ± 1.683 ^a 23.70 ±1.633 ^a 20.30±1.881 ^a 18.73 ± 0.049 ^a

As shown in Table 3, the super hydrostatic pressure-treated mackerel pellets at 3000 bar and 4000 bar, even if the storage period is increased, it was confirmed that VBN was effectively suppressed. It was confirmed that it could be maintained.

<Example 5> Trimethylamine (TMA) content measurement

The TMA content of mackerel meat treated with ultra-high pressure was measured by modifying the AOAC method. After adding 20 mL of a 7.5% TCA solution to 10 g of ultra-high pressure treated and untreated mackerel meat samples, the mixture was homogenized at 5,000 rpm for 1 minute with a homogenizer. Each homogenized sample was stirred for 30 minutes, centrifuged at 3,000 rpm for 10 minutes, and filtered. After that, 4 mL of the filtrate was taken, 1 mL of 20% form-aldehyde, 10 mL of anhydrous toluene, and 3 mL of saturated K ₂ CO ₃ were sequentially added, followed by voltexing for 1 minute to mix. The mixed sample was allowed to stand for 5 minutes, and Na ₂ SO ₄ was added to the separated toluene supernatant and dehydrated for 1 minute. The dehydrated supernatant was reacted with 0.02% picric acid in a 1:1 ratio, and absorbance was measured at 410 nm. The results are shown in Table 4 below.

day 0 bar 2000 bar 3000 bar 4000 bar 0 0.9770± 0.0101 1.3948± 0.0151 0.6977± 0.0050 0.6851± 0.0101 10 9.2635 ±0.0025 0.7694 ±0.0076 0.7065 ±0.0277 0.6662 ±0.0025 20 9.2736 ± 0.0529 ^a 0.8713± 0.0503 ^b 1.1305± 0.0302 ^a 1.1947± 0.0076 ^a

As shown in Table 4, in the mackerel pellets treated with ultra-hydrostatic pressure, it was confirmed that TMA was significantly reduced in the mackerel pellets treated with 3000 bar and 4000 bar than the mackerel pellets treated with 0 bar or 2000 bar, and the number of days of storage Even if it increased, it was confirmed that the smallest amount of TMA was detected, and it was confirmed that the super-hydraulic treatment of the present invention effectively suppressed the fishy component in the mackerel pellets.

<Example 6> Analysis of volatile organic compound odor components (VOCs)

The volatile components of the high-pressure treated samples were analyzed under the conditions in Table 1 using an automatic thermal desorption device (ATD650, Perkin Elmer, USA) and a gas chromatography-mass spectrometer (TQ8050, Shimadzu, Japan). Identification of volatile components was estimated by searching the GCQ library search system (NIST Mass Spectra Data Base) and searching the mass spectrometry database of literature by Willey/NBS Registry of Mass Spectra Data and Eight Peak Index of Mass Spectra. Similarity of 80% or less and low peak values were classified as unknown.

As a result, as shown in FIG. 2 , in the mackerel pellets treated with ultra-hydrostatic pressure, it was confirmed that the volatile material, Decanal, was significantly low when treated at 3000 bar, and the storage period was 10 days or 20 days. It was confirmed that it was low even when it was long, and it was confirmed that the superhydrostatic treatment of the present invention effectively suppressed the fishy component of mackerel.

Therefore, the seafood processing method according to the superhydrostatic treatment of the present invention effectively inhibits lipase, which is a fatty acid degrading enzyme of seafood, and effectively inhibits VBN, TMA and VOCs, which are factors related to fishy smell or freshness, to reduce fishy smell and It was confirmed that freshness could be maintained.

Claims (4)

1) removing the head and intestines of mackerel (Scomber japonicus, mackerel) and preparing pellets; and
2) superhydrostatically treating the mackerel pellets of step 1) at a pressure of 2000 to 3000 bar; and
3) inhibiting lipase and fatty acids in the mackerel pellet of step 2); The fatty acid is myristic acid, palmitic acid, stearic acid, oleic acid, cis-11-eicosenoic acid, eicosapentaene An acid (Eicosapentaenoicacid) and docosahexaenoic acid (Docosahexaenoic acid), in mackerel Lipase (Lipase) and fatty acid inhibition in mackerel production method. delete 1) removing the head and intestines of mackerel (Scomber japonicus, mackerel) and preparing pellets; and
2) superhydrostatically treating the mackerel pellets of step 1) at a pressure of 2000 to 3000 bar; and
3) inhibiting lipase and fatty acids in the mackerel pellet of step 2); The fatty acids are myristic acid, palmitic acid, stearic acid, oleic acid, cis-11-eicosenoic acid, eicosapentaene Acid (Eicosapentaenoicacid) and docosahexaenoic acid (Docosahexaenoic acid, including mackerel Lipase (Lipase) and fatty acid-induced fishy smell suppression or freshness of mackerel production method. delete

Images