WO2007090916A1

WO2007090916A1 - Method for forming myotomes or myosepta in restructured fish products

Info

Publication number: WO2007090916A1
Application number: PCT/ES2007/000064
Authority: WO
Inventors: Javier BORDERÍAS JUÁREZ; José CARBALLO SANTAOLALLA; Helena María MORENO CONDE
Original assignee: Consejo Superior De Investigaciones Científicas
Priority date: 2006-02-09
Filing date: 2007-02-08
Publication date: 2007-08-16
Also published as: ES2281282B1; ES2281282A1

Abstract

The invention relates to a method for forming myotomes or myosepta in restructured fish products. The method, which is used to imitate fish myosepta or myotomes in restructured fish products, consists in joining sheets based on surimi or minced fish (or a mixture thereof) using an adhesive mixture, said sheets having a thickness of between 2 and 10 mm. The adhesive mixture comprises an aqueous dispersion or a powder mixture containing a binder or an adhesive which uses covalent bonds, such as transglutaminase, in order to join a thermoreversible binder such as gelatin and a white colour enhancer such as calcium carbonate or titanium dioxide. The sheets formed separate gently when the product obtained is heated or cooked, such as to produce the image of the fillet or piece of fish to be imitated. The product thus obtained can be subjected to standard preservation techniques, such as freezing, refrigeration, smoking, pasteurisation, etc.

Description

TITLE

CONFORMATION OF MYOTOMES OR MIOSEPTS IN PRODUCTS

RESTRUCTURED FISHERIES

STATE OF THE TECHNIQUE

No reference has been found in the state of the art, any publication or patent that contemplates imitating the natural structuring of fish in myotomes and miosepts when restructuring products based on minced fish and / or surimi. However, there are numerous references that include the elaboration of various fishery products resulting from restructuring from minced fish or pieces of fish. Thus, and by way of example, in US Patent No. 4,557,942 entitled "Low sodium shaped physh producís", the inventor describes the restructuring of chopped fish muscle by including it in a matrix of starch and water, but the product obtained It has a continuous and unstructured surface in myotomes and myosepts. Patent GB 2166037 and whose title is "A method of preparing a reformed food product" describes the preparation of a restructured fish product including pieces of it in an isolated soy protein matrix and other less important constituents, but also does not structure the restructured in myotomes and myosepts. In the case of US patent 4,579,741 entitled "Fabricated seafood" the author describes the elaboration of restructured products from fibrous textured surimi, but also does not describe the structuring in myotomes and miosepts. European Patent O 190 873 A entitled "Process for processing and treating raw materials of marine producís" proposes the manufacture of extruded products with the appearance of meat or snacks from muscle of marine products, but also does not propose the structuring in myotomes and miosepts . Spanish patent ES 2162610 entitled "Method of manufacturing a product similar to anchovy anchovy fillet made from minced fish" describes the elaboration of an analogue to anchovy fillets made from minced or surimi fish and contemplates the possibility of "drawing" a structure on its surface, but not the formation of myotomes and myosepts. European patent WO9516364 entitled "A process for the production of a composite fish product, and the fish product obtained with this process", explains the elaboration of a restructured product from pieces of

SUBSTITUTE SHEET (RULE 26) fish, looking for a disposition that remembers as much as possible the original muscle but without actually forming a miosepto in any way. US patent US 6153245 "Process of shapping physh and the products there off" explains how to shape pieces of fish from frozen fish blocks that already have myotomes, but at no time talk about structuring them, but by giving it way they are preserved. From the search carried out, it follows that there is no other patent that describes a process for the structuring of myotomes and myosepts.

DESCRIPTION OF THE INVENTION - Brief Description

The technique consists of joining structured sheets based on minced fish or surimi so that they are sufficiently, consistent, making that union evident and with similar characteristics to those presented by myotomes-miosepts in fish fillets, both raw and raw. cooked In order to carry out this connection, an aqueous dispersion or the solutes in the form of powder containing at least:

A / A binder or adhesive that links muscle particles, such as transglutaminase, through covalent chemical bonds, which may or may not be potentiated with calcium or sodium caseinate,

B / A thermos reversible binder or adhesive that when heating the product produces a slightly viscous texture and that facilitates, where appropriate, that the sheets of the fish separate slightly, as is the case of the gelatin, C / A visual enhancer, as it is a substance that is white in color appropriate to mimic the color of fish myotomes, as is the case with calcium carbonate or titanium dioxide.

In the specific case of the use of transglutaminase, its use is based on the ability of this compound to establish thermostable chemical bonds between muscle protein molecules, and this technology can be carried out with a

SUBSTITUTE SHEET (RULE 26) slight heating or cooling, so that the final product can look fresh. (Motoki, M., Nio, N. and Takinami, K. (1984). Functional properties of food proteins polymerized by tranglutaminase. Agricultural and Biological Chemistry Journal, 48, 1257-1261; Nio, N., Motoki, M. and Takinami, K. (1986), Gelatin of protein emulsion by transglutaminase, Agricultural and Biological Chemistry Journal, 50, 1409-1412.

Manufacturing includes the restructuring of minced fish or surimi sheets with the help of various ingredients and / or additives and the inclusion, among them, of a powder or a viscous liquid that is a dispersion of transglutaminase, and may be accompanied by calcium caseinate or sodium as binders, the visual potencies calcium carbonate or titanium dioxide and the reversible binder fish or mammalian jelly between several sheets of restructured fish. Subsequently, once seated the system by subjecting it to a temperature between 20 and 45 ⁰ C for a short period of time or by cooling for a ranging time between 6 and 24 hours, the system is by way of attached sheets, are short vertical or transversely that when cooked or slightly heated (even in the mouth) they disintegrate. In this way there is an image and a texture similar to that of myotomes and myosepts in fish fillets.

BRIEF DESCRIPTION OF THE FIGURES

Figure 1: Process of making slices with striation typical of myotomes and myosepts

- Detailed description The object of the invention is a product made from minced fish, regardless of the degree of chopped, or surimi in the form of sheets of 2-10 mm thick, depending on the muscle to be imitated, and that is bind by adding a mixture containing, in dry matter, transglutaminase in a proportion of 5.0-20.0%, enhanced or not by calcium or sodium caseinate in a proportion of 50.0-70.0%, calcium carbonate in a proportion of 20.0-40.0% and / or gelatin in a proportion of 0.5-2.0% and / or hydrolyzed gelatin in a proportion of 0.5-2.0% preferably of

SUBSTITUTE SHEET (RULE 26) fish (because it has a lower melting point which facilitates the sliding when the temperature rises), either in the form of powder in a proportion of 15.0-60.0 mg / cm ² with respect to the surface of the fish or in the form of a dispersion in water with a proportion of water between 65.0% and 92.0% in an amount that fluctuates between 0.05-0.5 ml / cm ² . Likewise, visual potencies are added calcium carbonate or titanium dioxide in a proportion of 20.0-40.0% in dry matter. Then, the whole block formed is subjected to heat treatment mild between 20 and 45 ⁰ C for a short period of time 10- 180 minutes or cooling (0- 6 ⁰ C) for periods of time longer than 24 hours 6- . Once the sheets of chopped muscle are joined with the mixture described above, the formed laminated blocks are cut transversely or perpendicularly to the sheets, so that the slices or blocks cut show the typical striation of the myotomes and myosepts (See Fig. 1) . The novelty of these products is that the sheets are slightly separated at the time they are consumed once heated when the blocks or slices are handled with the cutlery or even at the time of consumption to optimize the palatability of the product so it is interesting to adjust the dose of the elements used in the glue dispersion. This type of product can be kept refrigerated, frozen, pasteurized, sterilized, etc.

Description of case studies

Example 1

Based on a block of chopped salmon muscle and the ingredients and additives that are suitable, 6 parallel plates of 5 mm thick and 8.5 cm x 11.0 cm side are structured. On each of these sheets, except for one, the upper one, an amount of aqueous dispersion equal to 0.16 ml / cm ^{2 is} spread, relative to the surface of the fish sheet, which contains 0.9% transglutaminase, 0 , 1% fish gelatin, 3.0% calcium carbonate, 6.0% calcium caseinate and 90.0% water. Overlapping the sheets forming blocks placed in a closed container lightly pressed and subjected to a temperature of 40 ⁰ C for 30 min. The block is then cooled by introducing the container in a water-ice bath. After 1 hour

SUBSTITUTE SHEET (RULE 26) approximately the blocks formed by the fish sheets glued together are removed and cut into slices of 5 mm thickness that will be packaged and pasteurized at a temperature of about 80 ⁰ C for 30 min, to be then kept in a refrigerated state around 5 ⁰ C.

Example 2

From a block of hake chopped muscle and the ingredients and additives that are suitable, 3 mm thick and 8.0 cm x 11.0 cm side plates are structured. On each of these sheets, except for one, the upper one, an amount of aqueous dispersion equal to 0.3ml / cm ^{2 is} spread, relative to the surface of the fish sheet, which contains 2.25% transglutaminase, 0 , 25% fish gelatin, 7.5% calcium carbonate, 15.0% calcium caseinate and 75.0% water. Overlapping the sheets forming blocks placed in a closed container lightly pressed and subjected to a temperature of 30 ⁰ C for 30 min. The block is then cooled by introducing the container in a water-ice bath. After approximately 1 hour the blocks formed by the fish sheets glued together are removed and cut into slices of 5 mm thickness that will be packaged and pasteurized at a temperature of about 80 ⁰ C for 30 min, to be preserved at then in a refrigerated state around 3 ⁰ C.

Example 3

From a block of cod chopped muscle and the ingredients and additives that are appropriate, 4 mm thick and 8.0 cm x 11.0 cm side plates are structured. On each of these sheets, except for one, the upper one, an amount of aqueous dispersion equal to 0.4 ml / cm ² is spread, relative to the surface of the fish sheet, which contains 3.6% transglutaminase, 0.4% hydrolyzed pork gelatin, 12.0% calcium carbonate, 24.0% calcium caseinate and 60.0% water. Overlapping the sheets forming blocks placed in a closed container lightly pressed and subjected to a temperature of 30 ⁰ C for 30 min. The block is then cooled by introducing the container in a water-ice bath. After approximately 1 hour the blocks formed by the glued fish sheets are removed

SUBSTITUTE SHEET (RULE 26) each other and cut into slices of 4 mm thick that will be packaged and pasteurized at a temperature of about 80 ⁰ C for 30 min, to be then stored in a refrigerated state around 3 ⁰ C.

Example 4

From a block of horse mackerel chopped muscle and the ingredients and additives that are suitable, 4 mm thick and 8.0 cm x 11.0 cm side plates are structured. On each of these sheets, except in one, the upper one, a mixture of substances in powder form equal to 20 mg / cm ² is spread, with respect to the surface of the fish sheet, which contains 10.0% transglutaminase , 1.0% hydrolyzate of pork gelatin, 28.0% calcium carbonate, 61.0% calcium caseinate. The sheets are superimposed forming blocks that, placed in a closed container, are lightly pressed and subjected to a temperature of 5 ⁰ C for 12 hours. The blocks formed by the sheets of fish glued together and cut into slices of 4 mm thickness that packed and pasteurized at a temperature of about 80 ⁰ C for 30 min, to be preserved then in state are removed refrigerated around 3 ⁰ C.

Example 5 From a block of chopped salmon muscle and the ingredients and additives that are suitable, paralleloped sheets of 4 mm thick and 8.0 cm x 11.0 cm side are structured. On each of these sheets, except for one, the upper one, a mixture of substances in powder form equal to 40.0 mg / cm ² , with respect to the surface of the fish sheet, containing 7.0% of transglutaminase, 1.0% hydrolyzate of pork gelatin, 30.0% titanium oxide, 62.0% sodium caseinate. The sheets are superimposed forming blocks that, placed in a closed container, are slightly pressed and subjected to a temperature of 3 ⁰ C for 20 hours. The blocks formed by the sheets of fish glued together and cut into slices of 4 mm thickness that packed and pasteurized at a temperature of about 80 ⁰ C for 30 min, to be preserved then in state are removed refrigerated around 2 ⁰ C.

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Claims

1. Formation of myotomes or miosepts in restructured fishery products characterized in that structured sheets are joined based on minced fish or surimi or mixtures of both, about 2-10 mm, with ingredients, so that they are sufficiently consistent and obtaining an appearance and a texture similar to myotomes, miosepts or flakes in fish fillets, both raw and cooked, by including between the sheets to be joined of a glue mixture consisting of an aqueous dispersion or solutes in the form of powder containing at least : A / A binder or adhesive that links muscle particles, such as transglutaminase, through covalent chemical bonds, which may be enhanced with calcium or sodium caseinate,

B / A thermos reversible binder or adhesive: that when heating the product produces a slightly viscous texture and that facilitates, where appropriate, that the sheets of the fish separate slightly, as is the case of the gelatin, C / A visual enhancer that white appropriate to mimic fish myotomes, such as calcium carbonate or titanium dioxide.

2. Conformation of myotomes or miosepts in restructured fishery products according to claim 1 characterized by using the sizing mixture, which will join the sheets of minced fish and / or surimi, in powder form by adding an amount that fluctuates between 15.0 mg / cm ² and 60.0mg / cm ² with respect to the surface of the fish, depending on the desired width of the miosepto.

3. Formation of myotomes or miosepts in restructured fishery products according to claim 1 characterized by using the sizing mixture that will join the sheets of minced fish and / or surimi, in the form of a dispersion in water in a proportion with proportion of water between 65% and 92% and in an amount that fluctuates between 0.05-0.5 ml / cm ² with respect to the surface of the fish, depending on the desired width of the miosepto.

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4. Formation of myotomes or miosepts in restructured fishery products according to claims 1 to 3 characterized by using a mixture containing, in dry matter in relation to the total of the mixture of ingredients, transglutaminase in a proportion of 5.0-20, 0%

5. Formation of myotomes or miosepts in restructured fishery products according to claim 4 characterized by using a mixture containing, in dry matter in relation to the total of the mixture of ingredients, calcium or sodium caseinate in a proportion of 50.0-70, 0% to enhance the action of transglutaminase

6. Formation of myotomes or miosepts in restructured fishery products according to claims 1 to 4 characterized by using a mixture containing, in dry matter in relation to the total mixture of ingredients, bovine, pork, avian or fish jelly or its hydrolysates in a proportion, in dry matter, of 0.5-2.0%.

7. Formation of myotomes or miosepts in restructured fishery products according to claims 1 to 6 characterized by using a mixture containing, in dry matter in relation to the total mixture of ingredients, calcium carbonate or titanium dioxide in a joint proportion of 20 , 0-40.0%

8. Formation of myotomes or miosepts in restructured fishery products according to claims 1 to 7 characterized by heating the block of fish sheets, with the glue mixture between them, at a temperature of 20-45 ⁰ C for 10-180 min.

9. Conformation of myotomes or miosepts in restructured fishery products according to claims 1 to 7, characterized by maintaining the block of fish sheets with the glued substance between them at a temperature of 0-6 ° C for 6- 24 hours.

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10. Conformation of myotomes or miosepts in restructured fishery products according to claims 1 to 9 characterized by cutting the block consisting of the sheets of fish or surimi and the sizing substance in between, already seated, in pieces or slices perpendicular or transverse to said sheets of fish.

11. Food product according to claims 1 to 10 characterized in that it is composed of slices of minced fish or surimi or mixture of both, joined by substances and cut in a certain way so that the result is a product very similar to fish muscle natural structured in myotomes and miosepts and that can be preserved in refrigeration, freezing or as a pasteurized or sterilized product.

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